Snowball Crinkle Cookies-Day 3 Cookie Baking Blitz

 

Snowball Crinkle Cookies

A bite of absolute deliciousness with the paring of chocolate and cherries. It's the perfect cookie for your holiday table with a brownie taste. 

Cook's notes: The silver tray came from the Dollar Store and was garnished with a holiday sprig from my Christmas decorations. Recipe adapted from Cuisine Holiday Parties and makes 1 dozen large cookies or 15-18 small cookies.

 Ingredients:

• 1-1/2 cups each of flour and granulated sugar
• 1-1/2 teaspoons baking powder
• ½ teaspoon salt
• 2/3 cup unsweetened cocoa powder (I used Dark Hershey brand) 
• ½ cup or 1 stick melted butter
• 2 large eggs
• 2 teaspoons instant espresso powder mixed with 4 tablespoons hot water
• 1 teaspoon vanilla extract
• 2/3 cup each of semisweet chocolate chips and dried cherries
• 1-1/2 cups powdered sugar

Directions:

• Combine flour, sugar, baking powder, and salt in a bowl. Set aside.
• In a small bowl whisk together cocoa and melted butter until smooth. Whisk in eggs, espresso powder mixture, and vanilla. Stir cocoa mixture into flour mixture just until combined.
• Fold chocolate chips and cherries into the dough until evenly distributed.
• Chill the dough in the freezer for 45 minutes for easier handling.
• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• Scoop dough out and roll into 2-inch balls for large cookies or 1-1/2 inch balls for smaller cookies.
• Roll balls in powdered sugar and transfer to baking sheet.
• Bake cookies for 11-12 minutes until cracked yet still soft, being careful not to overbake.
• Sift more powdered sugar over baked cookies.

Just to make sure you don't overload on sugar with too many cookies, fix yourself a tray of veggies with a holiday theme. You will need 

broccoli, yellow peppers, cherry tomatoes, pretzels, and cauliflower

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