Description
Dark, fudgy, and festive—these Chocolate Green Crinkle Cookies have a bright green dough that peeks through a powdered sugar crackle top. Soft inside like a brownie with lightly crisp edges, they’re the perfect St. Patrick’s Day cookie for chocolate lovers.
Ingredients
4 large eggs
1/2 cup neutral oil (vegetable or canola)
1/2 cup (100 g) granulated sugar
2 tsp pure vanilla extract
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp fine sea salt
Green gel food coloring (as needed for color)
3/4 cup powdered sugar (for rolling)
Instructions
1. Whisk eggs, sugar, oil, and vanilla in a large bowl until smooth and slightly thickened (about 1 minute).
2. In a separate bowl, whisk together flour, cocoa powder, baking powder, and sea salt.
3. Add dry ingredients to wet ingredients and stir until a thick, glossy dough forms.
4. Mix in green food coloring a little at a time until you reach your desired shade.
5. Cover and refrigerate dough for 30–45 minutes, until firm enough to scoop.
6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Scoop 1-tablespoon portions, roll into balls, then roll generously in powdered sugar.
8. Place cookies 2 inches apart on baking sheet.
9. Bake 10–12 minutes, until tops are crackled and edges look set (centers should still be soft).
10. Cool 5 minutes on the pan, then transfer to a rack to cool completely.
Notes
For the boldest cracks, chill the dough and roll each dough ball very generously in powdered sugar.
Gel food coloring gives a brighter green without thinning the dough.
Do not overbake—cookies will continue to set as they cool, keeping the centers fudgy.
Storage: Airtight at room temp up to 4 days; freeze baked cookies up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg