Chocolate Crinkle Cookies with Powdered Sugar

Chocolate crinkle cookies are a fudgy holiday traditional treat perfect for dipping in hot cocoa with the kids or a warm coffee to start the morning properly. 😉

A Cookie Tradition

Growing up in my house, Christmas time was the most wonderful time of year. My dad loves Christmas and always asked for peanut butter blossoms. This was a family favorite as an essential cookie for Santa. I would watch my mother stand in the kitchen and the make the dough. She always invited me to help her roll the peanut butter dough into the granulated sugar then place them on the baking sheet. She was the one who properly taught me to gently press the Hersey kiss into the center of the cookie but not too deep because they would break apart. I can still hear her voice, “not too much, you don’t want to sides to break off!” However, in the past few years the chocolate crinkle cookie with powdered sugar has made an appearance, well, mainly because the elf *me* is the biggest cookie monster of them all lately.

The Dough

The chocolate crinkle cookie with powdered sugar dough is super soft. I always leave it in the fridge to help the dough firm up for easy scooping and rolling. Actually, it is recommended to chill your dough in the fridge for many reasons, but one main reason is for easy transferring from the bowl into your hands then placed on the prepared baking sheet. This chocolate crinkle cookie with powdered sugar in rolled in powdered sugar before each cookie ball is baked. This helps add sweetness to the chocolate cookie made with deep, rich chocolate notes. The sugar offsets the bittersweet chocolate taste. It is the perfect balance in flavor.

If you know me, you know I love chocolate desserts with my coffee in the morning! By the way, the earlier you have your treat the more time you have to burn it off through the day! WIN!

The have a crisp outer edge and a chewy, cocoa inside to create the perfect bite.

For more mocha flavored, add 1/4-1/2 teaspoon espresso powder. For less, stick with a dash. It is really a heaping pinch!

See the texture below, it will be a bit sticky and very soft. It will slightly stiffness when chilled.

I like to scoop about 6 or so and then roll because then the powdered sugar wont get too incorporated into the dough instead of rolling one by one.

You will heavily coat these. As they bake and then transferred some of the sugar will shake off. That is okay but the melt in your mouth element of these cookies come from the powdered sugar. 

After rolling place in neat rows. I do 12 cookies in a batch, you can do 15. However, the heat disperses evenly with less dough in each batch. It won’t make a huge different but over crowing can effect the fudgy center and baking time.

Bake in the oven exactly 10 minutes. I know you may not think they are done, but they will continue to bake after leaving them on the baking sheet for 1 minute. The residual heat will continue to help the cookie bake just like cracking the oven door when making a pumpkin pie to prevent cracks. It continues to bake!

These are amazing right out of the oven, but remember the longer it sits the yummier it gets! I love them all ways!

Spread the holiday cheer to everyone you know with the gift of a cookie box, and leave a few out for Santa with some milk….or….coffee;) hehe.

Cocoa Crinkle Cookies

• Servings: 32-35cookies
• Time: 2
• Difficulty: Easy
• Print

Ingredients

• 2 1/3 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• Dash espresso powder
• 2 cups granulated sugar
• 3/4 cup vegetable oil
• 4 eggs
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Directions

1. Whisk together flour, cocoa powder, baking powder, salt, espresso powder in a large bowl. Set aside
2. In a standing mixer, or using hand beater, fitted with the whisk, beat sugar and oil together.
3. Add in eggs one at a time. Then the vanilla extract.
4. In 3 batches, add the flour mixture to the wet mixtures.
5. Mix until combined.
6. Cover, refrigerate 1 hour.
7. Pre-heat oven to 350 degrees F. Line baking sheet with parchment.
8. In a medium or large bowl, add powdered sugar.
9. Remove the chilled dough, scoop and roll into 1-inch balls.
10. Place ball into the powder sugar, rolling to coat.
11. Place on parchment. 12 cookies in each batch.
12. Bake 10 minutes.
13. Remove from the oven, let cookies rest on baking sheet for 1 minute before transferring to cooling rack or platter.
14. Enjoy warm or room temperature. Store in a air tight container.

Gluten-free flour can be substituted for regular flour.

Make it? Leave us a comment below!