Crinkle cookies are a classic holiday cookie. They are a combination of a fudgy, chocolately, tender brownie but in a cookie form. They are rolled in powdered sugar before they are baked which creates cracks in them, giving them the nickname earthquake.
As lovely as they are to look at, they can fall short in the taste category – in our opinion. So what did we do to change that?
- Well, for starters we used brown sugar. Brown sugar has molasses and higher sugar content which creates a deeper, richer flavor.
- Next we added baking soda (in addition to baking powder) which helps with how far, big and wide the cracks get.
- And last to help prevent the cookies from spreading out too far, we let the dough sit at room temperature for 15-30 minutes before rolling.
How to make Chocolate Crinkle Christmas Cookies:
- Begin by combining the sugar and oil together until combined. Add the rest of the wet ingredients
- Add the dry ingredients until a dough forms.
- Roll the dough into a small ball
- Dip the ball into powdered sugar
- Press down lightly and place on a baking sheet
These crinkle cookies are no doubt an all time favorite in the holiday cookie category. They are as fun to make and bake and they are to eat.
SIMPLE Chocolate Crinkle Christmas Cookies
- Yield: 20 Small or 12 Large 1x
- 1 Cup Brown Sugar
- ⅓ Cup Vegetable oil
- ⅓ Cup Milk
- 1 teaspoon Vanilla extract
- 1 ¼ Cups All-purpose flour
- ½ Cup Cocoa powder
- 1 teaspoon Baking powder
- ¼ tsp Baking soda
- ¼ teaspoon Salt
- 1 Cup Powdered sugar, for rolling
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, add the sugar and oil. Stir with a wooden spoon until well combined and smooth. Add the milk and vanilla, and mix well to combine.
- Sift in the flour, cocoa powder, baking powder, baking soda and salt using either a sifter or fine mesh strainer. Stir until combined with the wet ingredients and a soft dough is formed.
- Place the powdered sugar in a small mixing bowl.
- Scoop out a heaping tablespoon of dough at a time, and shape into a ball. Roll the ball in the powdered sugar very generously, covering all sides. The more powdered sugar, the prettier the cookies will be.
- Press the cookie down using your hand and place them onto the prepared baking sheet, about 2 inches apart so they have room to spread.
- Bake for 10-12 minutes until they are puffed and cracked and the edges have begun to set. They will appear slightly undercooked and soft but will firm up as they cool. Cool on the baking sheet for 5 minutes.
- Serving Size: 1
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