Q: Can I use regular sugar instead of fine sugar for the cookies?
A: Yes, regular sugar can be used, but fine sugar dissolves more easily and gives a smoother texture.
Q: Is it necessary to freeze the dough before baking?
A: Freezing the dough helps in getting the characteristic crinkle texture and also makes it easier to handle.
Q: Can I make these cookies without cocoa powder?
A: Yes, but they will not have the chocolate flavor and the classic dark appearance.
American Crinkle Cookies Recipe
Notes
Ingredients:
- Eggs: 85g
- Fine Sugar: 100g
- Sea Salt: 1g
- High-Gluten Flour: 60g
- Low-Gluten Flour: 60g
- Cocoa Powder: 25g
- Baking Powder: 3g
- Butter: 50g
- Extra Low-Gluten Flour for Coating
- Whisk eggs with fine sugar and salt until light in color and frothy.
- Sift together high-gluten flour, low-gluten flour, cocoa powder, and baking powder. Mix into the egg mixture until uniform.
- Melt butter in a double boiler and gradually add to the batter, mixing until thick and smooth.
- Spread the batter on cling film, wrap and flatten slightly. Freeze for 30 minutes to set.
- Divide the dough into 15g pieces, roll into balls, and coat in extra low-gluten flour.
- Place the floured dough balls on a baking tray lined with parchment, spaced apart.
- Preheat the oven to 200°C, then bake at 180°C for about 16 minutes.
- Remove the cookies from the oven and cool on a wire rack.
- Caloric content varies depending on the size and ingredients but is generally high due to sugar and butter.
- Contains gluten and dairy, not suitable for those with allergies or intolerances.
- Provides a moderate amount of protein from the eggs.
