Culture

Bricker Reimagines Crinkle Cookies

By: Sidney Bricker

Media Production Editor

Chocolate crinkle cookies are a classic, but as someone who’s baking fancies are drastically swayed by the changing of seasons, they just don’t feel very spring-like. Something about chocolate crinkle cookies screams Autumn and Winter to me, but I simply must find a way to work in my dietary requirement of crinkly goodness, even in Spring. Thus, I give you: Crinkle cookies reimagined: 3 new flavors that suit the springtime. Lavender, lemon, and rose crinkle cookies.

Firstly, the original recipe. 

¾ cup sugar

⅓ cup canola oil

2 tablespoons agave syrup (maple syrup works as well)

1 teaspoon pure vanilla extract

⅓ cup oat milk

1 tablespoon egg replacer (if you aren’t baking these vegan you can use one egg instead and only put in ¼ cup milk)

½ cup chocolate chips, melted

1 ⅜ cups flour

2 tablespoons cocoa powder

¾ teaspoon baking powder

¼ teaspoon salt

In a large bowl mix together sugar, oil, syrup, vanilla, milk, egg replacer, and melted chocolate chips. Sift in the flour, cocoa powder, baking powder, and salt. Mix until a dough forms. Cover and chill in the refrigerator for 10-30 minutes while the oven preheats to 325oF. Then scoop the dough into tablespoon sized balls, roll in granulated sugar, then powdered sugar, and place on a cookie sheet two inches apart. Bake for about 14 minutes.

Lavender Crinkle Cookies 

¾ cup sugar

⅓ cup canola oil

2 tablespoons agave syrup (maple syrup works as well)

1 teaspoon pure vanilla extract

⅓ cup+ 1 tablespoon oat milk

1 tablespoon egg replacer (if you aren’t baking these vegan you can use one egg instead and only put in ¼ cup milk)

1 tablespoon lavender buds, ground with a mortar and pestle (or chopped)

1 ¼ cups flour

1 teaspoon baking powder

¼ teaspoon salt

A few drops of food coloring if you’d like the resulting cookies to turn out purple

Follow directions from the original recipe. 

Lemon Crinkle Cookies

¾ cup sugar

⅓ cup canola oil

2 tablespoons agave syrup (maple syrup works as well)

1 teaspoon pure vanilla extract

⅓ cup oat milk

1 tablespoon egg replacer (if you aren’t baking these vegan you can use one egg instead and only put in ¼ cup milk)

2 tablespoons lemon juice

1 1/2 cups flour

1 ½  teaspoons lemon zest

¾ teaspoon baking powder

¼ teaspoon salt

One drop of yellow food coloring if you’d like the resulting cookies to turn out yellow

Rose Crinkle Cookies

¾ cup sugar

⅓ cup canola oil

2 tablespoons agave syrup (maple syrup works as well)

1 teaspoon pure vanilla extract

⅓ cup oat milk

1 tablespoon egg replacer (if you aren’t baking these vegan you can use one egg instead and only put in ¼ cup milk)

3 tablespoons rosewater

1 ⅔ cups flour

¾ teaspoon baking powder

¼ teaspoon salt

A few drops of food coloring if you’d like the resulting cookies to turn out pink

Categories: Culture, Lifestyle

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