Fresh Milled Crinkle Cookies
The perfect recipe for Christmas baking, these crinkle cookies are made using fresh milled flour and are fudgy and delicious. They feature a slightly crisp exterior and a soft chocolate interior. These Fresh Milled Crinkle Cookies are easy and fun to make too, especially with their classic powdered sugar crinkle exterior!
Fresh Milled Crinkle Cookies
The perfect recipe for Christmas baking, these crinkle cookies are made using fresh milled flour and are fudgy and delicious. They feature a slightly crisp exterior and a soft chocolate interior. These cookies are easy and fun to make too especially with their classic powdered sugar crinkle exterior!
Ingredients
Cookies
- 1 Cup Fresh Milled Soft White Wheat Flour (Chilled, see notes)
- 1/2 Cup Butter. softened
- 1/2 Cup Granulated Sugar
- 1/2 Cup Brown Sugar
- 1 Egg
- 1 tsp Real Vanilla Extract
- 1/2 Cup+2 Tbsp Cocoa Powder
- 1 tsp Baking Soda
- 1/4 tsp Salt
Rolling
- 3 Tbsp White Sugar
- 1/3 Cup Powdered Sugar
Instructions
- Begin by milling soft white wheat berries to create 1 Cup of flour. Place flour in freezer 1/2 hour to chill before adding other ingredients.
- After flour has chilled, in a medium sized bowl, soften butter. Cream together butter, 1/2 cup white sugar, 1/2 cup brown sugar, 1 egg, and 1 tsp of real vanilla extract until smooth.
- In another bowl, combine 1 cup fresh milled flour, 1/2 cup+ 2 Tbsp Cocoa powder, 1 tsp baking soda, and 1/4 tsp salt.
- Mix dry ingredients into wet ingredients until just combined. Cookie dough will be stiff and sticky.
- Place dough into the refrigerator for 2 hours to chill. This will help the cookies to achieve their classic "crinkle" and not spread when baking.
- 10 minutes before baking, pull cookie dough out of refrigerator. This is also a good time to preheat oven to 350 degrees.
- Line a baking sheet with parchment paper.
- Gather two small bowls. In one bowl place 3 Tbsp white sugar and in the other bowl place 1/3 cup powdered sugar for rolling.
- Using a small cookie scoop, scoop dough into 1" balls. Dough will be very stiff. I like to scoop the dough into my hand and then roll the dough slightly to form a uniform ball.
- Next, thoroughly coat each dough ball first in granulated sugar and then in powdered sugar. The granulated sugar keeps the powdered sugar from dissolving while baking. Make sure to evenly coat each ball.
- Place coated cookie dough balls on baking sheet 2-3 inches apart. Do not press down.
- Bake cookies at 350 degrees for 9 minutes. At this time I like to pull the cookies out of the oven and slightly tap the baking sheet on a hard surface. This encourages the cookies to slightly spread as they continue cooking. Bake for another 2 minutes.
- Remove from oven. If cookies are slightly mounded you can gently press them down slightly. Let cookies cool on baking sheet 2 minutes before removing to a wire rack to continue cooling.
- Store cookies at room temperature in an airtight container and consume within 5 days. Cookies can also be frozen for later enjoyment.
Notes
Why do I need to chill fresh milled flour before mixing into cookie dough? After milling grains, fresh milled flour tends to be very warm. Warm flour will cause the butter to over soften in this recipe and change the consistency of the end product. I suggest chilling flour in the freezer for 1/2 hour in this recipe to ensure cookies do not overspread while baking.
Why do I need to chill my cookie dough 2 hours before baking? I know this seems like an inconvenient step, but in order to achieve the classic "crinkle" look to these cookies AND still have a fudgy interior, the dough must be chilled before baking.
Why do I need to roll the cookies in granulated sugar and powdered sugar? Rolling these crinkle cookies in granulated sugar first and then in powdered sugar will help the powdered sugar to not dissolve while the cookies bake.
Why our family absolutely LOVES this recipe…
I have always loved the crinkle cookie. As a child, these were always the cookie I looked forward to making for Christmas. There is just something magical about a fudgy chocolate cookie coated in powdered sugar. And the way it crackles on the top! SWOON!
- Super fun to make! While there is some prep work involved, rolling the cookie dough in powdered sugar is something the whole family can get involved with.
- Fudgy interior. These cookies have rich chocolate flavor and definitely satisfy any chocolate or sweet tooth cravings.
