Chocolate Crinkle Cookies Recipe
If you’ve been searching for a foolproof, festive, and fabulously fudgy Chocolate Crinkle Cookies Recipe, this is the one you’ll come back to every holiday season—and probably on random Tuesdays, too.
Meet Your New Favorite Chocolate Crinkle Cookies Recipe
Chocolate crinkle cookies are those classic, crackle-top cookies you see on Christmas cookie trays—the ones that look like they had a little snowfall of powdered sugar on top. They’re deeply chocolatey, soft and chewy in the center, with crisp edges and those gorgeous dark-and-white “crinkles” that make them so eye-catching.
This particular Chocolate Crinkle Cookies Recipe has been my go-to for years. I started making it when my kids were in middle school and needed something “cool” (their words, not mine) for school bake sales. I wanted a chocolate cookie recipe that felt like a real chocolate dessert recipe, not just a plain cocoa cookie. These are rich and fudgy like brownies, but still hold their shape like classic cookies.
They’re perfect as a holiday cookie recipe, but honestly, I bake them all year. They freeze beautifully, pack well in cookie tins for gifting, and look so festive on a dessert table. Plus, they’re made with simple pantry ingredients—no fancy chocolate bars or hard-to-find items—so you can whip up a batch whenever a chocolate craving hits.
And because I love making sweets that feel just a tiny bit more wholesome, we use oil instead of butter for moisture, plus a generous hit of cocoa. You still get that classic crinkle look, but with an easy chocolate cookies method that doesn’t require a mixer.
Before we go further, here’s a peek at what they’ll look like:
Why You’ll Love This Recipe
- Big chocolate flavor, little effort – Simple steps and pantry staples give you rich, fudgy chocolate cookies every time.
- Perfectly chewy centers – These chewy chocolate cookies stay soft in the middle, even after a day or two.
- Festive crackle tops – That powdered sugar coating gives you those dramatic, picture-ready crackles.
- Great make-ahead dough – Chill the dough overnight or freeze it for weeks; bake fresh cookies whenever you like.
- Ideal Christmas cookie recipe – They look fancy on a holiday platter but are easy enough for beginners.
- Kid- and crowd-approved – These homemade chocolate cookies vanish fast at parties, bake sales, and office potlucks.
- Travel and gift friendly – They hold up beautifully in cookie tins and gift boxes without crumbling.
- No stand mixer required – Just a couple of bowls, a whisk, and a spoon; perfect for small kitchens.
Ingredients
Here’s everything you need to make this Chocolate Crinkle Cookies Recipe. I’ve added a few notes from many years of baking (and re-baking).
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1 cup (200 g) granulated sugar
– Regular white sugar helps give you that light, crackly crust. -
1/2 cup (120 ml) neutral oil (canola, vegetable, or light olive oil)
– Oil keeps the cookies moist and fudgy for days. -
2 large eggs, at room temperature
– Room-temp eggs mix in more easily and help the dough set properly. -
2 teaspoons pure vanilla extract
– Use real vanilla if you can; it deepens the chocolate flavor. -
1 cup (120 g) unsweetened cocoa powder (natural cocoa, not hot cocoa mix)
– I like Hershey’s or Ghirardelli; sift if it looks lumpy so your dough is smooth. -
1 cup (130 g) all-purpose flour
– Regular AP flour works best; measure by spooning into the cup and leveling off. -
1 1/2 teaspoons baking powder
– This gives the cookies a little lift and helps form those crackles. -
1/4 teaspoon fine sea salt
– Just enough to balance the sweetness and make the chocolate pop. -
1/2 cup (60 g) powdered sugar (also called confectioners’ sugar), for rolling
– This is what creates that snowy, crinkled surface. -
Optional: 2 tablespoons granulated sugar for first rolling
– Rolling in regular sugar before powdered sugar helps the coating stay visible and not melt into the cookie.
If you want slightly thicker, more brownie-like cookies, you can bump the flour up to 1 1/4 cups. For a darker, more intense flavor, use a blend of regular and dark cocoa powder.
Directions
Let’s walk through the process step by step. It’s very straightforward, but there are a couple of little tricks that make these fudgy chocolate cookies turn out bakery-style.
