Description
These festive crinkle cookies are soft, fudgy, and coated in powdered sugar, giving them a beautiful crackled appearance. They’re perfect for holiday cookie platters and make a delicious treat for any Christmas gathering!
Ingredients
Units
Scale
- 1 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup powdered sugar (for rolling)
Instructions
- In a large bowl, whisk together the cocoa powder, granulated sugar, and vegetable oil until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms.
- Cover the dough with plastic wrap and refrigerate for at least 2 hours (or overnight) until firm.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop out tablespoon-sized portions of dough and roll them into balls.
- Roll each ball generously in powdered sugar, ensuring a thick, even coating.
- Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the cookies have spread and the tops are crackled.
- Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For extra holiday flair, mix in a teaspoon of peppermint extract or a pinch of cinnamon.
- Ensure the dough is well chilled; this helps create the crinkle effect.
- Store cookies in an airtight container at room temperature for up to 5 days.