These cookies are another crowd-pleaser from my holiday cookie tins. They’re crispy on the outside yet soft and moist on the inside. The two distinct flavors are perfect. My personal favorite is green tea, but I think dark chocolate is a very close second.
Crinkle cookies are aptly named due to the fact that before baking, they’re rolled in a thick layer of powdered sugar and then when they’re finished baking, the cookies have expanded enough to create a “crinkly-crackly” texture on the outside. These one-bowl cookies are easy to freeze after rolling into balls and can be baked off when the craving hits. Enjoy these great classic cookies with a cup of coffee or tea!
Note*** This version of the recipe is solely mine. When reposting, please cite me and my website.
Copyright may 2016 ©
Soft and chewy inside with a crispy crackly crust makes a perfect crinkle cookie
>>> Yields 30 cookies
-Prep: 20 min
-Bake: 10 min
- 1 C cocoa powder / green tea powder
- 1 tbsp ground coffee (optional; to be paired with cocoa powder)
- 4 eggs, room temperature
- 1 1/2 C white sugar
- 3 tsp vanilla extract
- 2 C AP flour
- 1/2 C oil
- 2 tsp baking powder
- 1 tsp salt
- 1/2 C powdered sugar
1) Combine the cocoa, coffee powder (or green tea powder), sugar, vanilla extract, and oil in a bowl. Add in the eggs, one at a time and stir until combined.
2) Fold in the flour, salt, and baking powder into the wet mixture until flour steaks have dissolved.
3) Chill the dough for 1-2 hours and up to 2 days in the fridge.
4) Preheat the oven to 350 F.
5) Roll the dough into one tbsp sized balls. Roll the dough in a bowl of the powdered sugar so that it’s completely covered. Place onto a well-greased or lined baking pan.
5) Bake for 10 minutes until the balls have slightly flattened and still soft to the touch.
6) Remove from the oven and let cool on a cooling rack for a few hours until cool.
7) Store in an airtight container for up to 1 week or 2 months in the freezer.