Christmas Crinkle Cookies Holiday Joy (Print-Friendly Version)

Soft, chocolatey cookies rolled in powdered sugar—perfect for festive gatherings and sharing seasonal joy.

# What You'll Need:

01 - 200 g granulated sugar
02 - 120 ml vegetable oil
03 - 2 large eggs
04 - 5 ml vanilla extract
05 - 260 g all-purpose flour
06 - 45 g cocoa powder
07 - 8 g baking powder
08 - 2 g salt
09 - 120 g powdered sugar, for coating

# How to Make It:

01 - Preheat the oven to 175°C. Line a baking sheet with parchment paper for even baking and easy cleanup.
02 - In a large bowl, combine granulated sugar and vegetable oil. Mix until the mixture is smooth and well combined.
03 - Add eggs and vanilla extract to the bowl. Mix thoroughly until the batter is creamy and uniform in texture.
04 - In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt to ensure even distribution.
05 - Gradually add the dry mixture to the wet ingredients, stirring until just combined. Avoid overmixing to preserve tenderness. The dough should be sticky but workable.
06 - Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to firm up and enhance flavour development.
07 - Scoop and roll chilled dough into balls approximately 2.5 cm in diameter. Generously coat each ball in powdered sugar for an even coverage.
08 - Place the sugar-coated dough balls on the prepared baking sheet, spacing them at least 5 cm apart to allow for spreading.
09 - Bake in the preheated oven for 10–12 minutes until the cookies are set at the edges but remain soft in the centre. Do not overbake.
10 - Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before serving.

# Additional Tips:

01 - Chilling the dough is essential to achieve a pronounced crinkle effect and manageable texture.
02 - Accurate measurement of ingredients delivers optimal consistency and baking results.
03 - Double-coating the dough balls in powdered sugar increases the visual contrast of the crinkle.
04 - Ensure cookies are slightly underbaked in the centre for the ideal chewy texture.

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