Q1: What is the absolute, number one secret to a perfect, dramatic "crinkle" on a cookie?

The secret is the double roll in two different sugars! The first, thin coat of granulated sugar acts as a primer that prevents the second, thick coat of powdered sugar from dissolving into the cookie dough as it bakes. This is the key that allows the powdered sugar to form a dry, outer shell that will crack beautifully as the cookie spreads.

Q2: What is black cocoa powder, and can I use regular cocoa instead?

Black cocoa powder is a type of Dutch-process cocoa that has been very heavily alkalized. This is the secret that gives it its stunning, deep, and iconic black color (just like an Oreo® cookie!) and its very smooth, non-bitter flavor. If you can't find it, you can substitute it with an equal amount of a high-quality Dutch-process cocoa powder , but your final cookies will be a reddish-brown color, not black.

Q3: Can I make these Halloween cookies ahead of time and freeze them?

Yes, these are a perfect freezer-friendly cookie! The best method is to freeze the unbaked balls of cookie dough . You can roll them in the sugars and then freeze them solid on a baking sheet. Once they are frozen, you can transfer them to a freezer-safe, resealable bag. You can then bake them directly from frozen, just be sure to add a few extra minutes to the total baking time.

Q4: Why did the powdered sugar on my crinkle cookies disappear or melt into the cookie?

This is a very common problem, and it is almost always because the dough balls were not first rolled in a coat of granulated sugar . That initial granulated sugar coat is the essential barrier that prevents the powdered sugar from absorbing the fat from the cookie dough and melting.

Q5: Can I make my own custom colors of sugar for other holidays?

Yes, absolutely! This brilliant food processor technique is a fantastic hack for creating any color of powdered sugar you want. Simply use red and green sanding sugars and sprinkles for a beautiful Christmas version, or a variety of pastel colors for a stunning Easter treat.

Cocoa Crinkle Cookies (The Perfect Halloween Cookie!)

A festive and fun recipe for ‘Black Cocoa Crinkle Cookies,’ perfect for a Halloween treat. This recipe features a rich, dark chocolate cookie dough that gets its intense color from black cocoa powder and a deep flavor from espresso powder. For a unique Halloween twist, the cookie dough balls are rolled in a homemade colored powdered sugar, created by processing purple or orange sanding sugar and sprinkles. This double-coating technique results in a dramatic ‘crinkle’ effect, with vibrant colors cracking through the dark chocolate surface as the cookies bake.

Author: Evelyn

Ingredients

For the Cookies:
2 cups all-purpose flour
1/4 cup black cocoa powder
2 tablespoons unsweetened cocoa powder
1 tablespoon instant espresso powder
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup packed light brown sugar
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
For the Coating:
1/2 cup violet sanding sugar
1/4 cup flat purple sprinkles
1/2 cup confectioners’ sugar
1/2 cup orange sanding sugar
1/4 cup flat orange sprinkles

Instructions

Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Make the Dough: Whisk together the flour, both cocoa powders, espresso powder, baking powder, and salt in a large bowl.
In a stand mixer, beat the butter, brown sugar, and 1/2 cup of the granulated sugar on medium-high speed for about 2 minutes, until light and fluffy. Beat in the egg and vanilla.
On low speed, gradually add the flour mixture and beat until just combined.
Make the Colored Sugars: In a food processor, process the violet sanding sugar and purple sprinkles until they have a powdered sugar consistency. Add 1/4 cup of confectioners’ sugar and pulse to combine. Transfer to a small bowl. Repeat the process with the orange sanding sugar, orange sprinkles, and the remaining 1/4 cup of confectioners’ sugar.
Roll and Bake the Cookies: Place the remaining 1/2 cup of granulated sugar in a medium bowl. Scoop the dough into 24 heaping tablespoon-sized balls.
Roll 12 of the balls first in the granulated sugar, then coat them very generously in the purple sugar mixture. Repeat the coating in the purple sugar for a second time. Arrange them on one of the prepared baking sheets.
Repeat the process with the remaining 12 balls, using the granulated sugar and a double-coating of the orange sugar mixture. Place them on the second baking sheet.
Bake for 14 to 16 minutes, switching the pans’ positions halfway through, until the cookies have spread and the tops have cracked.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

Using black cocoa powder is key to achieving the deep, dark color that provides a striking contrast for the colorful crinkles.
The unique technique of creating a colored powdered sugar from sanding sugar and sprinkles is what gives these crinkle cookies their festive Halloween look.
Double-coating the dough balls in the colored sugar mixture is an important step that enhances the color and ensures a dramatic crinkle effect.
The article references a ‘Cook’s Note’ that is not provided in the text.

Find it online: https://cookupjoy.com/cocoa-crinkle-cookies/