These cookies puff us as they cook and the result in cracked looks. They are super easy to make and is fun for the whole family.
Ingredients
How to
Preheat an oven to 350°F. Grease 2 baking sheets with butter.
In another bowl, using a wooden spoon, stir together the flour, cocoa, baking powder and salt. Set aside.
In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.
Add the flour mixture. Beat on low speed just until blended.
Scoop one tablespoon of the dough. Roll the dough into a ball in the palm of your hand and then roll the ball in the confectioners' sugar until covered. Place the balls on a prepared baking sheet. Spacing the balls about 2 inches apart.
Bake until they are crackled and puffed, 10 to 12 minutes. Remove the baking sheet from the oven and set it on a wire rack for 15 minutes.
Using a metal spatula, move the cookies onto the rack and let cool completely. Makes about 24 cookies.
Regular oven make take up to two batches, so don't try to over crowd the cookie dough onto the tray.
Adapted from Williams-Sonoma Kids Baking, by Abigail Johnson Dodge (Oxmoor House, 2003).
Ingredients
- 1/2 cup confectioners' sugar
- 1 2/3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, at room
temperature - 1 1/4 cups sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
How to
Preheat an oven to 350°F. Grease 2 baking sheets with butter.
In another bowl, using a wooden spoon, stir together the flour, cocoa, baking powder and salt. Set aside.
In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.
Add the flour mixture. Beat on low speed just until blended.
Scoop one tablespoon of the dough. Roll the dough into a ball in the palm of your hand and then roll the ball in the confectioners' sugar until covered. Place the balls on a prepared baking sheet. Spacing the balls about 2 inches apart.
Bake until they are crackled and puffed, 10 to 12 minutes. Remove the baking sheet from the oven and set it on a wire rack for 15 minutes.
Using a metal spatula, move the cookies onto the rack and let cool completely. Makes about 24 cookies.
Regular oven make take up to two batches, so don't try to over crowd the cookie dough onto the tray.
Adapted from Williams-Sonoma Kids Baking, by Abigail Johnson Dodge (Oxmoor House, 2003).