These chocolate crinkle cookies are a holiday staple, but are great anytime of the year. These soft, cake like cookies are rolled in powdered sugar and when they bake, the dough rises and the chocolate peeks out in little crinkled fissures beneath the white sugar. The outer shell is slightly crisp and the inside is just as light, flavorful and crumbly. Melts in your mouth when you bit in them.
There is lots of cocoa and a bit of cinnamon powder in the dough and the flavors improves and enhances in the day or two after baking. Everything just blends together beautifully but itâ€™s very hard for me to save any that long. For sure these are my favorite Christmas cookie! Make this and youâ€™ll see why.
- Â½ cup unsweetened cocoa powder
- Â¼ tsp. cinnamon
- Â¾ cup sugar
- Â¼ cup vegetable oil
- 1 Â½ cups self -raising flour
- Pinch of salt
- 2 large eggs
- 2 tbsp. milk
- 1 tsp. vanilla extract
- Â¼ cup powdered sugar.
In a medium bowl, sift together cocoa powder, cinnamon,sugar, flour and salt and set aside.
Using a hand mixer or whisk add vegetable, eggs and vanilla extract and mix long enough to break the egg ( 5 minutes).
Add 1/3 of the dry ingredients and mix. Continue adding the rest of the ingredients until cookie batter is thoroughly mixed. Batter will be dark and sticky.
Cover and chill cookie dough for at least 1 hour or overnight.(chilled dough spreads less in the oven and also gives flavors time to mix together)
Preheat oven to 180Â°c. Line a baking tray with parchment paper. Place powdered sugar in a shallow plate. Scoop 1-2 tbsp. of cookie dough and roll it into a ball. Drop ball in powdered sugar and toss to coat completely.
Place sugar coated cookie ball in the prepared baking tray. Repeat this step until all the cookie dough batter is used. Place the cookie 2 inches apart and bake for 10-12 minutes or until tops of cookie are lined with cracks.
Let the cookie sit till itâ€™s cooled completely.
Store cookie in a sealed container at room temperature for up to 5 days.