If you’re craving rich, fudgy cookies with a snowy powdered sugar coating, this easy chocolate crinkle cookies recipe is a holiday must. These classic treats have a crackled top, a soft brownie-like center, and timeless chocolate flavor. Whether you’re baking for Christmas cookie trays or just want something cozy and sweet, this recipe delivers with minimal fuss and maximum flavor.
Table of Contents
Easy, Delicious Chocolate Crinkle Cookies
Ingredients
Equipment
Method
- In a large bowl, whisk together cocoa powder, granulated sugar, and oil. Beat in eggs one at a time, then add vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients until fully combined.
- Cover the dough and chill in the refrigerator for at least 4 hours, or overnight for best results.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll dough into 1-inch balls and coat generously in powdered sugar. Place on baking sheets, spaced 2 inches apart.
- Bake for 10–12 minutes, until edges are set and tops are cracked. Cool for 2–3 minutes on the sheet, then transfer to a wire rack.
Notes
Why You’ll Love This Recipe
These chocolate crinkle cookies are soft, chewy, and deeply chocolatey—like the perfect blend between a brownie and a cookie. They’re made with pantry staples, no fancy equipment required, and the dough can be chilled ahead of time. They look festive with their signature crinkle top and are always one of the first cookies to disappear from a dessert table. Easy, reliable, and crowd-pleasing every time.
Ingredients Needed
- 1 cup unsweetened cocoa powder
- 1½ cups granulated sugar
- ½ cup vegetable oil
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup powdered sugar (for rolling)
How to Make Chocolate Crinkle Cookies
- Chill time matters: Start by chilling your dough. It’s key for thick, fudgy cookies with dramatic cracks.
- Mix the wet ingredients. In a large bowl, whisk cocoa powder, sugar, and oil. Add eggs one at a time, beating well after each. Stir in vanilla.
- Add dry ingredients. In a separate bowl, whisk flour, baking powder, and salt. Gradually stir into the chocolate mixture until fully combined.
- Chill the dough. Cover and refrigerate the dough for at least 4 hours, or overnight for best results.
- Preheat the oven. Set your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll and coat. Scoop 1-inch balls of dough and roll them in powdered sugar until fully coated.
- Bake. Place on baking sheets about 2 inches apart. Bake for 10–12 minutes, until edges are set and tops are cracked.
- Cool. Let cool on the sheet for 2–3 minutes before transferring to a wire rack.
Serving & Storage Tips
These cookies are perfect for:
- Holiday cookie trays
- Cookie exchanges
- Winter movie nights with hot cocoa
Storage:
Keep in an airtight container at room temperature for up to 5 days.
Freezing:
Freeze unbaked dough balls (before rolling in sugar) for up to 2 months. When ready to bake, thaw slightly, roll in powdered sugar, and bake as usual.
Helpful Notes
- Don’t skip chilling. It makes the dough easier to handle and prevents flat cookies.
- Extra fudgy option: Use melted butter instead of oil for a richer texture.
- Flavor twist: Add ½ teaspoon espresso powder to deepen the chocolate flavor.
- For bigger cracks: Roll dough balls generously in powdered sugar and press lightly before baking.
Conclusion
These easy chocolate crinkle cookies combine the best of brownies and cookies in one delicious, nostalgic bite. With their rich flavor, crinkled tops, and snowy coating, they’re the perfect addition to any holiday table or baking weekend. If you try them, leave a comment or rating and share your favorite holiday cookie memory!
Do you prefer your crinkle cookies soft and chewy or crisp on the edges?
Frequently Asked Questions (FAQ)
Why are my chocolate crinkle cookies flat?
Most often, the dough wasn’t chilled long enough. Chilling helps the cookies hold their shape and develop those signature cracks.
Can I use butter instead of oil?
Yes, you can substitute melted butter for vegetable oil. It adds richness and slightly changes the texture to more cake-like.
Why didn’t my cookies crack?
If the powdered sugar was too light or the oven temperature was too low, the tops may not split properly. Be sure to coat well and preheat fully.