Pin Chocolate crinkle cookies are soft, fudge-like cookies with a generous coating of icing sugar. The name “Crinkle” refers to how the powdered sugar shows the cracks(crinkles) as the cookies bake, showing a bit of chocolate cookie here and there giving it a cracked look, hence the name crinkle cookies. I have already tried a version of chocolate crinkle cookies with eggs so wanted to try an eggless one. So here I am with this easy recipe with curd as an egg substitute. Compared to other christmas cut out cookies there are not time consuming the only time it takes is to chill.
About Eggless Chocolate Crinkle Cookies
Flour mix: First the flour is added (here I have used wheat flour) along with baking powder,and salt. Sieve it well , now the flour mix is ready. Cocoa mix: In another mixing bowl sieve cocoa powder. Add curd,sugar and oil mix well to form a smooth flowing mixture. Batter : Add flour mix and make a batter. It will resemble cake batter but thick in consistency. Refrigerate atleast for 2 hrs. Shape and Coat: Now shape the cookies into balls, coat with generous amount of icing sugar. Bake : Finally bake the cookies and enjoy.
How to substitute egg in a cookie recipe:
There are many egg substitutes like namely curd,flaxe seed meal, banana,apple sauce etc. These are egg subtistutes that works best for cookies. I have used curd here which I feel is the easier available option.
Variations to Eggless Chocolate Crinkle Cookies
I have used wheat flour here but you can use regular white flour too. Incase if you want a vegan option use banana or apple sauce replacing curd. I used homemade icing sugar but you can replace it with regular powdered sugar too.
Storage
These cookies after baking keeps well for about a week. But the cookie dough freezes well. You can cling wrap it and and refrigerate it upto 1 month. Remove, shape and bake them as you want. I referred to this recipe here.
Similar recipes:
Crinkle cookies Linzer cookies Stained glass cookies Ginger breadman cookies Candycane cookies
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Eggless Chocolate Crinkle Cookies Step by Step
1.To begin with : To a mixing bowl add flour, baking powder and salt. Sieve it well. Pin 2.Mix the sieved flour well and set aside. Pin 3.To another mixing bowl – sieve coco powder. This is just to make sure there are no lumps. Pin 4.Add curd, oil and sugar to sieved cocoa powder.Pin 5.Whisk the ingredients well to form a smooth mixture.Pin 6.Add flour mixture together with this cocoa mixture.Pin 7.The consistency will be more like a thick cake batter.Pin 8.Cover with foil and chill the dough for 2 hrs minimum.Pin 9.In the meantime take icing sugar in a bowl mix it well and set aside. This is done to ensure there are no balls in between.Pin 10.Next remove the dough from fridge. It will be slightly thick again after sometime becomes slightly goey so therefore be quick while scooping and shaping. Pin 11.Next use a measuring spoon or small scooper to scoop out the dough. Pin 12.Scoop out the dough and roll it. The dough itself looks so tempting cant wait for the chocolate crinkle cookies to get ready. Pin 13.Finally add this ball to the icing sugar mixture here as shown.Pin 14.Lastly roll over using a spoon to coat the balls generously with icing sugar.Pin 15.Immediately place it on the baking tray with parchment paper.Repeat to finish. I baked in batches as my tray was small. Make sure to leave gap while placing the cookies they spread out while baking. Preheat oven at 180deg C for 10 mins.Pin 16.Bake in preheated oven at 180 deg C for 10-12 mins. Likewise repeat to finish.Cookies will look soft soon after baking. Pin To summarize these cookies are in between a cookie and a brownie and tastes so good. I am sure this will be a crowd pleaser especially with kids. Pin
Expert Tips
Chilling the dough is a must so that handling the dough is easy otherwise its very messy. I chilled it only for 2 hrs but more the time more the firm the dough will be and its easy to handle too. Generally, you can chill the dough for 4 – 6 hrs or even overnight. Generously coat icing sugar to get perfect cracked look . You can use spoon to roll the cookies as otherwise the moisture from our hand will make the dough more loose. If it takes time then take a smaller batch scoop out and roll while you do this let the other batch sit in fridge. If you use watery runny curd then the mixture will become even more goey hence use thick curd.
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