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Clear Cappers’ favorite holiday baked goods recipes 2019

By December 18, 2019 No Comments
Clear Capital Holiday Cookie Recipes 2019

We thought cookies (the edible kind, not the computer kind) and other assorted baked goods would be a fun and delicious way to celebrate the holiday season, the new year, and the new decade. So we asked Clear Cappers for their favorite recipes, which you can read and download below.

Choco Snap Cookies

Submitted by: Ben Ragains / Event Marketing Manager


    • ⅓ cup/45 grams all-purpose flour
    • ⅓ cup/30 grams Dutch-processed cocoa powder
    • ¾ teaspoon baking powder
    • ½ teaspoon kosher salt
    • 8 ounces/225 grams bittersweet chocolate (70 percent), broken or chopped into pieces
    • ¼ cup/55 grams unsalted butter (1/2 stick)
    • 2 large eggs, at room temperature
    • ½ cup/100 grams granulated sugar
    • ¼ cup/55 grams light brown sugar
    • 1 tablespoon grated fresh ginger
    • 1 teaspoon vanilla extract
    • 4 ounces/115 grams bittersweet chocolate chips or chopped chocolate (about 2/3 cup)
    • 8 to 10 pieces candied ginger slices (about 2 1/2 ounces/70 grams), thinly sliced crosswise


Step 1: Heat oven to 350 degrees Fahrenheit. Combine flour, cocoa powder, baking powder, and salt in a medium bowl, and whisk to combine. Set aside.

Step 2: Combine the 8 ounces bittersweet chocolate and the butter in a small heatproof bowl that fits on top of a small saucepan without falling in. Bring one inch of water to a boil in the saucepan over high, reduce to a simmer, then set the bowl on top. Stir occasionally until completely melted. Remove bowl from saucepan to cool slightly.

Step 3: Combine eggs, granulated sugar and light brown sugar in the bowl of an electric stand mixer fitted with the whip attachment. Beat on medium speed to combine, scraping down the sides once. Increase speed to high and beat until pale and fluffy, about five minutes, scraping the bowl as needed. Add the ginger and vanilla. Beat to combine.

Step 4: Add the melted chocolate mixture and beat on medium speed to combine. Add the flour mixture and beat on low speed until just combined. Remove bowl from mixer, scrape sides and fold a few times to make sure everything is well combined. Add the four ounces bittersweet chocolate chips and fold to combine.

Step 5: Use a small cookie scoop to scoop dough (which will be pretty runny) into generous one-tablespoon portions. Transfer to parchment-lined baking sheets, setting each scoop three inches apart. Top each cookie with a good pinch of candied ginger. Bake until surface is crinkled and edges are firm, eight to 10 minutes, rotating sheets from front to back and top to bottom halfway through.

Step 6: Let cookies cool for a few minutes on the baking sheets, and transfer them to a wire rack to cool further. Scoop any remaining dough onto one of the baking sheets — it’s ok to reuse the parchment — and repeat. Cookies will keep in an airtight container at room temperature for three to four days.

Cherry Chocolate Chunk Cookies

Submitted by: Elena Farrant / Team Lead, Partner Support Operations


  • 1 1/4 cup Gluten-Free Bob’s Redmill 1-to-1 Flour (you can use regular flour with the same measurements)
  • 1 cup gluten-free rolled oats (you can use regular oats with the same measurements)
  • 3/4 tablespoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/2 cup butter softened (or equivalent Earth Balance butter*)
  • 1/2 cup white sugar
  • 1/2 cup firmly-packed brown sugar
  • 1 egg (or flax egg equivalent*)
  • 1 teaspoon vanilla extract
  • 1/4 to 1/2 cup dried tart cherries depending on the desired amount
  • 1/2 cup chocolate semi sweet chunks (Enjoy Life Mega Chunks*)

(vegan options*)


Step 1: Preheat oven to 350 degrees Fahrenheit.

Step 2: In a medium bowl, combine flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.

Step 3: In a large bowl, combine butter and sugars until well mixed.

Step 4: Add egg and vanilla extract and mix until blended. Add flour mixture and mix until just combined, then add cherries and chocolate chips and mix well.

