Sourdough Crinkle Cookie

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Sourdough Crinkle Cookie-Who doesn’t love a mix of a gooey, fudgy brownie with a crispy powdered cookie? Made with sourdough, these cookies add a slight tang to all that chocolatey goodness! 

These cookies are a holiday must have! The beautiful white crinkle at the top just reminds me of Christmas and snow! I love to add peppermint extract and some crushed candy canes on top for an extra special holiday treat!

Where did these cookies come from?

I love to know the history behind foods, especially desserts! A woman named Helen Fredell invented these cookies back in the early 20th century in St. Paul, Minnesota. We know this because in Betty Crockers book “Cooky Carnival”, Betty talks about being served these cookies by Mrs Fredell in her home. Betty begged Helen for the recipe and that’s how we get to enjoy them today!

What about the name?

The name crinkle is due to the fact that cold dough is covered in powdered sugar and then placed in a warm oven. The cold dough expands and causes the sugar on top to create a “crinkle” giving these cookies their wonderful snow-capped appearance.

Benefits of Sourdough

• You must have a fed and active sourdough starter to use for this recipe. If you do not have one, I recommend checking out farmhouse on boone for tips on starting one.
• Sourdough acts as a prebiotic this means that it helps feed the “good” bacteria in your intestines.
• Sourdough can help to maintain a stable, healthy digestive system.
• It may also lower the risk for chronic disease and may even promote healthy aging
• Lower in gluten than other forms of bread, so many people with gluten intolerances are able to digest sourdough.

More Sourdough Recipes:

Pumpkin Sourdough Bread with Almond Streusel Topping

Tips on How to Make Sourdough Crinkle Cookies

1. Let the dough chill in the fridge for several hours or overnight. This is what will allow the chocolatey flavor to come together and give the cookies their crinkle look.
2. Depending on the type of cookie you like, you will add more or less flour. For a gooey and more tangy cookie add less flour. But for a more cake like cookie and less tang, add more flour.
3. Use a Cookie scoop to make the cookies uniformed in size and roll them with your hands
4. To freeze these cookies, you can make them into balls right away and freeze them on a tray and then transfer to a ziplock bag. Or you can refrigerate the dough and then several hours later, roll into balls and then freeze on a tray and transfer to a bag.
5. I prefer to roll them into powdered sugar before freezing them, to make it super simple when it’s time to bake them, but the Crinkle look is not as visible.
6. For the powdered sugar, we use a mix of vanilla or golden coconut sugar or maple sugar and tapioca flour. If you use regular coconut sugar the powdered sugar is too dark.

How To Make Sourdough Crinkle Cookies

Ingredients:

• 1/2 Cup Melted Coconut Oil
• 3/4 Cup Sourdough Starter
• 2 Cups flour or 4 Cups if you want a drier cookie.
• 1 cup cocoa powder
• 2 Cups Coconut Sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 cup powdered sugar (just for coating the cookies)
• optional: Peppermint extract and candy canes

Tools:

• Parchment paper
• Baking tray
• Kitchenaid stand mixer or electric mixer
• Rubber spatula
• Dish for powdered sugar to roll cookies into
• Cookie scoop

Steps to make Sourdough Crinkle Cookie:

• Add coconut oil, sourdough starter, flour and cocoa powder into mixer until fully combined. If you want more of the tang flavor add 2 cups of flour and if you want less tang add 4 cups flour.

• Cover with plastic wrap or a tea towel.
• Leave out in a warm place overnight to allow fermentation.

• The next day, blend sugar, eggs and vanilla extract into mixture until fully combined.

• Blend salt and baking powder into dough until everything is combined. It will be liquid and fudgy.

• If you would like to add peppermint flavor, now is the time to do so. Mix the dough until the  flavor is fully incorporated. 
• Put the dough in the fridge for several hours or overnight.

• Take the dough out of the fridge, it should be quite hard and feel like fudge.
• Preheat your oven (unless you are freezing them)
• Form into 1 inch balls using a cookie scoop and rolling with your hands.

• If your cookies are getting warm, place the balls into the fridge until they are hard. You may even need to put the dough back in because these cookies need to be cold. (as you can see they get very messy)

• Use your rubber spatula to get any remaining dough from the bowl.
• Roll each cookie into powdered sugar before putting into a preheated oven.

• Bake for 9-10 minutes or until the outside has a hard shell and crinkle look. The inside will be soft.

• Allow cookies to cool on the baking sheet before transferring to a cooling rack.
• If you would like to top with crushed candy canes, now is the time. Simply put a few candy canes in a ziplock bag and using a kitchen mallet crush the candy canes into chunks. Once cookies are cool, sprinkle the candy cane pieces onto the cookies.
• Enjoy right away or store in fridge for 1 week or freeze for 3 months.

Special Steps for Freezing Cookies:

1. If you would like to freeze these cookies, after you roll the cookies, place them on a baking sheet to put in the freezer. Once the cookies are fully frozen add them into a ziplock bag and keep frozen until ready to use. You can also roll them into powdered sugar before freezing them, but I think they look better if you put the powdered sugar on right before baking.
2. Once you are ready to use the cookies, put in fridge for 30 minutes. Then, put cookies onto a cookie sheet to bake in the preheated oven. If you did not roll them in powdered sugar before freezing, simply coat them in sugar before placing them into the oven.

Christmas Cookie Platter using Sourdough Crinkle

I love to arrange these cookies on a platter for Christmas get togethers. From bible studies to movie nights or dessert for family and friends these cookies are the perfect accompaniment to your cookie tray. I love to combine these chocolate fudgy sourdough Crinkle cookies with Finskie cookies because they are a drier, ball shaped nutty cookie. Because these two are dark brown and light brown, I like to either add a linzer cookie or a decorated sugar cookie to bring in some color. I think the combination of these cookies paired with hot chocolate is pleasing to the eye and the tastebuds! 

More Christmas Recipes: These Hawaiian Rolls would be great with Christmas Brunch or as a side with Christmas Eve Dinner! Sourdough Hawaiian Rolls

Sincerely, 
        Katy

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