Chocolate Crinkle Cookies are a holiday classic that never goes out of style! These rich and fudgy cookies have a soft, brownie-like texture on the inside with a crackled powdered sugar exterior that’s as beautiful as it is delicious.
Perfect for cookie swaps, festive parties, or a cozy treat with a glass of milk, these cookies are easy to make and always a crowd-pleaser.
Kitchen Equipment Needed
- Mixing bowls
- Hand or stand mixer
- Whisk
- Baking sheets
- Parchment paper or silicone baking mats
Ingredients
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 3/4 cup unsweetened cocoa powder
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup powdered sugar (for rolling)
Directions
1. Make the Dough:
- In a large bowl, mix granulated sugar, vegetable oil, and cocoa powder until smooth.
- Beat in the eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms.
2. Chill the Dough:
- Cover the dough with plastic wrap and refrigerate for at least 2 hours, or overnight, to firm up.
3. Preheat and Prep:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
4. Shape and Coat:
- Roll the chilled dough into 1-inch balls, then generously coat each ball in powdered sugar.
5. Bake:
- Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the cookies are set but still soft in the center. The cookies will puff up and crackle as they bake.
6. Cool and Serve:
- Allow the cookies to cool on the baking sheets for 2-3 minutes, then transfer them to a wire rack to cool completely.
Prep Time
15 minutes
Chill Time
2 hours
Cook Time
12 minutes
Total Time
2 hours 27 minutes
Nutrition (per cookie, approx. 24 servings)
Calories: ~100
Protein: 1g
Carbohydrates: 14g
Fat: 4g
Fiber: 1g
Sodium: 50mg
Expert Tips
- Don’t skip chilling the dough! It helps prevent the cookies from spreading too much while baking.
- Roll the dough balls generously in powdered sugar for a dramatic crackle effect.
- For a richer flavor, use Dutch-processed cocoa powder.
FAQs
Can I freeze the dough?
Yes! Roll the dough into balls, freeze them on a baking sheet, then store in a freezer bag. Roll in powdered sugar right before baking.
Why didn’t my cookies crackle?
Make sure the dough is cold, and coat the balls thoroughly in powdered sugar to ensure the crackling effect.
Can I make these gluten-free?
Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
Storing & Reheating
Storing: Keep the cookies in an airtight container at room temperature for up to 5 days.
Freezing: Store baked cookies in the freezer for up to 3 months. Thaw at room temperature before serving.
Substitutions & Variations
- Add a teaspoon of instant espresso powder to enhance the chocolate flavor.
- Mix in mini chocolate chips or chopped nuts for extra texture.
- Roll in a mixture of powdered sugar and cinnamon for a spiced twist.
Chocolate Crinkle Cookies
Ingredients
Equipment
Method
- **1. Make the Dough:**
- - In a large bowl, mix granulated sugar, vegetable oil, and cocoa powder until smooth.
- - Beat in the eggs one at a time, then add vanilla extract.
- - In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms.
- **2. Chill the Dough:**
- - Cover the dough with plastic wrap and refrigerate for at least 2 hours, or overnight, to firm up.
- **3. Preheat and Prep:**
- - Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
- **4. Shape and Coat:**
- - Roll the chilled dough into 1-inch balls, then generously coat each ball in powdered sugar.
- **5. Bake:**
- - Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- - Bake for 10-12 minutes, or until the cookies are set but still soft in the center. The cookies will puff up and crackle as they bake.
- **6. Cool and Serve:**
- - Allow the cookies to cool on the baking sheets for 2-3 minutes, then transfer them to a wire rack to cool completely.
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