Crinkle Cookies
The light and dark contrast of these crispy, chewy, fudgy cookies will add interest to your treat tray any time of the year.
Servings: 60 cookies
Calories: 65kcal
Equipment
- 2 cookie sheets
- 1 large mixing bowl or stand mixer
Ingredients
- 2 cups Granulated sugar
- ½ cup Vegetable oil
- 2 tsp Vanilla
- 1 cup Cocoa powder
- 4 Large eggs
- 2 cups All-purpose flour
- 2 tsp Baking powder
- ½ tsp Salt
- ½ - 1 cup Powdered sugar icing or confectioners
Instructions
- In a large bowl, mix granulated sugar and oil together.
- Add vanilla and cocoa powder and mix well.
- Beat in eggs, one at a time.
- Stir in flour, baking powder and salt. The mixture will be sticky.
- Cover and refrigerate for at least three hours.
- Preheat oven to 350°F.
- Measure powdered sugar into a small bowl.
- Drop dough by teaspoonfuls into the sugar and roll around to coat. Shape into balls and place about two inches apart on a cookie sheet.
- Bake for 10-12 minutes.
- Cool completely on a wire rack.
- Store in an airtight container with parchment paper between the layers
Nutrition
Calories: 65kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 38mg | Potassium: 31mg | Fiber: 1g | Sugar: 7g | Vitamin A: 16IU | Calcium: 12mg | Iron: 0.5mg