Merry Christmas everyone! I’m busy taking a vacation from all of the hustle and bustle of life, relaxing and enjoying the holiday. Of course, it wouldn’t be a holiday if I wasn’t baking something. For this bit of the holiday season, it’s another of my favorite Christmas cookies: crinkle cookies!
I’ve seen these called both crinkle and crackle cookies. I’ve always heard crinkle, my partner thinks crackle is a better descriptor. Either way, they’re very distinctive and look gorgeous. I made a pretty big batch of these to try out (and I’m sure my neighbors are enjoying them), but you’ll see the fruits of that labor a little ways down the line. Hint: chocolate isn’t the only flavor you can make.
These cookies are a great middle ground between crispy, crunchy cookies and soft, cake-like cookies. They’re crisp around the edges and have a bit of a “shell” on top, which is what cracks and it bakes to give it the distinctive look.
Also, these are great cookies to modify to add a bit of flavor to them. While plain old dark chocolate is always a favorite around here, you can add a bit of peppermint extract or orange extract to make a mint cocoa or a chocolate orange cookie as well. They all work out great.
Since it’s the holidays, I’m sure you’ll forgive me for a bit of a shorter post this time around. Let’s get right to the recipe!
Cocoa Crinkle Cookies
- Baking Sheets
- Parchment Paper
- Mixing Bowls
- 1½ Cup Flour
- 1 Cup White Sugar
- ½ Cup Brown Sugar
- 1½ Tsp Baking Powder
- ¼ Tsp Salt
- 6 Tbsp Unsalted Butter
- ¾ Cup Cocoa Powder
- 3 Eggs Room temperature
- 1 Tsp Vanilla Extract
- ½ Cup Powdered Sugar
- Preheat oven to 350°F. Line your baking sheets with parchment paper. While you can use a silicone mat if you like, the cookies tend to stick a bit more.
- Melt the butter, then mix in the cocoa powder until smooth.
- In a bowl, mix together the flour, sugars, baking powder, and salt.
- Stir the eggs and vanilla into the butter mixture.
- Add the wet ingredients to the dry and beat together until combined well.
- Roll the dough into roughly one tablespoon balls. Roll those balls in powdered sugar to coat them.
- Place the dough balls on your baking sheets, about 3" apart, to give them space to spread.
- Bake for 11-13 minutes. They may look a little under-done; that's fine, they're a soft cookie.
- Let cool, transferring to a cooling rack if you want. Then enjoy!