Crinkle Cookies
Chocolatey centers, snowy tops — the perfect sweet bite for any holiday. This recipe yields around 24 cookies.
Ingredients
- 1¾ cup white sugar
- ½ cup neutral oil
- 1 cup unsweetened cocoa powder
- 4 large eggs
- ½ tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- powdered sugar
Instructions
- In a large mixing bowl, whisk together the white sugar and oil until well combined and smooth.
- Add the cocoa powder and mix until a rich, chocolatey paste forms.
- Crack in the eggs one at a time, mixing thoroughly after each addition. The batter will start to loosen and become glossy.
- Stir in the vanilla extract.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients into the wet mixture, folding gently with a spatula until just combined. The dough will be thick and sticky.
- Cover the bowl with cling film and chill the dough in the fridge overnight (or at least 4 hours). This helps the dough firm up and makes it easier to roll.
- When ready to bake, preheat your oven to 175°C (350°F). Line a baking tray with parchment paper.
- Scoop out tablespoon-sized portions of dough and roll them into balls. Coat each ball generously in powdered sugar until no dough is visible.
- Place them spaced apart on the baking tray and bake for 10–11 minutes. They should puff up and crack beautifully.
- Remove from the oven and allow to cool on the tray for 5 minutes before transferring to a wire rack.
Notes
Note: For extra fudgy centers, slightly underbake the cookies—they’ll continue to set as they cool.