Soft, fudgy chocolate cookies rolled in powdered sugar that crack into a snowy crinkle pattern as they bake. A Christmas cookie-tray favorite; makes about 36.
Chocolate crinkles look like they have been dusted with snow, which is why they are on so many Christmas cookie trays. The dough is soft, so it needs a chill before rolling.
Rolling the balls in granulated sugar first, then powdered sugar, keeps the white coating bright.
Ingredients
Cookies
1 cup unsweetened cocoa powder
2 cups sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
Coating
1/2 cup granulated sugar
1 cup powdered sugar
Instructions
Make the dough. Whisk the cocoa, sugar and oil, then whisk in the eggs one at a time and the vanilla. Stir in the flour, baking powder and salt.
Chill. Cover and refrigerate at least 2 hours or overnight, until firm.
Roll. Heat the oven to 350°F. Roll the dough into 1-inch balls, roll each in granulated sugar, then coat thickly in powdered sugar.
Bake. Bake 2 inches apart on parchment-lined pans 9 to 11 minutes, until set at the edges and cracked on top. Cool 5 minutes on the pan.
Tips
To freeze: let it cool, wrap it well or seal it in freezer bags, and freeze up to 3 months. Thaw at room temperature, or warm briefly in the oven.
Store in an airtight tin up to 5 days.
Freeze the dough balls (before the sugar) up to 3 months; thaw slightly, roll in sugar and bake.
Questions about this recipe
Why did my powdered sugar melt?
Roll in granulated sugar first, then coat heavily in powdered sugar.
