These chocolate crinkle cookies are rolled in rainbow sprinkles instead of powdered sugar, making them a perfect celebratory cookie for any occasion year-round!
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.
Notes
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.