It's finally December and my favourite time of year.
It now feels appropriate to play Christmas music and watch the films.. Even though I've already watched Elf a few times this past month. The house will start to smell of all those delicious spiced flavours, everyone is a bit more relaxed (except if you're rushing around shopping), and did I mention the food? Christmas has the best food. Hands down. I'm talking lebkuchen, gingerbread houses, chocolate yule logs, mince pies, shortbread, brussel sprouts and bacon (mmm..), and not to mention the ultimate roast on Christmas Day. All these foods are why I love Christmas even more. Oh, and mulled cider (or wine, I'll take whatever). I'll be making a lot of them this month and writing about them here in the coming weeks.
The first of which is these delicious Snowball Cookies! They're so soft and fudgy, you know they won't last long!
They're more commonly known as 'chocolate crinkles' and they're perfect with a glass of cold milk. The dough is super sticky and thick so make sure you remember to chill the dough for a min. of 4 hours (I chilled mine for 4hrs - couldn't wait any longer!), so that you can roll the balls of dough without it going warm and sticky again! If this happens though, just pop the mixture back into the fridge to firm back up again.
|Cat was not interested in the cookies in the slightest. Shame. Oh well, more for me.|
The recipe at the bottom yields about 3 dozen, depending on the size but it's recommended you make them about 1-inch bite size cookies. Due to the amount of cookies this recipe makes, they'd make the perfect gift at christmas to co-workers, friends, etc. Just make them a couple of days before gifting and sealing tightly in a plastic bag. Decorate with bows and a lovely name tag and you're good to go!
Yesterday, I got to be a kid again and open the first little box on my advent calendar - which this year... IS KINDER! Kinder chocolate is my absolute favourite. My sister picked it up for me when she visited France for business. She knows the way to my heart - chocolate (or food in general).
This year has flown by really fast. At the start of the year, with dissertations and final year univeristy stress... I couldn't wait for it to be over. Now I'm looking forward to the month of December and doing Christmassy things and I'm also busy hoping and praying that it snows this year! I was gutted we didn't get any snow last year. I was ready with my sled and everything.
Next week, I'll be visiting Winter Wonderland in Hyde Park and baking more festive treats!
Chocolate Snowball Crinkle Cookies
Yield: 3 dozen
- 1 cup cocoa powder
- 1 3/4 cups caster sugar
- 1 stick / 4 oz / 113g butter, room temperature
- 4 eggs
- 2 tsp vanilla extract
- 2 cups plain flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup icing sugar/powdered sugar
- Cream together the sugar and butter in a large bowl. One by one, beat in the eggs. Then stir in vanilla extract. Once combined, then add in the cocoa powder gradually, making sure to mix well.
- In a small bowl, combine the flour, baking powder and salt, then add into the cocoa mixture and mix well. The mixture will be very sticky and thick - I used a spatula to combine the flour at this point, as the mixture was too thick to use a hand mixer. Use whatever if best for you. Cover the dough in the bowl and chill for at least 4 hours. The longer the better, as the dough needs to be firm to handle it.
- Once chilled, preheat the oven to 350F/Gas Mark 4 and line 2 to 3 trays with parchment paper.
- Roll the dough into 1-inch balls and place them on the parchment lined tray. I found a mechanical ice scoop (a cookie scoop) worked best for this, as you got nice even sizes. Once rolled, chill int he firdge for a further 10-15 minutes to firm back up again.
- Put 1/2 cup of icing sugar (powdered sugar) into a small bowl. One by one, roll the chilled dough balls in the sugar, making sure that it is covered evenly and as much as possible! Place the dough balls back onto the tray.
- Bake in a preheated oven for 10-12 minutes. Any longer and they wll overbake and become very hard. Once done, let them stand on the tray for a minute before transferring to a wire rack to cool completely. Cookies can be kept for up to a week in an airtight container.
Let me know what you're looking forward to this December in the comments! If you made these cookies - tell me how they went and how quickly they disappeared! Hope you enjoy baking them :)