Crinkle Cookies
These soft and fudgy Crinkle Cookies are coated in powdered sugar for a crackly, crinkled top. A rich and chocolatey treat perfect for any occasion!
Equipment
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
- Spatula
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup powdered sugar for rolling
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In another bowl, beat the granulated sugar, melted butter, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms.
- Chill the dough in the refrigerator for 30 minutes for easier handling.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Roll each dough ball generously in powdered sugar, coating completely.
- Place the coated dough balls on the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the tops are cracked and the edges are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Customization: Add a pinch of espresso powder for a deeper chocolate flavor.
- Freezing Tip: Freeze unbaked dough balls for up to 3 months and bake as needed.