Christmas Crinkle Cookies

Chef Bobbie Lloyd shares her recipe
english muffin

Christmas seemed to sneak up on us this year—perhaps due to its falling on a Sunday. Between tree decorating, hanging lights, and braving the mall, we’ve hardly had any time to plan out our holiday treats. President and Chief Baking Office Bobbie Lloyd of West Hollywood’s Magnolia Bakery helped us out with this recipe for her gorgeously simple crinkle cookies. These classics combine the gooey chocolatey-ness of a warm brownie with the handheld quality of a cookie. Rolling them in powdered sugar before baking gives them a snow-capped look to boot. Pair them with a cup of egg nog or hot chocolate and you’ll find your holiday planning just got a lot easier

Magnolia Bakery Crinkle Cookies

MAKES 24-30 cookies


1 cup unsweetened cocoa powder
2 cups White sugar
½ cup vegetable oil
4 eggs
2 tsp. Vanilla extract
2 cups all purpose flour
2 teaspoon Baking powder
½ tsp. Salt
½ cup powdered sugar


1. In a small bowl whisk together 2 cups flour, 2 tsp. baking powder and ½ tsp. salt. Set aside.
2. In a medium size stainless steel bowl whisk together 1 cup cocoa, 2 cups white sugar and ½ cup vegetable oil.
3. Add the eggs one at a time, whisking slightly after each.
4. Stir in the vanilla just until mixed.
5. Stir the flour mixture into the cocoa mixture.
6. Cover dough and chill for at least 30 minutes
7. Preheat oven to 325 degrees
8. Using a scoop, roll dough into a one inch balls.
9. Roll the balls in powdered sugar coating generously.
10. Line a sheet tray with parchment paper and bake  cookies for 10-12 minutes just until set. Watch these cookies carefully. They are like a brownie and are better when the center is just barely set. The cookies will “crack” on top exposing the soft chocolate center.