If your family’s holiday traditions include baking cookies for Santa, we’ve got just the recipe you need to wow St. Nick and ensure you make it on the “nice” list this year. These fudgy chocolate cookies are rolling in powdered sugar, resulting in an appealing “crinkled” top. Involve your kids in the fun by letting them help roll the cookies into balls and coat in powdered sugar. Dust your hands with flour before rolling the dough into balls to keep it from sticking.
Related Article: Top 10 Ways to Get Kids Involved in the Kitchen
These cookies use heart-healthy canola oil instead of butter for a cookie that’s low in saturated fat.
If you don’t have peppermint extract on hand, omit it, and increase the vanilla extract to 11/2 teaspoons.
- 2 cups granulated sugar
- ¾ cup canola or vegetable oil
- ¾ cup unsweetened cocoa
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 21/3 cups flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup powdered sugar
- Combine granulated sugar and oil in a large bowl; beat with an electric hand mixer until smooth. Gradually beat in cocoa.
- Add eggs, vanilla and peppermint extract; beat until blended.
- Whisk together flour, baking powder and salt. Add flour mixture to oil mixture, beating just until combined. Cover and chill at least 4 hours or overnight.
- Preheat oven to 350°F. Roll dough into 1-inch balls, and coat in powdered sugar. Place cookies 2 inches apart on large baking sheets lined with parchment paper.
- Bake 11 to 13 minutes or until tops are cracked and almost set. Cool on pans 2 minutes. Cool completely on wire racks.
Looking for more Christmas cookie and dessert recipes? Check out these recipes:
Are you making cookies for Santa? Tag your Pins, Tweets, Facebook and Instagram posts with the hashtag #eMealsEats and share your Christmas cookies and traditions with us!
-Text by Jessica Cox