Ingredients for Hershey's Crinkle Cookies
- 1 ¾ cups granulated sugar
- Vegetable Oil
- Hersheys Cocoa Powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup powdered sugar (for coating)
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How to Make Hershey's Crinkle Cookies
- Preheat oven to 350°F (175°C). Grease cookie sheets or line with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, ½ cup unsweetened cocoa powder, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the bowl and refrigerate the dough for at least 2-3 hours, or preferably overnight, to allow the flavors to meld and the dough to firm up.
- Once chilled, roll the dough into 1-inch balls.
- Roll each ball in 1 cup powdered sugar until fully coated.
- Place the coated dough balls 2 inches apart onto the prepared cookie sheets.
- Bake for 10-12 minutes, or until the edges are set and the tops are crackled.
- Let the cookies cool slightly on the baking sheets before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
22g
Fat
1g
Carbs
3g
