Crinkle Cookies Recipe
These fudgy, chocolatey crinkle cookies with their distinctive powdered sugar coating create a beautiful crackled appearance when baked. Perfect for holiday cookie exchanges, weekend baking projects, or whenever you need a chocolate fix!
Easy Chocolate Crinkle Cookies Recipe
There’s something magical about the moment chocolate crinkle cookies emerge from the oven. The dark, fudgy chocolate interior creates a striking contrast against the snowy white powdered sugar exterior, with dramatic cracks revealing the richness within. This classic crinkle cookies recipe has been a staple in my holiday baking rotation for years, but truthfully, these cookies are too delicious to save for special occasions only!
Originating in the early 20th century and popularized in Betty Crocker cookbooks of the 1950s, chocolate crinkle cookies have become an American classic. Their distinctive appearance makes them perfect for holiday cookie trays, where they stand out among other traditional favorites with their dramatic crackled appearance.
THIS RECIPE:
- Creates perfectly soft, brownie-like cookies with a fudgy center
- Requires simple chilling time for the best texture and appearance
- Uses pantry staples you likely already have on hand
- Makes approximately 24 cookies perfect for sharing (or not!)
| Recipe Details | Information |
|---|---|
| Prep Time | 20 minutes |
| Chill Time | 2 hours (or overnight) |
| Bake Time | 10-12 minutes |
| Total Time | 3 hours (including chilling) |
| Servings | 24 cookies |
| Yield | 2 dozen cookies |
Don’t let the chilling time intimidate you—these crinkle cookies are genuinely simple to make. The dough comes together in minutes, and the hands-on work is minimal. The hardest part might be waiting for them to chill before baking! What makes this recipe special is the balance between the rich chocolate flavor and just the right amount of sweetness, creating cookies that appeal to everyone from serious chocolate lovers to casual cookie enthusiasts.
Ingredients for Chocolate Crinkle Cookies
The quality of your ingredients directly impacts the flavor of these chocolate crinkle cookies. Since chocolate is the star here, I recommend using the best cocoa powder you can find. Dutch-processed cocoa will give a deeper, richer chocolate flavor, but regular unsweetened cocoa powder works beautifully too.
For the Cookie Dough:
- 1 cup (200g) granulated sugar
- ½ cup (120ml) vegetable oil
- 4 oz (115g) unsweetened chocolate, melted and cooled
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (60g) unsweetened cocoa powder
For Rolling:
- ½ cup (60g) powdered sugar (confectioners’ sugar)
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Chocolate | 4 oz unsweetened | Choose high-quality brands like Ghirardelli or Guittard for best flavor |
| Cocoa Powder | ½ cup unsweetened | Dutch-processed creates deeper color and flavor, but natural works too |
| Flour | 2 cups all-purpose | Measure by spooning into cups and leveling for accuracy |
| Oil | ½ cup vegetable | Use a neutral-flavored oil; canola or sunflower also work well |
| Eggs | 4 large | Room temperature eggs incorporate more easily into the batter |
| Powdered Sugar | ½ cup for rolling | Sift sugar before rolling for the smoothest coating |
The unsweetened chocolate provides the backbone of flavor for these cookies. If you can’t find baking chocolate, you can substitute 12 tablespoons of cocoa powder mixed with 4 tablespoons of butter, though the texture will be slightly different. For the powdered sugar coating, a fresh box will yield the whitest finish on your baked cookies.
How to Make Chocolate Crinkle Cookies
Creating the perfect crinkle cookies is a straightforward process, but attention to detail makes all the difference in achieving those beautiful cracks. The key is properly chilling the dough and generously coating the cookie balls in powdered sugar just before baking.
Prepare the chocolate base
- In a large mixing bowl, combine granulated sugar and vegetable oil until well mixed.
- Add the melted chocolate (cooled slightly) and vanilla extract, mixing until smooth.
- Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
Add dry ingredients
- In a separate bowl, whisk together flour, baking powder, salt, and cocoa powder.
- Gradually add the dry ingredients to the chocolate mixture, mixing on low speed just until combined.
- The dough will be very soft, almost like a thick cake batter – this is normal!
Chill the dough
- Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours or overnight.
- This chilling time is crucial – it allows the dough to firm up enough to be rolled and helps develop flavor.
Shape and coat the cookies
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Place powdered sugar in a small bowl.
- Using a cookie scoop or tablespoon, portion out 1-inch balls of chilled dough.
- Roll each ball between your palms to smooth, then generously coat in powdered sugar.
- Place cookies 2 inches apart on prepared baking sheets.
Bake to perfection
- Bake for 10-12 minutes until the edges are set but the centers still appear slightly soft.
- The cookies should have a crackled appearance with the dark chocolate showing through the white sugar coating.
Cool properly
- Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
- The cookies will continue to set as they cool, achieving that perfect fudgy interior.
Tips for Making Perfect Crinkle Cookies
Pro tip: For the most dramatic cracking effect, make sure your dough is very cold when it goes into the oven and that you’ve applied a generous layer of powdered sugar.
