When I bake, I often bake in large quantities. It’s easier, I find, and having large quantities of baked goods means that I won’t have to bake as often.
No, that’s me dreaming. Baked goods never ever last long here.
Crinkle cookies are one type of cookie that I make in large amounts: they’re easy to make, store well for a few days in an airtight container and almost always receive raving reviews from people. “How on earth did you get the crackle effect?” or “These are too pretty to eat!” are comments people often make when they see crinkle cookies.
And within good reason, too. Don’t they look so pretty? These cookies are moist (think thick, chewy brownie, but in a cookie form) and have a slight crunch on the outside. Yum.
The trick to these cookies is the baking time. They’ll still appear raw when they’re actually ready to come out of the oven, so watch them closely and don’t be fooled. They’ll be done when a small indentation can be made on the top of the cookie when lightly pressed with a clean fingertip. Remember that practice makes perfect with these cookies. You can even flip a cookie over if you’re not sure. Its underside should be only very slightly browned.