Chocolate Rum Crinkle Cookies

Chocolate Rum Crinkle Cookies
Staff Writer

Allan Penn

Today we celebrate cocoa powder of all varieties. Cocoa comes from the bean of the cacao tree. The trees grow in many parts of the world, but the earliest known cultivation of cocoa was in the Amazon, where archaeologists have found evidence of its use dating back to 1900 BC. More famously, the Mayans were known to have used the cocoa bean as food, and currency in fertility rites, while the Aztecs ground it into a bitter drink. Both cultures believed cocoa to be linked to the gods, but it wasn’t until the 1700s that the taxonomer Linnaeus aptly named the source of cocoa beans Theabroma Cacao, meaning "gift of the gods." Less sweet than some, these crinkle cookies are absolutely loaded with cocoa and just a hint of rum flavor. Because the cookies are made with baking powder, I make these with Dutch-processed cocoa and get fat, fudgy cookies every time.


Mix the flour, baking powder, salt, and cocoa together in a small bowl; set aside.

In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a handheld electric mixer, beat the eggs on medium-high speed for about 2 minutes or until light. Reduce the speed to medium and gradually add the granulated sugar. Using the lowest speed of a stand mixer, or with a mixing spoon, stir in the oil and extracts. Add the flour mixture and stir until incorporated, then remove from the mixer stand (if using) and stir in the chocolate. Cover the bowl with plastic wrap and place in the freezer for 40 minutes, or until firm enough to handle.

Preheat the oven to 350 degrees and place a rack in the upper third of the oven. Line 2 baking sheets with nonstick foil or parchment paper.

Pour or sift the confectioners’ sugar onto a plate. Scoop up heaping tablespoons of cold dough and shape into 1½-inch balls. Roll the balls in the sugar to coat generously. Arrange the balls 2 ½ inches apart on the prepared baking sheets. Bake 1 sheet at a time for 10 minutes or just until they appear puffy and set. Immediately transfer to a wire rack to cool completely.

Baker’s Notes: For the prettiest cookies, be very generous with the confectioners’ sugar and bake the cookies in the upper third of the oven until they are just cooked through.


Calories per serving:

341 calories

Dietary restrictions:

Vegetarian, Dairy Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Kosher

Daily value:



  • Fat 14g 22%
  • Carbs 52g 17%
  • Saturated 3g 16%
  • Fiber 3g 13%
  • Trans 0g
  • Sugars 31g
  • Monounsaturated 8g
  • Polyunsaturated 2g
  • Protein 6g 12%
  • Cholesterol 62mg 21%
  • Sodium 184mg 8%
  • Calcium 80mg 8%
  • Magnesium 51mg 13%
  • Potassium 256mg 7%
  • Iron 3mg 15%
  • Zinc 1mg 6%
  • Phosphorus 195mg 28%
  • Vitamin A 27µg 3%
  • Thiamin (B1) 0mg 12%
  • Riboflavin (B2) 0mg 13%
  • Niacin (B3) 1mg 7%
  • Vitamin B6 0mg 2%
  • Folic Acid (B9) 49µg 12%
  • Vitamin B12 0µg 2%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 11%
  • Vitamin K 1µg 1%
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