Chocolate Crinkle Cookies

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.

Chocolate Crinkle Cookies

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.

easy Chocolate Crinkle Cookies

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.
best Chocolate Crinkle Cookies

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.

Yield: 48

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

These Chocolate Crinkle Cookies are what I’d call pure chocolate magic.Rich and fudgy Chocolate Crinkle Cookies are just as fun to make as they are indulgent and delicious!

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 4 hours
Total Time 4 hours 25 minutes

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

  1. In a large mixing bowl, use a hand mixer or a stand mixer with the paddle attachment to blend the sugar, cocoa powder, and oil. Beat on medium speed until the mixture is smooth and glossy.
  2. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add this dry mixture to the cocoa mixture, mixing on low speed just until everything is combined.
  4. Cover the dough with plastic wrap and refrigerate for at least 4 hours or overnight.
  5. When ready to bake, preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper. Place powdered sugar in a small bowl.
  6. Scoop the chilled dough with a small cookie scoop or tablespoon and roll into roughly one-inch balls. Coat each ball thoroughly in powdered sugar and place them on the prepared baking sheets about 2 inches apart. Only prepare as many as will fit on the trays, keeping the remaining dough chilled until ready to roll and bake.
  7. Bake for 10 to 12 minutes, until the edges are firm and the centers look puffed but slightly wet. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Be sure to let the dough chill because it's quite sticky initially and needs time to firm up so you can roll it easily. If it warms up too much, the cookies may spread too thin.
  • It’s completely normal for the cookies to sink a bit in the center as they cool, giving them a wonderfully fudgy texture.
  • If you want to switch up the flavor, consider adding a teaspoon of peppermint or orange extract to the dough.
  • For a richer chocolate taste, try mixing a teaspoon of instant espresso powder with the sugar and oil.

Nutrition Information

Yield

48

Serving Size

1

Amount 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.

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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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