Ingredients
1 1/4 cup white sugar
3/4 cup Savanah Bee Hot Honey or Honey of your choice if you don’t want the heat (available in store)
1 cup Dutch cocoa powder or unsweetened cocoa powder
1/2 cup Buona Cucina Butter Infused Oil
4 large eggs
2 teaspoons Mexican Vanilla (available in store)
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon cayenne
½ teaspoon salt
1 cup powdered sugar, sifted
Directions
In the bowl of a standing mixer fitted with a paddle attachment, add sugar, honey, cocoa powder, and oil. Mix until well incorporated. Add eggs, one at a time, until well combined. Stir in vanilla. In a separate bowl combine flour, baking powder, cayenne and salt. Add dry ingredients to the honey mixture just until combined. Cover and refrigerate a minimum of 4 hours.
Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside. Scoop or roll dough into 1-inch balls (about 1-2 tablespoons) and thoroughly coat in sifted powdered sugar. Place on prepared cookie sheet 1-2 inches apart. Bake for 10-12 minutes. Let cool for 4-5 minutes before moving to a cooling rack.
If you want the classic crinkle look (and who doesn’t), make sure you get a thick coating of powdered sugar on the outside of each dough ball.
Recipe adapted from Savanna Bee Company