Chocolate Crinkle Cookies

It’s time for Christmas cookies! I make lots and lots of Christmas cookies each year. We love to share them with our neighbors, friends, and family. It is such a fun way to spend a day with my mom and my little ones. The boys both love making cookies with me, though they tend to mostly eat dough and cut out lots of shapes. It’s those little moments that they will remember the most!

This recipe is my favorite version of chocolate crinkles. They’re basically like little brownies covered in powdered sugar. It’s probably why my oldest, Tad, can’t keep his hands off of them after I’ve made a batch!

The method:

Chocolate crinkles are soft, brownie-like cookies with a rich, chocolatey flavor. They are called crinkles for their crinkly appearance after being rolled in powdered sugar and baked. As the cookies expand, they make cracks along the surface, exposing the deep chocolate tones underneath.

I have shared this recipe a few times over the years, and I made a couple of changes to the recipe this year to assure that they turn out every time. The dough is super soft, almost like a paste compared to other doughs, like a stiff chocolate chip cookie. This dough needs to be chilled for at least one hour, but I highly recommend chilling for several hours if possible. This helps the cookies to remain in a nice round and perky shape, rather than spreading out flat.

For a perfect version, I would suggest using a super fine sugar rather than a coarse sugar. As this dough is made with oil rather than butter, the sugar does not have time to dissolve and the granules are definitely detectable. Super fine sugar is much less noticeable!

I always include a few chocolate crinkles in my Christmas cookie box for friends and neighbors. Each year we drop of “neighbor boxes” filled with little handmade gifts from the farm. I like to stick cookies inside because I think they’re so festive and cute! Do you have any holiday gifting traditions? What’s your favorite Christmas cookie? I’ll be sharing more of mine in the coming weeks this month!

This month on our Patreon we are sharing our Christmas Cookie Box Ebook! Each month we share a themed ebook, exclusive videos, original downloadable artwork, inspiration, and more! It’s only $3/month and is such a fun little community.

xoxo Kayla

Chocolate Crinkles

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Author: Kayla Lobermeier

Prep time: 1 H & 30 MCook time: 12 MinTotal time: 1 H & 42 M

Ingredients

• 1/2 cup vegetable oil
• 3 large eggs
• 2 tsp vanilla extract
• 1 1/2 cups fine granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup powdered sugar

Instructions

1. In the bowl of a standing electric mixer fitted with a paddle attachment or with a handheld mixer, combine the oil, eggs, and vanilla. Add the sugar and mix until combined.
2. In a medium bowl, combine the cocoa powder, flour, baking powder, and salt. Slowly incorporate this into the wet ingredients until a dough forms. It will be thick and sticky, like a brownie.
3. Divide the dough into two pieces, wrap in plastic, and chill for at least 1 hour and up to 2 days.
4. Preheat the oven to 350° F. Line 2 baking sheets with parchment paper.
5. Roll the dough into 2-inch balls and roll each ball in the powdered sugar. Place cookies 2-inches apart on the baking sheets.
6. Bake the cookies for 10-12 minutes or until the edges are crisp and the center still soft. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.

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