Chocolate Crinkle cookie are easy, delicious, and always a family favorite!

 

I remember, as a kid, Crinkle Cookies were the pinnacle of my Christmas cookie season. Once my mom had made a batch of those, I felt like Christmas could officially happen, and I could survive another 11 months without Christmas treats.

I don’t know how it’s happened, but somehow I’ve forgotten them over the years. And, tragically, it’s been a long, long time since I’ve eaten one. So when my brother texted me this week, wanting to know why I didn’t have a crinkle cookie recipe posted anywhere.. I figured it was about time to change all of that!

As every kid knows, the beauty of crinkle cookies is that you get a double dose of sweetness with these things. Of course, there’s the soft, dark chocolate-y cookie at the heart of this treat. But the exciting part is the thick, snowy layer of powdered that envelops each cookie.

Exactly why is it sooooooooo great to lick powdered sugar off your fingers after each cookie? I don’t know.

Maybe it’s because you sort of feel like you’re getting away with something. Like you’re really getting two treats in one. After you finish your cookie, you’re not really done, because you still have a bit of that sugary goodness left over on your sticky fingers. And somehow… that’s really cool.

Chocolate Crinkle cookie are easy, delicious, and always a family favorite!

Plus… I have it on good authority that these are Santa’s favorites. Just something to keep in mind ;)

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

Yield: 2 dozen

Chocolate Crinkle cookie are easy, delicious, and always a family favorite!

Ingredients

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 1/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder

Instructions

Preheat oven to 350ºF. Prepare a baking sheet by lining it with paper or a silicone baking mat.

Cream together the butter and brown sugar until light and fluffy. Mix in the eggs.

Add the flour, cocoa powder, baking powder, and salt. Mix just until soft dough forms.

Scoop by rounded tablespoons and roll each ball in the powdered sugar, evenly coating each one.

Bake until cookies are set and the tops cracked, about 13 minutes. Transfer to a wire rack to cool completely.

Store in an airtight container at room temperature for 3-4 days.