These are among my family’s top 10 favorite Christmas cookies, which is a list that will be rundown at some point next month and even though I’m up to my neck in festive Halloweeny fun right now, these were just begging to be made and posted about! Sometimes, you just have to veer off track and bake a batch of Christmas cookies in the middle of October surrounded with orange and black construction paper and pumpkin seeds. Amiright?! No? That’s just us?
These cookies are good whenever, honest. They are slightly crunchy on the outside (hence the ‘crinkle’) but they are soft and chocolaty on the inside. They are hella addictive though so be sure to share!
Chocolate Cocoa Crinkles – via Betty Crocker’s Best Christmas Cookbook
2 cups sugar
3/4 cup vegetable oil
3/4 cup cocoa
4 eggs
2 teaspoons vanilla extract
2 1/3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
powdered sugar (for rolling)
So first up, mix the sugar and oil and then add in the cocoa until totally combined. Now add the eggs, and vanilla. Sift the flour, baking soda and salt and then stir that into the cocoa mixture. Now pop it in the fridge for a few hours. | |
Once the dough is solid enough to form into balls, do just that! Make them each with about a tablespoon of dough. Of course you can make them much smaller or bigger depending on what you are making them for and how you want to package them, but you’ll have to adjust the baking time. | |
Now, whatever size your balls are, roll them in the powdered sugar and place them about 1″ apart (the bigger the balls the more space you need hehe) on a parchment paper lined baking sheet. Smoosh them down with the bottom of a glass before you bake them – for 11-13 minutes at 350 (more or less of course if they are smaller or bigger than a tablespoon each). I am making these for the base of a Halloween cookie so I’ll have festive versions of these babies up soon! |