I’m dreaming of a snow-white, sugar-dusted Christmas. How about you? This recipe for Chocolate Crinkles cookies is sure to satisfy your craving. They’re rich and soft and almost melt in your mouth… if you can wait long enough for them to chill and bake… and then get them out of the oven in time!
Makes approximately 2 dozen cookies.
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 to 1/2 tsp salt
- 1/2 cup vegetable oil
- 4 eggs
- 1-1/2 tsp vanilla extract
- 1/2 cup powdered sugar
- In a medium bowl, gently mix together the dry ingredients using your electric mixer or a wooden spoon: cocoa powder, white sugar, flour, baking powder and salt.
- Slowly add in your wet ingredients, one at a time: vegetable oil, each egg and the vanilla extract. Beat thoroughly, just until combined.
- Cover the bowl with plastic wrap and chill the dough overnight (or for at least 4 hours).
- Preheat oven to 350 degrees. Line baking sheets with parchment paper, or grease them.
- Once chilled, pour powdered sugar into a bowl.
- Use a teaspoon to gather clumps of dough, rolling each cookie clump in the powdered sugar to coat it.
- Place cookies on the baking sheets, well-spaced.
- Bake for 10-12 minutes.
- Allow to cool for a few minutes before transferring to a wire rack.
- TIP: Coat with more powdered sugar while warm.
- Cool your Chocolate Crinkles completely before digging in… if you can wait that long!
Want to keep baking? Try these: Melting Snowman Cookies and Peanut Butter Reindeer Cookies.
Have a favorite family holiday cookie recipe you’d like to share? Let us know by commenting below or clicking on “Tell Your Story”.