-
Mix the wet ingredients
In a medium bowl, whisk together the granulated sugar and oil until the mixture looks sandy and well combined. Add the eggs and vanilla and whisk again until it’s thick, smooth, and slightly lighter in color—this takes about 30–45 seconds by hand. -
Add the cocoa powder
Sift the cocoa powder right into the bowl with the egg mixture. Whisk gently at first (cocoa likes to puff everywhere), then more firmly until there are no dry streaks. The batter will be thick, almost like brownie batter. -
Combine the dry ingredients
In a separate small bowl, whisk together the flour, baking powder, and salt. This makes sure the baking powder is evenly spread through the dough, so you don’t get uneven spreading. -
Stir the dry into the wet
Add the dry ingredients to the chocolate mixture and switch to a spatula or wooden spoon. Stir just until the flour disappears and the dough is evenly combined. The dough will be soft, thick, and sticky—that’s exactly what you want for chewy cookies. -
Chill the dough
Cover the bowl tightly (plastic wrap or a reusable cover) and refrigerate for at least 2 hours, or up to 24 hours. Chilling is key: it firms up the dough so you can roll it, and it helps the cookies keep their thick, crackly look instead of flattening out. -
Preheat and prepare pans
When you’re ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Let the dough sit on the counter for about 5–10 minutes if it’s rock hard from the fridge. -
Set up your rolling station
Place the powdered sugar in one shallow bowl. If you’re using the granulated sugar pre-roll trick, add that to a second shallow bowl. Using a small cookie scoop or tablespoon, scoop out portions of dough about 1 to 1 1/2 tablespoons each. -
Form and coat the cookies
With slightly damp or lightly oiled hands, roll each scoop into a ball. Roll each ball first in granulated sugar (if using), then very generously in powdered sugar. You want them heavily coated—the more powdered sugar clinging to the dough, the more dramatic the crinkle. -
Arrange and bake
Place the coated dough balls on the prepared baking sheets, spacing them at least 2 inches apart. Bake one sheet at a time for 10–12 minutes. You’ll know they’re done when the tops are crackled and set, but the centers still look a little soft. -
Cool and enjoy
Let the cookies cool on the baking sheet for 5 minutes; they’ll continue to set as they sit. Transfer to a wire rack to cool completely. The centers will be soft and brownie-like, with crisp edges and that beautiful snow-dusted top.
If your first tray spreads a bit more than you like, simply chill the remaining dough balls for another 15–20 minutes before baking the next batch.
Servings & Timing
- Yield: About 24–28 cookies (depending on cookie size)
- Prep Time: 15–20 minutes active time
- Chill Time: At least 2 hours (up to 24 hours)
- Bake Time: 10–12 minutes per tray
- Total Time: About 2 hours 40 minutes (mostly hands-off chilling time)
This timing works well if you like to mix the dough in the afternoon, chill it while you tidy the kitchen or make dinner, and then bake the cookies in the evening.
Variations
You know what? Once you’ve made the classic version, it’s fun to play a little. Here are some simple twists:
- Mocha Crinkle Cookies – Add 1–2 teaspoons instant espresso powder with the cocoa powder for a coffeehouse-style cookie.
- Mint Chocolate Crinkles – Swap half the vanilla for peppermint extract and sprinkle crushed candy canes over the tops right after baking.
- Double Chocolate Chip Crinkles – Fold 1/2 cup mini chocolate chips into the dough for extra melty pockets of chocolate.
- Gluten-Free Chocolate Crinkles – Use a good 1:1 gluten-free flour blend in place of the all-purpose flour; chill the dough well so they hold their shape.
- Orange-Chocolate Holiday Crinkles – Stir in 1 teaspoon orange zest and a tiny splash of orange extract for a bright, festive flavor.
- Spiced Winter Crinkles – Add 1/2 teaspoon cinnamon and a pinch of nutmeg to the dry ingredients for a cozy, wintry twist.
Storage & Reheating
One reason this recipe is such a classic cookie recipe for the holidays is that the cookies store so well.
-
Room temperature:
Store cooled cookies in an airtight container at room temp for 4–5 days. Place parchment between layers to protect that powdered sugar coating. -
Freezer – baked cookies:
Freeze baked cookies in a zip-top bag or sealed container for up to 2 months. Thaw at room temperature—no reheating needed; they’re lovely as soon as they lose their chill. -
Freezer – cookie dough:
Roll the dough into balls (before coating in sugar), freeze on a tray until firm, then transfer to a freezer bag for up to 2–3 months. When you’re ready, thaw in the fridge, roll in sugars, and bake as directed. -
Reheating (if you like them warm):
Warm a cookie in the microwave for about 8–10 seconds for that just-baked, fudgy feel. Don’t overdo it, or the powdered sugar may melt.
You can also make the dough up to a day ahead, keep it chilled, and bake the cookies fresh the next day—great for busy December schedules.
Notes From My Kitchen
- Chill time is non-negotiable. I’ve tried rushing this (because, chocolate cravings), and the cookies spread more and don’t crackle as nicely. The flavor is still good, but the look and texture are better with a full chill.
- Generous powdered sugar is key. If you go too light with the powdered sugar, it can melt into the surface and you lose that classic crinkle pattern. Really roll them well.
- Use fresh baking powder. If your baking powder is older than 6–9 months, it may not give you strong enough lift. That’s one of those quiet things that makes a visible difference.
- Watch your bake time. It’s better to underbake these slightly than to go too long. The centers should be soft when you pull them out; they’ll firm up as they cool.
- Cookie size matters. Larger cookies (about 1 1/2 tablespoons of dough) give you a more dramatic crinkle and fudgier center than tiny ones. I like using a #40 cookie scoop for consistency.
