Crinkle Cookies are a delicious biscuit with a crinkly appearance, due to being rolled in icing sugar before baking. As the cookies spread in the oven, cracks in the icing sugar appear!
I have made Strawberry flavour Crinkle cookies, but these are delicious in lemon, raspberry, orange, or even salted caramel! If making Salted caramel Flavoured Crinkle Cookies, why not swap out the caster sugar for Demerara sugar for an extra hit of flavour!
Take a look at our range of Natural Flavoured Icing Sugars and Flavour Shots!
I have chosen to colour my biscuit dough shade of pink. This is an optional stage but I think it makes the cookies look extra special. I have used Colour Pop Liquid Activated colours in Pink Candy to achieve the beautiful shade pictured.
Ingredients
- 300g Plain flour
- 1tsp Baking powder
- 1/2tsp Salt
- 115g Buter
- 225g Caster sugar
- 2lg eggs
- Flavour Shot of choice
- Colour Pop Liquid activated colours (optional)
- 50g Icing Sugar (for rolling)
Method
- Place the butter, sugar, and Flavour Shot into the bowl of a stand mixer and cream together.
- If colouring your cookies, activate the colour in the eggs by whisking lightly.
- Add the eggs to the mixer bowl and mix until well combined, making sure so scrape down the bottom of the mixing bowl.
- Now sift in the flour, baking powder, and salt and mix until just combined.
- Refrigerate the batter for half an hour minimum.
- Preheat the oven to 175c
- Prepare two baking sheets with greaseproof paper.
- Use a small ice cream scoop to portion the cookies, dropping the scooped balls directly into the icing sugar.
- Roll the balls in the icing sugar, making sure they have a liberal coating, before placing onto the baking sheets.
- Bake for 15-18 mins or until the edges are browning lightly.
- Cool on the baking for at least 5 mins before placing on a cooling rack.
- Enjoy your delicious Crinkle cookies!
