If you are going to make anything this holiday season; you must make these! I’ve always seen crinkle cookies but never made them. I was ready to make something new and try these and I am so glad I did. They are AMAZING! Soft and chocolaty and oh so good. You do have to plan a little ahead to make them. The dough requires to be refrigerated for at least 4 hours to set up. I ended up making the dough and got busy and wasn’t able to actually bake them for a couple days. There was no problem in letting the dough sit in the fridge for a couple days. So, if you are busy this week, make the dough and let it sit in the fridge till you are ready to roll and bake. The kids will love to roll the dough into a ball and into the powdered sugar. But be warned, it will be messy but that’s the fun part for the kids.
Chocolate Crinkle Cookies:
- 1 cup unsweetened cocoa powder
- 2 cups white sugar
- 1 stick of unsalted butter, softened
- 4 eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup confectioners’ sugar
- In a stand mixer, set with paddle attachment, or a hand mixer, cream together white sugar and butter.
- Beat in eggs one at a time, and then stir in the vanilla. Once mixed add the cocoa powder slowly making sure to mix very well.
- Combine the flour, baking powder, and salt; stir into the cocoa mixture. (The dough is very thick and sticky at this point)
- Cover the dough and chill for at least 4 hours or up to 3 days.
- Preheat the oven to 350 degrees and line 2-3 cookie sheets with parchment paper.
- Roll dough into one inch balls and place them on a plate (I used paper plates). Chill the cookies for 10-15 minutes just to firm them back up.
- In a bowl add the confectioner’s sugar. Roll each dough ball in the sugar making sure to coat the cookie as much as possible. Place the cookie balls onto the parchment lined cookie sheets.
- Bake in preheated oven for 10 to 12 minutes until they are crackly and puffy. Do NOT over cook or they will get very hard. Once done, let stand on the cookie sheet for a minute before transferring to wire racks to cool.
- Store in an airtight container. For up to 5 days.
Source: Simply Love Food