- Altitude and humidity tweaks. If you live in a very humid area, add an extra tablespoon of flour; at high altitude, you may need to add another tablespoon of flour and reduce baking powder just a bit.
I tested versions with butter and with oil, and while butter tastes lovely, the texture with oil stayed softer and more brownie-like over a couple of days—so the oil version won by a mile in my house.
FAQs
Can I make the dough ahead of time?
Yes, you can chill the dough for up to 24 hours. If it’s very firm, let it sit at room temperature for 10–15 minutes before scooping and rolling.
Why didn’t my cookies crackle on top?
Usually, this happens when the dough isn’t chilled long enough, the baking powder is old, or the cookies weren’t coated generously enough in powdered sugar.
Can I use butter instead of oil?
You can use 1/2 cup melted and slightly cooled unsalted butter, but the cookies will be a bit less fudgy and may spread a little more.
Do I have to roll them in sugar twice?
No, you can skip the granulated sugar step and roll only in powdered sugar, but the double roll helps keep the white coating bold and pretty.
Can I reduce the sugar?
You can cut the granulated sugar to 3/4 cup, but the texture will be a bit less chewy and the cookies may not crackle quite as much.
Are these cookies good for mailing?
Yes, they’re great in cookie boxes—pack them snugly in tins or boxes with parchment between layers and they should arrive in good shape.
Can I make these dairy-free?
Yes, use a dairy-free cocoa powder and serve as is; the recipe uses oil instead of butter, so there’s no other dairy in the cookie itself.
Can I add nuts?
Absolutely—fold in up to 1/2 cup finely chopped walnuts or pecans with the dry ingredients for extra crunch.
Conclusion
These Chocolate Crinkle Cookies are everything a festive cookie should be: rich, fudgy, beautifully crackled, and easy enough to bake on a busy weekday. They’re the kind of classic cookie recipe that feels special at Christmas, yet simple and cozy any time you need a chocolate fix.
Give this Chocolate Crinkle Cookies Recipe a try, and let me know how it goes—leave a comment, rate the recipe, or share a photo of your cookie tray. And if you’re building a full holiday cookie collection, you might also enjoy pairing these with simple sugar cookies or peanut butter blossoms for a pretty, varied cookie platter.
Chocolate Crinkle Cookies
Ingredients
- 1 cup granulated sugar about 200 g
- 1/2 cup neutral oil about 120 ml; canola, vegetable, or light olive oil
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup unsweetened cocoa powder about 120 g; natural cocoa, not hot cocoa mix; sift if lumpy
- 1 cup all-purpose flour about 130 g; spooned and leveled
- 1 1/2 teaspoons baking powder use fresh for best rise
- 1/4 teaspoon fine sea salt
- 1/2 cup powdered sugar about 60 g; for rolling (confectioners’ sugar)
- 2 tablespoons granulated sugar optional, for first rolling to keep powdered sugar coating vivid
Instructions
- In a medium bowl, whisk together the granulated sugar and oil until the mixture looks sandy and well combined. Add the eggs and vanilla, then whisk until the mixture is thick, smooth, and slightly lighter in color, about 30–45 seconds by hand.1 cup granulated sugar, 1/2 cup neutral oil, 2 large eggs, 2 teaspoons pure vanilla extract
- Sift the cocoa powder directly into the bowl with the egg mixture. Whisk gently at first to avoid cocoa puffing out, then more vigorously until no dry streaks remain. The batter will be thick, similar to brownie batter.1 cup unsweetened cocoa powder
- In a separate small bowl, whisk together the flour, baking powder, and salt until well combined and the baking powder is evenly distributed.1 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon fine sea salt
- Add the flour mixture to the chocolate mixture. Switch to a spatula or wooden spoon and stir just until the flour disappears and the dough is evenly combined. The dough will be soft, thick, and sticky.
- Cover the bowl tightly and refrigerate the dough for at least 2 hours and up to 24 hours. Chilling firms the dough so it can be rolled and helps the cookies stay thick with pronounced crackles.
- When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. If the dough is very firm, let it sit at room temperature for 5–10 minutes before scooping.
- Place the powdered sugar in a shallow bowl. If using the extra granulated sugar, place it in a separate shallow bowl. Using a small cookie scoop or tablespoon, portion the dough into 1 to 1 1/2 tablespoon-sized mounds.1/2 cup powdered sugar, 2 tablespoons granulated sugar
- With slightly damp or lightly oiled hands, roll each portion of dough into a smooth ball. Roll each ball first in granulated sugar (if using), then very generously in powdered sugar, coating the surface heavily for dramatic crinkles.1/2 cup powdered sugar, 2 tablespoons granulated sugar
- Place the coated dough balls on the prepared baking sheets, spacing them at least 2 inches apart. Bake one sheet at a time for 10–12 minutes, until the tops are crackled and set but the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The centers will be soft and brownie-like with crisp edges and a snowy, crinkled top.
