My little brother has been asking me to make these, and while I have several more unusual and distinctive Christmas cookies to blog about, I’ll go ahead and post this recipe. It is a simple Christmas cookie staple.

Another crinkle cookie, these are low-maintenance and beautiful from the contrasting white and brown that happens as the cookies bake and their surfaces crack.

You’ll want to be sure to chill the dough a few hours before you bake them, otherwise they will be impossible to form into little balls. Unlike most of the other recipes I blog about on here, this recipe does not use butter. Shocking!

The canola oil in these cookies creates a cakelike texture and very little spreading. The cookies only bake for 8-10 minutes, so despite the cakelike properties that come from baking with oil, they will still be fudgy.

Chocolate Crinkles (Better Home and Gardens: Christmas Cookies)

• 4 eggs
• 1 3/4 cups granulated sugar
• 4 ounces unsweetened chocolate, melted and cooled slightly
• 1/2 cup canola oil
• 2 teaspoons baking powder
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 2/3 cup powdered sugar

In a large bowl, combine eggs, granulated sugar, melted chocolate, oil, baking powder, and vanilla. Using the paddle attachment of an electric mixer, beat on medium speed until combined, scraping bowl occasionally. Gradually beat in the flour until combined. Cover and chill for 2 to 24 hours, or until dough is easy to handle.

Preheat oven to 375 degrees F. Lightly grease a large cookie sheet and set aside. Place powdered sugar in a small bowl. Shape dough into 1-inch balls (this can be done easily and efficiently with a mini dough scooper). Roll the balls in powdered sugar and place 1-inch apart on prepared baking sheet.

Bake cookies for 8-10 minutes or until edges are set and tops are dry. Do not overbake. Transfer cookies to a cooling rack, where they will deflate slightly.

To store, layer cookies between sheets of waxed paper covered in an airtight container for up to 3 days or freezer for up to 3 months.

Yield: 36 cookies