Ingredients for Snow Capped Cocoa Crinkles
- Refrigerated Sugar Cookie Dough
- Unsweetened Baking Cocoa
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- Sugar
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How to Make Snow Capped Cocoa Crinkles
- Preheat oven to 325°F (160°C).
- In a large bowl, break up 16.3 oz (one 16.3 oz can) of refrigerated chocolate chip cookie dough.
- Stir in 2 tablespoons unsweetened cocoa powder and 1 teaspoon vanilla extract until well combined.
- Divide the dough in half.
- Wrap each half separately in plastic wrap.
- Freeze for 10 minutes.
- Meanwhile, in a small bowl, mix together 1/4 cup powdered sugar, 2 tablespoons red sugar, and 2 tablespoons green sugar.
- Set aside the colored sugar mixture.
- Roll half of the chilled dough into 1-inch balls.
- Roll the dough balls in 1/4 cup powdered sugar until coated.
- Place the coated dough balls onto ungreased baking sheets.
- Repeat steps 9-11 with the remaining dough.
- Bake for 9-12 minutes, or until the edges are set.
- Immediately remove the cookies from the baking sheets and roll them in the red and green sugar mixture while still warm.
- Place the cookies on wire racks to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
25g
Fat
4g
Carbs
4g
