When I baked this moist, fudgy chocolate crinkle cookie recipe for the first time, my three preschool children went wild crinkle cookies them! But I like them because they’re lower in fat and easy to mix and bake.
How Does It Stack Up 15 Years Later? We Made the Pioneer Woman’s First-Ever Recipe. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication. Beat butter and sugar until crumbly, about 2 minutes. Refrigerate, covered, until easy to handle, about 2 hours.
Remove to wire racks to cool. Make sure your baking powder isn’t old, or it won’t give much lift. The butter shouldn’t be too soft—30 minutes on the counter is plenty. And make sure your cookie sheets are clean and cool going into the oven. Research contributed by Anna Thomas Bates. Coated in a healthy layer of powdered sugar right before baking, the soft dough spreads to form the crunchy, crackly exterior. This was the first cookie I made when I lived on my own.