Whole Wheat Crinkle Cookies are delicious, soft, fudge-like cookies coated generously with powdered sugar. They derive their name from their appearance of cracking up.
In the last few months, I came across so many of crinkle cookies across the web, least to say I was intrigued.
Since the kids are born I rarely get time to explore anything more than what is necessary. That should justify why I didn’t get a chance to explore these cookies earlier.
Initially I wasn’t very keen on trying them as few earlier recipes that I explored just coated the cookies in powdered sugar after baking, making it nothing interesting for me. But then I came across recipe from very talented Cheryl with whom I have sometimes interacted at the Home Bakers Guild on Facebook.
Her recipe calls for coating the cookies in powdered sugar before baking. Now that sounded interesting. Then I got around checking some more recipe and found that most recipes do call for coating prior to baking.
I found was that despite attempt to coat the cookies liberally with sugar, mine do not show a thick layer like Cheryl’s after baking. Also after initial puffing and rising, the cookies took more flattened look.
And I found baking for 15 minutes dried them out totally so I baked balance 2 batches at 10 minutes and they were soft and chewy. Additionally, Cheryl made roughly 20 cookies from this, I got 3 dozens. No idea how. :)
I was skeptical about so much sugar in coating and baking but truthfully these cookies had optimum sweetness.
This being holiday season, the choice of cookies at this time was perfect. Hubby as usual loved it and couldn’t stopped eating them once he came back from office. Kids also took to them. That makes me a happy mom.
I was very happy with the cookies but there are few things that I would like to change and may post an updated or better version soon.
- 1 cup + 2 tbsp whole wheat flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- Start by bringing all the ingredients to room temperature if they were refrigerated. It's best to keep the refrigerated ingredients on the counter 30 minutes prior to baking.
- Do not overmix. The mixture should not lighten too much as fluffy mixture would produce cakey cookies.
- In another medium sized bowl, quickly whisk together dry ingredients whole wheat flour, baking powder and salt.
- Add the dry mixture of the second bowl to wet mixture in 4-5 batches. Mix uniformly after each addition.
- Do not over mix in this step. The ingredients should mix just enough to not have dry lumps. The dough would be a sticky at this time.
- Cover the bowl with cling film and refrigerate the dough overnight. You can even do it for couple of hours if you are short on time. Do not skip this step. You can store refrigerated dough for upto 3 days.
- On the day of baking, Preheat the oven to 350°F (180°C).
- Line the cookie sheet with parchment paper.
- Remove the bowl from refrigerator, using a melon scoop, scoop out the dough and shape into small balls using your hands.
- You may need to lightly oil your palms before handling the dough. In between steps also keep lightly oiling your palms if required.
- Dip these balls into a bowl of powdered sugar. Turn out to get it coated liberally.
- If the dough gets sticky and not manageable then put the dough in the freezer for 10 minutes. It behaves well when cold.
- Place the coated balls on prepared baking sheet.
- Bake for 8-10 minutes in the preheated oven or just until the edges are slightly firm but center is still soft. I recommend a soft fudgy cookie than a firmer one.
- For moist chewy cookies do not over bake or else cookies will dry out.
- Leave to cool on tray for 5-10 minutes, then transfer to cooling rack to cool completely. Store in an airtight container at room temperature for 3-4 days. You can also store them in refrigerator in an air tight box for upto 10-15 days.