Chambord Christmas Crinkles
adapted from Souffle Bombay
- 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
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.