Cocoa Crinkles

Cocoa Crinkle Cookies

Source: Adapted from Hershey's Kitchens

2 cups granulated sugar
¾ cup canola oil
¾ cup baking cocoa
4 eggs
2 tsp. vanilla extract
2⅓ cups all-purpose flour
2 tsp. baking powder
½ tsp. salt

powdered sugar

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.

Cover; freeze until dough is firm enough to handle, at least 6 hours or overnight.

Heat oven to 350 degrees. Lightly grease cookie sheet or line with parchment paper.

Working with one batch at a time, shape dough into 1-inch balls; roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie sheet. Put remaining dough back in freezer while first batch bakes.

Bake 13 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly. Remove from cookie sheet to wire rack. Prepare next batch of cookies.

Makes 4 to 5 dozen cookies