We woke up to snow yesterday and these cookies look just like they have snow on them! They go great with milk or hot cocoa and this recipe makes a lot so if you’re participating in a Christmas cookie exchange or just in need of a lot of cookies, you’ll be set with these delicious and pretty cookies.
Chocolate Crinkle Cookies
from the Hershey’s Chocolate Lover’s Cookbook
makes about 4 dozen cookies
2 c granulated sugar
3/4 c vegetable oil
3/4 c Hershey’s cocoa
2 t vanilla extract
2 1/3 all-purpose flour
2 t baking powder
1/2 t salt
What To Do
In large mixer, stir together granulated sugar and oil; add cocoa, blending well. Beat in eggs and vanilla.
Stir together flour, baking powder and salt; add to cocoa mixture, blending well. Cover; refrigerate until dough is firm enough to handle, at least 6 hours.
Heat oven to 350°F. Grease cookie sheet. Shape dough into 1″ balls; roll in powdered sugar. Place about 2″ apart on prepared baking sheet.
Bake 12 – 14 minutes or until almost no indentation remains when touched lightly and tops are crackled. Remove from cookie sheet to wire rack. Cool completely.
I love that you can make this dough ahead of time!
I use silicone baking mats instead of greasing the cookie sheet. Parchment paper works well too.
I use my cookie scoop to shape the dough into balls. How big your scoop is will, of course, determine how many cookies you get.
These cookies are so fun and festive and taste great! They are perfect to enjoy throughout this Christmas season, whether you have snow or not.