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Chocolate Crinkle Cookies


  • 2 cups white sugar
  • 1 cup unsweetened cocoa powder
  • ½ cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup confectioners’ sugar


Mix sugar, cocoa, and oil together in a medium bowl. Beat in eggs, one at a time, until combined. Stir in vanilla.

Combine flour, baking powder, and salt in another bowl. Gradually stir flour mixture into the cocoa mixture until thoroughly mixed. Cover dough and refrigerate for at least 4 hours.

Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper.

Roll or scoop chilled dough into 1-inch balls. Coat each ball in confectioners’ sugar and place 1 inch apart on the prepared cookie sheets.

Bake in the preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a few minutes before transferring to wire racks to cool.


How to Store Chocolate Crinkle Cookies

Store cookies in an airtight container at room temperature for at least a week. After that, the cookies will start to get dry and crumbly.

How to Freeze Chocolate Crinkle Cookies

You can freeze chocolate crinkle cookies, both baked and unbaked.

For baked cookies, simply stash them in an airtight container or zip-top bag in layers with a piece of parchment paper in between each layer. Freeze them for up to three months.

For unbaked cookies, you can place the dough balls (without the confectioners’ sugar) on a sheet pan and freeze until solid. Once they’re solid, transfer the dough balls to a zip-top bag or airtight container and freeze for up to three months. When you’re ready to bake them, simply let the dough thaw overnight in the refrigerator, then coat them in confectioners’ sugar and bake — you may need to add an extra minute or two for the baking time.

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