Step 5: Portion onto prepared baking sheets, about one large tablespoon per cookie, leaving one inch between each. Bake until the edges are golden-brown, about 9–12 minutes.

Step 6: Let cool on baking sheet for five minutes then remove to a wire rack to cool completely. (This is an adaptation of an oatmeal cookie recipe.)

Not-So-Thin Mint Cookies

Submitted by: Emily Glaspey / Administrative Assistant to Appraisal Operations

My personal holiday nod to a fan favorite — the thin mint cookie. This makes about four dozen, which I find great for a cookie exchange or office potluck (*wink*nudge*). Enjoy! 💖 –Em


  • 3/4 cup butter
  • 1 1/2 cups brown sugar
  • 2 tablespoons water
  • 12 ounces chocolate chips
  • 2 eggs
  • 2 3/4 cups flour
  • 1/2 teaspoon salt
  • 1 1/4 teaspoons baking soda
  • 48 Andes Mints


Step 1: In a medium-sized saucepan, melt together the butter, brown sugar, and water, stirring occasionally.

Step 2: Stir in the chocolate chips until fully melted. Remove from heat and let stand 10 minutes to cool.

Step 3: Move mixture to a large bowl then add the remaining ingredients EXCEPT the Andes Mints. Combine well to form a dough. Chill for one hour.

Step 4: Preheat oven to 350 degrees Fahrenheit and lightly grease two cookie sheets. I like to alternate between the two so while one tray is baking, I’m applying the finishing touches to the other.

Step 5: Roll the dough into balls. You can certainly eyeball the size. I shoot for walnut-to-quarter size. Place the balls on the cookie sheets, roughly two inches apart.

Step 6: Bake one tray at a time for eight to nine minutes. While that batch is in the oven, unwrap the corresponding number of Andes Mints.

Step 7: When you remove the cookies from the oven, place an Andes Mint on top of each cookie. Allow the Mint to melt a bit then swirl it over the cookie. I find that a hard plastic tool works best because it doesn’t stick. I often use the back of my handy citrus peeler.

Step 8: Allow to cool completely in order for the candy to harden into a shell. However, they are absolutely delicious slightly warm, so feel free to sneak one or two as you go. ☺

Easy Peanut Butter Bars

Submitted by: Emily Glaspey / Administrative Assistant to Appraisal Operations


  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups lightly-packed brown sugar
  • 3/4 cup peanut butter — I used Skippy Extra Chunky. Made things extra peanut-y. Mmm.
  • 1/2 cup butter, softened
  • 3 tablespoons milk
  • 1 egg
  • 1 tablespoon vanilla extract — not a typo. I thought a tablespoon was a lot, but it can stand up to this batter without being overpowering.
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 6 ounces package chocolate chips — these are optional and I’m sure you could substitute other flavored baking chips if you desire. If you omit them, you’ll basically have a huge, delicious, flat peanut butter cookie.


Preheat oven to 375 degrees Fahrenheit. Spray the bottom and sides of a 9×13-inch baking dish with cooking spray.

Step 1: Mix all ingredients except chocolate chips together in a bowl. Make sure everything is incorporated well. Gently fold chocolate chips into the batter. Pour batter into the prepared baking dish.

Step 2: Bake in the preheated oven until lightly browned and a toothpick inserted in the middle comes out clean, 20 minutes.

Shirley You Can’t Be Serious

Submitted by: Emily Glaspey / Administrative Assistant to Appraisal Operations

Shirley Temple Cupcakes. This made 12 regular size and 12 mini cupcakes without issue. Great for New Year’s Eve!



  • 3/4 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Zest of 1 small lemon
  • Zest of 1 small lime
  • 1/4 cup (that’s 1/2 a stick) unsalted butter — bring to room temperature
  • 2 large eggs — bring to room temperature
  • 1/3 cup sour cream — NOT light/low-fat!
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2/3 cup grenadine syrup
  • 1/3 cup water


  • 1/2 cup (that’s 1 stick) unsalted butter — bring to room temperature
  • 2 cups powdered sugar
  • 1 tablespoon grenadine syrup
  • 1/4 teaspoon salt


Heat oven to 350 degrees Fahrenheit. Line your cupcake pans with liners.

