What’s cooking with Julie: Chocolate crinkle cookies

By Julie Ann White

I hope your holidays are filled with happy times, friends, family and good food. We all think of cookies at Christmas time. This recipe will please most everyone.

(Photo courtesy Ruth Hartnup / Flickr via Creative Commons)

(Photo courtesy Ruth Hartnup / Flickr via Creative Commons)


1/2 cup powdered sugar, set aside

1/2 cup unsweetened cocoa

1 2/3 cup all-purpose flour or gluten-free flour

1 1/2 teaspoons baking powder

1 pinch salt

1 stick (8 tablespoons) of room temperature unsalted butter

2 eggs, beaten

1 1/4 cup granulated sugar

1 teaspoon vanilla extract


Preheat oven to 350 degrees. Prepare two baking sheets by either greasing or lining with parchment paper. In a large bowl, mix flour, cocoa, salt and baking powder. In another bowl, cream the butter and sugar until well mixed. Add eggs and vanilla and mix well. Slowly combine the flour mixture and butter mixture. Mix well. Scoop rounded tablespoons and roll them into balls. Roll the balls in the powdered sugar until well covered. Place on sheets with room for expansion. Bake until puffy and crackled for 10 to 12 minutes. Cool and enjoy.

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