Chambord Christmas Crinkles
adapted from Souffle Bombay
Servings: 10 servings
Ingredients
- 1 cup 120g flour
- 3/4 cup 63g unsweetened cocoa powder
- 1 teaspoon 4.6g baking soda
- 1 1/2 sticks 180g butter, room temperature
- 1 cup 200g sugar
- 1 6g egg
- 3 tablespoons 45ml Chambord liquor
- Powdered sugar for garnish if desired
Instructions
- Combine flour, cocoa and baking soda in a small bowl and whisk until fully incorporated, set aside.
- Using a stand mixer, combine the butter and sugar, mix on medium speed for 2 minutes until light and fluffy.
- Add egg and mix for another minute.
- Add flour mixture, then Chambord and continue mixing until all is incorporated.
- Cover and chill for at least an hour.
- When ready to bake, preheat your oven to 375 degrees.
- Line a baking sheet with parchment paper.
- Use a spoon your or your hands to grab a walnut-sized portion of dough and roll into a ball.
- Place on sheet and press down just a little.
- Bake for 12 minutes or until cookies are cracked a bit on top and cooked through.
- Allow cookies to cool for a bit on your baking sheet, then place on a cooling rack to cool completely.
- Sprinkle with powdered sugar if desired.
Nutrition
Calories: 154kcal | Carbohydrates: 33g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 118mg | Potassium: 118mg | Fiber: 2g | Sugar: 20g | Vitamin A: 24IU | Calcium: 13mg | Iron: 2mg
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