I love taking a traditional recipe and turning it into something new and exciting. With a little experimenting in the kitchen I was able to create the perfect sfouf crinkle cookie. They are soft and chewy while holding on to the familiar sfouf cake flavour.
We love this idea because it means taking our perfect sfouf cake and making a delectable, easily shareable version.
If you’re wondering whether there’s food coloring in the cookie I’d like to assure you that its 100 % natural! Like the sfouf cake, the cookie gets its distinct color and flavour from turmeric powder. The all powerful turmeric has been shown to have a wide range of antioxidant, antiviral, antibacterial, antifungal, antimutagenic, anticarcinogenic and anti-inflammatory properties. Do you need more convincing that these cookies are good for your health?
I love the white powdered sugar coating contrast with the turmeric peaking through the cracks. If you want the cookie to keep that look coat it with a little granulated sugar before rolling in powdered sugar. The first time I baked these the sugar melted a little and I lost that perfect look so I went scouring the internet to find out why. I learned that since the recipe is extra moist it melts the outer coating but no worries, the trick I mentioned above keeps that from happening.
Stick these cookies in the oven with confidence that the sugar will crinkle and crack in the perfect way revealing their signature look.
Sfouf crinkle cookies
Ingredients
- 2 cups all purpose flour
- 1 cup fine semolina
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp turmeric powder
- pinch of salt
- 1 cup granulated sugar
- 1/2 Cup packed brown sugar
- 2 tbsp powdered sugar
- 3/4 cup butter softened
- 1 tsp vanilla paste
- 2 eggs large
- Additional powdered sugar for rolling
- Additional granulated sugar for rolling optional
Instructions
- Preheat oven to 350 F. In bowl mix flour, semolina, baking powder, baking soda, salt and turmeric; set aside.
- In a mixer beat sugar, vanilla and butter on med-low speed until fluffy; scrape sides of bowl and beat in eggs one at a time until smooth. On low speed add flour mixture to sugar mixture until well blended. set dough aside to rest for 10 minutes.
- Shape dough into 30 equal part 30. Roll each cookie ball slightly in granulated sugar then generously in powdered sugar. place on cookie sheet 2 inches apart.
- Bake for 12-14 min or until the edges are light brown. let cool on sheet for 5 minutes before moving to cool rack; let completely cool before storing.
- Cookies can last up to 1 week at room temperature in air-tight container.