These Chocolate Crinkle Cookies are what I’d call pure chocolate magic. They look like tiny snow-dusted pillows with a crackled top, but inside? You get soft, fudgy, brownie-like bites that melt in your mouth. These cookies show up at every holiday in my house—Christmas, New Year’s, or just a cold day when I’m craving something cozy. And honestly, they’re too good to limit to just December.
They’re festive, eye-catching, and ridiculously easy to make with ingredients you probably already have in your pantry. Plus, they freeze like a charm, so you can always keep a batch on hand for chocolate emergencies (which, let’s be honest, are very real).
Ingredients You’ll Need
- Cocoa Powder: Go for unsweetened natural cocoa powder. It gives the cookies their rich chocolate flavor. If you want a deeper, darker flavor, you can try dark cocoa powder too.
- Granulated Sugar: Adds sweetness and keeps the cookies soft and moist. You can also do half white sugar and half brown sugar for a subtle molasses depth.
- Vegetable Oil: This is what makes the cookies soft and fudgy. Canola or grapeseed oil will also work just fine.
- Vanilla Extract: Use pure vanilla for the best flavor—skip the imitation stuff.
- Eggs: These help bind the dough and give the cookies structure.
- All-Purpose Flour
- Baking Powder: This gives the cookies a bit of rise and helps create that beautiful crinkle effect.
- Salt: Just a bit to balance the sweetness.
- Powdered Sugar: The signature snowy finish on the outside.
Step-by-Step: How to Make Chocolate Crinkle Cookies
1. Mix the Wet Ingredients
In a large mixing bowl, combine sugar, cocoa powder, and oil. Beat everything together until the mixture is shiny and fully combined.
Now, add the eggs one at a time, mixing well after each one. Stir in the vanilla extract.
2. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
3. Combine
Gradually add the dry mixture to the wet ingredients, mixing just until everything is fully combined. Don’t overmix here.
4. Chill the Dough
Cover the bowl with plastic wrap and let the dough chill in the fridge for at least 4 hours or even overnight. This step is important—cold dough is easier to roll, and it gives you that perfect crinkle.
5. Preheat and Roll
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Scoop out tablespoon-sized balls of chilled dough and roll them into smooth balls.
Drop each ball into a bowl of powdered sugar and roll them around until completely coated. Make sure they’re generously covered!
6. Bake
Place the sugar-coated dough balls on the prepared baking sheets about 2 inches apart. Bake for 10–12 minutes. You’ll know they’re ready when the edges are set, but the center still looks a little underdone—that’s what keeps them gooey inside.
Let them sit on the baking tray for a few minutes, then transfer them to a wire rack to cool completely.
Tips for the Best Crinkle Cookies
- Only sugar-coat what you’re baking immediately: If you coat the dough balls too early, the sugar can melt into the dough and ruin the crinkle effect.
- Double sugar coat: For an extra-crisp exterior, roll the dough in granulated sugar first, then powdered sugar.
- Chill is key: Warm dough makes flat cookies. Chilled dough gives you those thick, craggy beauties.
- Enhance the chocolate: Stir in a teaspoon of instant espresso powder to deepen the flavor. You won’t taste coffee—it just makes the chocolate sing.
- Flavor twist: A splash of peppermint or orange extract (about 1 tsp) can take these cookies in a fun, festive direction.
Frequently Asked Questions
How do I know when they’re done?
Pull them out when the edges are set but the centers still look a bit wet. They’ll continue to cook on the tray and settle into that perfectly soft center.
Why are my cookies flat?
The dough might not have been chilled long enough, or it sat out too long before baking. Cold dough is essential here—don’t skip the fridge time.
Why didn’t they crack on top?
It’s usually either old baking powder or an oven that wasn’t fully preheated. Make sure your oven is truly hot before baking.
Can I Make These Ahead?
Absolutely. You can refrigerate the dough for up to two days before baking. The baked cookies stay soft and delicious for several days, so they’re great for gifting or prepping ahead for parties.
How to Freeze Chocolate Crinkle Cookies
Freezing unbaked dough: Roll into balls and freeze on a baking sheet. Once solid, transfer to a freezer bag. Thaw in the fridge before rolling in sugar and baking.
Freezing baked cookies: Place in an airtight container with parchment paper between layers. They’ll keep well in the freezer for up to 3 months. Just let them come to room temp before enjoying.
How to Store Leftovers
Keep any leftover cookies in an airtight container at room temperature. They’ll stay fresh and fudgy for up to 1 week. If you like a slightly crispier bite, you can warm them up in the oven for a few minutes before serving.
Chocolate Crinkle Cookies
Rich and fudgy Chocolate Crinkle Cookies are just as fun to make as they are indulgent and delicious! Using basic pantry staples and easy steps, these cookies are perfect for the holidays—or whenever the craving strikes.
Ingredients
- 1 cup unsweetened cocoa powder (100g)
- 1¾ cups granulated sugar (350g)
- ½ cup vegetable oil (120mL)
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 cup powdered sugar (120g)
Instructions
- In a large mixing bowl, use a hand mixer or stand mixer fitted with the paddle attachment to combine the sugar, cocoa powder, and oil. Beat on medium speed until the mixture is well combined and shiny.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the cocoa mixture, mixing on low speed until just combined.
- Cover the dough with plastic wrap and refrigerate for at least 4 hours, or overnight.
- After chilling, preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper. Place powdered sugar in a small bowl.
- Scoop the chilled dough using a small cookie scoop or tablespoon, then roll into roughly one-inch balls. Roll each ball in powdered sugar until fully coated. Place on the prepared baking sheets about 2 inches apart. (Only roll and bake as many as will fit on the trays. Keep remaining dough chilled and roll in sugar just before baking.)
- Bake for 10 to 12 minutes, or until the edges are firm and the centers appear puffed but slightly wet. Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Don’t skip the chill time. The dough is very sticky at first and needs to firm up for easy rolling. Letting it warm too much will lead to flat cookies.
- It's normal for the cookies to deflate slightly in the center while cooling. This creates a perfectly fudgy center.
- For flavor variations, try adding 1 teaspoon of peppermint or orange extract to the dough.
- To deepen the chocolate flavor, mix in 1 teaspoon of instant espresso powder with the sugar and oil.
Nutrition Information
Yield
48Serving Size
1Amount Per Serving Calories 90Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 16mgSodium 60mgCarbohydrates 15gFiber 0gSugar 10gProtein 1g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
How to Serve Chocolate Crinkle Cookies
These are perfect with a cold glass of milk or a hot cup of coffee. I love adding them to a holiday cookie tray alongside shortbread, thumbprints, or peanut butter blossoms. They also make a wonderful edible gift—stack them in a little box or wrap in parchment with a ribbon.
Bake a batch, share them with friends, and watch them disappear faster than you can say “chocolate.” These cookies aren’t just a treat—they’re a holiday tradition.
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