Christmas Crinkle Cookies

Ingredients

• Cocoa

  Dry powder, unsweetened

  1 cup or 86g

• Sugar

  White, granulated sugar

  2 cup or 400g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ½ cup or 112g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Vanilla extract

  2 tsp or 8g

• Wheat flour

  White, all-purpose, unenriched

  2 cup or 250g

• Baking powder

  Leavening agents, low-sodium

  2 tsp or 10g

• Salt

  Table

  1 tsp or 6g

• Powdered sugars

  ½ cup unsifted or 60g

Directions

1. Mix together cocoa powder, sugar, and oil. Beat in eggs and vanilla until smooth and shiny.
2. In a separate bowl, combine flour, baking powder, and salt. Stir into the cocoa mixture just until smooth.
3. Cover and refrigerate for at least 4 hours to overnight.
4. When ready to bake, preheat oven to 350°F.
5. Roll dough into approximately 2" sized balls. Roll each ball in powdered sugar and place on parchment paper lined baking sheet. Leave enough room for cookies to spread out.
6. Bake for about 10-12 minutes. Do NOT overbake! I recommend taking your first batch out at 10 minutes and seeing how those turned out before putting your second batch in.
7. Repeat until all dough is used up. Let cool for a few minutes on baking sheet before moving to a cooling rack. Let cool completely before storing in tupperware or cookies will stick together.