My goal every Christmas is to create an original cookie recipe. I love this time of the year when everyone makes cookies and we all get to share some of those goodies. This recipe came to life when I saw Justin Chapple’s chocolate pretzel crinkle cookies. I brainstormed a little and put together this crinkle cookie recipe made with Maria cookie crumbs and filled with guava jelly.
I always love exploring new ways to use ingredients and that’s what I love about foods I have for the first time. It took three attempts to figure out the best way to execute this recipe and I am excited to share this with you. I initially used guava paste which didn’t melt as much as I would have liked.
I suggest using sugar free Maria cookies in this recipe but if you cannot find that then go for regular Maria cookies. You will want to adjust the amount of sugar in this recipe as a result. Use a measuring teaspoon to make indents that for the guava filling. Also, freeze the dough after rolling up the scoops and don’t skimp on the powdered sugar.
Maria and Guava Crinkle Cookies
Crinkle cookies made with Maria crumbs and guava jelly
- 10 – 11 oz Maria cookies (1½ packages) (sugar free)
- ¾ cup sugar
- ¾ cup canola oil
- 4 eggs (medium)
- ½ tbsp baking soda
- ½-¾ cup confectioners sugar
- 2 tsp vanilla extract
- ½ cup guava jelly
You will need to make the dough and chill for at least 2 hours before baking. Using a food processor, pulse the Maria cookies until it turns into fine crumbs. It should yield just about 2½ cups. Transfer it to a mixing bowl, add the baking powder and stir until combined.
In a separate mixing bowl, mix your wet ingredients (eggs, vanilla extract, oil) and sugar using a hand mixer or whisk until fully combined. Slowing add this to the bowl with the Maria crumbs and fold using a spatula until combined. This will not look like your typical cookie dough or texture so don't panic. Chill in the fridge for at least 2 hours.
Once chilled, line a small tray or two (something that will fit in the freezer) with parchment paper. You will be using a separate cookie sheet to do the baking. Using a cooking scoop, scoop out the chilled dough to fill the tray or until used up. Be sure to leave a little space between the scoops. Use a measuring spoon (teaspoon) to make indents in all the scoops.
Fill about a half teaspoon of guava jelly into the indents, roll the dough to enclose the guava jelly and immediately freeze for 15 minutes. At this point you can preheat the oven to 350°. Repeat these steps depending on how many batches you are working with at a time.
Place the confectioners sugar in a mixing bowl and prepare your cookie sheet by lining it with parchment paper. Working really fast remove the dough from the freezer and roll it in the confectioners sugar making sure to get as much on as possible. Place on the cookie sheet leaving enough space for the dough to spread and bake for 13 – 15 minutes. Allow to cool for at least 15 minutes before serving.
