Close Menu
source image

Classic Chocolate Crinkle Cookies

Parve Parve
20 Servings Serving Icon
2 Hours, 30 Minutes Preferences Icon

In general, liquid oils aren’t a direct replacement for margarine or butter; if using, you will likely need a smaller amount. In this recipe, I specifically use oil so that the cookies maintain their shape. These soft chocolatey cookies are coated in a delicious dusting of powdered sugar.


Yield: 20 to 22 cookies



In a medium-sized bowl, mix flour, cocoa powder, baking powder and salt. Set aside.


In the bowl of a mixer, cream sugar and oil for two minutes, or until mixture is light and fluffy.


Add eggs and vanilla extract and mix until combined. Add flour mixture and mix on medium-low speed until combined. Form dough into a ball and cover with plastic wrap. Refrigerate for at least two hours and up to 24 hours.


Preheat oven to 350 degrees Fahrenheit.


Unwrap the dough and form into one-inch balls. Pour powdered sugar onto a plate. Roll balls in powdered sugar until fully coated.


Transfer to a Gefen Parchment-lined baking sheet and bake for 10 minutes. Let cool on baking sheet for three minutes before transferring to a cooling rack.


For a Mexican twist, add in 1/2 teaspoon cinnamon and a pinch of cayenne pepper to the dry ingredient mixture.