Soft, tender and chewy, chocolate crinkle cookies are a classic Christmas cookie that tastes like a rich fudgy brownie packed with chocolate with a a crackly, crinkle crust, and coated in powdered sugar. This super simple cookie recipe is so easy to whip up, making it the perfect cookie to bake, even for the most novice of bakers.
What are Crinkle Cookies?
These cookies get their name from the deep crimson cracks that break the surface of the powdered sugar coating, which form naturally as the cookies bake.
Perfect for a Holiday Cookie Box
Are you counting down the days to cookie season like I am? I am already planning out all the cookies I am going to make and box up for family and friends this year. These chocolate crinkle cookies are definitely a must-have in your holiday cookie box, along with some of my favourite Christmas cookies such as Christmas sugar cookies, raspberry jam-filled thumbprint cookies, soft and chewy white chocolate cranberry cookies and chocolate-dipped shortbread cookies.
Ingredients in Chocolate Crinkle Cookies
To make these Chocolate Crinkle Cookies, you'll need the following ingredients (full measurements in recipe card below):
- all-purpose flour
- cocoa powder - use unsweetened cocoa powder.
- baking powder
- salt
- vegetable oil - other substitutes include olive oil or coconut oil.
- granulated sugar
- brown sugar
- pure vanilla extract
- eggs
- confectioners' sugar - for the beautiful snow-like coating.
You will also need measuring cups and spoons, mixing bowls, hand mixer (or stand mixer), cookie scoop, half sheet baking pan, and silicone mat.
How to Make the Best Fudgy Chocolate Crinkle Cookies
- Combine dry ingredients: In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside
- Combine wet ingredients: In a medium bowl, use a hand mixer to beat together oil and sugars on medium-low speed until combined. Add vanilla and eggs, one at a time, and beat until combined.
- Add dry ingredients to wet ingredients: Gradually add the dry ingredients into the wet ingredients, and beat on low speed until just combined, scraping down the sides. Note that the dough is will be very sticky.
- Chill: Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 2 hours, up to overnight. If chilling the dough overnight, place the cookie dough on the counter for 10-20 minutes before rolling into balls. This will allow it to warm up slightly, otherwise the cookies will be thicker and will not spread as much.
- Shape and coat the cookies: Remove cookie dough from the refrigerator. Use a cookie scoop to scoop out 1 tablespoon of cookie dough and roll into a ball. Roll the cookie ball into a shallow plate of confectioners' sugar and coat it completely. Place the cookie balls 2 inches apart on a parchment paper or silicone mat lined half sheet baking pan. Repeat until you have used up all the cookie dough. You may have to bake these in 2 batches.
- Bake: Bake in a 350 F preheated oven for 10-12 minutes, until just set. They will be soft to the touch and will appear slightly underbaked, but they will firm up as they cool. Give the baking sheet a few gentle taps on the kitchen counter. Allow the cookies to cool in the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
Tips
- You have to chill the dough. Do not skip this step. Chilling the dough firms up the dough and makes it so much easy to handle. You will not be able to roll them into balls without chilling them first for at least 2 hours, up to overnight. If chilling the dough overnight, place the cookie dough on the counter for 10-20 minutes before rolling into balls. This will allow it to warm up slightly, otherwise the cookies will be thicker and will not spread as much.
- Make a double batch. You can easily double the recipe to make a larger batch of cookies. Refrigerate the dough or uncoated cookie balls at any point that you are waiting for the oven to be ready.
How to Store Crinkle Cookies
- Storing instructions: Store in an airtight container at room temperature for up to 1 week.
- How to freeze: You can freeze the rolled dough balls (before they are coated in confectioners' sugar) in a freezer bag for up to 3 months. To bake, allow it to thaw in the refrigerator, then roll in sugar and bake as per recipe instructions.
More Cookie Recipes
- The Best Soft and Chewy Peanut Butter Cookies
- Jam-filled Thumbprint Cookies with Almond Glaze
- Soft and Chewy White Chocolate Cranberry Cookies
- Christmas Sugar Cookies with Royal Icing
- Chocolate Chip Banana Bread Cookies
- Chocolate-Dipped Shortbread Heart Cookies
- The Best Chewy Chocolate Chip Oatmeal Cookies
- Chocolate Chunk Peanut Butter Cookies
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Recipe
Chocolate Crinkle Cookies
- Total Time: 2 hours 25 minutes
- Yield: 20 cookies
- Diet: Vegetarian
Description
Soft tender chewy chocolate crinkle cookies are a classic Christmas cookie that tastes like a rich fudgy brownie with a crackly crust and coated in sugar.
Ingredients
- 1 cup all-purpose flour
- ½ cup cocoa powder, unsweetened
- 1 teaspoon baking powder
- pinch of salt
- ¼ cup vegetable oil
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- 2 large eggs
- ¼ cup confectioners' sugar (for the coating)
Instructions
- In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside
- In a medium bowl, use a hand mixer to beat together oil and sugars on medium-low speed until combined. Add vanilla and eggs, one at a time, and beat until combined.
- Gradually add the dry ingredients into the wet ingredients, and beat on low speed until just combined, scraping down the sides. Note that the dough is will be very sticky.
- Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 2 hours, up to overnight. If chilling the dough overnight, place the cookie dough on the counter for 10-20 minutes before rolling into balls. This will allow it to warm up slightly, otherwise the cookies will be thicker and will not spread as much.
- Preheat oven to 350F. Line a half sheet baking pan with a silicone mat or parchment paper, and set aside. Place confectioners' sugar into a shallow plate.
- Remove cookie dough from the refrigerator. Use a cookie scoop to scoop out 1 tablespoon of cookie dough and roll into a ball. Roll the cookie ball into a shallow plate of confectioners' sugar and coat it completely. Place the cookie balls 2 inches apart on the lined baking sheet. Repeat until you have used up all the cookie dough. You may have to bake these in 2 batches.
- Bake for 10-12 minutes, until just set. They will be soft to the touch and will appear slightly underbaked, but they will firm up as they cool. Give the baking sheet a few gentle taps on the kitchen counter. Allow the cookies to cool in the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
Notes
How to store: Store in an airtight container at room temperature for up to 1 week.
How to freeze: Freeze the rolled dough balls (before they are coated in confectioners' sugar) in a freezer bag for up to 3 months. To bake, allow it to thaw in the refrigerator, then roll in sugar and bake as per recipe instructions.
How to make a double batch: You can easily double the recipe to make a larger batch of cookies. Refrigerate the dough or uncoated cookie balls at any point that you are waiting for the oven to be ready.
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 10 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
Joleen says
Delicious! I added chocolate chips to my batter as well because why not? My family loves them.
Mwa says
Yum.
Jessica says
Are your cookie recipes made with salted or unsalted butter?
Sam Hu | Ahead of Thyme says
Hi Jessica, this recipe does not have any butter. Thank you.
Lindsey says
So many compliments on these cookies! Yes, they aren't that classic cookie bite, but they are light and rich in chocolate. I chilled my dough overnight and set out for about 15 minutes before rolling and baking. Cookies stayed nice and soft for me 🙂
Kara says
These are good.. kind of just like little brownies. They taste best warm with some ice cream :-p
Jennifer says
I made these twice, the first time they turned out delicious, but the batter was on the thin side and spread way too much. After reading some of the comments and suggestions, I saw that adding a little extra flour could help correct the spreading. Flour is so easy to mess up, so I tried the second time and spooned an extra teaspoon of flour. They came out picture perfect! These are my kiddos new favorite cookie! Delicious!