Go Back
Sourdough Crinkle Cookies

Sourdough Crinkle Cookie

Print Recipe Pin Recipe
Prep Time 1 d
Cook Time 9 mins
Course Dessert

Ingredients
  

  • 1/2 Cup Coconut Oil
  • 3/4 Cup Sourdough Starter
  • 2 Cups Flour
  • 1 Cup Cocoa Powder
  • 2 Cups Coconut Sugar
  • 4 Eggs
  • 2 tsp Vanilla Extract
  • 1 tsp Salt
  • 2 tsp Baking Powder
  • 1 Cup Powdered Sugar or coconut sugar and tapioca flour- recipe in the tips section #6

Optional

  • 1 Drop Peppermint oil
  • 1/2 Cup Crushed Candy Canes

Instructions
 

  • Add coconut oil, 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 to the mixture until fully combined.
  • Blend salt and baking powder 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.
  • 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 baking sheet for ten minutes 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.

Notes

Special Tips for Freezing Cookies
  • 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.
  • 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.