Snowy Crinkle Cookies

Prep: 30 min

Cook: 30 min

Serves: 12-16

Ingredients

Tip: To make them vegan, use 50 g of ripe banana instead of the egg and substitute dairy butter with vegan butter. 

For the cookie dough:

1/4 cup (55 g) butter, softened

1/3 cup (67 g) brown sugar, packed

1 tbsp granulated sugar

1/2 to 1 tbsp miso

1 tsp lemon zest, optional

A handful of dried cranberries, chopped

A handful of deshelled pistachios, chopped

1 large egg, about 50 g

3 to 4 tbsp  Black Sesame Crunchy Butter)

170 g all-purpose flour, sifted

1 tsp baking powder

To coat the dough balls

1/2 cup (60 g) confectioners’ sugar, in a bowl

1/4 cup (50 g) granulated sugar, in a bowl

Steps

Prepare the rice krispies

1. In a stand mixer fitted with the paddle attachment, cream the butter, sugars, miso, and optional lemon zest until paler in color and fluffy, a few minutes. Scrape the sides of the bowl as needed.
2. Add the egg and Black Sesame Crunchy Butter. Mix until incorporated.
3. Tip in flour and baking powder and mix until just combined.
4. Fold in the chopped pistachios and cranberries.
5. Cover and refrigerate for at least 1 hour or overnight.
6. Preheat the oven to 350°F with a rack in the center. Line two large baking sheets with parchment paper.
7. To assemble cookies, scoop 1 1/2 tbsp (~30 g) of cookie dough. Shape the dough into a smooth, firm ball. Toss into the bowl of sugar and coat with a thin layer of sugar before tossing into the bowl of confectioners’ sugar to coat thoroughly.
8. Transfer to a prepared baking sheet. Leave space between each dough ball. Repeat until you have 12 to 16 cookie balls.
9. Bake for 15 min or until the edges have set and browned slightly. The cookie centers should be soft but not runny.
10. Cool on the baking sheet for a few minutes before cooling completely on a wire rack.

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