Do you gift holiday cookies?
Participate in a holiday cookie exchange?
Ruin all your co-workers good eating habits by tempting them with lovely treats?
Or just generally want to fatten up everyone around you so they don’t notice your extra pounds?
If so, then these totally fit the bill.
For some odd reason I have never made crinkle cookies. I think at their most basic level they are just sugar cookies rolled in powdered sugar before baking. Or maybe just pure awesomeness. One or the other for sure.
These are destined for a Christmas party tomorrow. The very best kind of Christmas party. One where we have soup for dinner and everyone brings a delicious dessert to share. Soup means there is more room to shove all kinds of sweets and goodies in my tummy.
I can’t wait.
One year ago today: Banana Bread
Cranberry Orange Crinkle Cookies (makes about 3 dozen)
From Lauren’s Latest
1 cup butter, softened
2 cups granulated sugar
1 teaspoon vanilla extract
2 whole eggs
Zest of 1 navel orange
2 Tablespoons orange juice
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 cups all-purpose flour
1 cup chopped fresh cranberries
1 cup powdered sugar
Preheat oven to 350 degrees F. Grease light colored baking sheets with non stick cooking spray and set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, orange zest and juice. Stir in all dry ingredients, excluding the powdered sugar, until just combined. Stir in chopped cranberries. Pour powdered sugar onto a large plate. Roll about 2 teaspoons of dough into a ball, then roll in the powdered sugar. Place on baking sheet and repeat with remaining dough.
Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte (not melty or shiny). Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.