These bright orange, fun-looking cookies are the perfect gift for your loved ones for special occasions or holidays! If you want to make something special for them and you don’t want to veer away from common gifts such as the plain old white crinkle cookie, these will definitely brighten the days of your family and friends.
So continue to read the article and learn how the Choco Butternut Crinkles are done! There are tips and some trivia included here so be sure to not miss that out.
What are Choco Butternut Crinkles?
The choco butternut crinkles are made out of what is also known as the Christmas cookies–with a little variation. These cookies are fudgy and rich cookies that are then filled with white powder sugar resembling snow caps, as Christmas is commonly associated with winter and snow in North America. Apart from that, the cookies tend to crack when baked, hence the name crinkle cookies.
The butternut, on the other hand, is a bright orange type of powdered ingredient popularized here in the Philippines by a donut restaurant. It is named that way because it is commonly made with butter, and grated coconut. Because it has a powdery texture, this makes it a perfect substitute for the white powdered sugar used in crinkle cookies. This type of butternut, however, is not to be confused with the species of a walnut tree which also has the same name.
How to Make Choco Butternut Crinkles?
To start, we need to separate the ingredients we’re going to use for the butternut and for the cookie dough to avoid confusion. The first thing we are going to do is to make the butternut. That’s the bright orange one you see, which is a replacement of the traditional plain powdered sugar you see originally in crinkle cookies. After that, the next one is making the cookie dough.
Mixing the butternut ingredients is a straightforward process. If you have a food processor available with you, it will help in combining the ingredients much easier, but manually whisking the ingredients together should do the trick.
When preparing the dough, you can follow the instructions in the recipe. Nut as an alternative, you can also separately mix the dry ingredients and the wet ingredients first, and then proceed to slowly incorporate them together. Having the butter and egg both at room temperature is a bonus because it will help mix them together much easier, and will produce a softer texture for the cookie.
Go ahead and serve this with delicious coffee!
Choco Butternut Crinkle Cookie Tips
- Be sure to have your measurements exact, especially for the flour. This is a common mistake when making the cookies and it will result in a very dry dough, and it will have a hardened texture and will easily crumble. So it is a good idea to use tools with the right measurements in it.
- If you have the time, you have the option to make the dough earlier than the needed time to prepare the cookies. This will make the dough easier to prepare. In fact, you can make the dough a few days before or even weeks before baking the cookies, because they’re stored in the freezer after all.
For a quick reference about this recipe, see the recipe table below:
Easy Choco Butternut Crinkles Recipe
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 cup cocoa powder
- 1 ½ cup white sugar
- 1 tsp instant coffee powder, optional
- ½ tsp salt
- 2 tsp vanilla extract
- ½ cup cooking oil, or vegetable oil
- 4 pcs large egg
- 1 cup desiccated coconut
- ½ cup powdered sugar
- 2 tsp cinnamon powder, optional
- 1 tsp nutmeg powder, optional
- 5 tbsp butter, melted
- 2 drops orange food coloring
- In a mixing bowl, add-in the desiccated coconut, powdered sugar, cinnamon powder, nutmeg powder, and butter. Mix until well-incorporated.
- Add-in the orange food coloring. Mix until all of the mixture is colored.
- Let it dry for 10 - 20 minutes. Set aside.
- In a large bowl, add-in the all-purpose flour, baking powder, and salt using a sifter. Mix until well-incorporated. Set aside.
- In a separate bowl, add-in the cocoa powder, white sugar, instant coffee powder, and oil. Beat the ingredients together while adding the eggs one at a time, then add-in the vanilla extract.
- Combine the flour mixture into the cocoa mixture. Mix until well-incorporated.
- Chill the dough in the refrigerator for 4 hours or overnight.
- Preheat the oven to 175 C (350 F).
- Scoop a part of the dough (about 1 tbsp) and form into ball shapes using clean hands. Repeat for the rest of the ingredients.
- Roll the dough (balls) in butternut mixture and then place about 2 inches apart on a lined baking sheet.
- Place the baking sheet in the preheated oven. Bake for 10 - 12 minutes.
- Let stand on the baking sheet for 2 - 4 minutes and transfer to a serving plate or serving tray. Serve and enjoy!
Pin and save this recipe to your Pinterest account! Click on the Pin button above 🙂
Thank you and I hope you find this article useful! It’ll mean a lot if you RATE THE RECIPE by clicking the stars and SHARE THIS TO YOUR FRIENDS! 🙂