Toronto Star ePaper

Have Yourself a Merry Little Cookie

With the holiday season approaching, it’s easy to get overwhelmed by everything on your list. Although get-togethers with friends and family are fun, sometimes the preparation can be exhausting! Don’t stress the cookie swap—let fresh, high-quality eggs from Ontario farmers take some of the worry off your plate.

With six grams of protein for only 70 calories, plus 13 vitamins and minerals, you know that you are fuelling your body with excellent nutrition to get you through those holiday events.

Egg farmers across the province are proud to provide such a healthy ingredient for all of your festive baking. When you buy Ontario eggs, you are supporting our more than 500 egg and pullet farm families who adhere to strict on-farm food safety and animal care programs. So, while you are fuelling your body with nutrition, you can be confident with the eggs that you put in your grocery cart!

Did you know that fresh, high-quality Ontario eggs go from farm to your local grocery store in only four to seven days? Not only is that freshness you can rely on, but eggs are so versatile they are the perfect answer for what to put on the menu for any occasion.

Looking for inspiration to get your holiday baking off to a good start? Try these Black Forest Crinkle Cookies.

These not-too-sweet cookies taste just like the classic cake but with a wonderfully chewy, fudgy texture.

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• 2 cups (500 ml) all-purpose flour

• 2 tsp (10 ml) baking powder

• ½ tsp (2 ml) kosher salt

• 1 ½ cups (375 ml) granulated sugar

• 1 cup (250 ml) cocoa powder

• 3 eggs

• ⅓ cup (75 ml) grapeseed oil or another neutral-flavour oil

• 2 tsp (10 ml) vanilla extract

• 1 cup (250 ml) chopped dried cherries

• ½ cup (125 ml) mini semisweet or dark chocolate chips

• Icing sugar to coat cookies


1 Preheat oven to 350°F (180°C).

2 In a medium bowl, whisk together flour, baking powder and salt.

3 In a large bowl, whisk together sugar, cocoa, eggs, oil and vanilla. Stir in flour mixture, cherries and chocolate chips.

4 Roll dough into 1 ½ tbsp balls and roll to coat in icing sugar. Place 12 balls on a parchment-lined baking sheet and bake in the oven for 9-10 minutes or until puffed but cracks are still moist on the tops.

5 Repeat to make approximately 36 cookies. Let cool a few minutes before removing the cookies to a cooling rack to cool completely.

Tip: Premade dough can be tightly wrapped and frozen for up to 2 weeks. Let thaw in the refrigerator before rolling and baking.

Tip: Baked cookies can be kept in a container at room temperature for up to 3 days.





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