Description
These Easy Chocolate Crinkle Cookies are rich, fudgy, and coated in a perfect crackly layer of confectioner’s sugar that gives them a delightful texture and appearance. With simple ingredients like cocoa powder, eggs, and flour, they come together quickly and chill overnight for a tender, chewy bite. Perfect for holiday gatherings or anytime a chocolate craving hits, these cookies are bite-sized treats bursting with deep chocolate flavor.
Ingredients
Units
Scale
Dry Ingredients
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 tsp baking powder
- 1/2 tsp table salt
- 2 cups all-purpose flour
- 1/2 cup confectioner's sugar (for coating)
Wet Ingredients
- 1/2 cup butter, room temperature
- 4 large eggs
- 2 tsp vanilla extract
Instructions
- Mix Cocoa, Sugar, and Butter: In a large mixing bowl, combine the unsweetened cocoa powder, granulated sugar, and room temperature butter. Beat on medium speed until the mixture is smooth and well combined.
- Add Eggs: Reduce the mixer speed to low and add the eggs one at a time, mixing until just combined without over-beating.
- Combine Remaining Ingredients: Mix in the vanilla extract, salt, and baking powder. Then gradually add the all-purpose flour and continue mixing until the dough is fully incorporated and uniform.
- Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 4 hours. This step is necessary as the dough is sticky and chilling solidifies it for easier handling.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line several baking sheets with parchment paper to prevent sticking and ensure even baking.
- Shape the Cookies: Using a cookie scoop or spoon, portion the dough into 1-inch balls. Roll each ball thoroughly in confectioner’s sugar to fully coat the surface. This sugar coating creates the signature crackled look once baked.
- Arrange on Baking Sheet: Place the sugar-coated dough balls on the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10 minutes. Baking time may vary slightly depending on the size of the cookies; larger cookies may require additional time.
- Cool the Cookies: Let the cookies cool on the baking sheets for one minute to set, then transfer them to a wire rack to cool completely before serving.
Notes
- You can expect to make approximately 72 small cookies sized about 1-2 inches in diameter after baking. Adjust cookie size if desired, but note that larger cookies will need more bake time.
- The dough is quite sticky; using a cookie scoop to release dough into the bowl of confectioner’s sugar helps minimize handling and makes rolling easier.
- Chilling the dough is essential for manageable shaping and optimal texture.
- Cookies are deliciously rich and fudgy, perfect for chocolate lovers and holiday cookie exchanges.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 12 g
- Sodium: 35 mg
- Fat: 3.5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1.5 g
- Protein: 1 g
- Cholesterol: 20 mg
