Chocolate Crinkles

Crinkle cookies have a rich, fudgy centre and sugar-dusted crispy edge. Will be loved by kids and adults!


  • 60g cocoa powder, sieved
  • 200g caster sugar
  • 60ml vegetable oil
  • 2 large eggs
  • 180g plain flour
  • 1 tsp baking powder
  • 70g icing sugar


Mix the cocoa, caster sugar and oil together. Add the eggs one at a time, whisking until fully combined.

Stir the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until a soft dough forms.

Heat the oven to 180C.

Pour the icing sugar into a shallow dish.

Form a heaped teaspoon of the dough into a ball, then roll in the sugar to coat.

Repeat with the remaining dough, then put, evenly spaced, on a baking tray lined with baking parchment.

Bake in the centre of the oven for around 10 minutes.

Transfer to a wire rack and leave to cool – the cookies will firm up as they cool.

Christmas Sugar Cookies

Sugar cookies are easy to make and these can be decorated however you like – think candy cane stripes, snowmen, or reindeer!


  • 225g / 1 cup unsalted butter, softened (or use salted, skip salt)
  • 1 cup caster/superfine sugar (granulated/ordinary white sugar ok too)
  • 1½ tsp vanilla extract
  • 1 large egg (55-60g / 1.9-2oz)
  • 3 cups flour, plain/all-purpose
  • ¾ tsp baking powder
  • ¾ tsp salt


  1. Preheat Oven to 180°C/160°C fan. Line 2 baking sheets with parchment paper.
  2. Beat butter and sugar in a large bowl until creamy (1 minute on speed 5)
  3. Add egg and vanilla, beat until completely combined.
  4. Add flour, baking powder, and salt.
  5. Start mixing slowly, then beat until the flour is incorporated – it will be clumpy.
  6. Dust your work surface with flour, scrape dough out of the bowl. Pat together then cut in half, then shape into 2 discs.
  7. Roll out to 0.3cm / 1/8” (for thinner, crispier cookies) or 0.6cm / 1/4” (for thicker, softer cookies), sprinkling with flour under and over the dough so it doesn’t stick.
  8. Use cookie cutters to press out shapes and use a knife or spatula to transfer shapes to prepared baking sheets. (Keep dough that doesn’t fit in the oven in the fridge).
  9. Bake for around 10 minutes until the surface is pale golden and the edges are just beginning to turn light golden.
  10. Allow cookies to cool completely on trays (they will finish cooking on the trays).
  11. Decorate your cookies with icing (add green or red food colouring to make it Christmasey!), melted chocolate, or dust with icing sugar.