Chanukah

Blue Crinkle Cookies Recipe for Hanukkah

Blue crinkle cookies are soft and chewy. (Rachel Kor)
(The Nosher via JTA) — In many homes, there is a tradition to bake Hanukkah cookies this time of year. Whether it’s the sugar and butter mixing in the mixer, the blue and white sprinkles, or the festive menorah cookie cutters, there is something about cookie baking that propels us into the holiday spirit.

This year, I wanted a new Hanukkah cookie to share with family and friends. Although I love the classic sugar cookie with sprinkles, sometimes it’s nice to have a really easy and delicious cookie with limited frill and fuss.

These blue crinkle cookies fit the bill perfectly! They are the delicious, soft and chewy cookies we adore, with blue coloring for Hanukkah.

Ingredients:

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 cup oil
2 large eggs
1 teaspoon vanilla bean paste, or pure vanilla extract
Blue food coloring
1 cup powdered sugar, for coating

Directions:

Line baking sheets with parchment paper or silicone baking mats. Set aside.

In a large bowl, whisk together the flour, baking powder and salt. Set aside.

In the bowl of an electric mixer, mix the sugar and oil together for 2-3 minutes, or until light and fluffy. With the mixer on low speed, add the eggs one at a time, and then add the vanilla. Mix until combined. Add the blue food coloring until the desired color is achieved.

Slowly add in the flour mixture; mix until fully combined.

Empty the dough onto a clean and floured surface. Form the dough into a ball and wrap with plastic wrap. Refrigerate for at least 2 hours.

Preheat the oven to 350 F.

Place the powdered sugar into a small bowl. Set aside.

Unwrap the chilled dough. Using your hands, roll 1-inch balls. If the dough gets sticky, add powdered sugar to the palm of your hands when rolling. Then, roll the dough balls in the bowl of powdered sugar, making sure they are completely and generously coated.

Place them on the prepared baking sheets, 2 inches apart. Bake for 8-10 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Yield: 20 cookies.

(Rachel Kor is the author, recipe developer, designer and photographer behind her blog at rachelkor.com.)
 
The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at www.TheNosher.com.

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