These chocolate crinkle cookies are a holiday baking classic! With their soft, fudgy centers, crispy edges, and distinctive powdered sugar coating that creates beautiful cracks, these crinkle cookies are as stunning as they are delicious. The deep chocolate flavor and eye-catching appearance make them perfect for Christmas cookie trays, gift boxes, and festive gatherings.
Why This Chocolate Crinkle Cookies Recipe Works
This fudgy chocolate cookie recipe uses simple pantry ingredients to create bakery-quality results. The key is the balance of cocoa powder for intense chocolate flavor, oil for moisture, and a generous coating of powdered sugar that creates the signature crackle effect when baked.
Unlike cake-like chocolate cookies, these stay soft and chewy inside while developing slightly crisp edges. The chilling time is essential—it intensifies the flavor and ensures the cookies hold their shape while developing those beautiful cracks. At just 87 calories per cookie, you can enjoy these treats without guilt!
Ingredients for Chocolate Crinkle Cookies
For the Cookie Dough:
- 100g (1 cup) unsweetened cocoa powder
- 350g (1 3/4 cups) granulated sugar
- 120ml (1/2 cup) vegetable oil
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 240g (2 cups) all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
For Coating:
- 120g (1 cup) powdered sugar
Why these ingredients work: The cocoa powder provides deep chocolate flavor and antioxidants. Oil keeps the cookies moist and fudgy (butter would make them more cake-like). Baking powder creates the lift needed for proper cracking, while powdered sugar on the exterior creates the beautiful white contrast.
How to Make Perfect Chocolate Crinkle Cookies
Step 1: Mix the Wet Ingredients
In a large mixing bowl, combine the granulated sugar, cocoa powder, and vegetable oil. Beat with a hand mixer or stand mixer for 2-3 minutes until the mixture is well combined and has a shiny appearance. This creates the rich chocolate base.
Add eggs one at a time, beating well after each addition. This ensures proper emulsification and creates a smooth batter. Mix in vanilla extract for enhanced chocolate flavor.
Pro tip: Room temperature eggs incorporate better into the mixture, creating a smoother dough that’s easier to work with.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking distributes the baking powder evenly, which is crucial for uniform rising and cracking.
Gradually add the dry mixture to the wet ingredients, mixing on low speed just until combined. Don’t overmix—stop as soon as you no longer see dry flour streaks. Overmixing can make your chocolate crinkle cookies tough instead of tender.
Step 3: Chill the Dough (Essential!)
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This step is non-negotiable for perfect crinkle cookies.
Why chilling matters: Cold dough is easier to handle and shape. More importantly, chilling allows the flour to fully hydrate, intensifies the chocolate flavor, and helps the cookies hold their shape while baking. This prevents spreading and ensures those beautiful cracks develop properly.
Planning tip: The overnight chill actually improves flavor, so making the dough a day ahead is ideal for busy schedules.
Step 4: Shape and Coat
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Place powdered sugar in a small bowl. Scoop the chilled dough into 1-inch balls (about 1 tablespoon each). Roll each ball thoroughly in powdered sugar, ensuring complete coverage—this creates the signature white, crackled appearance.
The secret to perfect cracks: Roll generously in powdered sugar. Don’t be shy! The thick coating is what creates those dramatic cracks as the cookies expand in the oven.
Place coated dough balls on prepared baking sheets, spacing them about 2 inches apart. They’ll spread slightly during baking.
Step 5: Bake to Perfection
Bake for 10-12 minutes. The cookies are done when the edges are set and firm, but the centers still look slightly soft and puffed.
Critical timing: These fudgy chocolate cookies should look slightly underbaked when you remove them. The centers will appear wet and shiny—this is exactly what you want! They’ll firm up as they cool but maintain that signature fudgy interior.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This allows them to set without breaking.
Expert Tips for Perfect Crinkle Cookies
Getting the Best Crackle Effect
Use fresh baking powder: Old baking powder loses potency and won’t give you the rise needed for dramatic cracks. Test it by mixing 1/4 teaspoon with hot water—it should fizz vigorously.