- Don’t rush the chilling process – cold dough is essential for the cookies to hold their shape and create those classic cracks.
- Roll the cookie balls between your palms before coating in sugar to ensure they’re perfectly round and smooth.
- Double-coat the cookie dough balls in powdered sugar for a more dramatic white effect that won’t disappear during baking.
- Use a light-colored baking sheet to prevent the bottoms from over-browning.
| Technique | Recommendation | Why It Works |
|---|---|---|
| Sugar Coating | Double roll in powdered sugar | Ensures a thick white coating that remains visible after baking |
| Dough Temperature | Keep chilled until the moment of baking | Helps dough spread slowly, creating maximum cracking |
| Baking Time | Err on the side of under-baking | Produces fudgier centers similar to brownies |
| Cooling | Allow to set on baking sheet for 5 minutes | Prevents cookies from breaking while still warm |
The key moment in making crinkle cookies is watching for the perfect bake time. You want to remove them when they still look slightly underdone in the center. They’ll continue cooking on the hot baking sheet, resulting in that perfectly fudgy texture chocolate lovers crave.
Make-Ahead Instructions
These crinkle cookies are perfect for planning ahead, whether for holiday baking or weekend treats:
The cookie dough can be prepared and refrigerated for up to 3 days before baking. Keep it tightly wrapped to prevent it from drying out. The longer chill time actually enhances the flavor development.
You can also portion the dough into balls, place them on a baking sheet, freeze until solid (about 1 hour), then transfer to a freezer bag. Frozen dough balls will keep for up to 3 months. When ready to bake, thaw in the refrigerator overnight, then roll in powdered sugar and bake as directed, adding 1-2 minutes to the baking time.
For partially completed prep, you can also mix the dry ingredients together and store in an airtight container at room temperature for several weeks, then complete the recipe when you’re ready to bake.
Storing Leftovers
Properly stored, chocolate crinkle cookies maintain their wonderful texture for several days:
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking and preserve the powdered sugar coating.
For longer storage, refrigeration can extend freshness to about a week, though the texture may become slightly firmer. If refrigerating, bring cookies to room temperature before serving for the best flavor and texture.
To refresh cookies that have been stored for a few days, warm them in the microwave for 5-10 seconds – just enough to slightly warm the interior for that fresh-baked feel.
Freezing Crinkle Cookies
Chocolate crinkle cookies freeze beautifully for longer storage:
Allow baked cookies to cool completely before freezing. Place them in a single layer on a baking sheet and freeze until solid (about 1 hour), then transfer to a freezer-safe container or heavy-duty freezer bag. Separate layers with parchment paper to prevent sticking.
Properly stored, frozen crinkle cookies maintain quality for up to 3 months. After that, they’re still safe to eat but may lose some flavor intensity.
To thaw, place cookies on a plate at room temperature for about 30 minutes. If desired, dust with a little fresh powdered sugar before serving to refresh their appearance.
Serving Suggestions
These chocolate crinkle cookies are versatile and pair wonderfully with various accompaniments:
Serve alongside a glass of cold milk for the classic cookie experience, or pair with hot coffee or espresso to complement the rich chocolate flavor. For an elegant dessert presentation, sandwich a scoop of vanilla or peppermint ice cream between two cookies to create an impressive ice cream sandwich.
During the holidays, arrange on a cookie platter with contrasting cookies like shortbread, gingerbread, or sugar cookies for visual appeal. The stark black and white appearance makes them particularly striking on a holiday dessert table.
For a special touch, serve slightly warm with a dusting of fresh powdered sugar and a few fresh berries on the side – the combination of warm chocolate with cool, fresh fruit is delightful.
FAQ
Can I use butter instead of vegetable oil in this crinkle cookies recipe?
Yes, you can substitute melted and cooled butter for the vegetable oil. The cookies will have a slightly different texture and flavor – a bit more rich and less moist. If using butter, increase to ⅔ cup (150g) to compensate for the water content difference.
Why didn’t my cookies crack on top?
The classic cracking happens when the outside of the cookie sets before the inside is fully baked. Make sure your dough is well-chilled, your oven is properly preheated, and you’ve used enough powdered sugar coating. Additionally, check that your baking powder is fresh, as old baking powder can reduce the cracking effect.
Can I make these crinkle cookies gluten-free?
Absolutely! Replace the all-purpose flour with a cup-for-cup gluten-free flour blend. Look for one that contains xanthan gum for the best texture results. The rest of the recipe remains the same.
How can I make my crinkle cookies extra chocolatey?
For an even more intense chocolate flavor, add ½ cup of mini chocolate chips to the dough, or substitute some of the cocoa powder with black cocoa for an Oreo-like intensity. You can also add 1 teaspoon of espresso powder to enhance the chocolate flavor without adding coffee taste.
Why are my cookies too flat/too puffy?
If your cookies are spreading too much, your dough may not be cold enough or you might need more flour. If they’re too puffy and not cracking properly, try slightly flattening the dough balls before rolling in powdered sugar. Also, check your oven temperature with an oven thermometer for accuracy.
