Thursday, December 6, 2012

Chocolate Crinkles

In our family, chocolate crinkles always show up at Christmas time.  I was at a friend's Christmas party last weekend and she had the most delicious ones . . . and they were gluten free!  I'm going to be making these for my family this season and wanted to share both versions of the recipe with you.

Chocolate Crinkles (makes 6 dozen)
Betty Crocker Cookie Book

1/2 cup vegetable oil
4 ounces unsweetened chocolate
2 cups granulated sugar
4 eggs
2 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 cup powdered sugar

Melt the unsweetened chocolate and cool slightly.  Mix oil, chocolate, and granulated sugar.  Blend in one egg at a time until well mixed.  Add vanilla.  In a separate bowl, Combine flour, baking powder and salt.  Mix into the oil mixture.  Chill for several hours or overnight.

Heat oven to 350 degrees.  Roll a tablespoon of dough into a ball.  Roll in into the powdered sugar.  Place about 2 inches apart on an ungreased cookie sheet.  Bake 9-11 minutes.  Don't over bake!

GF Chocolate Crinkles (makes 2 dozen)
Original Recipe here

1 1/2 cups bittersweet chocolate chips (about 9 oz)
3 large egg whites, room temperature
2 cups powdered sugar, divided (plus 1/2 cup for cookie coating)
1/2 cup unsweetened cocoa powder
1 Tablespoon cornstarch
1/4 tsp. salt

Preheat oven to 350 degrees.  Line baking sheets with parchment paper or spray with nonstick baking spray.  Melt 1 cup chocolate chips, cool slightly.  Using a mixer, beat whites in a large bowl until soft peaks form.  Gradually beat in 1 cup sugar.  Continue beating until mixture resembles soft marshmallow cream.

Whisk 1 cup sugar, cocoa, cornstarch, and salt in a medium bowl to blend.  On low speed, beat this mixture into the meringue.  Mix in the lukewarm chocolate mixture and 1/2 cup chocolate chips (dough will become very stiff).

Place 1/2 cup powdered sugar in bowl.  Roll 1 rounded tablespoon of dough into a ball; roll in sugar, coating thickly.  Place on prepared cookie sheet.  Repeat with remaining dough, spacing 2 inches apart.

Bake until puffed and tops crack, about 10 minutes.  Cool about 10 minutes before transferring to racks to cool completely.


  1. Thanks for sharing the GF recipe! I love these cookies, and it's good to know I can still bake and enjoy them! I haven't had much luck finding GF recipes for Christmas cookies, so these are a for sure!

  2. Steph - glad to help! I've made the gf coconut macaroons recipe (posted on the blog) for Christmas cookies before too and the peanut butter oatmeal ones are good.

    Margaret - the first ones are a little more cake and the second ones are a little more fudgy (richer) but I thought they were overall very similar.

  3. Made the GF ones yesterday with Sasha and Fischer. My Grandmother made Chocolate Crinkles for us every Christmas so it was really special to have a GF version to make. They turned out amazing - I think I actually like them better, more fudgy. Thanks Bec, this recipe is a gift!