Description
A cookie concocted out of cocoa and sugar, fluffy and soft and stuffed with white chocolate and the oozy goodness of marshmallow. These festive crinkles are colored red to assume the cheer of the season, their surfaces cracked with powdered sugar dusting as if they’ve just been sprinkled with lightly falling snow.
Ingredients
- 3 cups All-purpose Flour
- ¼ cups Unsweetened Cocoa Powder
- 2 teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- ¾ teaspoons Salt
- ¾ cups Butter, Softened
- 1-⅓ cup Granulated Sugar
- 3 Large Eggs
- 1 Tablespoon Milk Or Buttermilk
- 1-½ teaspoon Vanilla Paste (or Extract)
- 2 teaspoons Lemon Juice
- 5 teaspoons Red Food Coloring
- 1 cup White Chocolate Chips
- 1 cup Powdered Sugar
- 1 cup Mini Marshmallows
Preparation
In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy. Mix in eggs 1 at a time, blending until combined after each addition. Mix in milk, vanilla bean paste, lemon juice and red food coloring. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in white chocolate chips. Cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls.
Preheat oven to 350ºF, preferably on convection setting. Pour powdered sugar into a bowl. Remove dough from refrigerator, scoop dough out and with buttered hands, shape into medium balls (about 2 1/2 tablespoons each). Press a marshmallow into the center of each ball, then cover with a thin dome of dough. Roll cookie dough balls into powdered sugar and evenly coat.
Transfer to Silpat or parchment paper lined baking sheets and flatten slightly. Bake in preheated oven 13–14 minutes or 8 minutes for convection. Put outside or in fridge to cool quickly, then allow to rest on cookie sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
