Chocolate Crinkle Cookies
Dipped in powdered sugar and baked to perfection, these fudgy chocolate crinkle cookies have been a family favorite for generations!!
Servings: 24
Ingredients
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- ½ cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 1⅔ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup powdered sugar
Instructions
- In a medium bowl, combine granulated sugar, cocoa powder, and oil and beat with a hand mixer on medium speed until mixed together.
- Add eggs one at a time, beating until well combined after each addition. Stir in vanilla.
- In a separate bowl, combine flour, baking powder and salt.
- Add dry ingredients to the wet ingredients and stir until well combined. Chill for 1 hour.
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
- Place powdered sugar in a bowl. Scoop out and roll dough into 1-inch balls and roll in powdered sugar until well coated. Place on the prepared cookie sheet.
- Bake for 9–11 minutes.
- Let cookies sit on the cookie sheet for a few minutes, then remove to a rack to cool completely.
Video
Notes
Store the dough, covered with plastic wrap, in the refrigerator for up to 3 days or freeze for 2-3 months. See How to Freeze Cookie Dough for tips. Roll in powdered sugar before baking.
Store baked cookies after cooling completely. Store in an airtight container for 3-4 days, or freeze, separating layers with wax paper, for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 125kcal | Carbohydrates: 28g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 60mg | Potassium: 108mg | Fiber: 2g | Sugar: 19g | Vitamin A: 40IU | Calcium: 25mg | Iron: 1mg