One of my favorite Christmas cookies is the Mocha Crinkle. It’s a super simple, impressive cookie to take to any get together or cookie exchange.
1 1/3 cups firmly packed light brown sugar
1/2 cup vegetable oil
1/4 cup sour cream
1 tsp vanilla
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
2 tsps instant espresso powder
1 tsp baking soda
1/4 tsp salt
1/8 tsp ground black pepper
1/2 cup powdered sugar
Beat brown sugar and oil in medium bowl with an electric mixer. Mix in sour cream, egg, and vanilla. Set aside.
Mix flour, cocoa, espresso, baking soda, salt and pepper in another medium bowl.
Add flour mixture to brown sugar mixture, mix well. Refrigerate dough until firm, 3-4 hours.
Preheat oven to 350. Pour powdered sugar into shallow bowl, set aside. Using a small scoop, scoop cookies into balls. Roll balls in powdered sugar.
Bake on ungreased cookie sheets for 8-12 minutes or until tops of cookies are firm to touch. Be careful not to overbake. Cool completely on wire racks.