Happy Kwanzaa everyone!
Kwanzaa Crinkle Cookies
Yields: 18
Prep Time: 10 mins
Total Time: 35 mins
Ingredients:
1 (15.25-0z.) box white cake mix
2 large eggs, room temperature
1/2 c. (1 stick) unsalted butter, melted
1 tsp. almond extract
Red, black, and green gel food coloring
1/4 c. (50 g.) granulated sugar
1/4 c. (30 g.) confectioners’ sugar
Directions:
In a medium bowl, using a handheld mixer on medium-high speed, beat cake mix, eggs, butter, and almond extract until just combined, about 2 minutes.
Transfer one-third of the dough to a small bowl. Transfer another third of the dough to another small bowl. Add 5 drops of red food coloring to one bowl, 5 drops of green food coloring to another, and 5 drops of black food coloring to the third. Stir, adding more food coloring if needed, until the desired color is reached. Refrigerate dough until cold, about 20 minutes.
Arrange a rack in the center of the oven; preheat to 350°. Place granulated sugar and confectioners’ sugar in 2 separate bowls.
Using a Tbsp.-sized cookie scoop, scoop and roll dough into balls. Roll dough in granulated sugar to coat, then roll in confectioners’ sugar to coat. Arrange on a parchment-lined baking sheet, spacing 2" apart.
Bake cookies until centers are crinkled and edges are set, 10 to 12 minutes. (The centers will still look soft but cracked.) Let cool for 5 minutes on the baking sheet, then transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh parchment-lined baking sheet.
Recipe courtesy of Delish and Yahoo.com/Lifestyle