Happy Saturday! Are you ready for a cookie stroll through EPCOT? I’m so excited to share that for the month of January, we’ll be strolling around the world and recreating some of the seasonal cookies from EPCOT’s Festival of the Holidays! First up is the Cinnamon Spiced Chocolate Crinkle Cookies, which are a wonderful combination of dark chocolate and cinnamon with a vanilla spice glaze!
Originally found at the Nochebuena Cocina booth, these cookies were one of my favorites from the cookie stroll. I already love chocolate crinkle cookies and the addition of the cinnamon so delicious! These rich cookies definitely pack a punch so I actually made them smaller than the ones in served in the park, but if you’d like the full size, just use a large cookie scoop to portion out the dough.
To make the cookie dough, first combine the flour, cocoa powder, cinnamon, baking powder, and salt in a large bowl. In a separate bowl, beat the butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. Add the eggs, one at a time, and then the vanilla. Beat until combined, about 1 minute.
Next add the melted chocolate (you can either melt the chocolate in a double boiler or in the microwave). I used bars of Ghirardelli semisweet chocolate, which I chopped and melted in the microwave. Stir until fully incorporated and then add in the flour mixture, stirring until combined. Cover the mixing bowl with plastic wrap and refrigerate the dough for 30-35 minutes.
Use a cookie scoop to portion out the dough and roll it into balls. I used a small cookie scoop, but you could use up to a 2 tablespoon scoop for a larger cookie. Place the dough balls onto parchment lined baking sheets and bak at 350 F for 8-10 minutes or until the edges are set but the centers are still soft. Cool the cookies for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
To make the glaze, shift the powdered sugar into a medium bowl. Add the vanilla extract, milk, and a dash of cinnamon. Whisk until smooth and then spread the glaze onto the cooled cookies. Let set and serve!
Enjoy these Cinnamon Spiced Chocolate Crinkle Cookies! Come back next week for our second stop along the Cookie Stroll!
Cinnamon-Spiced Chocolate Crinkle Cookies
Ingredients
Cinnamon Spiced Chocolate Crinkle Cookies
- 1 pound semisweet chocolate bars, melted
- 2 cups all-purpose flour
- 1/2 cup Dutch process cocoa powder
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon salt
- 10 tablespoons unsalted butter, room temperature
- 1 1/2 cups packed light brown sugar
- 1/2 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
Vanilla Spice Glaze
- 2 cups powdered sugar
- 4 teaspoons vanilla extract
- 6 tablespoons milk
- dash ground cinnamon
Instructions
Cinnamon Spiced Chocolate Crinkle Cookies
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In a large bowl, combine the flour, cocoa powder, cinnamon, baking powder, and salt. Set aside.
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In a separate bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs, one at a time, and the vanilla. Beat for one minute, until fully combined.
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Add the melted chocolate and stir until fully incorporated. Stir in flour mixture until just combined.
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Cover the dough in the mixing bowl and refrigerate for 30 -35 minutes (to allow the chocolate to set).
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Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
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Use a 2 tablespoon scoop to portion dough. Roll dough into balls and place 12 balls on each baking sheet. Bake for 8-10 minutes, until the edges are set but centers are still soft.
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Cool the cookies for 5 minutes on the baking sheets then transfer them to wire racks to cool completely. Repeat with remaining dough.
Vanilla Spiced Glaze
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Sift powdered sugar into a medium bowl. Add vanilla extract, milk, and a dash of cinnamon. Whisk until smooth and spread across the tops of the cooled cookies.
Recipe Notes
Recipe courtesy of Disney Parks