Make these Chocolate Crinkle Cookies for a festive treat. They feature a rich, fudgy center and a beautiful, snowy powdered sugar coating. This recipe is foolproof for holiday baking.
Author:Ben Androshov
Prep Time:20 minutes
Cook Time:12 minutes
Total Time:32 minutes
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 cup powdered sugar, for rolling
Instructions
Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
In a large bowl, beat the granulated sugar, brown sugar, and softened butter until creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Place the powdered sugar for rolling in a shallow dish.
Scoop dough by rounded tablespoons and roll each ball thoroughly in the powdered sugar until completely coated.
Place the coated dough balls about 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes. The edges should look set, but the centers will still look slightly soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For the best crinkle effect, ensure the dough chills for at least 30 minutes before rolling in sugar.
If your dough is too sticky to handle, chill it an extra 15 minutes.
Roll the dough balls generously in powdered sugar before baking; the sugar prevents spreading and creates the crinkle.