Recipe submitted by our favorite RHA Cheerleader, Jilliann Elliott. Jilliann says these crinkle cookies from Quick-Shop-&-Prep 5 Ingredient Baking makes her want to make them every time she thinks of them.
- 10 tablespoons butter, sliced
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup powdered sugar
- Place the butter in a saucepan. Cook over medium heat until the butter melts and begins to foam. Continue to cook, whisking (or swirling the pan) frequently until the butter becomes an amber color, this should take 2-3 minutes. Remove the pan from the heat and allow it to cool slightly.
- Whisk together the flour, baking powder, cinnamon and salt. Set aside.
- Add the granulated and brown sugar into the bowl of your stand mixer fitted with the paddle attachment. Pour the cooled butter into the sugars and mix on medium speed to combine. Add in the eggs and vanilla, mixing just until smooth.
- Turn the mixer to low and slowly add in the flour mixture until just incorporated. Cover the mixing bowl and refrigerate for at least 1 hour.
- Preheat the oven to 350°F
- Line a baking sheet with a silicone mat or parchement paper. Set aside.
- Place the powdered sugar in a shallow bowl. Divide the chilled dough into 1- tablespoon sized balls. Roll each ball into the powdered sugar and place onto the prepared pan, about 2- inches apart.
- Bake for 10-12 minutes or until the cookies are set.
- Allow the cookies to cool on the pan for a few minutes before transferring them to a wire rack to finish cooling.
Note: The original recipe calls for a baking time of 18-22. This shorter time results in a soft, chewy cookie. If you prefer a crunchier cookie, bake longer.
Nutrition: Serving Size: 1 Cookie
- Calories: 57
- Sugar: 2.5 g
- Sodium: 35.3 mg
- Fat: 2 g
- Carbohydrates: 8.7 g
- Protein: 1.5 g
- Cholesterol: 10.3 mg