These crinkle cookies are just so cute to look at. They remind me of little snowballs………….with chocolate inside!
The cracks look like they are exploding with chocolatey goodness. I have to admit, the flavor is more subtle than I expected.
The rich chocolate dough requires quite a bit of resting time to firm up. It makes it much easier to scoop and roll into balls.
Be prepared to get a little messy.
The chocolate balls of dough soon start to coat your palms as you roll. The real fun part is rolling them in the powdered sugar.
You definitely do not want to be wearing black when you are doing this step! And you definitely don’t want to sneeze anywhere near the bowl either, unless you want a cloud of sugary sweetness descending on your kitchen countertop!
All coated and ready for their turn in the oven.
You can kind of see my fingerprints in the powdered sugar too.
This is a good cookie for those of you who don’t like things TOO sweet.
I know, sounds crazy. Why would you be baking cookies, if you didn’t want something sweet?!
Believe it or not, when you’ve had all kinds of holiday candies and cookies, your taste buds might like a little break……just sayin’.
1 cup unsweetened cocoa powder
2 cups white sugar
½ cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup confectioners’ sugar
In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball well in confectioner’s sugar before placing onto prepared cookie sheets.
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Baking tip: For those who are having trouble with the top cracking: Place your cookie sheet on the second to-the-top rack and only bake one cookie sheet at a time. The hot heat at the top of the oven enables the cookies to crack.