When my friend Andrea needed a better recipe for chocolate crinkle cookies, she asked me for mine. I was almost embarrassed to tell her that I had never made them before! The recipe she has is great but it’s messy; the dough is too sticky and is hard to work with. I asked her for the recipe so I could try it for myself. The original recipe comes from Kosher by Design Short on Time cookbook. The recipe is non-dairy and calls for oil instead of butter. I realized that the oil is causing the cookie dough to be too sticky so I replaced the oil with vegetable shortening and was so happy that I did! The dough was perfect, no need to refrigerate it before working with it.
I don’t like recipes that require “thinking ahead”…who has time? This dough gets mixed together and it’s ready to go. Using a cookie scoop, measure out the dough and roll it into a perfect ball. Then roll it in granulated sugar.
Once it is completely coated, roll it in confectioners sugar.
Shake off the excess sugar.
It looks good enough to eat already! Hold yourself back-it’s worth it. Line the cookies up on a parchment lined cookie sheet and bake at 350°F for 8-10 minutes until they are cracked and puffy.
Allow the cookies to cool for a few minutes on the cookie sheet; they are too soft to transfer to a cooling rack. You can also slide the whole sheet of parchment paper onto a cooling rack. Let them cool completely before sampling these gems.
Rolling the dough in granulated sugar helps the confectioners sugar stick better and keeps it from melting, giving the cookie this great look. The black and white contrast is gorgeous.
They look so perfect and professional and are so easy to make! Pile them up and serve them to your friends and family.
These cookies freeze really well. I like to eat them straight from the ice box!
Look how fudgy they are. Yum! My son Charlie couldn’t get his tiny hands on a cookie, but he did get a hold of this cute ribbon…
Will you try this recipe? It’s non-dairy, easy and delicious!
- ½ cup vegetable shortening
- 2 cups sugar
- 4 eggs
- 1 tsp vanilla extract
- 2 cups flour
- 1 cup Dutch process cocoa powder
- 2 tsp baking powder
- ¼ tsp salt
- ¼ cup granulated sugar
- ½ cup confectioners sugar
- Preheat oven to 350°F.
- Line 2 cookie sheets with parchment paper or wax paper and set aside.
- In a medium size bowl sift the flour, cocoa, baking powder and salt together and set aside.
- In the bowl of an electric stand mixer with the paddle attachment, add the shortening and sugar and mix.
- Add the eggs in one at a time and beat until combined.
- Add in the vanilla.
- Carefully add in the dry ingredients and with the mixer on low speed, mix until combined.
- Prepare the sugars. Fill one small bowl with ¼ cup granualted sugar and another small bowl with ½ cup confectioners sugar.
- Using a small cookie scoop, scoop the dough and roll into 1 inch balls.
- Then roll each ball first in the granulated sugar and then in the confectioners sugar. Make sure to shake off any excess.
- Place the dough on the parchment lined cookie sheet and bake for 8-10 minutes until tops are cracked. Allow to cool completely before transferring.