I just love when my expectations are exceeded, don’t you? I’ve been looking at these cocoa crinkle cookies for a while and always adored the way they look. So pretty with the white powdered sugar crackled so you can see the color of the cookie peeking through. There are many variations of crinkle cookies and I’m on a mission to try each and every one of them now.
Welcome to day #8 for the 12 Days of Easy Christmas Cookies! I decided to share some my family’s favorite traditional cookie recipes like Gingerbread Cookies and Shortbread, and also try out some new recipes like Eggnog Snickerdoodles and Hugs & Kisses Cookies. If you’re not already signed up to receive email updates, might I suggest you do? You don’t want to miss out! You can also follow along on Facebook, Twitter, Pinterest and Instagram!
Some friends came over for hot chocolate and coffee one evening to check out our Christmas tree. (yes, we have our tree up already) I served up a plate of these deliciously fudgy cocoa crinkle cookies and they were very well received. Everyone had the powdered sugar on their lips and scattered across the table top but we couldn’t stop eating the cookies. They were so good!
I did freeze some of the cookies but the powdered sugar seemed to get absorbed by the defrosting cookie and the cookies lost their beautiful contrasted appearance. The taste however, was not diminished. Based on this fact, I don’t think I would freeze these cookies again…but I guess that’s completely up to you.
Cocoa Crinkle Cookies
- 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
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.
In a separate bowl, mix together the flour, baking powder and salt; gradually add this flour mixture into the cocoa mixture, beating well.
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.
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.
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.