Back to the recipe

Choose “Save as PDF” in the print dialog to keep a copy.

Bake Again

Gluten-free marbled crinkle cookies

Quantity relative to the base recipe: ×1

Parchment-lined baking sheet

Tested

This exact version was baked successfully.

Active time
30 min
Yield
20 cookies
Difficulty
Easy

Allow an additional 3–4 hours in the refrigerator, 8–10 min per tray and time for the cookies to cool.

Flour
Schär Mix B Bread

Ingredients

Cookies

  • buttersoftened
    60 g
  • eggs
    2 pcs
  • sugar
    200 g10 tbsp
  • cocoa powder
    60 g
  • Schär Mix B Bread flour mix
    120 g6 tbsp
  • baking powder
    5 g1 tsp
  • icing sugarfor coating
    100 g14.16 tbsp

Method

  1. 1

    Beat the base

    Beat the eggs, sugar and softened butter with a mixer until pale, with no pieces of butter remaining.

    If you forgot to take the butter out ahead of time, try this quick softening method. How to soften butter: https://bakeagain.com/en/techniques/soften-butter

  2. 2

    Mix the dough

    Mix the cocoa, flour and baking powder separately. Add to the beaten base and mix until no dry patches remain. The dough will be very sticky.

  3. 3

    Chill the dough

    Cover and refrigerate for 3–4 hours. You can leave it refrigerated for up to 24 hours.

  4. 4

    Prepare the oven and tray

    Leave the dough in the refrigerator while you preheat the oven to 180°C with top-and-bottom heat. Line a tray with parchment and put the icing sugar in a bowl.

  5. 5

    Shape and coat the balls

    Scoop the cold dough with a spoon and quickly roll walnut-sized balls. Immediately coat them in a thick layer of icing sugar and place them well apart on the tray.

  6. 6

    Bake the cookies

    Bake at 180°C for 8–10 minutes. The cookies should rise and crack, with the cracks still looking moist. Do not wait for them to dry: the cookies will firm up as they cool.

  7. 7

    Cool the cookies

    Let the cookies cool completely on the tray or transfer them off it. Store in an airtight container.