So this was supposed to post yesterday but when I got to work and went to publish it, the only thing that showed up in the draft was the recipe. So either my blog hates me or I forgot to hit save. It was probably the latter; getting up early kills me.
Anyway, I’m here today with a recipe for crinkle cookies! These might be the ultimate Christmas cookie. Don’t get me wrong, I’m a big fan of sugar cookies and gingerbread, but these are full of chocolate and look like they’ve been dusted in snow. Which is pretty much the only way I like snow unless I’m up a mountain.
Snow and I aren’t really friends.
Speaking of friends, everyone, meet Bailey! She’s an Australian labradoodle and the newest addition to the family. She’s tiny (6 1/2lbs), cheeky and pretty much has us all wrapped around her little paw.
But I mean, look at that face. How can you resist? You’ll probably be seeing more of her here on the blog – I’m pretty sure she’s going to become my baking buddy/blog mascot 🙂
But back to the cookies.
These sweet treats are easy to make, look great, and taste fantastic. They’re soft and chocolatey and rolled in powdered sugar prior to baking for a nice snowy, wintery look. Crinkle cookies make a great addition to any holiday cookie plate!
I can almost guarantee you won’t be able to stop at just one cookie, that’s how good these are. I’m actually catering a holiday party in a couple of weeks (because I’m crazy) and these bad boys are on the menu.
Over the weekend I met with the couple hosting the party and they joked that a couple of people attending love crinkle cookies and would probably have to be cut off or they’d eat them all. Honestly, I don’t blame them. What person in their right mind could say no to a chocolate cookie covered in powdered sugar?!
Ingredients
- 1/2 cup unsweetened cocoa powder
- 1/2 cup dark unsweetened cocoa powder
- 2 cups sugar
- 1/2 cup vegetable oil
- 4 eggs, at room temperature
- 1 tbsp. vanilla extract
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. salt
- 1 tsp. espresso powder
- 1/2 cup powdered sugar, for rolling
Instructions
- In a stand mixer fitted with a paddle, combine the cocoa powders, sugar and vegetable oil and beat for about 2 minutes. Add the eggs and vanilla extract, mixing to combine. Stir in the flour, baking powder, salt and espresso powder until well combined. Cover with plastic and refrigerate for 3-4 hours.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Measure out a small ball of dough (I used a cookie scoop) and roll into balls with lightly oiled hands. Roll balls in powdered sugar and place on your baking sheets.
- Bake for 10-12 minutes. Let cool slightly before transferring to a wire rack to cool completely. Store in an airtight container.
