5 from 3 votes
Baking with Children: Chocolate Crinkle Cookie Recipe
This recipe is adapted from Williams Sonoma's cookbook Kids Baking. I reduced some of the sugar and added one step to refrigerate the dough before shaping and baking.
Prep Time
30 mins
Cook Time
12 mins
Additional Time
15 mins
Total Time
47 mins
Servings:
24
Calories:
115 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1/3 cup confectioners' sugar
- 1 2/3 cup all-purpose flour
- 1/2 cup cocoa powder unsweetened
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup sugar granulated
- 1/2 cup butter 1 stick at room temperature, unsalted
- 2 egg large
- 1/2 teaspoon vanilla extract
Notes
- I often bake a double batch of this recipe and left a little note in my cookbook with the following measurements (double batch): 1/2 cup confectioners' sugar 3 1/3 cup all purpose flour 1 cup unsweetened cocoa powder 1 tablespoon baking powder 1/2 teaspoon salt 2 cup sugar (granulated) 1 cup unsalted butter (2 sticks) at room temperature 4 large eggs 1 teaspoon vanilla extract