Don’t underchill: Warm dough spreads too much and won’t crack properly. If your kitchen is warm, chill shaped dough balls for 15 minutes before baking.
Coat generously: A thick layer of powdered sugar creates more dramatic cracks. Roll the balls thoroughly.
Texture Perfection
Don’t overbake: The single biggest mistake is baking too long. Pull them when centers look underdone—they’ll finish cooking on the hot pan.
Use an oven thermometer: Oven temperatures vary. Too hot and cookies will crack too quickly then dry out. Too cool and they won’t crack at all.
Uniform sizing: Use a cookie scoop for even balls that bake at the same rate. Inconsistent sizes mean some will be overdone while others are underbaked.
Troubleshooting Common Issues
Cookies didn’t crack: Your oven temperature may be off, baking powder might be old, or dough wasn’t chilled enough. Check all three factors.
Cookies spread too flat: Dough was too warm or contained too much oil. Ensure proper chilling and measure ingredients accurately.
Centers are dry, not fudgy: Overbaked. Reduce time by 1-2 minutes and pull them when they still look slightly wet in the center.
Powdered sugar melted away: This happens with some brands. Roll cookies in sugar immediately before baking, or re-roll just before putting them in the oven.
Variations and Flavor Twists
Peppermint Chocolate Crinkle Cookies
Add 1/2 teaspoon peppermint extract along with the vanilla. Optionally, fold in 1/2 cup crushed candy canes or peppermint chips. Perfect for Christmas cookie trays!
Espresso Crinkle Cookies
Mix 2 teaspoons instant espresso powder with the cocoa powder. This deepens the chocolate flavor and adds sophisticated complexity.
Orange Chocolate Crinkles
Add 1 tablespoon orange zest to the dough and replace vanilla with orange extract. The citrus brightens the chocolate beautifully.
Double Chocolate Crinkles
Fold 3/4 cup chocolate chips into the dough for extra chocolate intensity.
Red Velvet Style
Use only 1/2 cup cocoa powder and add 1 teaspoon red food coloring for a festive red velvet version.
Dietary Modifications
Vegan Chocolate Crinkle Cookies
Replace eggs with 4 flax eggs (4 tablespoons ground flaxseed mixed with 12 tablespoons water, let sit 5 minutes). Use coconut oil instead of vegetable oil. The texture will be slightly different but still delicious.
Gluten-Free Crinkle Cookies
Substitute all-purpose flour with a 1:1 gluten-free baking flour blend containing xanthan gum. Bob’s Red Mill and King Arthur both make good options. The texture may be slightly more delicate.
Reduced Sugar Version
Use a sugar substitute like Splenda or monk fruit sweetener for the granulated sugar. Keep the powdered sugar coating as-is for proper appearance.
Healthier Fat Options
Replace vegetable oil with avocado oil or melted coconut oil for healthier fats without changing texture.
Storage and Make-Ahead Instructions
Room Temperature Storage
Store chocolate crinkle cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and fudgy throughout. Place parchment paper between layers to prevent sticking.
Pro tip: Add a slice of bread to the container. The cookies absorb moisture from the bread, keeping them extra soft.
Freezing Options
Freeze baked cookies: Cool completely, then freeze in airtight containers or freezer bags for up to 3 months. Thaw at room temperature for 30 minutes before serving.
Freeze cookie dough (recommended): After chilling, shape dough into balls, coat with powdered sugar, and freeze on a baking sheet. Once solid, transfer to freezer bags. Bake directly from frozen, adding 1-2 minutes to baking time. This gives you fresh-baked cookies anytime!
Make-Ahead Strategy
The dough can be refrigerated for up to 3 days before baking, making these perfect for holiday prep. The flavor actually improves with longer chilling!
