Christmas Crackle Cookies

My dear friend Camille has now renamed these “Crack” Cookies and they may well be. They are a “Crisco” recipe – I got the recipe from a Crisco container like…15 years ago and I love them. Here’s what you’ll need –

1 1/4 c firmly packed light brown sugar (I have actually used dark brown and it works as well, too)

1 stick of Crisco (pretty much one cup)

1 tsp of pure vanilla

1/4-1/2 tsp of peppermint extract – remember this is very potent so you better like peppermint if you lean towards the half teaspoon

2 large eggs

2 cups all purpose flour

6 tbsp cocoa (I try to use dark cocoa for a really dark brown color)

1/2 tsp espresso powder

1/2 tsp salt

1/4 tsp baking soda

1 c mini chocolate chips (really, I have used mini and regular size….so use what you can find)

1/3 c granulated sugar

1/2 c powdered sugar (confectioners sugar)


Cream brown sugar, Crisco, and extracts until light and fluffy. Light in texture, not in color. Add eggs one at a time and combine well after each addition.

Mix together flour, cocoa, espresso powder, salt, and baking soda. Add to wet ingredients. I always add a bit at a time because flour and cocoa seem to get everywhere if I dump it all in at once.

Once dry ingredients are fully incorporated into wet, add in chocolate chips. Cover and refrigerate for 3 hours. I’ve also just frozen it for 1 hour. I’ve *ALSO* refrigerated overnight and done the next part the next day.

Depending on how big you want the cookies will depend on how big a scoop you use in this part. I lean towards 1/2 tbsp and 1 tbsp scoop. There’s no right or wrong.

Before you take your dough out of the refrigerator, set up your “stations”. One bowl with granulated sugar. One bowl with powdered sugar (in that order). Ungreased baking sheets. I actually use a silicone baking mat (silpat, or the pampered chef one) but you don’t have to.

Preheat oven to 375 degrees F

Scoop dough and roll into a ball. Roll first in granulated sugar, then in powdered sugar. You want the granulated sugar to completely cover the ball but the powdered sugar can show some “cracks”.

Place on cookie sheet 2″ apart. Bake for 8-10 minutes. Since they are chocolate, you won’t be able to tell if they’ve gotten brown or anything so they should flatten out a LITTLE BIT, not a ton. Don’t bake them longer that 10 minutes unless you’ve made gigantic (2 tbsp) cookies.

Cool 2 minutes on cookie sheet. Move to a wire rack to complete cooling. Just TRY not to eat them all.

FYI – These are perfectly awesome WITHOUT peppermint extract if you aren’t a mint kinda family. They originally didn’t have it in the recipe but I like mint around the holidays. That said, I can eat an entire batch of these with no mint whatsoever. I bet they’d be okay with coconut extract and maybe some shredded unsweetened coconut in them. You could probably also sub in some coconut oil for some of the Crisco as both are “vegetable shortening”.

What I really like to do with these cookies is give them as presents. They need to be consumed fairly quickly though because the powdered sugar eventually melts and after around 5 days they get more “crackly” (read that as crunchy).

Let me know if you think of any other variations you could do. Oh…wait…I just thought of one. CHERRY chocolate. Nice. Maybe try that with maraschino cherry juice and chopped up cherries in addition to chocolate chips (you’d have to dry those out some).

Merry Happy Joyful

About Solid Body Strong Mind

Planning an update to this, and hopefully a way to encourage women to stay healthy as they approach middle age. Change happening April 1!!
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