It’s cookie season, people! Holiday cookies are one of my favourite parts of the season. They make a great gift – who doesn’t love home made cookies? – and it’s a really fun activity to get the kids involved with. We usually have at least a couple of holiday cookie baking play dates with the kids’ friends in the run up to the holidays. It makes a giant mess in the kitchen but the kids love feeling like they had a hand in creating something for Christmas.
This recipe is one of my favourites. They look gorgeous, are surprisingly tender and cake-y, and as an added bonus are egg and dairy free. For lots of people that’s not an issue and not even something you need to highlight. But for people who have allergies – like, Esme’s pal Campbell who can’t eat eggs – it’s so nice to have a few tricks up your sleeve. This recipe makes a lot of cookies – 4 dozen! – so it’s great to work with a big machine like the beautiful Cuisinart Food Processor we made these cookies with. I think a lot of people don’t realize that you can use a dough blade with a food processor and it does an excellent job. This machine is seriously powerful and the dough came together so easily. When you’re going to be doing a lot of holiday cooking and baking you want to pull out the big guns and this food processor is it.
Let us know about your favourite holiday cookie recipe and you could wina Cuisinart Food Processor! Share your cookie recipe in the comment section and this gorgeous machine could be yours! We can’t wait to hear what you’re baking up!
photos by Maya Visnyei
Chocolate Crinkle Cookies
1 3/4 cups sugar
1 cup cocoa
1 cup applesauce
1/2 cup vegetable oil
2 tsp vanilla
2 1/4 cup flour
2 tsp baking powder
1/4 tsp salt
1 cup icing sugar
Set up your Cuisinart Food Processor with the Dough Blade. Add sugar, cocoa, applesauce, oil and vanilla to the large bowl, snap the lid on snugly and blend until all the ingredients combine well.
In a bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the wet ingredients in the Food Processor, snap the lid on and blend again until everything comes together.
Remove the work bowl from the machine and place it in the fridge for at least 2 hours and up to overnight. You really want this batter to be very cold.
Preheat your oven to 350 degrees.
Shake the icing sugar onto a plate. Line cookie trays with parchment. Take your batter out of the fridge. Scoop our small amounts of dough and roll it in your hands to make a 1 1/2 inch ball. Roll the ball through the icing sugar and place it on the cookie sheet, leaving 1 1/2 inches between cookies. It’s mucky work, sorry! Keep working your way through the dough. If it starts to really cling to your hands, place it in the freezer for 5 minutes to firm it up. You may need to bake them in batches as this recipe makes a lot of cookies!
Bake for 10 minutes or until the cookies are firm but still tender. Remove from the oven and transfer to a rack to cool.