Christmas Crinkle Cookies


This time of year is always pretty busy for us. Not only is Christmas creeping closer, but we have loads of birthdays to celebrate – there are six birthdays in December alone! Considering one of these birthdays is Kevin’s, life can get a little bit crazy.

Which is why I love having festive cookies sitting in the cupboard, ready to feed all those unexpected visitors you get at this time of year – and to scoff (I mean, enjoy) after dinner! The trouble is finding a recipe that is suitably Christmassy that doesn’t require intricate icing or decorating – I don’t know about you, but I never seem to have time to do that.

This is where these Christmas Crinkle Cookies come in. Packed with flavour and spice, these biscuits are a one bowl wonder that can be whipped up in next to no time – easily in under 30 minutes (and that’s including the bake time).

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White chocolate & raspberry crinkle cookies



  • 55g butter
  • 225g white chocolate, broken
  • ½ cup caster sugar
  • 2 eggs
  • 1 tsp vanilla essence
  • 1 ½ cups plain flour
  • ½ tsp baking powder
  • ¾ cup freeze dried raspberries
  • Caster sugar, for rolling
  • Icing sugar, sifted, for rolling


  1. Melt chocolate and butter together and mix until well combined. Set aside.
  2. In large bowl, beat eggs and sugar with an electric mixer until pale and fluffy. Add vanilla essence and beat again.
  3. Add melted chocolate mixture to egg mix and stir until well combined.
  4. In a separate bowl, whisk together flour and baking powder. Add to chocolate mixture and stir until just incorporated.
  5. Gently crush freeze dried raspberries. Add to batter and lightly fold until evenly incorporated.
  6. Cover mixture with cling-wrap and refrigerate until firm, approx. 20 minutes.
  7. Preheat oven to 170°C and line two baking trays. Place caster sugar and icing sugar in separate bowls.
  8. Shape dough into 2cm balls. Roughly coat each ball in caster sugar, then roll in icing sugar until completely coated. Place balls on baking tray, leaving a generous gap between them.
  9. Bake for 20 minutes or until edges are slightly firm but centres remain soft. Remove from oven and place on wire rack to cool.

Rolo crinkle cookies


Brrr – what a miserably cold week it’s been so far! In the past 24 hours alone I’ve been hailed on, rained on, blown around in the wind and felt as though my fingers would fall off from frostbite. And all in mild Auckland! I hope you’re all managing to keep warm and dry, and are nestling up for the winter months – especially those of you in far chillier climates!

Luckily there are lots of things to love about winter – woolly stockings, thick coats, electric blankets, fleecy pyjamas, and warm drinks all make my list. But even better, the winter weather is just made for baking – unlike during the summer months the oven warms the house to a pleasant temperature, the smell of treats baking makes the house smell amazing and there are never any issues with your buttercream wilting in the heat; perfect!

But if you ask me, there is one type of baking that winter is absolutely made for – biscuits. There’s nothing better than settling down in the evening with a hot drink and a freshly baked biscuit to enjoy while the wild weather whips about outside. So in honour of the southerly chill we’re experiencing I indulged in a bit of wintery biscuit baking, making something I think you’re really going to enjoy.

Rolo crinkle cookies – soft chocolate biscuits stuffed with Rolo chocolates before being rolled in icing sugar and baked. The Rolo melts ever so slightly in the oven, remaining largely intact to give each biscuit a beautiful caramel burst at its centre.

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