Festive Fudge Crinkle Cookie Sandwiches Recipes

CHOCOLATE FUDGE CRINKLE BISCUITS

Steps:

• Mix the cocoa, caster sugar and oil together. Add the eggs one at a time, whisking until fully combined.
• Stir the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until a soft dough forms. If it feels soft, transfer to the fridge and chill for 1 hr. Heat the oven to 190C/170C fan/gas 5. Tip the icing sugar into a shallow dish. Form a heaped teaspoon of the dough into a ball, then roll in the sugar to coat. Repeat with the remaining dough, then put, evenly spaced, on a baking tray lined with baking parchment.
• Bake in the centre of the oven for 10 mins - they will firm up as they cool. Transfer to a wire rack and leave to cool. Will keep for four days in a biscuit tin.

CAKE MIX FUDGE CRINKLE COOKIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, stir dry cake mix, oil, eggs and vanilla with spoon until dough forms.
• Refrigerate dough 15 to 30 minutes, or as needed for easier handling. Shape dough into 1-inch balls. Roll balls in powdered sugar. On ungreased cookie sheets, place balls about 2 inches apart.
• Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered.

CRINKLED FUDGE TRUFFLE COOKIES

Steps:

• Preheat oven to 350°F.
• In a small saucepan, heat and stir chocolate and shortening over very low heat until chocolate begins to melt. Remove from heat and add coffee granules. Stir until smooth. Cool.
• Beat eggs and sugar with an electric mixer on medium to high speed until light and lemon colored (3 to 4 minutes).
• Beat in cooled chocolate mixture and vanilla.
• On low speed, beat in chopped pecans, flour, cinnamon, baking powder, and salt until combined.
• Spray cookie sheets with nonstick cooking spray. Drop teaspoons of dough 2 inches apart on cookie sheets.
• If desired, place a pecan halve atop each cookie.
• Bake in a 350°F oven for 8 to 10 minutes.
• or until just set on surface (do not overbake).
• Cool 1 to 2 minutes, transfer to racks. Cool completely.
• If desired, sprinkle with powdered sugar.

COCONUT-SUGAR CRINKLE COOKIE SANDWICHES

Steps:

• Melt butter in a medium skillet over medium heat. Cook shredded coconut, stirring often, until golden brown, about 3 minutes (coconut will continue to darken after you remove it from heat). Scrape into a small bowl and let cool slightly.
• Open coconut milk without shaking can and scoop solidified coconut cream off the top into a small bowl; set aside for ganache (you'll need 5 Tbsp.). Reserve remaining coconut milk.
• Whisk flour, baking powder, baking soda, nutmeg, and cinnamon in a medium bowl to combine. Whisk eggs, vanilla, salt, 1½ cups coconut sugar, and 3 Tbsp. reserved coconut milk in a large bowl. Whisk in half of dry ingredients. Using a rubber spatula, mix in shredded coconut mixture, then add remaining dry ingredients and mix just until no dry streaks remain. Cover dough and chill at least 2 hours.
• Place a rack in middle of oven; preheat to 325°F. Place powdered sugar and remaining ⅓ cup coconut sugar in separate shallow bowls. Using a #20 cookie scoop (or a heaping 3 Tbsp.), portion out 18 pieces of dough and roll into smooth balls between your palms. Working one at a time, gently toss balls in coconut sugar to coat, then toss in powdered sugar. Divide cookies between 2 parchment-lined baking sheets, spacing at least 2" apart.
• Bake 1 sheet of cookies, rotating baking sheet front to back halfway through, until centers of cookies are puffed and edges are just firm, 16-18 minutes. Repeat with remaining sheet of cookies (baking the sheets one at a time gives your cookies the best crinkles). Let cookies cool 20 minutes on baking sheets. Transfer to a wire rack and let cool completely. Turn half of cookies over. Do ahead: Dough can be made 3 days ahead; keep chilled. Cookies can be baked 2 days ahead; store airtight at room temperature.
• Heat white chocolate, rum, salt, and 5 Tbsp. reserved coconut cream in a medium heatproof bowl set over a medium saucepan of simmering water (do not let bowl touch water), stirring with a heatproof rubber spatula, until chocolate is melted and mixture is smooth, about 5 minutes. Chill ganache until cool but not solid, about 1 hour.
• Using an electric mixer on high speed, beat ganache until light and spreadable, about 1 minute. Spread a layer of ganache over upside down cookies. Top each with a right-side up cookie, pressing gently to adhere. Do ahead: Ganache can be made 1 day ahead. Cover and keep chilled. Let sit at room temperature 30 minutes before beating.

FESTIVE FUDGE CRINKLE COOKIE SANDWICHES

Steps:

• Preheat oven to 350°.
• Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
• Dust hands lightly with flour, if desired, and shape dough into 1" balls.
• Roll balls in sugar and place 2 inches apart on ungreased cookie sheets.
• Bake for 8-10 minutes or until center is JUST SET.
• Remove from pans after a minute or so and cool completely on wire racks.
• When cool, take one cookie and spread about 2 tsp of frosting on the flat side.
• Take another cookie and make a sandwich, flat side to flat side, squishing a little so some frosting squeezes out.
• Roll in crushed candy canes.
• I individually wrap each sandwich before storing at room temperature.