Oh baby, these are tasty! Think fudge, meets white chocolate, meets cookie. They’re salted to cut the sweetness and unique from the traditional crinkle because they’re not made with cocoa powder. The shimmer coating that comes from the luster dust gives them a bright and fancy look! Make these this holiday season, they’d be super fun for New Year’s Eve. They really are great for any event where you want a pretty and delicious cookie to serve. Have fun with these and enjoy!
A couple of notes:
1. The luster dust can be found online or in the baking aisle at Hobby Lobby or Michaels. Sometimes it goes by pearl dust or flower dust. While it gives the cookie a fun shimmer, it’s not a required component of this cookie!
2. The bake time is very important with this cookie. I failed 3 times over because I wanted to bake them longer!! You might take these out of the oven at 10 minutes and think, “There is no way these are done.” Ignore that instinct! These are meant to be fudge-like and doughy. If you absolutely want to bake them more, only give them 30-60 seconds longer. When they cool, they’ll harden if they’ve baked too long and that would be so sad!
This recipe makes 12 large cookies, takes 25 minutes to prep, 10 minutes to bake and 40 minutes to completely cool.
Ingredients:
½ cup vegetable oil
1 cup granulated sugar
2 large eggs
3.3 ounce packet white chocolate instant pudding mix
1 teaspoon vanilla extract
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
2 cups all-purpose flour
3/4 cup white chocolate chips
Coating:
1/3 cup icing (powdered) sugar
¼ teaspoon gold luster dust
1/3 cup granulated sugar
Several granules of coarse ground sea salt
Directions:
1. Preheat oven to 350 degrees F and prepare a baking sheet with parchment paper or a silicon baking mat.
2. Add the oil and the cup of granulated sugar to a mixing bowl, mix on medium speed until well combined, about 20 seconds.
3. Reduce the speed to low and add the eggs, then the vanilla extract, pudding packet, salt, baking soda, baking powder and flour. Lastly, add the white chocolate chips. Use the lowest setting on your mixer to mix them in. You might need to give the dough a stir by hand to fully distribute the chips.
4. Roll bits of the dough between your palms to create 2 1/2-inch round balls, making 12 balls total, and place them on the prepared baking sheet.
5. Lightly scatter the coarse sea salt on a plate. Take each ball and roll the top side over the salt, so that the salt lightly presses into the dough. You want about 10 pieces of salt pressed into the top of each ball.
6. In a small bowl, add the granulated sugar. Roll each ball in the sugar and remember to keep your eye on the side of the dough with the sea salt pressed into it. You want that to remain on the top side of your cookie.
7. In a small bowl, combine the 1/3 cup powdered sugar with the 1/4 teaspoon luster dust, then roll each ball in the mixture. At this point, each ball will be coated in sea salt, then granulated sugar and finally, powdered sugar/luster dust.
8. Scatter gold sprinkles on the top of each ball.
9. Bake for 10 minutes, until the cookie has spread slightly and cracked but still looks underdone. If they haven’t spread at all yet, give them another 30-60 seconds but be careful about baking them any longer than that. Over-baked crinkles end up very hard once they’re cool!
10. Let the cookies cool for 5 minutes on the pan then transfer to a cooling rack.
11. Let the cookies cool for another 40 minutes until completely cool. Store in an airtight container.