Description
These classic chocolate crinkle cookies are soft, chewy, and coated in powdered sugar for a festive look. With a rich cocoa flavor and a delightful crinkled texture, they are perfect for any cookie lover.
Ingredients
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 coating)
Instructions
- Prepare the Dough:
- In a large bowl, mix cocoa powder, granulated sugar, and vegetable oil until smooth.
- Beat in the eggs one at a time, then add vanilla extract.
- Add Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually mix the dry ingredients into the cocoa mixture until the dough is thick and well combined.
- Cover and refrigerate dough for at least 4 hours or overnight.
- Preheat the Oven:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Shape the Cookies:
- Scoop about 1 tablespoon of dough and roll into balls.
- Roll each ball in powdered sugar to coat.
- Bake the Cookies:
- Place coated dough balls on baking sheets, spaced about 2 inches apart.
- Bake for 10-12 minutes, until cookies are puffed and edges are set. Centers will remain soft.
- Cool and Serve:
- Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Make sure to chill the dough; this helps the cookies maintain their shape and enhances the crinkle effect.
- Adjust baking time if cookies are larger or smaller than the standard size.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 14 g
- Sodium: 50 mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg