Crinkle cookies are everything you could want in a holiday cookie - They're deliciously fudgey and chocolatey on the inside, a little sweet and crispy on the outside, as well as festive and pretty!
Keyword: chocolate, christmas, cookie
60g(½ cup) unsweetened cocoa powder
200g(1 cup) white granulated sugar
60ml(¼ cup) vegetable oil
130g(1 cup) Plain/all purpose flour
For the coating
¼cupicing sugarconfectioner's sugar
Mix the cocoa, sugar and oil together
Measure the cocoa powder, sugar and vegetable oil out and pour them into a large bowl or mixer.
Beat it all together using a hand held whisk or the k paddle of your free-standing mixer until it is well incorporated.
Add the eggs and vanilla
Break the eggs into a small bowl, one at a time. Add them to your mixer and beat them into the mix. Add the vanilla extract (2 tsp) and give it a final mix.
Weigh the dry ingredients
In a separate bowl, weigh the flour and the baking powder.
Add the flour to the wet cookie mix. Mix it together until you have a nice dough. Don't over mix it, just do it enough so all the flour is incorporated.
Cover the bowl with cling film and put it in the fridge over night (or at least 4 hours). The dough is supposed to be wet – chilling it will help it harden so you can form the cookie balls.
Bake the crinkle cookies
Preheat your oven to 180C / 170C Fan /350F and line 2 or 3 baking trays with baking paper (parchment paper).
Measure the icing sugar into a small bowl.
Use a teaspoon to get a bit of dough from your bowl. Roll it in to balls then roll in the icing sugar until the ball is fully covered.
Pop them on your baking trays leaving room for them to spread a little.
Bake the crinkle cookies in the oven for around 10 minutes. They're ready when they have spread a little, and formed the nice crinkle shape. They'll still be a little bit soft when come out of the oven but will harden as they're cool.
Leave them to cool on their baking trays for a few minutes before transferring them to a wire rack to cool completely.