• 1/2 cup powdered 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 white sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract

The holidays are creeping up and it’s an excuse for me to start baking more desserts. Generally I don’t bake too often because it’s just myself and Dan…and it’s usually myself who ends up eating the desserts. So generally if dessert posts show up, then you know we’ve been to a potluck or our co-workers have been well fed.

This year, we’re taking part in the 2nd Annual Great Food Blogger Cookie Swap hosted by our friends at Love & Olive Oil and The Little Kitchen. So I’m getting started with testing cookie recipes to share. A few months ago, I made the chocolate crinkle cookies from Hummingbird on High and loved them! So the other day, I put my own spin on these and made a few other types of cookies and brownies. My co-workers (as well as Dan’s) loved this cookie the most! They were surprised by how few ingredients were in them too! These cookies, adapted from Williams Sonoma, have a moist brownie-like texture in the middle but the outside has a thin crunch and a coating of powdered sugar. These cookies definitely taste great and turn out beautifully. They’re perfect for serving to guests or enjoying for yourself!

Directions

  1. Preheat oven to 350F. Grease 2 baking sheets with butter or use parchment paper.
  2. Put the powdered sugar into a bowl and set aside.
  3. In a medium bowl, using a wooden spoon, stir together the flour, cocoa powder, baking powder, and salt. Set aside.
  4. In a large bowl, using an electric mixer, beat the butter and sugar until creamy, about 3 minutes.
  5. Turn off the mixture and scrape down sides. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.
  6. Turn off the mixer and add the flour mixture. Beat on low speed until just blended.
  7. Using a tablespoon, scoop up a rounded spoonful of dough.
  8. Roll dough into a ball using your hands and roll the ball in the powdered sugar until covered.
  9. Place the balls on the prepared baking sheet. Repeat, spacing the balls 1-2 inches apart.
  10. Bake until the cookies are cracked and puffed, about 10-12 minutes.
  11. Let cookies cool on the baking sheet for 15 minutes.
  12. Using a spatula, move the cookies onto the rack and let cool completely.

Cook’s Notes

When I started to beat the butter and sugar together, I realized that the butter was not soft/warm enough and instead of getting creamy, it started becoming crumbly. If this happens, just turn off the mixer and microwave the butter and sugar mixture for 10 seconds, but be sure to not melt the butter. If this does happen, just refrigerate the mixture for about a minute.