Tuesday, September 16, 2014

Chocolate Crinkle Cookies






  • 2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 3/4 cup cocoa
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2-1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup powdered sugar for rolling


Mix granulated sugar and oil in large bowl.
Add cocoa, beating until well blended.
Beat in eggs and vanilla.
Stir together flour, baking powder and salt.
Gradually add flour to cocoa mixture, beating well.
Cover bowl and refrigerate until dough is firm enough to handle, at least 6 hours.
Lightly grease cookie sheet or line with parchment paper.
Shape dough into 1-inch balls.
Roll in powdered sugar to coat.
Place 2 inches apart on prepared cookie sheet.
Bake in preheated 350 degree oven for 11 to 13 minutes or until almost no indentation remains when touched lightly and tops are crackled.
Cool on pan 2 minutes.
Remove from cookie sheet to wire rack.
Cool completely.
Makes about 48 cookies.

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