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Chocolate Crinkle Cookies from EPCOT's Holiday Cookie Crawl

Best Chocolate Crinkle Cookies

Inspired by a cookie served at the Feast of the Three Kings Kitchen during the EPCOT Festival of the Holidays in previous years, these rich, fudgy chocolate cookies are coated with confectioners’ sugar that cracks (aka crinkles) when they bake, giving them a snow-capped, wintry look. Keep in mind that the dough must be refrigerated for at least 3 hours (up to 24 hours) prior to baking.

  • Total Time: 3 hours 25 minutes
  • Yield: 12 cookies 1x

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup confectioners' sugar (for coating the cookies)

Instructions

  1. In a medium mixing bowl, whisk flour, cocoa powder, baking powder, and salt until combined and then set aside.
  2. Add granulated sugar and oil in a bowl of a stand mixer and then beat on medium-low until combined.
  3. Add eggs and vanilla to the mixture, beating on medium-high until well combined.
  4. Slowly add flour mixture and continue to beat on medium-low speed until combined.
    Note: The consistency of the finished batter will be similar to a brownie batter but the batter will firm up when chilled.
  5. Cover and tightly seal the bowl with plastic wrap.
  6. Refrigerate for at least 3 hours (or up to 24 hours) until dough is completely chilled through and able to be rolled into balls.
    Note: I like to make the batter in the evening and let it chill overnight.
  7. After the dough is completely chilled and ready to be baked, preheat the oven to 350°F.
  8. Line a large baking sheet with parchment paper. Fill a small bowl with confectioners’ sugar and set it aside. Remove the dough from the refrigerator and unwrap it.
  9. Using a medium cookie scoop to measure out dough, roll into round balls. Roll each of the dough balls in confectioners’ sugar until completely covered on all sides. Place cookie balls evenly spaced and at least 2 inches apart on the prepared baking sheet.
  10. Bake for 8 to 10 minutes – do not overbake.
  11. Let the cookies cool on a baking sheet for 3 minutes.  Transfer cookies to a wire rack and let them cool completely.
  12. Store in a sealed container for up to 5 days.
    Note: These cookies freeze beautifully and can be stored in your freezer for up to 3 months.
  • Prep Time: 3 hours 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Cuisine: American Cuisine

Nutrition

  • Calories: 146
  • Sugar: 13
  • Sodium: 95
  • Fat: 6
  • Saturated Fat: 1
  • Carbohydrates: 28
  • Fiber: 2
  • Protein: 3
  • Cholesterol: 27

Find it online: https://mouseearstv.com/disney-world/epcot-chocolate-crinkle-cookies/