Chocolate Crinkle Cookies are a holiday classic with a fudgy, brownie-like center and a crackled, powdered sugar exterior. These delightful treats are as beautiful as they are delicious, making them perfect for cookie exchanges, festive gatherings, or just indulging your chocolate cravings.

Why You’ll Love This Recipe?

Soft, chewy, and rich in chocolate flavor.
Gorgeous crinkle appearance that’s perfect for special occasions.
Easy to make with simple ingredients you likely already have.
Freezer-friendly, so you can prep ahead for busy seasons.

Ingredients

Here’s a quick preview of what you’ll need. Check the recipe card below for the full list and amounts.

Cocoa powder
Granulated sugar and powdered sugar
Vegetable oil
Eggs
All-purpose flour and baking powder
A pinch of salt and a splash of vanilla extract

Directions

Mix the Dough: In a bowl, whisk together cocoa powder, granulated sugar, and oil until well combined. Add eggs one at a time, followed by vanilla extract.
Combine Dry Ingredients: In a separate bowl, mix flour, baking powder, and salt. Gradually stir the dry ingredients into the wet mixture until a sticky dough forms.
Chill the Dough: Cover the dough and refrigerate for at least 2 hours or overnight. Chilling is crucial for shaping and achieving the signature crinkle effect.
Preheat and Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Roll chilled dough into small balls and coat generously with powdered sugar.
Bake: Place balls on the prepared baking sheets, leaving space for spreading. Bake for 10-12 minutes, until the cookies have spread and the tops are crackled. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Expert Tips and Tricks

Chill for Success: Chilling the dough ensures the cookies hold their shape and crackle beautifully.
Generous Coating: Don’t skimp on the powdered sugar; it creates the striking crinkle look.
Use Room Temperature Eggs: This helps the ingredients blend more smoothly.
Don’t Overbake: The cookies should still look slightly underdone in the center when you remove them from the oven—they’ll set as they cool.

Recipe Variations and Possible Substitutions

Mint Chocolate: Add a few drops of peppermint extract for a holiday twist.
Double Chocolate: Stir in mini chocolate chips or chunks for extra decadence.
Gluten-Free: Use a gluten-free baking mix as a substitute for all-purpose flour.
Spiced Crinkles: Add a pinch of cinnamon or cayenne pepper for a unique flavor kick.

Serving and Pairing Suggestions

Serve with a glass of cold milk or a mug of hot chocolate for the ultimate cozy treat.
Pair with a scoop of vanilla ice cream for a brownie-inspired dessert.
Include them on a holiday cookie platter alongside gingerbread and sugar cookies.

Storage and Reheating Tips

Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
Freezing: Freeze the dough balls (before coating in powdered sugar) for up to 3 months. Thaw slightly before rolling in sugar and baking.
Reheating: Warm in the microwave for 5-10 seconds to recreate that fresh-baked texture.

FAQs

Why didn’t my cookies crinkle?
This can happen if the dough wasn’t chilled enough or if the oven temperature was off. Make sure to chill thoroughly and preheat the oven properly.

Can I use butter instead of oil?
Yes, melted butter can be used for a slightly richer flavor, but it may alter the texture slightly.

Do I have to chill the dough?
Yes! Chilling is essential for preventing the dough from spreading too much and for achieving the crinkle effect.

Can I make these ahead of time?
Definitely! You can prepare the dough a day in advance or freeze it for later use.

Conclusion

Chocolate Crinkle Cookies are the perfect combination of rich chocolatey flavor and festive charm. Their soft centers and powdered sugar coating make them irresistible for both kids and adults. Whether for a holiday tray or a simple treat, these cookies are a must-try!

Recipe Card
(Insert Tasty Recipe plugin details with full ingredients and measurements here.)

Chocolate Crinkle Cookies

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Author: Jake
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies 1x
Category: Dessert, Holiday Treats
Method: Baked
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Chocolate Crinkle Cookies are a classic holiday treat, loved for their rich, fudgy texture and the signature crackly powdered sugar coating. These cookies are easy to make and perfect for sharing during the festive season. With their delicious combination of chocolate and a light, airy finish, they’re sure to become a favorite!

Instructions

Preheat Oven:
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients:
1. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
Prepare the Dough:
1. In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy.
2. Add the eggs one at a time, mixing well after each addition.
3. Stir in the vanilla extract and blend until combined.
Combine Wet and Dry Ingredients:
1. Gradually add the dry ingredients to the wet mixture and mix until a dough forms.
2. If desired, fold in the semi-sweet chocolate chips for an extra chocolatey bite.
Roll the Dough:
1. Scoop tablespoon-sized portions of dough and roll them into balls.
2. Roll each ball in powdered sugar until fully coated, then place them on the prepared baking sheet about 2 inches apart.
Bake:
1. Bake for 10-12 minutes, or until the cookies have spread slightly and the tops have cracked.
2. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Make sure the dough is cold before rolling it to prevent sticking.
You can chill the dough in the refrigerator for 30 minutes to make it easier to handle.
For a festive twist, add a sprinkle of sea salt on top of the powdered sugar before baking.

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 16g
Sodium: 60mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg