These chocolate crinkle cookies are rolled in rainbow sprinkles instead of powdered sugar, making them a perfect celebratory cookie for any occasion year-round!
Are chocolate crinkle cookies one of your holiday traditions? I have a favorite chocolate crinkle cookie recipe that I’ve been making for years, but when I opened up my friend Jessica’s new book, The Pretty Dish, her rendition totally jumped off the page at me and I couldn’t wait to make them. Instead of rolling them in powdered sugar, she rolls them in… rainbow sprinkles! These are such unbelievably pretty cookies, and they lend themselves to all sorts of variations based on the holiday and different colored sprinkles.
PLUS, they are just as delicious as they are gorgeous. Super soft, chewy cookies reminiscent of the best brownies; you can’t ask much more from your chocolate cookies!
I’ve had multiple questions from readers in the past about making cookies with vegetable oil and up until now, I had never made such a cookie. However, these crinkle cookies use vegetable oil instead of butter, and I’m happy to report that they turned out wonderfully!
They were soft (and STAYED soft) but weren’t oily or greasy in the least. This would make them a great option if you are baking for someone allergic to dairy who cannot have butter.
I absolutely adore how cheerful these cookies look, and love that I could switch up the sprinkles for any occasion (pink for Valentine’s Day, green and red for Christmas, red white and blue for 4th of July) – so many options!
A super soft, chewy, CHOCOLATE cookie covered in rainbow sprinkles is a cookie lover’s dream!
(And now I’m craving a soft serve ice cream cone covered in sprinkles!)
In a small bowl, whisk together the flour, baking powder, and salt.
Using an electric mixer on medium speed, beat together the cocoa, sugar, and vegetable oil until thoroughly combined. Beat the eggs in 1 at a time, then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture, mixing until just combined. Stir with a rubber spatula to ensure all ingredients are thoroughly incorporated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats. Place the sprinkles in a small bowl.
Roll the dough into 1-inch balls (I used a small cookie scoop for this), then roll in the sprinkles, pressing gently to adhere. Place the balls of dough 2 inches apart on the baking sheets.
Bake, one sheet at a time, for 10 to 12 minutes, or until the cookies have spread a bit and look set. They will remain soft and chewy in the center. Let the cookies cool completely on the baking sheet before removing them. Store in an airtight container at room temperature for up to 1 week.
Use different color sprinkles to celebrate different holidays (green and red for Christmas, pink for Valentine's Day, red white & blue for 4th of July, etc.)!
You can also mix this batter by hand - simply use a whisk for step #2.