This is a classic Pesach cookie we’ve been enjoying for years and years. And BCP readers should enjoy ‘em too!
Back before BCP’s first Pesach, we posted this long list of Pesach recipes that use only basic ingredients. Some of the recipes linked are no longer accessible, but some of those recipes are so good, they absolutely need to be! So, onto BCP they go. And one of the most popular recipes on that “basic ingredients” list are these Crinkle Cookies.
My mother has been making them for close to 2 decades or perhaps more. Although these cookies are more of a “patchke” (you need to freeze the batter, roll them twice…) these cookies are the first one to go. And a huge bonus is that they taste amazing but don’t have any almonds or nuts in them. Seems all the newer recipes these days use almond flour, which is an amazing flour for pesach but really dont work with those who have nut allergies (it’s also expensive).
You might want to use gloves as some batter sticks to the hands.
Roll into confectioners sugar. Don’t be afraid to be generous. You want a nice white snowball.
Place on a lined cookie sheet. Only place 9-12 as they flatten and spread a lot. Do not flatten them.
- ¾ cup oil
- 1 cup cocoa
- 2 cup sugar
- 4 eggs
- 1 ½ teaspoon vanilla sugar
- 2 cups potato starch
- 2 teaspoon baking powder
- 12 oz chocolate chips, or bars of chocolate cut into chunks.
- Confectioners sugar, for coating
- Beat the oil, cocoa and sugar together. Add the eggs, vanilla sugar, potato starch and baking powder. Mix in the chocolate chips.
- Freeze batter for a minimum of 2 hours.
- Using wet hands, form the balls. We used a small cookie scoop and then with wet hands rolled it into neat balls. You might want to use gloves as some batter sticks to the hands.
- Roll into confectioners sugar. Don't be afraid to be generous. You want a nice white snowball.
- Place on a lined cookie sheet. Only place 9-12 as they flatten and spread a lot. Do not flatten them. Bake in a preheated oven at 350⁰F. Bake for 9 minutes. Since they are thin and crispy, they are best served straight from the freezer or a few minutes out of the freezer.
Which brand of confectioners sugar do you recommend? The ones I’ve tried never worked out.
Do you really need to preheat the oven for two hours?
No. Thanks will correct that.
Just putting it out there that confection sugar has corn starch, and not everyone eats corn on Pesach. Just to keep in mind 🙂
Pesachdik confection sugar is made with potato starch ????
I have never seen! Where can I get that?
Any kosher supermarket should have it.
…dare I ask?…
What happens if I omit the baking powder? I’d love to make these, but we don’t use baking powder on pesach.
Thanks
You can make it without baking powder. Obviously it not as good but it works.
Im wondering the same!!
would beating the eggs help of wrong tpe of recipe??
How many cookies does this recipe yield? Can it be doubled?
Yields about 4 dozen. And yes can be doubled.
WOW!
4 DOZEN IS TONS!!!THANKS FOR LETTING US KNOW.LOVE BCP, CHECK IT ALMOST EVERY DAY!!
AND THESE COOKIES LOOK HEAVEN CANT WAIT TI TRY THEM
When you freeze the dough, how do you work with it when you take it out? It’s not totally frozen? Looks yum.
No just thick and still scoopable. Even if you leave it overnight it’ll still be ok to work with. Maybe may need to leave it out a few min. But not too long. It defrosts and becomes too soft/liquidy to work with very fast. We stick it back in the freezer between batches. Someone else said too cocoa-y – if you can find non-Dutch cocoa that will work better. But in past few years, I’ve only seen the Dutch process for Pesach. Or use a little less cocoa. These are very forgiving cookies. Enjoy!
*Dont be surprised when you go to the freezer and the container has only crumbs left… people tend to sneak “just one” every time they open the freezer…
Shared this recipe with my mom…she made it and guess where we’re going for Pesach?? Can’t wait to taste!
I’m just saying- i love so many of your recipes but my daughter who is my amazing baker spent hours making these and they are very heavy on the cocoa- resulting in a very bitter cookie
I love the chewy texture but oh dear, these are pure sugar!! They’re quite possibly the sweetest thing I’ve ever tasted. (To the point where I went back to double check that I had the ingredients right!) I would not serve these to adults- they are just too saccharine sweet.
The baking powder sunk inside in the cookie, what should I do?
The confectioner’s sugar sunk inside in the cookie, what should I do?
You might have to coat the cookie with more sugar
If I put less sugar will it come out bad?
Omg!! My kids lived on these cookies this Pesach!!
They flew out so quickly!! I’m so happy to add another awesome and easy recipe (with no nut:) to my Pesach cookbook. I’m going to make more with all the extra potato starch sitting around!! They taste like chametz!! Everyone make them!!!