Best Christmas Cookies to Exist
There is nothing better than sitting by the fire place, with Hot Cocoa and cookies on a cold, wintery day. There are all kinds of Christmas cookies, like Sugar Cookies, Peppermint drop cookies, but then there is one of my favorites, Chocolate Crinkle Cookies. I love the soft touch of these fluffy cookies and the light powder sugar on the outside. These cookies are the ideas Christmas treat. (Even Santa may sneak a couple.) There are tons of recipes for these special cookies, some softer than others, some with a richer chocolate flavor. But I have an amazing in between recipe for these special desserts.
For Thanksgiving this year I made these cookies for all my family that came and got many compliments. Although my dog stole half of them while nobody was watching which included a visit to the vet and lots of upset sickness from him,which was his fault, but thats another story for another day.
I’m also going to be making this recipe for christmas too! Because that is how delicious they are. My personal favorite part about them is the powder sugar. The sweetness blends perfect with the chocolate taste. And the fluffy sugar coat on these fluffy cookies themselves makes 10 times better!
This recipe originated from a user from allrecipies.com who goes by Ingrid. She quotes:
“Chocolate cookies coated in confectioners’ sugar…very good!"
The link directly to the recipe is down below but if you decide not to click it here is the recipe.
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Tips:
- Bake them for 10–11 minutes. Thats to get the best results
- DO NOT SKIP COMBINING THE THE DRY INGREDIENTS. THE DOUGH TURN OUT BETTER WHEN THIS STEP IS NOT SKIPPED.
Ingredients
- 1 cup Unsweetened Cocoa Powder
- 2 cups White Sugar
- 1/2 cup Vegetable Oil
- 4 Eggs
- 2 Tsp Vanilla Extract
- 2 cups All Purpose Flour
- 2 Tsp. Baking Powder
- 1/2 Tsp. Salt
- 1/2 cup Confectioner’s Sugar
Instructions
Step 1. 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.
Step 2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners’ sugar before placing onto prepared cookie sheets.
Step 3. 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.Link to recipe:
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