Chocolate crinkle cookies don’t need much improvement: They’re dark and chewy like a fudgy brownie and covered in beautifully cracked powdered sugar. But to play up the earthy, creamy flavor of the double chocolate in these cookies, pleasantly funky maca root powder works like a dream. Like a less-cloying malted milk powder, maca powder adds a curious umami.
Even though the maca powder you’ll use is beige, the root it’s derived from is dark purple. That inspired the purple sparkling sugar in which these cookies are coated. When blitzed in a food processor with powdered sugar, the color stays intact on the beautifully cracked cookies. And while it may seem like a specialty ingredient, maca powder can be found in the health food section of most grocery stores. One caveat: Don’t be tempted to make the dough ahead of time and chill it overnight or else the maca powder will make the dough rubbery instead of tender.