Oh boy, am I going to have fun baking for this holiday season. My older daughter is no longer on her gluten-free, casein-free diet and I now have complete freedom in the kitchen to create without limitations. Hooray! I also have the energy this year, as last year the baby was not consistently sleeping through the nights yet and I was still pretty tired. The next several weeks are going to be full of holiday treats for everyone. I found this particular recipe at All Recipes. These cookies are delicious, fudgy, little bites and oh so pretty.
CHOCOLATE CRINKLE COOKIES
- 1 cup unsweetened cocoa powder
- 2 cups white sugar
- 1/2 cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup confectioners’ sugar
- In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
- Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper (I sprayed mine with Pam and called it good). Roll dough into one inch balls. Coat each ball in confectioners’ sugar before placing onto prepared cookie sheets.
- Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Little Holly enjoying a chocolate crinkle!