She’s from America. He’s from Russia. They met as students in Czechia, got married in Slovenia, and have been eating their way around the world together ever since! Now based in Lincoln, Nebraska, Brit and Viktor enjoy creating globally inspired recipes that allow you to travel the world without leaving your kitchen. On their blog, Whisked Away Kitchen, you’ll find adventurous recipes that are flavorful, attainable and perfect for entertaining friends and family. Follow along at whiskedawaykitchen.com or on Instagram @thewhiskedawaykitchen.
a little bit about the recipe
These decadent crinkle cookies balance deep chocolate flavor with warm spices like cinnamon and ancho chile. The crackled powdered sugar coating hides a fudgy interior, making them a holiday favorite!
ACTIVE: 30m
INACTIVE: 1h 10m
TOTAL: 1h 40m
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directions
In a large bowl, whisk together the flour, cocoa powder, cinnamon, ginger, ancho chile powder, nutmeg, baking powder, and salt. Set aside.
In a separate bowl, whisk together the oil, granulated sugar, and brown sugar until combined. Add the eggs one at a time, mixing well after each, then stir in the vanilla.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover the dough and chill for 1 hour (up to 24 hours).
Preheat oven to 350°F. Line baking sheets with parchment paper. Place about 1/2 cup each granulated sugar and powdered sugar in separate shallow bowls.
Roll the dough into balls, using about 2 tablespoons (40 grams) per portion. Roll each ball in granulated sugar first, then heavily coat in powdered sugar. Place on baking sheets 2 inches apart and very slightly flatten with your palm.
Bake for 10-12 minutes or until the edges are set but the centers still appear slightly soft. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
expiry
Leftover crinkle cookies can be stored in an airtight container at room temperature for up to 1 week.
tips
Roll dough balls in granulated sugar before powdered sugar—this helps the powdered layer stick and creates a striking contrast.
Ground cassia cinnamon's spicy, warm flavor and aroma star in many homespun fall and winter recipes. Cassia is dominant variety of cinnamon in America.
Powdered ancho chile pepper has a lingering, but gentle spicy heat. It is a deep brick-red color and is often used in thick sauces: adobe, mole, enchilada.
