these super fun Easter Chocolate Nest Crinkle Cookies. They are not only amazing ~ but also gluten free!
Yields1 ServingPrep Time15 minsCook Time10 minsTotal Time25 mins
1 2/3 cups Cup4Cup Gluten Free Flour Blend
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 1/4 cups Pure Cane Sugar
2 large Eggs
1/2 teaspoon vanilla extract
1 cup Easter M&M's
2 tablespoons White Sugar Crystals
1
Preheat oven to 350°F with the racks in the middle. Grease 2 baking sheets with butter or cooking spray.
2
In a bowl, using a wooden spoon, stir together the flour, cocoa, baking powder and salt. Set aside.
3
Using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.
4
Turn off the mixer and add the flour mixture. Beat on low speed just until blended.
5
Using a tablespoon, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your other hand. Roll the dough into a ball. Roll some of the balls in crystal sugar until covered. Keep some plain. Place the balls on the prepared baking sheets. Repeat, spacing the balls about 2 inches apart.
6
Put the cookies in the oven and bake until they are crackled and puffed, 10 to 12 minutes. Using oven mitts, remove the baking sheets from the oven. Immediately place 3 M&M's in the center of each cookie, pressing down firmly so the cookies crack on the edges.
7
When the cookies have cooled a few minutes, use a firm spatula & transfer the cookies onto the rack and let cool completely. Repeat with the rest of the cookies.
Ingredients
1 2/3 cups Cup4Cup Gluten Free Flour Blend
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 1/4 cups Pure Cane Sugar
2 large Eggs
1/2 teaspoon vanilla extract
1 cup Easter M&M's
2 tablespoons White Sugar Crystals
Directions
1
Preheat oven to 350°F with the racks in the middle. Grease 2 baking sheets with butter or cooking spray.
2
In a bowl, using a wooden spoon, stir together the flour, cocoa, baking powder and salt. Set aside.
3
Using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.
4
Turn off the mixer and add the flour mixture. Beat on low speed just until blended.
5
Using a tablespoon, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your other hand. Roll the dough into a ball. Roll some of the balls in crystal sugar until covered. Keep some plain. Place the balls on the prepared baking sheets. Repeat, spacing the balls about 2 inches apart.
6
Put the cookies in the oven and bake until they are crackled and puffed, 10 to 12 minutes. Using oven mitts, remove the baking sheets from the oven. Immediately place 3 M&M's in the center of each cookie, pressing down firmly so the cookies crack on the edges.
7
When the cookies have cooled a few minutes, use a firm spatula & transfer the cookies onto the rack and let cool completely. Repeat with the rest of the cookies.
Notes
Chocolate Nest Easter Crinkle Cookies – Gluten Free