I don’t know one person who doesn’t absolutely love these cookies. I’ve made them countless times for holidays, birthdays, teacher gifts, and even just as an afterschool snack. They stay fresh for a few days, making them the perfect treat to make ahead of time.
MAKES 2 DOZEN
½ cup vegetable or canola oil / 1¾ cups granulated sugar / 1 cup unsweetened applesauce / 1 cup unsweetened cocoa powder / 2¼ teaspoons vanilla extract / 2¼ cups unbleached all-purpose fl our or gluten-free flour / 2 teaspoons baking powder / ¼ teaspoon salt / 1 cup confectioners’ sugar
In the bowl of an electric mixer fitted with the paddle attachment, combine the oil, granulated sugar, applesauce, cocoa powder and vanilla and mix until well combined. In a medium bowl, combine the fl our, baking powder, and salt using a wire whisk. Add the dry ingredients to the wet ingredients and mix until combined. Put the batter into a resealable plastic bag or a small bowl covered with plastic wrap and freeze until well chilled, about 1 hour. The dough will be sticky. (Alternatively, chill in the refrigerator for 3 to 4 hours or overnight.)
Preheat the oven to 350ºF and line 2 rimmed baking sheets with parchment paper. Lightly fl our your hands with confectioners’ sugar, scoop out 1-inch balls of dough, and roll them into perfect balls. Drop into the bowl of confectioners’ sugar and roll until completely covered with sugar. Place 2 inches apart on the prepared baking sheets and bake for about 10 minutes, until the cookies are just set. Do not overbake. Cool completely on the baking sheets.