It’s the most wonderful time of the year for treats! For many families, it is a holiday tradition to bake together (mine included). There are so many different festive treats to enjoy. For our family, it’s all about baking Christmas cookies. This is true for many other families as well.
For families visiting Epcot during this time of year and not able to do some holiday baking, there are also some wonderful baked goods to enjoy at the Epcot International Festival of Holidays. One of these baked treats is the chocolate crinkle cookies. These particular cookies can be found at the Feast of the Three Kings Holiday Kitchen. The Feast of the Three Kings Holiday Kitchen celebrates the Día de los Reyes Magos, a holiday celebrated in the Caribbean, Latin America, and Spain.
For those that want to bring the taste of the Feast of the Three Kings Holiday Kitchen home with them (or others who weren’t able to make it to Epcot during the holiday season), DAPS MAGIC is pleased to share a recipe for the chocolate crinkle cookies so that this holiday treat can be recreated at home. Give this recipe a try and then share how it turned out below!
Chocolate Crinkle Cookies - Epcot International Festival of the Holidays - GEEK EATS Disney Recipe
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup confectioners’ sugar (for coating the cookies)
- Whisk flour, cocoa powder, baking powder, and salt in medium bowl until combined; set aside.
- Add granulated sugar and oil in bowl of stand mixer. Beat on medium-low until combined. Add eggs and vanilla, beating on medium-high until combined. Gradually add flour mixture and beat on medium-low speed until combined. (Note: The consistency will be similar to a brownie batter but will firm up with chilling.)
- Tightly seal bowl with plastic wrap and refrigerate for at least 3 hours (or up to 24 hours) until dough is completely chilled through and able to be rolled into balls.
- After dough is completely chilled and ready to be baked, preheat oven to 350°F.
- Line large cookie sheet with parchment paper. Fill small bowl with confectioners’ sugar; set aside.
- Remove and unwrap dough. Using medium cookie scoop to measure out dough, roll into round balls. Roll dough ball in confectioners’ sugar until completely covered on all sides. Place cookie balls at least 2 inches apart on prepared baking sheet.
- Bake for 8 to 10 minutes – do not overbake. Allow cookies to cool on baking sheet for 3 minutes. Transfer cookies to wire rack, and let them cool until they reach room temperature.
- 8. Store in sealed container for up to 5 days or freeze for up to 3 months.
These rich, fudgy chocolate cookies are coated with confectioners’ sugar that cracks — or crinkles — when they bake, giving them a snow-capped, wintry look. Note that the dough needs to refrigerate for at least 3 hours (up to 24 hours) prior to baking.