Step 1: Add granulated sugar, flour, baking powder, baking soda, salt, lemon zest, and lime zest to a large mixing bowl. Stir well to fully incorporate. Add butter, grab your electric mixer, and mix at medium-low speed for three minutes. You should end up with a very fine crumb texture.

Step 2: In a small mixing bowl, whisk together the eggs, sour cream, oil, and vanilla extract until smooth. Add the egg mixture to the flour mixture and beat at medium speed until just combined. You’ll basically have a bowl full of tasty paste at this point.

Step 3: Combine the grenadine and water then slowly add to the bowl of paste, I did this in three parts, all while mixing at the lowest speed until just combined. The batter will become more liquid.

Step 4: Divide your batter into the lined cupcake pans, filling each 3/4 of the way full. Bake standard size cupcakes first and for 14 minutes. Check for doneness with a toothpick. If they’re not ready, test again in two minutes. Bake mini cupcakes for eight minutes. Those guys should be done the first go-round. When cupcakes are done, immediately remove from the pans and place them on a cooling rack.

Step 5: In a large mixing bowl, add butter and beat on high with an electric mixer until light and fluffy, about three minutes. Add in powdered sugar a little bit at a time, I did this in four parts, and beat on medium until fully combined. Mix in grenadine and salt and beat on low until fully combined. Spread onto cooled cupcakes.

Step 6: Top with a maraschino cherry and serve.

Source: Cupcake Project

Pumpkin Crumb Cake

Submitted by: Emily Vacek / Partner Support Specialist


  • 1 can pumpkin pie filling
  • 2 sticks butter
  • 1 box yellow cake mix


Step 1: Preheat oven to 375 degrees Fahrenheit.

Step 2: Make the pumpkin pie filling as instructed on the can.

Step 3: Add filling to cake dish. Sprinkle yellow cake mix over the top of pumpkin pie filling, making sure the entire top is covered.

Step 4: Melt both sticks of butter and drizzle over the yellow cake mix.

Step 5: Bake in oven for roughly 50 minutes, or until a toothpick comes out clean when poked into the middle of the cake. Feel free to reach out to me if you need any clarification!

Gingerdoodle Cookies

Submitted by: Janell Halverson / People Experience Specialist


For the ginger cookie dough:

  • ½ cup butter (1 stick), softened
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¼ cup molasses
  • ½ teaspoon cinnamon
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 2 cups flour
  • 1 teaspoon baking soda

For the snickerdoodle cookie dough:

  • ½ cup butter (1 stick), softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 ¼ cups of flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt


Preheat oven to 350 degrees Fahrenheit

Prepare your ginger cookie dough:
Step 1: Cream together butter and sugar until light and fluffy.

Step 2: Stir in egg, vanilla, and molasses. Stir together for about two minutes until it turns a light brown color.

Step 3: Dump in remaining ingredients and mix together until just combined. Set aside.

Prepare your snickerdoodle cookie dough:
Step 1: Cream together butter and sugar until light and fluffy.

Step 2: Add in your eggs and vanilla then mix.

Step 3: Dump in your remaining ingredients and stir everything together until just combined.

For the gingerdoodle cookies:
Step 1: Combine your cinnamon and sugar for your coating.

Step 2: Take one tablespoon-sized balls of each dough and stick together.

Step 3: Roll into balls and dip into the cinnamon sugar to coat.

Step 4: Place on a prepared cookie sheet and place in oven to bake for about eight minutes until cookies are lightly golden.

Step 5: Allow cookies to cool for two minutes on cookie sheet before removing to a cooling rack to cool completely.

