There are certain kinds of cookies that I associate with Christmas; for me those are Anginetti Cookies, Spritz Cookies and Chocolate Crinkle Cookies. I don’t know why I reserve making them for the holidays, they really should be made all year. Each cookie is like the perfect bite sized soft, gooey center of a brownie.
Ingredients (Makes 24 cookies):
¾ cup cocoa powder
1 ½ cup white sugar
⅓ cup canola oil
2 tsp. vanilla
160 grams (1 ½ cups) flour
1 ½ tsp. baking powder
¼ tsp. salt
½ cup confectioners’ sugar
In a large bowl, mix together cocoa powder, white sugar and canola oil. Beat in eggs, one at a time, then add vanilla. In a separate bowl, mix together flour, baking powder and salt. Fold into the sugar mixture and stir until well combined. The batter should resemble a thick brownie batter. Put into refrigerator for 2-4 hours.
Preheat oven to 350 degrees. Form batter into 1” balls and roll into confectioners’ sugar. Bake on a cookie sheet lined with parchment paper for 10 minutes. Remove from oven and let sit on cookie sheet for 2 minutes before transferring to wire rack to cool.