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White chocolate crinkle cookies in a cookie jar.
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4.08 from 13 votes

White Chocolate Crinkle Cookies

Light, crinkled, and full of white chocolate flavor, these White Chocolate Crinkle Cookies are perfect for holiday cookie exchanges, but they're also great in lunch boxes or just with a cup of coffee.
Prep Time15 minutes
Cook Time16 minutes
Chilling time1 hour
Total Time1 hour 31 minutes
Course: Desserts
Cuisine: American
Keyword: christmas cookies, cookies, crinkle cookies, white chocolate, white chocolate crinkle cookies
Servings: 20 cookies
Calories: 89kcal
Author: Chef Jenn

Equipment

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons granulated sugar 1/4 cup plus 2 tbsp
  • 1/4 cup butter salted or unsalted
  • 2 tablespoons brown sugar light brown sugar
  • 1 teaspoon vanilla extract
  • 3.5 ounces white chocolate about 100 grams
  • 1 egg

For the crinkle coating:

Instructions

  • Combine the flour, baking powder, and salt in a medium bowl. Stir with a whisk to combine.
  • Add the butter and sugars to a stand mixer with the paddle attachment, and beat until smooth. Scrape down the sides of the bowl as needed.
  • Melt the chocolate slowly in the microwave (in 20 second intervals) and then drizzle the cooled chocolate into the butter-sugar mixture. Mix until combined.
  • Add the egg and mix well to combine.
  • Add the flour mixture to the cookie dough and beat on low speed until combined.
  • Wrap the crinkle cookie dough in plastic wrap and chill it for about an hour.
  • Preheat your oven to 325-F, and line 2 baking sheets with parchment paper.
  • Pour the white granulated sugar into one shallow dish, and the powdered sugar into a second dish.
  • Scoop 1.5 tablespoons balls of dough and roll them between your hands to make balls. Then, roll the ball in the granulated sugar to coat them evenly. Then, roll the ball in the powdered sugar, then set it aside. Repeat until all the balls have been rolled in powdered sugar.
  • Roll the balls a final time in the powdered sugar, pressing them down gently to ensure a good, thick coating of sugar. This will create the crinkle effect.
  • Bake the cookies balls about 2-inches apart for about 16-18 minutes until the cookies are crinkled and set but not browned on the bottom.
  • Cool on the cookie sheet for 10 minutes then transfer the cookies to a cooling wrack until fully cooled. Enjoy!

Notes

Chef Jenn's Tips

  • Scraping the bowl down as you mix is important to make sure that all the ingredients are properly combined. Turn the mixer off, and use a spatula to scrape down the inside of the bowl and to scrape off the paddle.
  • The key to a good crinkle on your crinkle cookies is a thick layer of powdered sugar. It should be caked onto the cookie dough ball.
  • Don't coat the cookies in the crinkle coating until just before baking to ensure you get the best crinkle effect.
  • Let the cookies cool on the cookie sheet for about 10 minutes before moving them to a cooling rack.

Nutrition

Serving: 1cookie | Calories: 89kcal | Carbohydrates: 16g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 98mg | Potassium: 11mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 71IU | Calcium: 15mg | Iron: 0.4mg