Description
These fudgy and chewy Christmas chocolate crinkle cookies are a holiday favorite, featuring a rich cocoa flavor and a snowy powdered sugar coating that creates a festive look. Perfect for gifting or enjoying with a cup of hot cocoa during the winter season.
Ingredients
Scale
Wet Ingredients
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Dry Ingredients
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- 2 cups all-purpose flour
Coating
- Powdered sugar (for rolling)
Instructions
- Mix wet ingredients: In a medium bowl, combine the vegetable oil, granulated sugar, eggs, and vanilla extract. Stir thoroughly until the mixture is smooth and well combined.
- Add dry ingredients: Gradually add the unsweetened cocoa powder, baking powder, and all-purpose flour to the wet mixture. Stir until a thick, fudgy dough forms.
- Chill dough: Cover the dough with plastic wrap or place it in an airtight container, and refrigerate for at least 1 hour. This helps the dough firm up and makes it easier to handle.
- Shape and coat: Preheat your oven to 350°F (175°C). Once chilled, scoop tablespoons of dough and roll each piece into a ball. Then, generously roll each ball in powdered sugar to coat completely, creating the signature crinkle effect.
- Bake cookies: Arrange the sugar-coated dough balls on a baking sheet lined with parchment paper or a silicone baking mat, spaced about 2 inches apart. Bake in the preheated oven for 10 to 12 minutes, until the cookies have spread and cracked on the surface but remain soft inside.
- Cool and serve: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This cooling step lets the cookies set perfectly for serving.
Notes
- For extra fudginess, slightly underbake the cookies by baking closer to 10 minutes.
- Dough can be made ahead and refrigerated for up to 24 hours before shaping and baking.
- Use high-quality cocoa powder for the best chocolate flavor.
- Rolling the dough balls generously in powdered sugar is key to getting the beautiful crinkle effect.
- Store leftover cookies in an airtight container at room temperature for up to 5 days.