Holiday Crack Cookies
Holiday crack cookies. I’ve made the deliciously salty- sweet holiday treat a few times and in this recipe, I chop it up and added it to gluten free cookies. Total score. Okay, let’s get baking.
Servings: 60 cookies
Ingredients
- 2 cups of gluten free flour
- 1 teaspoon of corn starch
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 3/4 cup of salted butter
- 3/4 cup of packed brown sugar
- 3/4 cup of white sugar
- 1 tablespoon of vanilla
- 2 cups of mix-ins
Instructions
- First, mix the first four ingredients together in a blow and set aside. Ensure the salt, baking soda, and corn starch are well incorporated into the flour.
- Next, melt the butter and then let it cool.
- Grab your mixer and mix the sugars, eggs, and the vanilla with the butter.
- Then, gently mix in the dry ingredients, being careful not to over mix.
- Lastly, add in the mix-ins. In this recipe, that’s 2 cups of of chopped holiday crack.
- Then roll into 1 inch balls and bake for 12-13 minutes at 350 degrees. You want the cookies to be soft in the centre and golden brown on the edges.
- Done! Eat up and enjoy.
- The dough will keep in the fridge for 4 days, or you can freeze it. I like to pre-roll the cookies and then freeze. From the freezer, you can bake them at 350 for about 14 minutes and they’re perfect.
