Chocolate Cardamom Crinkle Cookies
These Chocolate Cardamom Crinkle Cookies are fudgy, spiced, and covered in a blizzard of powdered sugar — like a brownie that decided to dress up for the holidays. Crackly on the outside, soft in the middle, and just a hint of cardamom warmth in every bite. Recipe below!
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp ground cardamom
- ¼ tsp cinnamon
- ¼ tsp salt
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup powdered sugar (for rolling)
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, cardamom, cinnamon, and salt.
- In another bowl, whisk the granulated sugar, brown sugar, oil, eggs, and vanilla until smooth and slightly glossy.
- Add the dry ingredients to the wet mixture and stir until combined (the dough will be thick and sticky.)
- Cover and refrigerate for at least 1 hour (or up to overnight) until it’s firm enough to roll out.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of dough and roll into balls and coat generously in powdered sugar.
- Put on the baking sheet ~2 inches apart and bake for 10–12 minutes, until the cookies have puffed and cracked but are still soft in the center.
- Cool on the pan for a few minutes before transferring to a rack to finish cooling
Tips & Variations
- Make sure you don’t overbake — they’ll look slightly soft in the center but they’ll firm up as they cool.
- For deeper flavor, use dark cocoa powder or add a pinch of espresso powder!
- For an extra twist, add a sprinkle of flaky salt on top right before serving!
If you’re a fan of cookies.. check out these amazing chewy Christmas Sugar Cookies and these nostalgic soft and spiced Gingerbread Cookies!
