Description
These Halloween Crinkle Cookies offer a rich cocoa flavor and a delightfully chewy texture, perfect for any October celebration. Their dramatic crackled appearance, achieved through a double sugar coating, makes them a festive and eye-catching treat for kids and parties.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup natural cocoa or 1/4 cup black cocoa + 1/4 cup natural cocoa
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine salt
- 1/2 cup granulated sugar (plus extra for coating)
- 1/2 cup light brown sugar
- 1/3 cup neutral oil or 1/2 cup soft butter
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 – 3/4 cup confectioners’ sugar (for coating)
- Candy eyes (optional)
Instructions
- Preheat oven to 350°F and line 2 baking sheets with parchment.
- Whisk flour, cocoa(s), baking powder, baking soda, and salt.
- Beat sugars with oil (or butter), eggs, and vanilla until glossy.
- Fold in dry ingredients just until combined; dough will be sticky.
- Chill 10–20 minutes for easier rolling (optional).
- Scoop 1–1.5 tbsp portions; roll in granulated sugar, then in confectioners’ sugar.
- Place 2 inches apart; bake 8–11 minutes until edges set and centers soft.
- Press candy eyes on warm cookies; cool on sheets 5 minutes, then transfer to racks.
Notes
- Double-coat in sugars to preserve white cracks.
- For midnight hue, use black cocoa.
- For red velvet, add red color and a teaspoon of cocoa.
- Freeze dough balls up to 3 months; coat and bake from frozen, adding 1–2 minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 12g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg