Ingredients
Equipment
Method
Instructions
- If the cocoa powder is lumpy, sift ½ cup of unsweetened natural cocoa powder into a large bowl; otherwise measure ½ cup into the bowl. Add 1 cup granulated sugar, 2 large eggs, ¼ cup vegetable oil, and 1 teaspoon pure vanilla extract. Whisk until the mixture is smooth and well combined.
- Add 1 cup all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt to the bowl. Whisk gently until the dry ingredients are just incorporated and no large streaks of flour remain.
- Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for at least 2 hours or up to 48 hours.
- When ready to bake, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Place ½ cup powdered sugar in a shallow bowl for rolling. Remove the dough from the fridge.
- Using a tablespoon (for small cookies, about 1 tablespoon / ~20 g) or a tablespoon twice (for large cookies, about 2 tablespoons / ~40 g), portion the dough and roll each portion into a smooth ball with your hands.
- Roll each dough ball in the powdered sugar until coated, shake off any excess, and place the coated balls on the prepared baking sheet about 2 inches apart.
- Bake one sheet at a time in the preheated oven for 12–14 minutes, until the cookie edges are set and the tops have crackled but the centers are still a bit soft/underdone.
- Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
Notes
Chill The Dough.You may be tempted to skip the chilling step, but please don’t. The dough will be super sticky if it’s not cold and nearly impossible to roll into balls. Chilling also makes the cookies thicker because they won’t spread as much. Keep the dough in the fridge in between batches.
Bake Only One Tray at a Time.This crinkle cookie recipe doesn’t work very well if you try to bake two trays at once. They need to be baked in the very center of the oven, so be patient, and bake only one tray at a time. I suggest prepping two or three cookie trays so that you can keep things moving
Storing.These can be stored in an airtight container at room temperature for about a week. They are best eaten within a few days though.
Bake Only One Tray at a Time.This crinkle cookie recipe doesn’t work very well if you try to bake two trays at once. They need to be baked in the very center of the oven, so be patient, and bake only one tray at a time. I suggest prepping two or three cookie trays so that you can keep things moving
Storing.These can be stored in an airtight container at room temperature for about a week. They are best eaten within a few days though.