1cunsweetened cocoa powderor use Rodelle Dutch-processed cocoa powder
2cgranulated sugar
½cdairy free butterroom temperature for 20 minutes
4largeeggs
2teaspoonvanilla extract
½teaspoonkosher salt
2teaspoonbaking powder
2cgluten free all-purpose flour
1teaspoonxanthan gumomit if your gf all-purpose blend contains this or guar gum
½cpowdered sugarplace in a small bowl
Instructions
In the large bowl of a stand mixer or with a handheld mixer, combine the cocoa, sugar, and butter on medium speed.
Add in 1 egg at a time just until mixed, scraping down the sides and bottom of the bowl as needed.
Then add in the remaining ingredients as listed, except for the powdered sugar.
Cover the bowl and refrigerate for 4 hours or overnight.
Preheat the oven to 350°F and line cookie sheets with parchment paper or silicone baking mats.
Roll the cookie dough in 1-inch balls, then roll around in the bowl of powdered sugar. The dough will become sticky, this is expected. If needed put the dough back into the refrigerator for a bit.
Note-- the more coated the balls are in powdered sugar the more striking they will look after baking.
Place the balls 2 inches apart on the cookie sheets; we fit 12 cookies on a standard cookie sheet.
Bake for 10 minutes. Allow cookies to rest on the cookie sheet for 1 minute, then transfer to a cooling rack.
Allow cookies to cool completely before stacking.
Serve cookies or transfer to an airtight container on the countertop up to 3 days.
These chocolate crinkle cookies hold up well in tins for gift giving as well.