Mexican Crinkle Cookies
Total TimePrep: 25 min. + chilling Bake: 10 min./batch
Makesabout 2 dozen
One of my new favorite cookies! I love the cinnamon with the chocolate. These stayed soft for a few days after baking. I'm actually surprised there were any left after 3 days!
These cookies where chewy and delicious. The are easy to make and I like that the dough can be prepped ahead of time.
These are so soft & delicious. & I love the fact that there is no white sugar. This way I can pretend they're healthy :)
Made this just as the recipe is. Came out perfect. I don't think I got 2 dozen, but that's ok. There are only two of us eating them. I may have made them a little larger than Taste of Home made theirs. They are very tasty, so I am adding them to my cookie recipe binder.
The taste was very good, but mine came out very flat. I chilled the dough for about 3 hours. Like others, I dusted with more powdered sugar since the crinkle just wasn't there. I notice that many chocolate crinkle cookie recipes use baking powder instead of baking soda as is used in this recipe. Some say to freeze them after forming to help with the crinkle formation. I got 29 cookies.
These are wonderful! I used my 'medium' scoop (1 1/2 T.) and got 2 dozen cookies. I also needed to dust my cookies with extra powdered sugar mixture after baking to get the nice, white finish.
These are delicious! I used gluten free flour and didn't have to adjust any of the other ingredients. These cookies are crispy on the outside and chewy on the inside. It's a perfect combination.
I followed the recipe as presented! The only difference is that I used the leftover sugar mixture to dip cookies in again before cooling to give that white sugar effect on the baked cookies! I taste-tested the cookies-DELICIOUS! Thank you for this recipe! I got more than just 2 dozen-I got close to 3-1/2 dozen cookies!