These rich fudgy, soft and chewy Classic Crinkle Cookies have a dense chocolate brownie-like interior with a light powdered sugar layer showing off the pretty crackled exterior. These cookies are an old-fashioned holiday staple and are as beautiful as they are tasty!
- 3/4 cup granulated sugar (159 grams)
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (127 grams)
- 1/2 cup unsweetened cocoa powder (46 grams)
- 1 teaspoon baking powder (5 grams)
- 1/4 teaspoon salt (1 gram)
- 1 cup powdered sugar, for coating cookies
- Combine the dry ingredients. In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
- In a small bowl, measure out your powdered sugar and set aside.
- Using a hand-held mixer or stand mixer, combine the granulated sugar and oil. Add in the eggs one at a time, and the vanilla extract.
- Slowly add the dry ingredients until well incorporated. The mixture will be very thick and fudgy. Place into a sealed container for at least two hours for the dough to chill throughout.
- Once the dough is thoroughly chilled, preheat the oven to 350 degrees, and line a baking sheet with parchment paper or a silicone baking mat.
- Use a tablespoon and scoop out slightly mounded balls of dough. Roll it between your hands to form a ball, and then roll it in the powdered sugar until it is evenly covered on all sides. Place on the baking sheet about 2 inches apart.
- Bake for ten minutes and then allow the Classic Crinkle Cookies to cool on the pan for about three minutes. Transfer cookies to a wire rack to finish cooling.
These Classic Crinkle Cookies will store well in a sealed container for up to five days, or freeze for up to three months.