Chocolate Crinkle Cookies
These Chocolate Crinkle Cookies are one of my favorite Christmas recipes! Also called snowcaps, they are fudgy and soft in the middle, like a brownie.
The other day I was thinking, who started this Christmas cookie tradition and when, because I have to thank their spirit for the cookiepalooza that is the holidays. I knew the answer would be many years ago, but a quick google search suggests that it was as early as the 1500s.
Of course, I don’t think they did cookies quite like we do now, but I love that the tradition is so old. That means we need to do our part to keep it alive. Not that anyone needs convincing.
Calling any Christmas cookie your “favorite” is always kind of silly, because clearly there is no *one* favorite. I can instantly name five that I LOVE and must have…snowballs, gingerbread, shortbread swirls, crinkles, florentines. That was too easy. And there are so many more.
But for today’s post we’ll just focus on the Chocolate Crinkles, otherwise known as Snowcaps. I personally call them crinkles because when else do we get the chance to say such a fun word? Not often enough. Chocolate Crinkles! Mmm…
The cookies are gorgeous to look at, but they truly deliver in taste and texture. They have a fudgy and brownie-like bite to them that’s also a little bit chewy, and they have a sweet confectioner’s sugar coating on the outside.
A bonus to these is that they also happen to be dairy-free. It can be hard to find dairy-free cookies for those who can’t eat butter, when so many cookies are butter-based. We want everyone to enjoy cookies!
For the dry ingredients, combine flour, cocoa powder, baking powder, and salt:
Whisk to combine:
For the wet ingredients, combine eggs, sugar, grapeseed oil, and vanilla extract:
Whisk vigorously for one minute until the mixture is light yellow and quite frothy:
Add the wet ingredients to the dry:
Stir it all together until you get a thick and shiny dough:
Now, refrigerate the dough for at least 3-4 hours. I know, waiting for cookies to chill is no fun. But, the chilling is important!
First, it develops the flavor of the cookie (I’ve tested this, and it doesn’t taste as good or chocolate-y without the chill period), and it also firms the dough up so it’s more scoopable.
Once the dough is chilled, use a cookie scoop to portion out scoops onto a tray:
Roll them into balls with the palms of your hands, then coat generously in confectioner’s sugar:
Bake for 9-10 minutes, until they have cracked and puffed up. It’s fine if the cookies glisten a bit in the cracks, because you don’t want to overbake these cookies.
Enjoy, and happy holidays!!
Chocolate Crinkle Cookies
These Chocolate Crinkle Cookies are one of my favorite Christmas cookie recipes! Also called snowcaps, they are fudgy and soft in the middle, like a brownie.
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/3 cup grapeseed oil (or vegetable oil)
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup confectioner’s sugar, for rolling
- Preheat oven to 350F. Line a baking sheet with a silicone mat or parchment paper.
- In a bowl, whisk to combine the flour, cocoa, baking powder, and salt.
- In another bowl, whisk to combine the sugar, oil, eggs, and vanilla.
- Add the dry ingredients to the wet, and mix until no flour streaks remain. Chill the dough for at least 4 hours and up to overnight.
- Use a medium (1.5 tbsp) cookie scoop to portion out the dough, then roll into balls. They should be about 1” in diameter.
- Roll the balls in confectioner’s sugar until generously and completely coated, then place 12 on a sheet pan. Bake for 9-10 minutes, until the cookies are crinkled and the dough no longer looks raw. You want to underbake this type of cookie. Let cool slightly to set, then enjoy!