Pumpkin Chocolate Chip Cookies

Submitted by: Janell Halverson / People Experience Specialist


  • 2 sticks of butter or margarine
  • 2 cups sugar
  • 2 eggs
  • 1 1/2 cups canned pumpkin
  • 1 teaspoon salt
  • 2 teaspoon baking soda
  • 2 teaspoon allspice
  • 1 teaspoon cinnamon
  • 3 3/4 cups flour
  • 3/4 cup chocolate chips


Step 1: Preheat oven to 350 degrees Fahrenheit

Step 2: Cream together butter, sugar, and eggs

Step 3: Add spices, flour, and chocolate chips

Step 4: Spoon onto greased cookie sheet

Step 5: Bake for 14 min or until bottom is lightly browned

Source: Cooking Classy

Holiday Nut Rolls

Submitted by: Karen Akre / Real Estate Valuation Analyst


  • 1 cup white sugar
  • 1/4 teaspoon salt
  • 1 cup butter
  • 3 eggs
  • 1/2 pint sour cream
  • 1 ounce active dry yeast
  • 1/2 cup warm milk
  • 1 teaspoon white sugar
  • 7 cups all-purpose flour
  • 2 1/2 pounds ground walnuts
  • 1 1/4 cups melted butter
  • 2 cups white sugar
  • 1 teaspoon vanilla extract (optional)
  • 1 teaspoon ground cinnamon
  • 2 egg whites


Step 1: In a large bowl, mix together one cup white sugar, 1/4 teaspoon salt, one cup melted butter, and three eggs. Mix and add 1/2 pint sour cream. Mix together yeast with warm milk and one teaspoon sugar. Add to mixture. Add flour. Mix and knead. Divide dough into seven equal parts.

To make filling
Step 1: Melt one cup plus three tablespoons butter. Add two cups sugar and stir to dissolve. Add to ground walnuts and mix until coated. Add ground cinnamon and vanilla extract to taste, if desired.

Step 2: Divide filling into seven equal amounts.

Step 3: Roll each dough ball into rectangle. Spread slightly beaten egg white on top of dough. Spread equal amounts of filling on top of each rectangle. Roll in edges and spread edges with egg whites to seal. Then roll length wise. Brush tops with egg whites.

Step 4: Bake in a 350 degrees Fahrenheit preheated oven for 30 minutes or until lightly brown.

Christmas Crack (aka Chex Christmas Mix)

Submitted by: Max Braz / Sales Engineer


  • 3 cups Cheerios
  • 3 cups Rice Chex
  • 3 cups Wheat Chex
  • 2 cups Corn Chex
  • 1 cup pretzel sticks
  • 2–3 cups M&M’s
  • 24 ounces white chocolate plus an extra 4–8 ounces if needed


Step 1: In a large bowl combine the Cheerios, Chex, pretzels and M&M’s. Mix them up a bit, making sure that everything is evenly distributed.

Step 2: Meanwhile, over a double boiler, melt the white chocolate according to the directions on the package.

Step 3: Once the chocolate has melted and is a smooth consistency, drizzle the chocolate over the cereal mix and combine with a wooden spoon or hands. Make sure all the cereal is covered in chocolate. If you need to melt the extra white chocolate to cover all the mix then go right on ahead!

Step 4: Once the entire batch has been combined, lay it out to dry on a large sheet of parchment or wax paper. Let dry for one hour so the chocolate is cooled and hard. Break it up into medium pieces and store in an airtight container in the fridge or freezer.

Bourbon Bacon Crack

Submitted by: Rachel Lopez / Learning & Development Partner


For candied bacon

  • 12 strips thick-cut bacon
  • 3 tablespoons bourbon
  • 3 tablespoons brown sugar

For brittle

  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/2 cup water
  • 1 tablespoons unsalted butter
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • chopped pecans (if desired)
  • sea salt for sprinkling


Step 1: Preheat oven to 400 degrees Fahrenheit (for bacon)

Step 2: Lay bacon strips on a foil-lined baking sheet, brush with bourbon, and sprinkle with brown sugar on both sides

Step 3: Bake for 13–15 min, until it starts to caramelize and becomes crispy

Step 4: Chop the bacon with a knife into small bite size pieces

Step 5: If using pecans, spread pecans on a baking sheet and lightly toast them in the oven at 400 degrees Fahrenheit for seven minutes

Step 6: Line a baking sheet with a Silpat mat or parchment paper

Step 7: Make sure you have all the rest of your ingredients measured out and ready to pour! Mix the bourbon, bacon, and pecans (if using) together to make it easier.

