This recipe is another tradition in my family, and my big brother's favorite recipe. My Nana used to make these every Christmas, but she called them "Mrs. Carter's Cookies." I'm guessing she learned the recipe from Mrs. Carter a long time ago. 😉 They're cake-like, fudgy, and I love how the powdered sugar covers them. It's a festive addition to your cookie plate!
Chocolate Crinkle Cookies
Makes: about 4 dozen cookies
Ingredients:
1 cup unsweetened cocoa powder
1 3/4 cup granulated sugar
1/2 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 cup powdered sugar
Directions:
- In a large bowl of a stand mixer, beat together the oil, granulated sugar, and cocoa powder until smooth.
- Beat in eggs, one at a time.
- Then, add in the vanilla.
- Add in flour, baking powder and salt and beat until smooth.
- Once your dough is well combined, cover the bowl and place in the fridge for at least an hour, but it's better if it chills for 2-3 hours. The dough is wet and sticky and will bake much better if the dough is chilled.
- To bake, roll dough into balls and roll in powdered sugar. Really make sure each ball of dough is covered in a thick layer of powdered sugar.
- Bake in a 350 degree oven for about 10-12 minutes. The edges should be well set, but the middle may be a little "wet." Cool on the cookie sheet before transferring to a wire rack to cool completely.
- Enjoy!
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