Every holiday, she would somehow manage to bust out a colorful variety of cookies for us, her sisters, coworkers, friends, you name it. She'd stay up late into the night baking and clanging around the kitchen, which I loved watching, because that was the only time my mom really ever got into cooking things from scratch.
One cookie she makes EVERY year, even now, is her infamous crinkle cookie.
I know they've become insanely popular over the past few years, so I'm sure you've seen a million recipes on them. But they have a special place in my heart, (and in my stomach).
My brother and I would fight over who would get to lick the spoon of the batter before rolling each little ball in powdered sugar, and also covering ourselves in it, which then in turn dusted the entire kitchen. Needless to say that didn't last too long year after year. But we still got to sneak a few cookies into our mouths before mom tucked them away into her little Christmas themed plastic containers to take to work, and to our relatives.
So I've been pestering her constantly to get the recipe, which, it turns out, was a simple recipe she found online. So I've decided to put my own spin on it, so I can have something equally amazing for our home each holiday.
On my last day of work before the holidays last week, I brought in a giant batch of these guys, along with everyone's Christmas cards, and the plate was gone before lunch rolled around. (Even the president of our company, who is in town from time to time, told me I did an awesome job! So I'm giving myself serious pats on the back right now.)
That being said, I think these are an extra special hit. And with some doctoring up, I'm really excited to share this recipe with you guys. They're dense and chocolatey, but still moist and soft. The perfect combination of textures sprinkled with the traditional powdered sugar that makes the signature cracks, with a hershey's kiss squished on top filled with gooey caramel.
And I'm all about quick and easy recipes, which you all know and see a lot of on here, and this is another that was a breeze in all of the holiday chaos. (Trust me - I was up late after wrapping presents making last minute cookies to bring in to everyone. No one likes baking when they're sleepy unless the recipe is easy, and fail-proof).
I know you must be sick and tired of all of the cookies from Christmas and beyond, but in case you're trying to make something extra special this week to ring in the new year, I'd definitely give these a try!
Happy holidays friends!
Chocolate Crinkle Thumbprint Cookies
Makes 24 cookies
1 cup unsweetened cocoa powder
2 cups granulated sugar
1/2 cup oil
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon salt
1/2 cup powdered sugar
24 hershey kisses (I picked caramel filled ones but the choice is obviously yours to switch it up if you'd like!)
Preheat oven to 350 degrees
Lay parchment on 2 baking sheets and set aside
1. In a large bowl, combine the sugar, cocoa and oil. Whisk until fully combined, then add each egg, one at a time until fully mixed. Sift in the flour, and the rest of the dry ingredients.
2. Cover bowl with foil and set in the fridge for 30 minutes, or until firm. (You can let the dough set for longer, but since I was in a rush, I just did the minimum and it worked just fine.
3. Pour the powdered sugar into a small bowl, and using a scoop, roll cookie dough balls, and roll them in the sugar until completely covered. You'll notice the dough is pretty soft so the balls flatten a little; that's fine; the dough doesn't expand much at all, so they'll stay in this nice domed shape while baking. Bake for 10-12 minutes, or until you see cracks on the tops of each cookie. The tops will feel pretty firm as well. Remove and cool for 10 minutes before moving to wire racks. Place a hershey kiss into the top of each one, squishing the surface a little so each sticks, and let them cool for another 30 minutes to an hour.