Chocolate Crinkle Cookies are rich, soft, and full of deep cocoa flavor. Their crackled tops and powdered sugar finish make them visually stunning and perfect for cookie trays, gift boxes, or holiday parties. The dough is easy to make and can even be prepared ahead of time, making this recipe ideal for both beginner and experienced bakers alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Unsweetened cocoa powder
Baking powder
Salt
Granulated sugar
Vegetable oil
Eggs
Vanilla extract
Powdered sugar (for coating)
Directions
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a large mixing bowl, beat together the granulated sugar and vegetable oil until combined.
Add eggs one at a time, mixing well after each, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Cover the dough and refrigerate for at least 2 hours or overnight.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll chilled dough into 1-inch balls and generously coat each in powdered sugar.
Place cookies 2 inches apart on the baking sheet.
Bake for 10–12 minutes, or until the cookies have spread and developed crinkled tops.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Servings and timing
This recipe makes about 24 cookies. Prep time: 15 minutes (plus 2 hours chilling) Cook time: 10–12 minutes Total time: 2 hours 30 minutes
Variations
Double Chocolate: Add mini chocolate chips to the dough for extra gooey richness.
Peppermint Crinkle Cookies: Add a dash of peppermint extract for a festive twist.
Espresso Boost: Mix in a teaspoon of instant espresso powder to intensify the chocolate flavor.
Spiced Crinkle Cookies: Add a pinch of cinnamon or chili powder for a unique depth of flavor.
Gluten-Free Version: Use a 1:1 gluten-free flour blend for a celiac-friendly treat.
Storage/Reheating
Store Chocolate Crinkle Cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container. These cookies can also be frozen in a single layer and stored in a freezer bag for up to 2 months. Thaw at room temperature before serving.
FAQs
Why do I need to chill the dough?
Chilling helps the dough firm up, which prevents the cookies from spreading too much and ensures a chewy texture.
Can I freeze the cookie dough?
Yes, scoop dough balls and freeze them on a tray. Once frozen, transfer to a freezer bag and bake from frozen with 1–2 extra minutes.
How do I get the best crinkle effect?
Generously coat the dough balls in powdered sugar just before baking. The contrast happens as the cookies spread and crack.
Can I use butter instead of oil?
Yes, melted butter can be used, but oil gives the cookies a chewier texture.
What kind of cocoa powder should I use?
Unsweetened natural cocoa powder works best for a rich chocolate flavor.
Why did my cookies not crack?
Cookies that are too warm before baking may spread too quickly and not develop cracks. Always chill the dough thoroughly.
Can I make these cookies ahead of time?
Yes, the dough can be made and chilled up to 2 days in advance.
Are these cookies soft or crunchy?
Chocolate Crinkle Cookies are soft and chewy in the center with slightly crisp edges.
Can I reduce the sugar?
Reducing the sugar slightly is possible, but it may affect the texture and spread of the cookies.
Do I need to flatten the dough balls?
No, the cookies will naturally spread and crack as they bake.
Conclusion
Chocolate Crinkle Cookies are a timeless treat that combines the richness of chocolate with a fun, eye-catching appearance. Perfect for holidays or any day you’re craving something sweet, these cookies are easy to make, share, and enjoy. Whether you’re baking them for loved ones or keeping a stash for yourself, they’re guaranteed to disappear fast.
Chocolate Crinkle Cookies are rich, fudgy cookies with a soft, brownie-like center and a beautiful crackled powdered sugar coating. They’re a festive favorite that’s as delicious as it is eye-catching.
Author:Catherine
Prep Time:15 minutes (plus 2 hours chilling)
Cook Time:12 minutes
Total Time:2 hours 30 minutes
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1/4 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1/2 cup powdered sugar (for coating)
Instructions
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a large bowl, beat granulated sugar and vegetable oil until well combined.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Cover the dough and refrigerate for at least 2 hours or overnight.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll chilled dough into 1-inch balls and generously coat each in powdered sugar.
Place cookies 2 inches apart on the baking sheet.
Bake for 10–12 minutes, or until the cookies have spread and developed crinkled tops.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Add mini chocolate chips for a double chocolate version.Chill the dough well to ensure crinkle texture.Use natural cocoa powder for best chocolate flavor.Freeze dough balls to bake later.Store with a slice of bread to keep cookies soft.
