Easy Chocolate Snowflake Cookies

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If you’ve ever had a chocolate crinkle cookie, you know why I got so excited to make these.

They’re fudgy, they’re rich, they’re super fun to look at with their festive powdered sugar tops and honestly?

They’re super easy to make.

And when you’re racing around the kitchen realizing you’ve forgotten to make something for the bake sale tomorrow or you’re not looking to try a cookie recipe that you’re not even sure is in English, these come in handy.

They do require a couple hours of chilling, but you don’t even have to cream butter because they’re made with vegetable oil so you can whip up the batter in about 5 minutes, throw it in the fridge, and then move on with your life until later on when it will just be 15 minutes from out of the fridge and into the oven, taking into account the time to roll the balls in powdered sugar!

There are crinkle cookie recipes with butter, but I choose to make mine with oil because remembering to soften butter ahead of time can be annoying.

Oil needs no such preparation!

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Why are They Called Crinkle Cookies?

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The “crinkle” name comes from how the top of the cookie looks when it puffs out and cracks open from the interactions of the baking powder.

Some people also call them snowball cookies or crackled cookies!


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Gather up the following before you embark on your crinkle cookie journey!

  • 1 cup all-purpose flour (64 grams)
  • 1/2 cup cocoa powder, unsweetened (50 grams)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar (150 grams)
  • 1/4 cup vegetable oil (60 grams)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar (50 grams)

How to Make Chocolate Crinkle Cookies

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Making chocolate crinkle cookies is amazing because you don’t have to cream any butter so it comes together really easily.

First, in a separate bowl, put the flour, cocoa powder, baking powder, and salt together and whisk it up to ensure the ingredients are blended throughout.

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In a larger bowl, use an electric mixer to mix the vegetable oil and granulated sugar together.

Add the eggs and mix until combined.

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Add the vanilla extract and fully combine.

Slowly pour the dry ingredients into the wet ingredients and combine – it will come out looking more like a brownie batter than cookie batter, and that’s what you want.

Cover the bowl with saran wrap and chill in the fridge for at least 3 hours, but preferably as many as you can up until 24 hours.

When you’re ready, preheat the oven to 350F and take the dough out of the fridge.

Scoop tablespoons of dough out and roll them into a ball, covering in powdered sugar.

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Bake for 10 to 12 minutes.

Remove from oven and let cool on baking sheet for 5 minutes, then cool on wire rack.

Do I Have to Coat them in Powdered Sugar?

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It’s common to coat these cookies in powdered sugar, as it gives an awesome extra creative look when they crack open and you can compare the powdered sugar parts and the non sugared bits.

However, if you’re averse to powdered sugar or just don’t like how it looks, it’s not required!

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