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Christmas Crinkle Cookies

Christmas crinkle cookies are cocoa-rich cookies rolled in confectioners' sugar and baked until puffed and crackled. Chilling the dough helps create set edges and soft centers beneath the snowy coating.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling and cooling 3 hours 5 minutes
Total Time 3 hours 37 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 2 cup all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 0.25 tsp salt
  • 1.5 cup granulated sugar
  • 0.5 cup vegetable oil
  • 4 eggs large
  • 2 tsp vanilla extract
For coating
  • 1 cup confectioners' sugar

Equipment

  • 2 18x13-inch baking sheets

Method
 

Make the dough
  1. Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl.
  2. In a large bowl, whisk the granulated sugar and vegetable oil, then whisk in the eggs and vanilla extract until smooth.
  3. Stir the dry ingredients into the egg mixture just until combined, cover the bowl, and chill the dough for at least 3 hours or overnight.
Coat and bake
  1. Heat the oven to 350°F and line two 18x13-inch baking sheets with parchment paper.
  2. Scoop the chilled dough into 1-tablespoon portions, roll each into a ball, and coat generously in confectioners' sugar.
  3. Arrange the dough balls about 2 inches apart on the prepared baking sheets and bake for 10 to 12 minutes, until puffed and crackled with set edges and soft centers.
  4. Cool the cookies on the baking sheets for 5 minutes.
  5. Transfer the cookies to a wire rack to cool completely.

Notes

For well-defined cracks, keep the dough chilled while shaping and coat each dough ball generously in confectioners' sugar. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 2 months. For a gluten-free option, use a measure-for-measure gluten-free flour blend.