Step 8: In a medium sauce pan, combine the sugar, corn syrup, and water over medium heat. Stir constantly until the sugar dissolves and the mixture starts to boil.

Step 9: Increase the heat to high and cook, without stirring, until the temperature reaches 290 degrees Fahrenheit using a candy thermometer. If you don’t have one, boil until it turns golden amber color. Once it reaches temperature or color, add the bourbon, bacon, and pecan mixture. Mix together and allow the temperature to rise to 310 degrees Fahrenheit. Then immediately remove from the heat.

Step 10: Quickly stir in butter, vanilla, and baking soda.

Step 11: Pour mixture onto baking sheet as quickly and thinly as possible, and use a wooden spoon to spread out if necessary.

Step 12: Sprinkle with sea salt and let cool for at least 20 minutes.

Step 13: Once it sets break into pieces and DEVOUR! Can store up to one week in airtight container.

Source: What Molly Made

Salted Chocolate Dipped Mandarin Slices

Submitted by: Sherri Kirbis / Customer Support Specialist


  • 5 mandarin oranges
  • 1/2 cup semi-sweet chocolate or dark chocolate chips
  • sea salt or coarse salt
  • 1 teaspoon shortening, optional


Step 1: Line a baking sheet with parchment or wax paper and set aside. Peel the mandarin oranges. (A tip: I peel the mandarin oranges and put in a bowl of cold water until ready to use. Then I place on a paper towel to dry prior to putting in chocolate. The water will seize the chocolate and that’s no fun!)

Step 2: In a microwave-safe bowl or with the help of a double boiler, melt chocolate chips and add shortening, if desired. Adding shortening is optional — it helps make the chocolate super smooth and easier to work with. Using only melted chocolate will work fine as well. (A tip: I peel any candies and put in freezer bag….great thing to do while watching your favorite show!)

Step 3: Dip each slice halfway into the melted chocolate and place on prepared baking sheet. Sprinkle with salt and repeat until all slices are evenly coated and sprinkled with salt. Refrigerate for 10 minutes or until chocolate has hardened. Enjoy!

Source: Deliciously Yum

Hot Chocolate Mix

Submitted by: Sherri Kirbis / Customer Support Specialist


  • 1 quart size Mason jar
  • 3/4 cup non-fat dry milk powder
  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup powdered sugar
  • mini chocolate chips, for garnish
  • mini marshmallows, for garnish


Step 1: Place all ingredients in a Mason jar, and enjoy! (A tip: I think it is a lot easier to use parchment paper as a funnel to make it easier to pour the ingredients into the jars.)

Source: Recipe Lion

Snickerdoodle Apple Pie Bites

Submitted by: Sherri Kirbis / Customer Support Specialist


  • 1 package Krusteaz Snickerdoodle Cookie Mix
  • 1/2 cup butter, softened
  • 1 egg
  • 1 can apple pie filling
  • caramel ice cream topping


Step 1: Heat oven to 375 degrees Fahrenheit. Prepare a mini muffin pan by spraying thoroughly with cooking spray. (A tip: I think parchment paper is great to bake on and then no sprays or heavy scrubbing needed after.)

Step 2: Stir together egg, butter, and cookie mix until dough forms, hand kneading if necessary. Pour the cinnamon/sugar mixture from the cookie mix into a small bowl.

Step 3: Using a tablespoon cookie scoop, scoop out the dough into 24 balls. Roll each ball in the cinnamon/sugar mixture and then place each ball into the prepared mini muffin pan. (A tip: I think cookie scoops are wonderful for getting the right amount every time to make your cookie balls.)

Step 4: Bake for 10–12 minutes or until the edges turn slightly golden brown. Immediately after removing from the oven, make an indention in the top of each cookie by pressing the back of a tablespoon into each cookie cup. (If a tablespoon seems too big, try a 1/2 or 3/4 tablespoon size.)

Step 5: After cooling for three to five minutes, use a knife to gently pop out each cookie cup and then place on a wire rack to cool.

