Chocolate Crinkle Cookies
These Chocolate Crinkle Cookies are a holiday baking classic! Soft, fudgy centers, crisp edges, and a snowy powdered sugar coating make them irresistible. With deep chocolate flavor and that signature crackled appearance, they’re perfect for Christmas cookie trays, holiday gifts, or cozy winter baking sessions.
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
Pro Tips for Perfect Crinkle Cookies:
• 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.
• 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.