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Chocolate crinkle cookies


Makes about 24 cookies.


1/2 cup confectioners' sugar
1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (8 tablespoons) soft, unsalted butter
1 cups sugar
2 eggs
1/2 teaspoon vanilla extract

  • Preheat an oven to 177°C. Grease 2 baking sheets with butter. 
  • Put confectioners' sugar in a bowl and set aside.
  • In a small bowl, using a wooden spoon, stir together the flour, cocoa, baking powder and salt. Set aside.
  • In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes.
  • Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.
  • Add the flour mixture. Beat on low speed just until blended.
  • Cover dough and leave it in the refrigerator for a few hours until it is firm, at least 2 hours.
  • Form the cookies. Scoop about 1 tbs of dough and form a ball. Roll the ball in the confectioners' sugar until covered. Place the balls on a prepared baking sheet. Repeat, spacing the balls about 2 inches apart.
  • Put it in the oven and bake the cookies until they are crackled and puffed, 10 to 12 minutes.
  • Remove the baking sheet from the oven and set it on a wire rack for 15 minutes. 
  • Move the cookies onto the rack and let cool completely.



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