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Cocoa Crinkle Cookies
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
  • 2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 3/4 cup Cocoa powder
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2-1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup powdered sugar for rolling
  1. Combine the sugar and oil in large bowl. A stand mixer works well for this. Shift in the cocoa powder and beat until well combined. Add in the eggs and vanilla extract.
  2. In a separate bowl, mix together the flour, baking powder and salt; gradually add this flour mixture into the cocoa mixture, beating well.
  3. Cover; refrigerate until dough is firm enough to handle, at least 6 hours. This is a very important step otherwise the dough will be too sticky to handle.
  4. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls. I like using a small ice cream scoop for this. Roll the balls in powdered sugar until completely coated. Place about 2 inches apart on prepared cookie sheet.
  5. Bake 11 to 13 minutes or until almost no indentation remains when the tops are lightly touched and tops are crackled. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.