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Like a lot of others, I grew up with Chocolate Crinkle Cookies at Christmas time. I think they were one of my most favorite holiday cookies my mom made. Now, here is my version to share with my kids. Kiss Crinkle Cookies.
Can you tell that I associate these cookies with Christmas and the holidays? Kiss Crinkle… Kris Kringle… LOL!
Other recipes you might enjoy
Corn Flakes Cookies
Possibly the Best Chocolate Chip Cookies
Chocolate Tofu Pie
Chocolate Raspberry Rice Krispies Cookies
While my mom always used the chocolate squares and melted them on the stove to make her cookies, I prefer to use baking cocoa powder. I am much more likely to have it on hand so I can make these yummy cookies whenever the mood hits.
Tips for making Kiss Crinkle Cookies
- Refrigerate the dough at least a couple of hours, or even overnight, before baking.
- It helps to also refrigerate dough in between batches if it gets too soft.
- Don’t skimp on the powdered sugar when rolling the cookie dough balls.
- Let the cookies cool several minutes before adding the kisses or they will start to melt. But, if you let them cool too much they won’t stick.
- These cookies are great to share with friends, neighbors, and family during the holiday season.
I used several different flavors of Hershey Kisses. Candy Cane, Cherry Cordial, Hot Cocoa, and Mint Truffle.
Kiss Crinkle Cookies
Ingredients
- 4 Eggs
- 1/2 cup Canola Oil
- 2 cups Granulated Sugar
- 2 teaspoons Vanilla
- 1 cup Baking Cocoa Powder
- 1/2 teaspoon Salt
- 2 teaspoons Baking Powder
- 2 cups All-purpose Flour
- 3/4 cup Powdered Sugar
Directions
Add eggs to a large mixing bowl. Using a whisk or an electric mixer, beat well. Add the oil, granulated sugar, and vanilla. Beat until completely combined.
Next, add the cocoa powder, salt, baking powder, and flour. Mix until well combined.
Refrigerate dough for at least 2 hours or overnight.
Time to bake
Pre-heat oven to 350 degrees.
Line a cookie sheet with parchment paper or foil.
Using spoons or a cookie scoop, form dough into 1 to 1 1/2 inch balls. Thoroughly roll into powdered sugar and place on the cookie sheet at least 2 inches apart.
Bake the cookies for 10 – 12 minutes. Do not over bake.
Let the cookies cool for a minute or two on the cookie sheet and then move them to a cooling rack. Cool another 2 to 3 minutes and slightly press a Hershey Kiss into the center of the cookie.
This recipe makes between 4 and 5 dozen cookies.
Share and enjoy!
Kiss Crinkle Cookies
Ingredients
Ingredients
- 4 Eggs
- 1/2 cup Canola Oil
- 2 cups Granulated Sugar
- 2 teaspoons Vanilla
- 1 cup Baking Cocoa Powder
- 1/2 teaspoon Salt
- 2 teaspoons Baking Powder
- 2 cups All-purpose Flour
- 3/4 cup Powdered Sugar
Instructions
Directions
- Add eggs to a large mixing bowl. Using a whisk or an electric mixer, beat well. Add the oil, granulated sugar, and vanilla. Beat until completely combined.
- Next, add the cocoa powder, salt, baking powder, and flour. Mix until well combined.
- Refrigerate dough for at least 2 hours or overnight.
Time to bake
- Pre-heat oven to 350 degrees.
- Line a cookie sheet with parchment paper or foil.
- Using spoons or a cookie scoop, form dough into 1 to 1 1/2 inch balls. Thoroughly roll into powdered sugar and place on the cookie sheet at least 2 inches apart.
- Bake the cookies for 10 – 12 minutes. Do not over bake.
- Let the cookies cool for a minute or two on the cookie sheet and then move them to a cooling rack. Cool another 2 to 3 minutes and slightly press a Hershey Kiss into the center of the cookie.
- This recipe makes between 4 and 5 dozen cookies.
- Share and enjoy!
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