Spider Chocolate Crinkle Cookies
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Bake these fun and spooky spider chocolate crinkle cookies for your next Halloween party. They are easy to make and a hit with kids and adults.
- Author: maya
- Prep Time: 20 min
- Cook Time: 12 min
- Total Time: 1 hour 32 min
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar for rolling
- Black decorating gel or melted chocolate for spider legs and eyes
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt.
- Add the vegetable oil, eggs, and vanilla extract. Mix until just combined. The dough will be sticky.
- Cover the bowl and chill the dough in the refrigerator for at least 1 hour.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Place the powdered sugar in a shallow bowl.
- Scoop rounded tablespoons of chilled dough and roll them into balls.
- Roll each dough ball generously in the powdered sugar, ensuring it’s fully coated.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will crack as they bake, creating the crinkle effect.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, use black decorating gel or melted chocolate to draw spider legs and eyes on each cookie.
Notes
- For a deeper chocolate flavor, use Dutch-processed cocoa powder.
- If the dough becomes too difficult to handle, chill it for another 15-30 minutes.
- Make sure the cookies are completely cool before decorating to prevent the gel or chocolate from melting.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 18g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg