These classic chocolate crinkle cookies have a crisp, crackled exterior rolled in powdered sugar and are dense and chewy inside.
I find the saying, “the best things in life are free” to be extremely misleading. In my opinion, especially if you ask me this time of year, the best things in life are chocolate. These chocolate crinkle cookies are perfect for a holiday cookie tray, cookie swap, office party or any occasion that could potentially warrant two dozen cookies between now and the end of the year.
I realize that these are called “crinkle” cookies because as they bake, they puff up and crinkle, but I can’t say “crinkle” without thinking of the Santa Claus moniker Kris Kringle. So now, these will forever be known to me as Santa Claus cookies but don’t let that stop you from making them long after Christmas.
These chocolate crinkle cookies are definitely on the sweeter end of the spectrum, but have a deep rich chocolate flavor that’s going to make you want to reach for more than one. Or, maybe I’m just projecting. To me, these cookies might speak to Kris Kringle, but their powdered sugar exterior make them the perfect winter cookie to enjoy whenever you need a sweet pick me up.
- ½ cup confectioners' sugar
- 1⅔ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, at room
- 1¼ cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Preheat an oven to 350 degrees F and place Silipat or parchment paper over your baking sheets. Place the confectioners' sugar into a bowl and set aside.
- In another bowl, stir together the flour, cocoa, baking powder and salt. Set aside.
- In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, scraping down the sides of the bowl until blended. Add egg, one by one, and vanilla. Beat until all ingredients are blended.
- Using a tablespoon, scoop up a rounded spoonful of dough and roll into a ball using your hands. Roll the ball in the confectioners' sugar until mostly covered.
- Place the balls on a prepared baking sheet and repeat, spacing the balls about 2 inches apart.
- Bake cookies until they're cracked and puffed, 10 to 12 minutes. Remove the baking sheet from the oven and set it on a wire rack for 15 minutes. Repeat with all cookies, serve when completely cooled.