Dulce Canela Christmas Crinkle Cookies

Instructions:

1. Cream the butter, sugar, and brown sugar in a mixing bowl until light and fluffy.
2. Add the egg and vanilla, mixing until smooth.
3. In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
4. Add the dry mixture to the wet ingredients and stir until a soft dough forms.
5. Cover and chill the dough for 1 hour to ensure a pronounced crinkle effect.
6. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Roll the dough into small balls, about 1 tablespoon each, then coat generously in powdered sugar.
8. Bake for 9–11 minutes, or until the cookies are crinkled and set at the edges while remaining soft in the center.
9. Cool on the baking sheet for 5 minutes before transferring to a rack.

Variations

• Chai Spice Crinkles: Add cardamom, ginger, and allspice for a chai-inspired twist.
• Chocolate Cinnamon Crinkles: Replace 2 tablespoons of flour with cocoa powder for a chocolaty depth.
• Citrus Glow: Add 1 teaspoon of orange zest to the dough for a bright holiday note.
• Extra Soft Version: Swap half the butter for cream cheese to create a richer, softer interior.

Tips

• Chill the dough thoroughly; it prevents spreading and encourages a dramatic crinkle.
• For thick, snowy tops, roll the dough heavily in powdered sugar just before baking.
• Remove the cookies from the oven while the centers still look slightly underbaked; they will firm up as they cool.
• Store in an airtight container to maintain softness for several days.