Chocolate Orange Crinkle Cookies
The tried and true Christmas cookie for the ages is the Chocolate Orange Crinkle Cookie, make these little bits of heaven to bring you all the joy!
Time to wrap up this wonderful week of Christmas cookies, with a classic Christmas cookie that has a few variations. This crinkle cookies comes to you with the perfect fudgy center and wrapped in the most perfect powder sugar blanket. Most people say that these crinkle cookies are the ultimate holiday treat and we agree. The amazing thing is that you can easily substitute the orange extract with peppermint and have another perfect holiday treat.
When you look at the recipe you may be wondering why there is express powder and if it’s going to change the taste of the cookies. Espresso powder greatly enhances and intensifies the chocolate taste without being very mocha tasting. You can totally add a pinch of espresso powder to any brownie, cookie or cake you are making to help with that flavoring, give it a try the next time you make something and let us know how it tastes.
I hope this week of Christmas cookies has been fun and you have some ideas of what you would like to put in your boxes, or tins, bags really anything you find and love. Also remember you can add more then just cookies to your boxes. I slice of cake, protein balls, blondies all work wonderful as treats for this time of year. These are a few other favorites from the blog:
Lets wrap up this wonderful week of Christmas cookies:
Pin the image below to save these Chocolate Orange Crinkle Cookies for later!
- 1 cup unsweetened cocoa powder
- 1 1/2 cups white sugar
- 1/2 cup vegetable oil
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon espresso powder (optional)
- 1/2 teaspoon salt
- 1 cup confectioners’ sugar
- In the bowl of an electric mixer fitted with the paddle attachment (though you can do this with a wooden spoon, too) beat together the cocoa powder, white sugar, and vegetable oil until it comes together into a shiny, gritty, black dough of sorts.
- Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla, orange extract and beat in thoroughly.
- In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder if using. Mix into the chocolate mixture on low speed until just combined. Do not overbeat. Cover the dough with plastic wrap and chill the dough for four hours or overnight.
- Preheat the oven to 350°F and line two baking sheets with parchment paper. Place the confectioner’s sugar in a wide bowl. Using a small dough scooper (about 2 tablespoons), scoop the chilled dough and roll them into balls using your hands. Roll the balls in the confectioner’s sugar and place on the cookie sheets. Bake for 10-12 minutes. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely.