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My Favorite Holiday Crinkles
These cookies have been stealing the show at my holiday gatherings for years. There's something magical about watching them transform in the oven as the powdered sugar cracks to reveal that rich chocolate beneath. My grandkids say they look like little snow-covered mountains and they disappear just as quickly as snowflakes on a warm day.
Pure Chocolate Heaven
I love these cookies because they're like getting the best of both worlds brownies and cookies in one delicious treat. When people bite into them for the first time their eyes always light up at how fudgy they are inside. Last Christmas I added a touch of peppermint extract and they became everyone's new favorite version.
Everything You Need
- Unsweetened Cocoa Powder: ½ cup; choose high-quality cocoa for a rich, chocolate flavor.
- Vegetable Oil: ½ cup; adds moisture for a soft, chewy texture.
- Brown Sugar: 1 cup; provides sweetness and moisture, with dark or light options depending on your preference.
- Granulated Sugar: ½ cup; enhances sweetness and balances the flavor.
- Eggs: 3 whole eggs plus 1 yolk; binds the ingredients and adds chewiness.
- Pure Vanilla Extract: 1 tsp; enhances flavor and adds warmth.
- All-Purpose Flour: 2 cups; provides structure to the dough.
- Salt: ½ tsp; balances sweetness and enhances chocolate flavor.
- Baking Powder: 2 tsp; helps the cookies rise and crackle.
- Confectioners' Sugar: 1 cup; used to roll the dough and create the classic crinkled look.
Let's Bake Together
- Make the Dough
- Mix cocoa powder, brown sugar, granulated sugar, and vegetable oil for 2 minutes. Add eggs and vanilla, scraping the bowl as needed. Stir in flour, salt, and baking powder until just combined.
- Chill the Dough
- Cover the bowl and chill the dough in the freezer for 30-60 minutes or refrigerate overnight until firm enough to roll.
- Preheat the Oven
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a non-stick mat.
- Roll and Coat
- Scoop 1 ½ tablespoons of dough, roll into a ball, and coat generously with confectioners' sugar. Place on the baking sheet with space between each ball.
- Bake
- Bake for 10 minutes, ensuring the cookies remain soft and chewy. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
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My Secret Tips
After years of making these cookies I've learned a few tricks. The dough needs to be really cold otherwise it's too sticky to work with. I always set out my eggs ahead of time they blend so much better at room temperature. And don't skimp on the cocoa powder quality really matters here it's what gives them that amazing chocolate flavor.
Keep Them Fresh
These cookies stay perfectly soft for several days in an airtight container. Sometimes I make the dough ahead and freeze it just remember to thaw it slightly before rolling. My daughter loves finding these in her lunchbox they're still chewy and delicious even days later.
Holiday Cookie Magic
These cookies always steal the spotlight on my holiday cookie platters. That stark contrast between the dark chocolate and white sugar coating looks so festive. Plus they're a nice change from traditional sugar cookies. My neighbors start asking about them as soon as December rolls around.
Frequently Asked Questions
- → Why chill the dough?
Chilling the dough is crucial for proper texture and handling. It prevents cookies from spreading too much and makes the dough easier to roll into balls.
- → How do I store these cookies?
Store at room temperature for 3 days, in the refrigerator for up to 5 days, or freeze for up to 3 months. Make sure they're completely cool before storing.
- → Why is my dough sticky?
The dough is naturally sticky due to its rich ingredients. If too sticky to handle, chill longer or lightly oil your hands. Keep dough chilled between batches.
- → Can I use different sugars?
Yes, you can use either dark or light brown sugar. The dark brown will give slightly more moisture and deeper flavor.
- → How do I get the best crinkle effect?
Roll the cookies generously in powdered sugar and make sure the dough is well chilled. The contrast between the cold dough and hot oven creates the distinctive crackled appearance.