Step 6: Prepare apple pie filling by chopping up the apples in the filling into small pieces. Use a tablespoon-sized cookie scoop to scoop the pie filling into each of the cookie cups. If desired, sprinkle some of the remaining cinnamon/sugar mixture on the top of the pie filling and top with a drizzle of caramel ice cream topping.

Classic Peanut Butter Blossom Cookies

Submitted by: Sherri Kirbis / Customer Support Specialist


  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup creamy peanut butter
  • 1/2 cup butter, softened
  • 1 egg
  • 1 1/2 cups Gold Medal all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder


Step 1: Heat oven to 375 degrees Fahrenheit. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.

Step 2: Shape dough into one-inch balls, and roll in additional granulated sugar. On ungreased cookie sheets, place about two inches apart. (A tip: I think cookie scoops are wonderful for getting the right amount every time to make your cookie balls.)

Step 3: Bake eight to 10 minutes or until edges are light golden brown. Immediately press one milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.

Source: Betty Crocker

Crock-Pot Candy

Submitted by: Sherri Kirbis / Customer Support Specialist


  • 32 ounces unsalted dry roasted peanuts
  • 32 ounces white almond bark
  • 4 ounces 60 percent chocolate cubed
  • 12 ounces semi-sweet chocolate chips
  • 1/2 teaspoon kosher salt
  • sea salt optional
  • sprinkles optional


Step 1: To make it, just toss dry roasted peanuts, white almond bark, 60 percent chocolate, semi-sweet chocolate chips, and a pinch of salt into a Crock-Pot or slow cooker, but don’t stir it just yet!

Step 2: Heat everything on low for an hour, then stir the nuts, almond bark, and melted chocolate together with a wooden spoon or rubber spatula! Next, cook it for another 30 to 45 minutes until the chocolate and bark are completely melted and stir again.

Step 3: Scoop spoonfuls of the mixture onto a sheet of wax paper and top each with a pinch of sea salt or sprinkles, if desired, and let the candy harden. Parchment paper can be used as well, but wax works better for no-bake treats.

Step 4: Let the peanut clusters cool and set. Then, get ready to enjoy and share a melt-in-your-mouth treat as an indulgent snack or a tasty dessert!

(A tip: I use liners for Crock-Pots. They are available for purchase and make life a lot easier for cleaning. They’re made by Reynolds Wrap and usually in the plastic bags section.)

Source: Sugar and Soul

Peanut Butter-Chocolate No-Bake Cookies

Submitted by: Sherri Kirbis / Customer Support Specialist

This recipe includes refrigeration for up to 3 days.


  • 2 cups sugar
  • 1/2 cup milk
  • 1 stick (8 tablespoons) unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 3 cups old-fashioned rolled oats
  • 1 cup smooth peanut butter
  • 1 tablespoon pure vanilla extract
  • Large pinch kosher salt


Step 1: Line a baking sheet with wax paper or parchment. (A tip: I think parchment paper is great to bake on and then no sprays or heavy scrubbing needed after.)

Step 2: Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.

Step 3: Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

Source: Food Network

Chocolate Crinkle Cookies

Submitted by: Val McClain / VP, Compliance

Makes four dozen. This recipe includes refrigeration overnight.


  • 1 1/3 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup vegetable oil
  • 1 cup unsweetened cocoa powder
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup powdered sugar


Step 1: Whisk together flour, baking power, and salt. Set aside.

Step 2: With electric stand mixer with paddle attachment, blend together sugar and oil.

Step 3: Mix in cocoa powder and blend well.

Step 4: Beat in eggs and vanilla.

Step 5: Add in flour mixture and mix until blended.

Step 6: Cover dough and refrigerate overnight.

Step 7: Next day: preheat oven to 350 degrees Fahrenheit.

Step 8: Grease baking sheet.

Step 9: Place powdered sugar in a small mixing bowl.

Step 10: Remove about 1/4 of the dough from the refrigerator to work with.

Step 11: Scoop dough out and shape in balls (about one inch diameter) and roll in powdered sugar and place on baking sheet about two inches apart.

Step 12: Bake 10–13 minutes until nearly set.

Step 13: Cool on baking sheet and then transfer to wire rack.

Step 14: Store cookies in airtight container once they are cooled.

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