Chocolate Crinkle Cookies

If there’s one cookie that screams holiday baking, it’s Chocolate Crinkle Cookies. Sticky dough, crackly tops, and that perfect chewy, cake-like bite. I've been making this recipe for years and recently tested (with great success!) a gluten-free version by swapping out the flour for gluten-free all-purpose flour. Whether you make the original or the gluten-free version, these cookies are sure to be a hit for holiday parties, cookie swaps or just enjoying on a cozy holiday night.

Author: Pesto & Potatoes

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Servings: 30 cookies

Calories: 138 kcal per serving

Ingredients

2 cups - sugar
½ cup - vegetable oil
4 - eggs
2 teaspoons - vanilla
2 cups - flour
½ cup - cocoa powder
2 teaspoons - baking powder
¼ tsp - kosher salt
1 cup - powdered sugar

Instructions

Add sugar and vegetable oil to a mixing bowl and cream together. Stir in cocoa powder.
Add eggs, 1 at a time, mixing between each. Stir in vanilla.
In a separate bowl, mix together flour, cocoa powder, baking powder and salt. Add the dry ingredients to the wet, stir until fully combined and no clumps appear.
Cover and chill in the refrigerator for at least 4 hours, up to overnight.
Preheat oven to 350 degrees F. Add powdered sugar to a bowl.
Roll dough into balls. Coat with powdered sugar. Place on a baking sheet lined with parchment paper or a silicone mat, leaving at least 2 inches between each. Bake for 11 to 13 minutes.
Remove from oven, let rest for a few minutes and transfer to a wire rack to completely cool. Store in an air-tight container.

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