The holiday season is here. Chanukah starts tomorrow, so I’m super excited for that. I can’t wait to stuff my face with latkes (potato pancakes) and sufganiyot (doughnuts). Those are the two most commonly eaten foods on this holiday. If you want to make your own latkes this year, you can check out two of my posts here: traditional potato latkes or zucchini latkes. Enjoy!

But today’s post is definitely a more Christmassy one. I made crinkle cookies. They are one of my favourite kinds of cookie, I just love the way they look when they bake. I know there are many varieties of crinkle cookies but chocolate is a classic one.

I found a recipe from Cafe Delites website (link here). The dough was super quick to make but it has to sit in the fridge for several hours to really chill out. This will help the dough not spread as much in the oven and you will get that nice crinkle design. I’m sure you could even prepare the dough at night and then it will be good to go in the morning to bake off.

They turned out so well. I got exactly the amount of cookies the recipe said, 20 small ones. When you take them out of the oven after 10 minutes, they look underdone but they firm up as they cool. The outside gets a little crisp from the icing sugar but the inside is so chocolatey and fudgy. It was almost like a chewy brownie.

I think the coolest thing about these cookies is that they’re dairy free. So many cookie recipes call for lots of butter but these ones have 1/4 cup vegetable oil. And the use of cocoa powder (instead of melted chocolate) gives the strong chocolate flavour which I love.

These are great to make a big batch and store them in the freezer. You can just take one out when you want a snack and dig in – no need to let it thaw.