Chocolate Cookies with Powdered Sugar

Rich, fudgy, and covered in a snowy layer of powdered sugar, chocolate crinkle cookies are a treat that looks as good as it tastes. As they bake, the dough spreads and the sugar coating cracks, creating the cookies’ signature pattern. They’re a festive choice for holidays, bake sales, or whenever a chocolate craving strikes.

What Makes These Cookies Special?

These cookies have a soft, brownie-like center and a lightly crisp edge. Rolling the dough first in granulated sugar and then in powdered sugar helps the white coating stay visible as the cookies bake. Chilling the dough is also important: it makes the sticky mixture easier to handle and helps the cookies keep their shape.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup neutral oil, such as vegetable or canola oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar, for rolling
• 1/2 cup powdered sugar, for rolling

How to Make Chocolate Crinkle Cookies

1. Mix the dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
2. Make the dough. In a separate bowl, whisk the sugar and oil until combined. Add the eggs and vanilla, then whisk until smooth. Stir in the dry ingredients until no streaks of flour remain. The dough will be soft and sticky.
3. Chill. Cover the bowl and refrigerate the dough for at least 2 hours, or until firm enough to scoop and roll.
4. Prepare to bake. Heat the oven to 350°F. Line baking sheets with parchment paper. Put the 1/4 cup granulated sugar and powdered sugar in two separate shallow bowls.
5. Shape and coat. Scoop the dough into balls about 1 tablespoon each. Roll each ball in granulated sugar, then coat it generously in powdered sugar. Place the balls about 2 inches apart on the prepared baking sheets.
6. Bake. Bake for 10 to 12 minutes, until the cookies have spread and their tops are cracked. The centers may look soft; they will firm up as they cool.
7. Cool. Let the cookies rest on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

Tips for the Best Results

• Chill the dough thoroughly. Cold dough is easier to roll and less likely to spread too quickly in the oven.
• Use plenty of powdered sugar. A generous coating helps create the dramatic contrast against the dark chocolate cookie.
• Don’t overbake. Pull the cookies from the oven while the centers still look slightly soft for a fudgy texture.
• Bake one test cookie. If it spreads too much, chill the remaining dough longer. If it barely spreads, let the dough sit at room temperature for a few minutes.
• Measure flour carefully. Spoon it into the measuring cup and level it off rather than packing it down, which can make the cookies dry.

Storage and Variations

Store cooled cookies in an airtight container at room temperature for up to 4 days. For a stronger chocolate flavor, add 1/2 cup of chocolate chips to the dough. A small pinch of espresso powder can also deepen the cocoa flavor without making the cookies taste like coffee.

Chocolate cookies with powdered sugar are simple to make, easy to share, and delightfully rich. With a little patience while the dough chills, you’ll have soft, crackly cookies with a beautiful snowy finish.