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Chocolate Nest Easter Crinkle Cookies – Gluten Free

AuthoradminCategory, , , , CuisineCooking MethodDifficultyBeginner

these super fun Easter Chocolate Nest Crinkle Cookies. They are not only amazing ~ but also gluten free!

Yields1 Serving
Prep 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.

Chocolate Nest Easter Crinkle Cookies – Gluten Free

~ Marla Meridith

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