Ingredients
-
1/4
-
2
-
3
-
2
-
4
-
1 1/2
-
1/2
-
1/2
-
2
-
1/2
-
2/3
-
-
-
-
Directions
Gluten-Free Chocolate Crinkles, Soft, moist cookies that are as picturesque as they are yummy Best if enjoyed the day of baking , Excellent cookie Easy to make, pretty and flavorful I found that mine kept very well overnight Sure they weren’t fresh-baked tasting, but still after 3 days better than anything you can buy for triple the cost in a grocery store! Thanks, katii! – used a #50 scoop and baked them in a commercial convection oven at 325 This recipe multiplied by 4 very well, and I only baked 3/4 of it the first day I refrigerated the remaining dough and baked it the folllowing day, after letting it sit at room temp long enough to get soft-ish
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Steps
|
1
Done
|
Cream Butter and Sugar Together. |
|
2
Done
|
Beat in Eggs, One at a Time. |
|
3
Done
|
Mix in Vanilla and Chocolate. |
|
4
Done
|
Stir in Flour, Baking Powder, and Salt Together; Add and Mix Well. |
|
5
Done
|
Shape Into One Inch Balls and Roll in Icing Sugar. |
|
6
Done
|
Arrange on Greased Baking Sheets and Bake in a Preheated 350* Oven For 8 to 10 Minutes (do not Overbake). |
|
7
Done
|
Cookies Will Be Quite Soft. |
|
8
Done
|
Enjoy! |
