White Chocolate Crinkles

45 mins Prep Time

50 mins Cook Time

Written By

Christine Peddie

Like sugar-coated snowdrifts, these cute confections are as wintery as they come. A change from average chocolate crinkles, these winter-white cookies are a beautiful addition to any holiday cookie plate. They’re also ideal for shipping, thanks to a tender crumb but sturdy texture.

This recipe, from Food & Drink magazine’s Michelle Lucas Larving, is indisputably seasonal and delicious. It is also sweet. Not cloyingly so, but with white chocolate and coated in a heavy double-layer of sugar, these cookies are unquestionably a dessert. If you’re the type with a sweet tooth that’s hard to satisfy, you may have just found your panacea.

Ideal for keeping little hands occupied, these are also easy to make when last-minute cookie cravings call. Gorgeous out of the oven, they require no further decoration or embellishment. There may be no such thing as a perfect cookie, but in many ways, these come remarkably close.

Ingredients

White Chocolate Crinkles

200 grams white chocolate
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/4 cup granulated sugar, divided
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
2 eggs
1 cup icing sugar

Directions

White Chocolate Crinkles

8 Steps

Step 1

Place chocolate in a small bowl set over a pot of simmering water. Stir occasionally, until melted. Remove bowl and set aside to cool.
Step 2

Whisk together flour, baking powder and salt in a small bowl. Set aside.
Step 3

Cream butter, 3/4 cup granulated sugar and brown sugar in a stand mixer fitted with the paddle attachment until light and fluffy. Add vanilla and mix to combine.
Step 4

With mixer on medium-low speed, slowly add melted chocolate to butter mixture, scraping sides of bowl, as needed. Add eggs, one at a time, beating between each addition.
Step 5

Add flour mixture to butter mixture, and mix until just combined. If dough is very warm, wrap in plastic wrap and chill in the fridge, about 1/2 hour.
Step 6

Preheat oven to 325°F. Line two baking trays with parchment paper.
Step 7

Place remaining granulated sugar into a small bowl. Place icing sugar into another small bowl. Remove dough from fridge. Shape dough into 1-inch spheres. Roll each ball in granulated sugar and turn to completely coat. Transfer to icing sugar and toss to thoroughly coat. Transfer to prepared baking tray.
Step 8

Bake cookies, one tray at a time, on middle rack, 12-14 minutes, until set but pale. Transfer cookies to a wire rack to cool. Repeat with remaining dough.