Crinkle cookies, crispy on the outside, with a ‘sweet’ surprise, concealed in the inside, and then to add to the decadent flavor, covered in powdered sugar.
3 cups Gluten Free 1-to-1 Baking Flour – Bob’s Red Mill
2½ tsp. baking powder
1½ tsp. baking soda
½ tsp. salt
1½ cups granulated sugar
1 cup softened to room temperature unsalted butter (2 sticks)
1½ tsp. vanilla essence
2 Extra large room temperature eggs
1 cup powdered sugar + Additional powdered sugar for dusting (optional, but I prefer to use it, just a nice extra touch of sweetness as a special treat).
Heat oven to 325°F.
Mix GF flour, baking powder, baking soda, and salt.
Beat the sugar, softened butter and vanilla with an electric mixer until fluffy.
Beat in eggs, one at a time, till smooth.
Beat flour mixture into sugar mixture until well blended.
If necessary, use a spatula to do the last bit of mixing to ensure all the flour is blended in well and you have a smooth ball of dough.
Cover and let dough rest at room temperature 15-20 minutes.
Shape dough into balls (I managed to get 48 cookies out of this batch), and hide a Chocolate Truffle or bite-size Twix in the middle, as an extra little surprise.
Use enough dough to cover each Truffle or Twix.
What a fun way to surprise your guests when they bite into this moreish cookie.
Place 1 cup powdered sugar in a bowl and roll each raw cookie in sugar.
Pack out on a parchment lined cookie sheet and bake in preheated oven for ±18 minutes, or until the edges turned light brown.
Let them cool slightly before moving it to a cooling rack and sprinkle/dust again with additional sugar.
Now let it cool completely before you store them in an airtight container.
Own creation, concocted, prepared, tried and tested by Esme Slabs
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