HALLOWEEN CRINKLE COOKIES
Delightful and spooky crinkle cookies, soft and chewy with a rich cocoa flavor, perfect for Halloween festivities.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour or 1:1 gluten-free baking blend
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 1 cup granulated sugar
- ¼ cup vegetable oil or melted coconut oil
- 2 large eggs room temperature
- 1 tsp vanilla extract
- Gel food coloring choose orange, purple, or black
Coating
- ½ cup powdered sugar for rolling
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
Mix Dry Ingredients
- In a mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until well combined.
Mix Wet Ingredients
- In a separate bowl, beat together the sugar, vegetable oil, eggs, and vanilla extract until smooth.
Add Color
- Add a few drops of gel food coloring to the wet mixture and mix until you achieve your desired color intensity.
Combine Mixtures
- Gently stir the dry mixture into the wet mixture until just combined using a spatula. Avoid overmixing.
Chill Dough
- Wrap the dough in plastic wrap or place in an airtight container and chill in the fridge for at least 1 hour.
Form Cookies
- After chilling, take the dough out and roll it into 1-inch balls.
- Roll each ball in powdered sugar to coat thoroughly.
Bake
- Place the coated balls on the lined baking sheets, spaced about 2 inches apart, and bake for 10-12 minutes.
Cool
- Let cookies cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the cookies separated by parchment paper.