These Chocolate Crinkle Kiss Cookies have a soft and fudgy center, are rolled in powdered sugar, and have a candy kiss pressed into the center when they’re hot out of the oven.
These cookies are great for the Christmas season and look great on cookie platters.
Christmas Thumbprint Cookies
These cookies are incredibly simple to make and they use everyday ingredients. These cookies are full of fudge flavor and texture, rolled in powdered sugar (yum!) and have a candy Kiss pressed into the center of them when they come hot out of the oven.
Making Chocolate Crinkle Kiss Cookies
One of the most important things when making these cookies is to make them ahead of time and chilling them in the refrigerator overnight. It’s important to do so because the cookies won’t spread out and they will have the beautiful crinkles in the cookies once baked.
I work in batches when making these cookies and I return the unused dough back to the refrigerator while the cookies that have already been rolled into a ball and tossed in powdered sugar are baking.
The dough is very soft and sticky – very much fudge-like.
To make these cookies, combine all of the wet ingredients together and blend until smooth.
Slowly beat the dry ingredients into the wet ingredients and all of the ingredients are well incorporated.
Cover the cookies with saran wrap to keep the freshness and place them in the refrigerator overnight.
Baking the Cookies
When making these delicious chocolate crinkle kiss cookies, remove the chilled bowl from the refrigerator and roll enough of the dough to fit on the cookie sheet into 1 inch balls. Toss the dough balls into powdered sugar and place them on a baking sheet. I like to use silicone baking mats because they are nonstick and clean up is a breeze!
Once they are placed on the baking sheet, bake in the oven for 9 minutes. After removing them from the oven, immediately and gently press candy kisses down into the center of each cookie.
Allow the thumbprint cookies to cool completely before moving them. Store these cookies in an airtight container.
- Combine the cocoa powder, granulated sugar and vegetable oil in a bowl.
- Beat in the eggs and vanilla.
- Add the baking powder, salt, and flour slowly.
- Cover the bowl with saran wrap and place in the refrigerator overnight.
- Preheat the oven to 350°
- Line cookie sheets with parchment paper or use silicone baking mats.
- Roll the cookies into 1 inch balls and roll in the powdered sugar.
- Place 2 inches apart on cookie sheets and bake for 9-11 minutes.
- Remove from the oven and promptly place a candy kiss into the center of each cookie.
- Allow the cookies to cool completely before moving.
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Serving Size:1 cookie
Amount Per Serving: Calories: 117Total Fat: 4.5gSaturated Fat: 1.5gUnsaturated Fat: 0gCholesterol: 16mgSodium: 63mgCarbohydrates: 19.5gFiber: 0.8gSugar: 13.8gProtein: 1.7g
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