🍪 Chocolate Crinkle Cookies (Holiday Favorite)
Ingredients
1 cup (200 g) granulated sugar
½ cup (120 ml) vegetable oil
2 large eggs
1 tsp vanilla extract
1 cup (125 g) all-purpose flour
½ cup (50 g) unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
½ cup powdered sugar (for rolling)
Instructions
Mix wet ingredients
In a large bowl, whisk together sugar and oil. Beat in eggs one at a time, then stir in vanilla.
Add dry ingredients
In another bowl combine flour, cocoa powder, baking powder, and salt.
Gradually mix into the wet ingredients until a soft dough forms.
Chill the dough
Cover and refrigerate for at least 2 hours (this makes rolling easier and improves texture).
Preheat oven
Heat oven to 350°F / 175°C. Line baking sheets with parchment paper.
Shape cookies
Roll dough into 1-inch balls, then roll each ball generously in powdered sugar.
Bake
Place on baking sheet about 2 inches apart.
Bake 10–12 minutes until the cookies crackle and look set.
Cool
Let cool on the baking sheet for a few minutes, then transfer to a rack.
Tips
The more powdered sugar you coat them with, the prettier the “crinkle” effect.
These cookies stay soft for 4–5 days in an airtight container.
Perfect for holiday cookie trays or gifting.
If you want, I can also show you:
🍪 The 3-ingredient holiday cookies people make by the hundreds
🍪 The bakery-style butter cookies that melt in your mouth
🍪 The famous Christmas crack cookies everyone asks for.
