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Snowy Cocoa Crinkles

These crinkle cookies are a must-have for your holiday cookie swap. Just bake cookies and roll in powdered sugar.

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 30  Minutes

Ingredients

  Amount Per Serving % DV *
Calories60
Calories from Fat25
Total Fat2 g4% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium35 mg1% DV
Total Carbohydrates8 g3% DV
Dietary Fiber0.0 g0% DV
Sugars5 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  Amount Per Serving % DV *
Calories60
Calories from Fat25
Total Fat2 g4% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium35 mg1% DV
Total Carbohydrates8 g3% DV
Dietary Fiber0.0 g0% DV
Sugars5 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  • 2 cups granulated sugar
  • 3/4 cup canola oil
  • 1 cup HERSHEY'S Cocoa
  • 4 eggs OR 2/3 cup liquid eggs (such as AllWhites)
  • 2 teaspoons vanilla extract
  • 2-1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup powdered sugar for rolling

Directions

  • 1. Combine granulated sugar and oil in large bowl; add cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder and salt. Gradually add to cocoa mixture, beating well.
  • 2. Cover; refrigerate until dough is firm enough to handle, at least 6 hours.
  • 3. Heat oven to 350°F. Line cookie sheet with parchment paper or lightly grease. Shape dough into 1-inch balls; roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie sheet.
  • 4. Bake 10 to 12 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Makes about 6 dozen cookies.

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