Lida Ward's Chocolate Krinkle Cookies
Serves: Makes 4 dozen
  • 2 cups granulated sugar
  • ¾ cup vegetable oil
  • ¾ cup cocoa powder
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2⅓ cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup confectioner's sugar, sifted if lumpy
  1. In a large bowl of an electric mixer at medium speed cream the sugar and oil. Add cocoa powder and mix at low speed until well combined. Add eggs and vanilla extract and beat until well combined.
  2. Mix flour, baking powder, and salt, sifting flour if lumpy. Add to the sugar mixture and mix at low speed until well combined. Cover the soft dough with plastic wrap and chill for 6 hours or overnight.
  3. When ready to bake, adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease cookie sheets.
  4. Roll the dough in to 1-inch balls. Roll each ball in confectioners’ sugar and arrange them 1 inch apart on the cookie sheets. Bake for 12 to 14 minutes, or until the cookies have puffed up slightly. Let the cookies cool in the pans for 5 minutes, then transfer the cookies to a wire rack to cool completely.
Recipe by Three Many Cooks at