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
Please check out, join, comment, participate and follow The Recipe Hunter (Cook & Enjoy) @ Twitter ; Facebook ; Pinterest ; Instagram ; Flipboard ; Blog
- Make tomorrow more amazing than today!
- Just believe in yourself and dream big.
- Do not give up on your hopes. Take care always.