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 don’t work with those who have nut allergies (it’s also expensive).
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.
Crinkle Cookies for Pesach
Ingredients
- ¾ cup oil
- 1 cup cocoa
- 2 cups sugar
- 4 eggs
- 1 ½ tsp vanilla sugar
- 2 cup potato starch
- 2 tsp baking powder
- 12 oz chocolate chips, or bars of chocolate cut into chunks
- confectioners' sugar, for coating
Instructions
- 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.
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