These are not Christmas Cookies… though they might look like it. And I might actually use them as Christmas Cookies in the future, but for now, they are just cookies for cookies sake. I added espresso powder, cinnamon and chili powder to make them a little more complex. Don’t skip the “chilling” step, otherwise you won’t get the crinkle effect. Definitely a winner!
Ingredients
1 1/2 cup granulated sugar
1/2 cup light or dark brown sugar
3/4 cup vegetable or canola oil
2 teaspoon vanilla extract
1/4 teaspoon espresso powder
1 teaspoon ground cinnamon
1/2 teaspoon chili powder
4 large eggs
2 1/3 cup all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoon baking powder
1/2 teaspoon coarse kosher sea salt
For rolling
3/4 cup powdered sugar
Directions
In the work bowl of a stand mixer, add the sugars, oil, vanilla, espresso powder, cinnamon and chili powder. Mix on low until combined, about 1 minute. Add eggs one at a time, mixing after each addition. In a medium mixing bowl whisk together the flour, cocoa powder, baking powder, and salt. With mixing speed on low, gradually add the dry ingredients, mix until combined.
Cover dough and refrigerate for at least four hours, or overnight.
Once the dough is thoroughly chilled and completely solid, preheat the oven to 350F. Line baking sheets with parchment paper or silicone baking mats.
Using a small cookie scoop (about 2 teaspoons), form balls. Roll in your hands to create a smooth surface on each ball. Roll each ball in powdered sugar, packing it on to ensure it is fully covered. Place on cookie sheet and bake for 10-13 minutes or until set. The cracks should still look moist, they will firm as the cookies cool. Transfer to a wire rack to cool completely.
