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5 from 1 vote

Chambord Christmas Crinkles

adapted from Souffle Bombay
Course: Dessert
Cuisine: Holiday
Author: Dan from Platter Talk


  • 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.