- Made using fresh milled flour. Fresh milled crinkle cookies may very well be considered a healthy cookie recipe because they are made using fresh milled flour. (Or, that’s at least what I tell myself!) Fresh milled flour is loaded with fiber, protein, and B vitamins among other great things. Could this be a vitamin cookie? I’ll consider it that during the Christmas season!
- The perfect cookie to add to Christmas cookie gift boxes. Every year our family makes a few cookie boxes as gifts for friends and neighbors. This cookie is a stunner and makes a great addition to any gift box.
What is a Fresh Milled Crinkle Cookie?
A Fresh Milled Crinkle Cookie is essentially a bite sized brownie covered in powdered sugar. It has a slightly crisp outside and fudgy inside that is absolutely delicious to sink your teeth into. Rolling the dough in granulated sugar and powdered sugar before baking gives this cookie its classic crinkle look after baking.
These cookies are VERY rich, fudgy, and sugary too. Get ready to experience your new favorite sweet treat!
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Don’t forget the WHY behind fresh milled baking!
We always think it’s important to remind our readers to get back to the why of fresh milled flour recipes.
Maybe your why is because you desire to make wholesome, from scratch food for you family in your own kitchen. Or after being gluten free for years you realized you could enjoy grains in their whole form. Maybe you learned of the amazing health benefits of fresh milled grains. Or maybe it’s all of the above!
It’s easy to get lost in the noise of the internet. But as women, wives, and mothers let’s get back to kitchens and homes that provide not just wholesome food for our families, but also delicious food that satisfies our deepest needs for nourishment. Our kitchens can be reminders of our deeper spiritual needs- Jesus said to them, “I am the bread of life; whoever comes to me shall not hunger, and whoever believes in me shall never thirst.” John 6:35
Ingredients used in this recipe:
- Fresh Milled Soft White Wheat- Soft white wheat is the perfect wheat berry for baking. It gives these cookies a wholesome flavor while keeping them soft and fudgy at the same time.
- Unsweetened Cocoa powder- I prefer using 100% real cocoa powdered. It seems strange that you have to clarify that. I have found that using a higher quality cocoa powder will yield a richer cocoa flavor. Feel free to use whatever brand you prefer.
- Granulated sugar and brown sugar- These two sugars blend together giving the unsweetened cocoa powder the sweetness it needs.
- 1 Egg-Helps give structure to the dough and helps cookies hold their shape.
- Real Vanilla Extract- I prefer using real vanilla, you just can’t beat the flavor.
- Baking soda and salt- A must have for perfect cookies!
- Powdered Sugar- We will use this plus granulated sugar to coat the cookies before baking. The powdered sugar gives crinkle cookies their classic crinkle look. I prefer using corn free powdered sugar as a healthier option.
Step-by-Step Instructions To Make Fresh Milled Crinkle Cookies:
Begin by milling 1 Cup of fresh milled soft white wheat flour. Chill the flour 1/2 hour before mixing with the rest of the ingredients. Fresh milled flour tends to be very warm after milling. Chilling the flour before combining it with the rest of the ingredients ensures that the warm flour won’t alter the end product.
Next, in a medium sized bowl cream butter, sugars, egg, and vanilla in a bowl until smooth.
Then, in another bowl combine chilled fresh milled flour, cocoa powder, baking soda, and salt and stir together.
Combine the dry ingredients into the creamed butter sugar mixture and stir until combined. Dough will be stiff and sticky.
Chill cookie dough in the refrigerator 2 hours before baking.
Once dough has chilled, preheat oven to 350 degrees. Let dough sit on the counter 10 minutes before working.
Then, gather two small bowls. Fill one bowl with 3 Tablespoons of granulated sugar and fill the other bowl with 1/2 cup powdered sugar.
Using a small cookie scoop, scoop cookie dough into 1″ balls. I like to scoop them into my hand and slightly roll them to form a uniform ball.
Next, roll dough balls first in granulated sugar and then in powdered sugar. Coat each cookie evenly.
Line baking sheet with parchment paper and placed sugar coated cookie balls on baking sheet 3 inches apart.
Bake cookies at 350 degrees for 9 minutes. Pull sheet pan out of the oven and gently tap tray on hard surface before returning cookies to the oven for an addition 2 minutes. This will encourage the cookies to slightly spread as they finish baking.
Finally, allow cookies to cool on baking sheet 2 minutes and then remove them to a wire rack to continue cooling.
