This post may contain affiliate links. Please see disclosure policy here.
Chocolate Crinkle Cookies are a classic, especially at the holiday time. They are a fudge brownie like chocolate cookie dipped in powdered sugar that crinkle as they bake.
Why You’ll Love This Recipe
Chocolate Crinkle Cookies are a traditional Christmas cookie and make an appearance every year on our cookie tray. They are a popular one for a cookie exchange too, but they are so yummy they should not be reserved just for the holidays!
Full of perfect chocolate flavor, they are fun cookies to make with kids or grandkids. They love helping to roll them in the powdered sugar.
Ingredients
- Flour. I use unbleached all purpose flour
- Oil. This recipe uses oil instead of butter. I use either vegetable oil or canola oil. You want to use a neutral flavored oil.
- Granulated Sugar. Gives the cookie flavor and texture.
- Cocoa Powder. I use unsweetened cocoa powder.
- Powdered Sugar. Also called confectioners’ sugar. It is used for rolling the cookie dough.
- Eggs. Do not use an egg substitute. The eggs help achieve the crackled effect.
- Salt, Baking Powder and Vanilla.
How to Make Chocolate Crinkle Cookies
- Mix together sugar and oil using the paddle attachment and a stand mixer. Beat for 2 minutes until light and fluffy. Can also use an electric hand mixer.
- Beat in eggs and vanilla
- Add in dry ingredients and mix until combine. Dough will be wet.
- Cover dough with plastic wrap and refrigerate dough for 2-24 hours. Can also place in a zippered plastic storage bag.
- Scoop cookie dough balls into 1-inch balls and roll into bowl of powdered sugar coating.
- Place the cookies on a parchment lined baking sheet.
- Bake at 350 degrees F for 10-12 minutes or until cookies are set. Err on the side of under cooked with these cookies.
- Cool for 2-3 minutes on cookie sheet and then remove to a cooling rack to cool completely.
Do you have a favorite, traditional cookie you have to make every holiday?
Tips for Perfect Cookies
- This dough is a sticky dough and needs to be refrigerated for at least two hours to prevent the cookies from overspreading.
- Use a cookie scoop to get evenly sized cookies. It’s important that cookies are the same size so that they bake evenly.
- Roll cookie balls into powdered sugar right before baking. The cookie dough will absorb the powdered sugar coating as they sit before going in the oven. A hard shell will form and keep the cookies from spreading and crinkling. Keep remaining cookie dough in the refrigerator until ready to roll into balls and in powdered sugar just before baking.
- Err on the side of under cooked with these cookies. Bake them a minute less than you think they need. That way you will have a crisp edge and they will still be nice and chewy in the middle. The middle of the cookie should still look wet when you remove them from the oven. They will set up as they cool.
Frequently Asked Questions
How long will chocolate crinkle cookies last?
Stored in an airtight container, leftover cookies will last up to one week. They can also be stored in an airtight container and placed in the freezer for up to three months. You can freeze the cookies baked or you can freeze the dough. Use these directions to freeze the cookie dough. When ready to bake the cookies, thaw the dough in the refrigerator overnight coat with powdered sugar and bake.
Why didn’t my crinkle cookies crack?
The most likely reason is that your oven wasn’t at full temperature when you baked the cookies. Be sure and check our baking powder too, to make sure it is fresh.
Check. out more of my favorite chocolate cookie recipes:
Be sure and follow me on YouTube for lots of recipe videos!
Chocolate Crinkle Cookie Recipe
Ingredients
- 1 cup granulated sugar
- 1/4 cup vegetable oil or canola oil
- 2 eggs
- 2 tsp vanilla extract
- 1 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1 tsp baking powder
- 1 cup powdered sugar for rolling cookies
Instructions
- Beat sugar and oil together with the paddle attachment of a stand mixer until light and fluffy.
- Add in eggs and vanilla.
- Mix in flour, cocoa, salt, baking powder until combined. Dough will be wet. Cover and chill 4-24 hours.
- Preheat oven to 350 degrees F
- Form balls of dough, about 1 1/4 inch. Roll to cover completely in powdered sugar.
- Place on baking sheet covered with parchment paper, placing cookies 2 inches apart.
- BAKE 10-12 minutes or until cookies are set. Err on the side of undercooked. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.
Tips & Notes:
- This dough is a sticky dough and needs to be refrigerated for at least two hours to prevent the cookies from overspreading.
- Use a cookie scoop to get evenly sized cookies. It’s important that cookies are the same size so that they bake evenly.
- Roll cookie balls into powdered sugar right before baking. The cookie dough will absorb the powdered sugar coating as they sit before going in the oven. A hard shell will form and keep the cookies from spreading and crinkling. Keep remaining cookie dough in the refrigerator until ready to roll into balls and in powdered sugar just before baking.
- Err on the side of under cooked with these cookies. Bake them a minute less than you think they need. That way you will have a crisp edge and they will still be nice and chewy in the middle. The middle of the cookie should still look wet when you remove them from the oven. They will set up as they cool.
Recommended Products
Nutrition Facts:
Janet says
Can I put some white chocolate chips in these? Thanks!
Tara says
I love chocolate crinkle cookies. This year I topped mine with a peppermint kiss. Very festive looking, the half of my family that like peppermint liked them. I’m looking forward to making the basic sugar cookies!
Leigh Anne says
Love the idea of a peppermint kiss on the crinkle cookie!!
Michelle says
Leigh Anne,
These cookies sure do look scrumptious! I’ve already printed the recipe to try tomorrow and am pinning it too. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share next week! Have a wonderful weekend.
Michelle
Debbie Welchert says
I am going to make their Brown Sugar Cookies but I’m also going to mix up a batch of their Homemade Cookie Mix.
somer webber says
I am ready to make the Chocolate Crackled Cookies! They look so good! I will be busy baking lot’s tomorrow.