St. Patrick's Crinkle Cookies: Two Fun And Easy Recipes To Try

St. Patrick’s Day is just around the corner, and what better way to celebrate than with some delicious and festive treats? These St. Patrick’s Crinkle Cookies are sure to be a hit with your friends and family. With their bright green color and crinkled texture, they’re the perfect addition to any St. Patty’s Day party. In this article, we’ll share two different recipes for St. Patrick’s Crinkle Cookies, so you can choose the one that best suits your tastes. Let’s get started!

Recipe #1: Classic St. Patrick’s Crinkle Cookies

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• Green food coloring
• 1/2 cup powdered sugar, for rolling the cookies in

Instructions:

1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, beat the butter and granulated sugar together until light and fluffy, about 2-3 minutes.
4. Add in the eggs, one at a time, followed by the vanilla extract and green food coloring until you reach your desired shade.
5. Add the dry ingredients to the wet ingredients and stir until just combined.
6. Pour the powdered sugar into a shallow dish. Roll the dough into 1-inch balls, then roll each ball in the powdered sugar until completely coated.
7. Place the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops are crackly. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutritional Information:

Serving size: 1 cookie
Calories: 120
Total Fat: 5g
Saturated Fat: 3g
Cholesterol: 25mg
Sodium: 70mg
Total Carbohydrates: 18g
Dietary Fiber: 0g
Sugar: 11g
Protein: 2g

Cooking Time:

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes

Equipment:

Mixing bowls
Electric mixer
Measuring cups and spoons
Baking sheet
Parchment paper
Wire rack

Serving Suggestions:

These cookies are delicious on their own, but you could also serve them with a glass of cold milk or a cup of hot tea or coffee.

Variations:

If you’re not a fan of green food coloring, you could leave it out and make these cookies plain. Alternatively, you could use a different food coloring to create cookies for other occasions, like red and green for Christmas, or pink and red for Valentine’s Day.

Substitutions:

If you don’t have unsalted butter, you could use salted butter and omit the salt from the recipe. You could also use margarine or vegetable shortening instead of butter. If you don’t have powdered sugar, you could try rolling the cookies in granulated sugar instead, although the texture won’t be the same.

Storage:

These cookies will keep well in an airtight container at room temperature for up to 5 days. You could also freeze them for longer storage – just make sure to thaw them completely before serving.

Tips:

• Make sure your butter is at room temperature before you begin, or it won’t cream properly with the sugar.
• Don’t overmix the dough – stir it until just combined, or you’ll end up with tough cookies.
• If you’re having trouble rolling the dough into balls, try chilling it in the refrigerator for 10-15 minutes first.

Frequently Asked Questions:

• Q: Can I make these cookies in advance?
• A: Yes, you can make the dough up to 3 days in advance and store it in the refrigerator. Just let it come to room temperature before rolling and baking.
• Q: Can I freeze these cookies?
• A: Yes, you can freeze the baked cookies for up to 2 months. Thaw them at room temperature before serving.
• Q: What if I don’t have a wire rack to cool the cookies on?
• A: You could use a clean kitchen towel or a piece of parchment paper instead.

Recipe #2: Mint Chocolate St. Patrick’s Crinkle Cookies

Ingredients:

• 1 box of chocolate cake mix
• 2 eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• Green food coloring
• 1/2 cup powdered sugar, for rolling the cookies in
• 1/2 cup finely chopped Andes mints (optional)

Instructions:

1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the cake mix, eggs, vegetable oil, vanilla extract, and green food coloring until well combined.
3. Stir in the chopped Andes mints, if using.
4. Pour the powdered sugar into a shallow dish. Roll the dough into 1-inch balls, then roll each ball in the powdered sugar until completely coated.
5. Place the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops are crackly. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutritional Information:

Serving size: 1 cookie
Calories: 130
Total Fat: 7g
Saturated Fat: 1.5g
Cholesterol: 15mg
Sodium: 130mg
Total Carbohydrates: 17g
Dietary Fiber: 0g
Sugar: 10g
Protein: 1g

Cooking Time:

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes

Equipment:

Mixing bowls
Measuring cups and spoons
Baking sheet
Parchment paper
Wire rack

Serving Suggestions:

These cookies are perfect for serving with a cup of hot cocoa or coffee. You could also chop them up and use them as a topping for ice cream or brownies.

Variations:

If you’re not a fan of Andes mints, you could leave them out and just make plain mint chocolate cookies. Alternatively, you could use a different type of chocolate candy or chips, like dark chocolate or white chocolate.

Substitutions:

If you don’t have vegetable oil, you could use canola oil or melted coconut oil instead. You could also try using a white or yellow cake mix instead of chocolate, although the flavor will be different.

Storage:

These cookies will keep well in an airtight container at room temperature for up to 5 days. You could also freeze them for longer storage – just make sure to thaw them completely before serving.

Tips:

• If you want a stronger mint flavor, you could add a few drops of peppermint extract to the dough.
• If you’re having trouble rolling the dough into balls, try chilling it in the refrigerator for 10-15 minutes first.
• If you’re using a nonstick baking sheet, you may need to adjust the baking time slightly as they tend to bake faster than regular baking sheets.

Frequently Asked Questions:

• Q: Can I use a different type of cake mix?
• A: Yes, you could try using a white or yellow cake mix instead of chocolate, although the flavor will be different.
• Q: Can I skip the Andes mints?
• A: Yes, you can leave them out if you prefer, or you could try using a different type of chocolate candy or chips.
• Q: Can I freeze these cookies?

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