During the holidays, or really any time of the year, having homemade cookies on hand is a must! During Christmas having the perfect cookie exchange recipe is a necessity – something super easy to make that’s also festive. These Chocolate Crinkle Cookies are the prefect holiday cookie! These soft, moist, fudgy brownie-like cookies are one of my favorites, since I’m not actually a huge cookie fan. Make your dough ahead of time and freeze the cookie balls and take out and bake the amount that you need. Try this recipe for your next cookie exchange or holiday party!
Chocolate Crinkle Cookies
Author: Chika of Borrowed Delights
- ½ cup cocoa powder
- ⅔ cups granulated sugar
- ¼ cup canola oil
- 2 eggs
- ½ teaspoon vanilla paste or pure extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup confectioners sugar
- Place flour, baking powder and salt into a bowl. Stir to combine and set aside.
- Place cocoa powder, granulated sugar and oil into a medium sized bowl or the bowl of a standing mixer. Mix to combine.
- Add eggs one at a time, mixing until each is fully incorporated. Mix in vanilla.
- Stir in flour mixture until just combined. Be careful not to overmix.
- Cover cookie dough with plastic wrap and place in freezer to chill for at least 1 hour or 2 hours in the fridge. **Dough can be prepared in advanced and placed in the fridge overnight.
- Preheat oven to 350 and line a cookie sheet with parchment paper.
- Using a small ice cream scoop or a spoon, scoop out dough.
- Roll dough into small balls and coat generously with confections sugar.
- Place dough balls an inch apart onto prepared baking sheet.
- Bake for 10 to 12 minutes. Remove cookies from oven and transfer them onto a cooling rack to cool completely.
Variations: Intensify these Chocolate Crinkle Cookies by simply replacing the vanilla extract with almond, cherry, rum, mint or the extract of your choice.