First order of business… you may have noticed Maggy, Sharon, and I are posting a little less frequently these days, and it’s for a wonderfully good reason. We’ve got a book due! The deadline was originally end of January, but thankfully when we checked in with our editor mid January she said, “If you’re really nice to me and pry me with sweets I could probably even give you until Valentine’s Day.”
When we asked where to send her bribe, she let us off the hook, but we decided to honor her request by posting a virtual sweet, and my friend Lida Ward’s Chocolate Krinkle Cookies immediately came to mind.
This past Christmas Lida gave David me a shiny red charger plate of her Chocolate Krinkle Cookies, all wrapped in cellophane with a festive bow. The presentation was gorgeous, and even at the time I was thinking these could be great for Valentine’s Day too.
The cookies were the perfect texture, delicately crisp on the outside with a soft interior. Unlike so many cookies which quickly go stale, her cookies held their crisp/moist texture for days. Over the years I’ve baked up a lot of cookies, but never ones quite like these.
When I asked Lida if I could share her recipe, she agreed. So thanks, Lyda, for a stunning cookie recipe, and thanks to our editor, Pamela Cannon, for a couple of weeks of grace.
- 2 cups granulated sugar
- ¾ cup vegetable oil
- ¾ cup cocoa powder
- 4 large eggs
- 2 teaspoons vanilla extract
- 2⅓ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup confectioner's sugar, sifted if lumpy
- In a large bowl of an electric mixer at medium speed cream the sugar and oil. Add cocoa powder and mix at low speed until well combined. Add eggs and vanilla extract and beat until well combined.
- Mix flour, baking powder, and salt, sifting flour if lumpy. Add to the sugar mixture and mix at low speed until well combined. Cover the soft dough with plastic wrap and chill for 6 hours or overnight.
- When ready to bake, adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease cookie sheets.
- Roll the dough in to 1-inch balls. Roll each ball in confectioners’ sugar and arrange them 1 inch apart on the cookie sheets. Bake for 12 to 14 minutes, or until the cookies have puffed up slightly. Let the cookies cool in the pans for 5 minutes, then transfer the cookies to a wire rack to cool completely.
These look absolutely divine! And I am so excited that you are putting out a new cookbook! I will be the first to buy it!
Susie Middleton says
Yay! Congratulations to all you three on the new book. And those cookies look right up my alley–yum! good luck with the deadline
Lida Ward says
How fun for me to see your post, and I was so happy to share this recipe with you! For me, so much of the joy of cooking is in sharing the love. You are right, these are perfect for Valentine’s Day too – red charger, bow and all! Look forward to the new book!!
Joanie B from NC says
Say what, A BOOK???!!! Well, darn, there goes my New Year’s resolution on helping our household budget by cutting back on sooo many additions to my cookbook “library!” But one from the Anderson clan?! SQUEEEE! Cannot say no to that one!!! Any idea on release date to all of us devotees, please?
These cookies look great, thank you!
Pam Anderson says
Your household budget is safe for 2014! Our book won’t be out until early 2015, so just make sure you don’t make the same New Year’s resolution again next year : )
Ooh, they look so yummy! But, your comment,…
“Her cookies held their crisp-/moist texture for days “…sold me.
I need a cookie like that for next week.
As always, thanks, Pam!
Jessica Vandervoort says
I used this photo to bribe my children into all sorts of things. Baking them now.
Pam Anderson says
Aren’t they just a gorgeous cookie. So dramatic the powdery white against the dark brown. Another snow day! Looks like you could use another cookie recipe!
Emily @ Life on Food says
A perfect Valentine’s Day treat for sure. My husband loves chocolate krinkle cookies but I didn’t get to it this Christmas.
Mimi Griffith says
Yummo… these look a lot like a cookie my mom used to make, but for some reason she called them “pixies”. Thanks for the walk down Memory Lane.
Those cookies look wonderful and I’m really excited about your new cookbook. I’m even glad it won’t be out until next year since I just returned from the doctor’s and my cholesterol is up and he wants me to cut my carbs and fat intake :-(. By next year all should be better!!!!!
Pam Anderson says
Hey Sharon, If you’ve been reading our blog lately, you’ll know that my husband’s cholesterol is up too, so we’ll be posting more and more heart-healthy recipes. I know these cookies have eggs in them, but you’ll note they call for oil and not butter!
Making these in the morning for my sick hubby after I deliver my Avon orders
Saved the recipe to try tomorrow with my kids! Loved your video, and can’t wait to check out the new cookbook!
Mary S says
Do these freeE well? I just made a test run for a cookie swap in 2wks and they came out perfect. Would love to be able to freeze them to save me time to remake.
Pam Anderson says
These cookies freeze very well, so go for it!