Chocolate Cinnamon Crinkle Cookies

By Heather Seeley

Prep Time:

15m

Bake/Cook Time:

10m

Yield:

24 cookies

Plan for:

1 hour chill time

Crinkle cookies get a new twist with this delicious chocolate cinnamon version. These chewy, Chocolate Cinnamon Crinkle Cookies are given some added spice with the addition of cinnamon in both the batter and powdered sugar coating. These cookies are sure to impress!

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

2 cups Imperial Sugar Extra Fine Granulated Sugar
1/2 cup vegetable oil
4 ounces unsweetened chocolate, melted
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour*
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon cinnamon, divided
3/4 cup Imperial Sugar Confectioners Powdered Sugar

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Add sugar, oil, and melted chocolate into a large mixing bowl. Beat at medium speed with mixer until combined. Mix in eggs and vanilla.
In a medium bowl, whisk together flour, baking powder, salt, and 1 1/2 teaspoons cinnamon.
Slowly add in flour mixture to chocolate batter and beat until combined.
Cover mixture and refrigerate for at least 1 hour.
Preheat oven to 350°F. Line baking sheet with parchment paper or silicone mat and set aside.
In a bowl, whisk together powdered sugar and remaining 1 1/2 teaspoons cinnamon. Shape dough into 1-inch balls and roll into powdered sugar mixture.
Place cookies 2-inches apart on baking sheet. Bake for 10 minutes. Let cookies cool on wire racks.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Heather Seeley @FoodLovinFamily.

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