Krinkletop Cookies
Indulge in the ultimate chocolate lover’s delight with these irresistible Krinkletop Cookies! Their signature crackled tops and snow-dusted powdered sugar coating make them as stunning as they are delicious. Made with rich cocoa powder and a perfectly balanced blend of sweet and slightly salty notes, these cookies bake up with a crisp exterior and a chewy, fudgy center. The secret to their irresistibly beautiful appearance? Rolling the dough in powdered sugar before baking, ensuring that iconic crackle effect. Easy to prepare with simple pantry staples, these cookies are perfect for everything from holiday cookie swaps to everyday indulgence. With just 15 minutes of prep time and a touch of chilling for the dough, you’ll have a batch of 24 decadent cookies ready to wow in no time. Perfectly portable and crowd-pleasing, Krinkletop Cookies are a must-try recipe for chocoholics and baking enthusiasts alike.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 4 pieces Large eggs
- 1 cup Powdered sugar
Instructions
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, and salt until well combined.
Add the vegetable oil, vanilla extract, and eggs to the dry ingredients. Mix using a rubber spatula or electric mixer until a thick, sticky dough forms.
Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours or overnight. This step is essential to make the dough easier to handle.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Pour the powdered sugar into a shallow bowl. Using a tablespoon or cookie scoop, scoop small portions of dough and roll them into balls, about 1 inch in diameter.
Roll each dough ball generously in the powdered sugar, ensuring it is fully coated.
Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
Bake the cookies in the preheated oven for 10–12 minutes, or until the tops are crackled and the cookies are just set but still soft in the center.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. Then, transfer the cookies to a wire rack to cool completely.
Serve and enjoy your delicious Krinkletop Cookies! Store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.9 g | 195% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2365 mg | 103% | |
| Total Carbohydrate | 722.9 g | 263% | |
| Dietary Fiber | 70.8 g | 253% | |
| Total Sugars | 422.5 g | ||
| Protein | 84.5 g | 169% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 361 mg | 28% | |
| Iron | 43.8 mg | 243% | |
| Potassium | 3268 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