Serving Suggestions
These fudgy chocolate cookies are incredibly versatile:
- Add to Christmas cookie platters alongside sugar cookies and gingerbread
- Serve warm with vanilla ice cream for an elegant dessert
- Package in clear bags tied with ribbon for gifts
- Pair with hot cocoa, coffee, or cold milk
- Create cookie sandwiches with cream cheese frosting or peppermint buttercream
The dramatic black and white appearance makes them stand out on any cookie tray.
Nutritional Information
Per cookie (1 of 24):
- Calories: 87
- Carbohydrates: 15g
- Protein: 1g
- Sugar: 10g
- Fiber: 1g
The unsweetened cocoa powder provides antioxidants, making these a slightly healthier indulgence compared to many cookie recipes.
Why This Recipe is a Holiday Favorite
Chocolate crinkle cookies have earned their place as a holiday classic for good reason. The stunning appearance requires no decorating skills—the powdered sugar coating does all the work. The deep chocolate flavor satisfies even serious chocolate lovers, while the fudgy texture keeps them interesting.
They’re also practical for holiday baking: the dough can be made ahead, they freeze beautifully, and they’re stable enough for cookie exchanges and gift boxes. Plus, they’re naturally festive-looking without any frosting or complicated decorating.
Perfect for Every Occasion
While these are traditional Christmas cookies, they work for any celebration:
The recipe is easily doubled or tripled for large gatherings.
Frequently Asked Questions
Can I skip the chilling time? Not recommended. Chilling is essential for proper texture and the crackle effect. If you’re short on time, chill for at least 2 hours minimum.
What if I don’t have vegetable oil? You can use canola oil, melted coconut oil, or even melted butter, though butter will slightly change the texture (making them a bit more cake-like).
How do I know when they’re done baking? The edges should be firm and set, while centers still look soft and slightly glossy. They may seem underdone but will firm up perfectly.
Can I make these without eggs? Yes! Use flax eggs or commercial egg replacer. The texture will be slightly different but still good.
Chocolate Crinkle Cookies
Equipment
- Hand mixer or stand mixer
- Mixing bowls
- Whisk
- Spatula
- Cookie scoop
- Baking sheets
- Parchment paper
- Wire cooling rack
Ingredients
- 100 g unsweetened cocoa powder (about 1 cup)
- 350 g granulated sugar (1 3/4 cups)
- 120 ml vegetable oil (1/2 cup)
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 240 g all-purpose flour (2 cups)
- 2 tsp baking powder
- 3/4 tsp salt
- 120 g powdered sugar (1 cup), for rolling
Instructions
- In a large mixing bowl, beat together granulated sugar, cocoa powder, and vegetable oil for 2–3 minutes until smooth and glossy. Add eggs one at a time, mixing well after each, then add vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, mixing on low until just combined. Do not overmix.
- Cover the bowl tightly and refrigerate the dough for at least 4 hours or overnight. Chilling prevents spreading and creates the perfect crackled tops.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop chilled dough into 1-inch balls, then roll each generously in powdered sugar until fully coated. Place 2 inches apart on baking sheets.
- Bake for 10–12 minutes, until edges are set but centers still appear slightly glossy. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
• Chill dough fully to ensure proper crackle and fudgy centers.
• Roll generously in powdered sugar for dramatic contrast.
• Use an oven thermometer — too hot or too cool affects cracking.
• Pull from the oven when centers look slightly underbaked; they’ll firm as they cool. Variations:
• Peppermint Crinkle Cookies: Add ½ tsp peppermint extract and ½ cup crushed candy canes.
• Espresso Crinkle Cookies: Add 2 tsp instant espresso powder with cocoa.
• Orange Crinkles: Mix in 1 Tbsp orange zest and substitute orange extract for vanilla.
• Double Chocolate: Fold ¾ cup chocolate chips into the dough.
• Red Velvet: Reduce cocoa to ½ cup and add 1 tsp red food coloring. Make-Ahead:
Dough can be refrigerated for up to 3 days or frozen in pre-shaped, sugar-coated balls for up to 3 months. Storage:
Store baked cookies at room temperature in an airtight container for up to 5 days. Add a slice of bread to maintain softness. Freeze baked cookies for up to 3 months.
