Chocolate Crinkle Cookies are soft, fudgy, and covered in a beautiful powdered sugar coating that cracks as they bake. These cookies are rich in chocolate flavor with a slightly chewy texture, making them a delightful treat for any occasion. Perfect for holiday baking or whenever you crave a chocolatey indulgence, these cookies are sure to impress.
Why You’ll Love This Recipe
- Rich and fudgy chocolate flavor with a soft, chewy texture
- Stunning crinkle effect makes them visually appealing
- Easy to make with simple pantry ingredients
- Perfect for holiday cookie exchanges and festive gatherings
- Great make-ahead treat that stores well
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
Directions
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a separate large bowl, mix the granulated sugar and vegetable oil until well combined.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Cover the dough with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Coat each dough ball generously in powdered sugar and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the cookies are set but still soft in the center.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: Makes about 24 cookies
- Prep Time: 15 minutes (plus 2 hours chilling time)
- Cook Time: 10-12 minutes
- Total Time: Approximately 2 hours 30 minutes
Variations
- Peppermint Twist: Add 1/2 teaspoon of peppermint extract for a festive holiday twist.
- Spiced Chocolate: Add 1/2 teaspoon of cinnamon and a pinch of cayenne pepper for a warming spice flavor.
- Mocha Flavor: Mix in 1 tablespoon of instant coffee or espresso powder for a subtle coffee taste.
- Nutty Delight: Stir in 1/2 cup of chopped walnuts or pecans for added crunch.
Storage/Reheating
- Room Temperature: Store in an airtight container at room temperature for up to 5 days.
- Refrigerator: Keep in an airtight container in the fridge for up to a week.
- Freezer: Freeze the baked cookies in a freezer-safe bag for up to 3 months.
- Reheating: Let frozen cookies thaw at room temperature or warm them in a low oven (300°F) for a few minutes.
FAQs
How do I get the perfect crinkle effect?
Make sure to coat the cookie dough balls generously in powdered sugar and avoid over-mixing the dough.
Can I use butter instead of vegetable oil?
Yes, but the texture may be slightly different. Butter adds a richer flavor but results in a firmer cookie.
Why does the dough need to chill?
Chilling the dough prevents the cookies from spreading too much and enhances the flavor.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 48 hours before baking.
What if my cookies don’t crinkle?
Ensure the dough is well chilled and generously coated with powdered sugar before baking.
Can I use dark cocoa powder?
Absolutely! Dark cocoa powder will give the cookies an even richer chocolate flavor.
Do I need to sift the cocoa powder?
Sifting helps avoid lumps, so it’s recommended but not required.
Can I double the recipe?
Yes, simply double all the ingredients while keeping the baking time the same.
Are these cookies gluten-free?
Not as written, but you can substitute with a 1:1 gluten-free flour blend.
Can I add chocolate chips?
Yes, adding mini chocolate chips can make these even more chocolatey.
Conclusion
Chocolate Crinkle Cookies are a classic treat that brings together rich chocolate flavor and a stunning powdered sugar finish. They’re easy to make, perfect for any occasion, and can be customized with different flavors. Whether you enjoy them fresh or store them for later, these cookies will always be a crowd favorite!
PrintChocolate Crinkle Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 22 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Crinkle Cookies are soft, fudgy, and rich with deep chocolate flavor. Rolled in powdered sugar before baking, they develop a beautiful crackled appearance. They’re a holiday favorite but delicious any time of the year!
Ingredients
- 1 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup powdered sugar (for rolling)
Instructions
- Mix the Wet Ingredients:
- In a large bowl, whisk together cocoa powder, granulated sugar, and vegetable oil until well combined.
- Add the eggs one at a time, mixing after each addition.
- Stir in the vanilla extract.
- Combine the Dry Ingredients:
- 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.
- Chill the Dough:
- Cover the dough and refrigerate for at least 2 hours (or overnight) until firm.
- Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Shape & Roll:
- Scoop out tablespoon-sized portions of dough and roll them into balls.
- Roll each ball generously in powdered sugar, coating completely.
- Place on the prepared baking sheet, spacing them about 2 inches apart.
- Bake:
- Bake for 10–12 minutes, until the cookies are set but still soft in the center.
- Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chilling the dough is essential for the best crinkle effect and to prevent spreading.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For extra richness, mix in ½ cup mini chocolate chips into the dough before chilling.
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