Snow Capped Cocoa Crinkles
Indulge in the rich, chocolatey decadence of Snow Capped Cocoa Crinkles, the quintessential holiday cookie that brings the magic of winter to your dessert table. These fudgy, cake-like treats are enveloped in a snowy coating of powdered sugar, which cracks and crinkles beautifully as they bake for a stunning, festive appearance. Made with pantry staples like unsweetened cocoa powder, vanilla extract, and a touch of vegetable oil, these cookies are easy to prepare yet utterly irresistible. The secret to their perfect texture lies in chilling the dough, ensuring each bite is soft, chewy, and full of deep cocoa flavor. With just 15 minutes of prep time and a short bake, these crinkle cookies are the ultimate crowd-pleaser for holiday gatherings or cozy evenings by the fire. Serve them with a glass of milk or a cup of cocoa for a nostalgic and heartwarming treat that everyone will adore.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 cups Granulated sugar
- 1 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.25 cups Vegetable oil
- 2 Large eggs
- 1 teaspoons Vanilla extract
- 0.5 cups Powdered sugar
Instructions
In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a separate large mixing bowl, combine the granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well combined.
Gradually add the dry ingredients into the wet ingredients, stirring with a spatula until a thick dough forms.
Cover the mixing bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours or overnight. This step is essential for easier handling.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Place the powdered sugar in a shallow bowl. Using a tablespoon or a small cookie scoop, portion the chilled dough and roll each piece into a ball, approximately 1 inch in diameter.
Coat each dough ball generously in powdered sugar, ensuring no areas are left uncovered.
Arrange the powdered-sugar-coated dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 10–12 minutes, or until the cookies have spread slightly, cracked, and appear set.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve your Snow Capped Cocoa Crinkles with a tall glass of milk or a warm cup of cocoa. Enjoy!
Nutrition Facts
Calories |
2432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1183 mg | 51% | |
| Total Carbohydrate | 452.8 g | 165% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 261.9 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 220 mg | 17% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 2118 mg | 45% | |
*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.
