But like the first blizzard of the season, the perfect crinkle can be elusive. So I called on the King Arthur Test Kitchen’s two resident crinkle cookie experts, Molly Marzlik Kelly and David Turner (DT), for advice. He is the mastermind behind us. Gingerbread Crinkle Cookies, Cream Cheese Stuffed Red Velvet Cookiesand Lemon Crinkle Cookiesall of which will be perfect on your holiday cookie plate alongside other favorites like classics. Chocolate Crinkle Cookies And it’s beautiful Cobbler-Filled Ube Crinkle Cookies.
“Growing a crinkle cookie is a challenge,” says DT. “The main problem is that they don’t always shrink.” To help you get the most crinkly cookies this season, here are Molly and Do’s and Don’ts of DTK
DO: Follow the recipe as written!
Molly and DT both agree: make sure to follow the recipe exactly, ideally using a Scale To ensure accuracy. “It’s written with your success in mind,” says DT. “If there’s a step that seems unusual, we promise it’s not. Trust us you should do it anyway.”
Beyond just the recipe steps, that includes guidance like ingredient temperatures. “If the prescription calls for Soft butter or Room temperature eggsthat’s what you should use,” advises DT.
Do: Chill your dough long enough.
“With crinkle cookies, there’s almost always a frosting step in the recipe,” says Molly. “People want to rush things, so they often skip it or shorten it. But chilling is important!” By allowing your dough to chill properly, it solidifies the right consistency and makes scooping and shaping much easier. Which leads to the next tip…
Ann Mentka
Don’t: Add too much flour.
“Because the kneading is relaxing, the dough often feels loose when it’s first mixed,” Molly says. “Bakers sometimes panic and add extra flour when mixing the dough, which makes the cookies too cakey.” Even if your crinkle cookie dough looks too batter-like when you initially mix it, don’t worry — and resist the urge to add more flour. Once it cools, the dough will firm up.
DO: Check your yeast.
These cookies get their characteristic crinkle by puffing dramatically in the oven. But if the yeasts you use are old and expired, they may not fully puff during baking, thus reducing or eliminating any crustiness. If you are unsure about the quality of your baking soda or baking powder, You can test them for freshness. before baking.
DO: Sift your flour into the sugar.
Crinkle cookies are coated in sugar for two reasons. The first is obvious: it provides a wonderful appearance. How about the other one? “The reason a cookie crunches is because the outside dries out and sets before the inside is fully baked, causing the outside to crack,” explains DT. “That’s where the sugar on the outside comes in. It’s not just visual: It also dries out the outside of the cookie.” Make sure to use enough sugar to support it. As Molly advises: “Coat your cookie completely and don’t knock the sugar out!”
Ann Mentka
DO: Use an oven thermometer.
As mentioned above, the timing of baking crinkle cookies is key: you want the outside to be set while the inside is still underbaked. This means oven temperature is very important, so we recommend an oven thermometer to make sure you’re baking at the right temperature.
Don’t: Overbake them.
“Overbaked crinkle cookies will be cakey and dry,” says Molly. Look for the cookies to crumble all around and dry around the edges. The tops will still be shiny and moist but should not stick to your finger if lightly touched.
You are ready to crisp! Try it. Gingerbread Crinkle Cookies, Cream Cheese Red Velvet Cookies, Lemon Crinkle Cookies, Chocolate Crinkle Cookies And Cobbler-Filled Ube Crinkle Cookies.
cover photo (Chocolate Crinkle Cookies) by Rick Holbrook; Caitlin Wayne’s Food Style.