This is our 4th of July weekend(Independence day of USA) and I felt this weekend needs some fresh sweet treats to nibble on late at night while watching the fireworks. These are beautifully soft and utterly delicious. I will be filling a ziplock full of crinkles to enjoy with my family and hope you do too! Enjoy and happy 4th of July Everyone!
Ingredients:
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- ½ cup cocoa powder
- ¼ cup unsalted butter
- 1 tsp baking powder
- ¼ salt
- ½ tsp instant expresso powder
- 2 eggs
- 1 tsp vanilla extract
- ½ cup confectioner sugar
Tips:
- Use butter and eggs at room temperature.
- Try to keep the size of the dough balls same, using 2 tbsp spoon, so that each of them takes same time to bake.
- Baking time depends on the kind of oven you are using so keep an eye on the cookies after 9 minutes. They can easily get overbaked or burnt.
Directions:
- Cream the butter and sugar in a bowl, add the vanilla and eggs and mix until smooth.
- Sift the flour, cocoa powder, salt, baking powder instant espresso powder into the same bowl and mix with the wet ingredients to form a dough.
- Cover the bowl with the dough with a cling wrap and refrigerate for a minimum of 4 hours or overnight.
- Preheat the oven to 350 degrees F and prepare the baking tray by lining it with a parchment paper baking sheet.
- Form little balls of dough and coat them with the confectioner sugar and place them on the prepared baking tray 2-3 inches apart.
- Bake them for 10-11 mins and let them cool completely before serving.