When it comes to cookies—especially when it comes to KIDS and cookies—these are one of the hands-down faves. Requested year after year, likely already in the cookie repertoire of many of our seasoned junior bakers, these fudgy gems have kids hankering for more.
What’s in the perfect kid cookie? There’s no rolling pin, chilling, or cookie cutters here. Instead, the chocolate crinkle cookie dough is rolled into balls and baked as is. The result? They puff up and crackle (hence the name “crinkle cookies”) and become perfectly crisp on the exterior yet irresistibly soft and fudgy in the center. These rich but not-too-sweet morsels offer the perfect cookie balance that makes them instant classics.
Since they’re so simple to make, they’re also a great way to get kids in the kitchen — depending on ages they can help you add ingredients to the mixer, mix, or roll the cookies. Plus they’ll be more than happy to help with (not!) the most challenging task — eating them!
How to Make Chocolate Crinkle Cookies
- Make the cookie dough. Mix together flour, cocoa, baking powder and salt in a bowl. Cream butter and sugar in a mixer, then add eggs and vanilla. Mix in the flour mixture. You’ve got your crinkle cookie dough!
- To chill or not to chill. If you’re short on time or baking with an impatient toddler, then hurry on to the next step. If the dough is feeling warm and sticky, chilling it for an hour or two will make it easier to work with. You can also make the dough ahead of time and leave it covered and refrigerated for up to two days (or freeze it) if you want to get a head start.
- Form into balls. Next, scoop up a tablespoon or so of dough and roll it into a ball. Lightly roll the balls in confectioners’ sugar and place on a greased baking sheet. Be sure to leave about 2 inches between each cookie dough ball as they will expand during baking. It might be tempting to flatten the cookies but resist the urge – they will flatten on their own in the oven, which is what gives crinkle cookies their distinctive texture.
- Bake. Bake the cookies until they are crackled and puffed, then let them cool completely on a wire rack. Now your only job left is to try not to eat them all in one sitting.