Chocolate Crinkle Cookies

These chocolate crinkle cookies are soft, fudgy cookies rolled in powdered sugar and baked to perfection. A super easy treat that's the perfect dessert for any occasion.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Chilling Time 2

Total Time 2 20

Servings

Calories 87kcal

Author Sara Welch

Ingredients

1/2 cup cocoa powder sifted
1 cup granulated sugar
1/4 cup vegetable oil
2 eggs
1 1/4 teaspoons vanilla extract
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/3 cup powdered sugar

Instructions

Place the cocoa powder, granulated sugar and vegetable oil in a bowl. Whisk until thoroughly combined.
Add the eggs one at a time, whisking well in between each addition.
Stir in the vanilla extract.
Add the flour, baking powder and salt to the bowl. Stir until just combined.
Cover the bowl of dough, then chill for at least 2 hours.
Preheat the oven to 350 degrees F. Line two sheet pans with parchment paper or nonstick baking mats.
Roll the dough into tablespoon sized balls, then roll each ball in powdered sugar. Place the balls of dough 2 inches apart on the sheet pans.
Bake each pan of cookies for 10-12 minutes or until edges are set. Cool for 5 minutes on the pan, then transfer the cookies to a rack to cool completely. Serve, or store in an airtight container at room temperature for up to 4 days.

Notes

These cookies stay fresh in an airtight container for up to 4 days.
The balls of cookie dough can be stored in fridge for up to 3 days before you bake them. Roll the cookies in the powdered sugar just before they go into the oven.

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