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Chocolate Crinkle Cookies - sweet, easy and the BEST chocolate crinkle cookie recipe with butter, cocoa and powdered sugar. These cookies are great for Christmas and holidays!
Chocolate Crinkle Cookie Recipe
Chocolate crinkle cookies is one of the most popular Christmas cookies, other than butter cookies and melting moments cookies.
This is an easy recipe that yields the best chocolate crinkle cookies ever! The recipe is 100% fail-proof and novice baker friendly.
I love the cracked look and the contrast of the powdery white against the dark cocoa. These cookies have a brownie-like texture, moist, soft and a bit chewy.
They look absolutely festive and make the best Christmas and holiday gifts to neighbors, friends and family.
How To Make Chocolate Crinkle Cookies
This is an easy recipe that calls for a simple 3-step process:
- Make the cookie dough using a stand mixer. Chill the dough in the refrigerator for 4 hours.
- Roll the dough into balls, flattened with your hand and then coat with powdered sugar.
- Bake in the oven for 10 minutes.
Just follow the step-by-step method and instructions in the recipe card and watch my video above to make homemade chocolate crinkle cookies.
Baking Tips
- To get the cookies extra white with powdered sugar, coat each cookie with a ton of powdered sugar before baking.
This ensures the cookies don’t absorb the powdered sugar during bake time. - To make the cookies extra festive, substitute the vanilla extract with peppermint extract to make chocolate peppermint crinkle cookies.
Frequently Asked Questions
You can certainly make the cookies with a store-bought cake mix and brownie mix, but this recipe is so easy that you don’t really have to buy packaged cake mix.
Yes, you can use unsweetened chocolate to replace cocoa powder in the recipe. If you use real chocolate, just melt the chocolate in a microwave, for about 1 minute. Stir the melted chocolate after 1 minute. If the chocolate hasn’t melted smoothly, heat in the microwave for another 10 seconds.
I don’t recommend freezing these cookies, especially after they are dusted with powdered sugar. If you have to freeze them, do not dust powdered sugar before baking in the oven. To serve frozen cookies, heat them up in a toaster oven and then dust with powdered sugar. I recommend storing the cookies in an air-tight container, at room temperature for up to a week.
This recipe is only 48 calories per cookie.
What To Serve With This Recipe
Serve the cookies with other festive desserts and cookies. I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Cookie Recipes You Might Like
Chocolate Crinkle Cookies Recipe
Ingredients
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1/2 cup unsalted butter , preferred or oil
- 4 eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
Instructions
- In the bowl of a stand mixer, beat the cocoa, granulated sugar, and butter (or oil) on medium speed. Reduce the speed to low and add the eggs one at a time, mixing until combined.
- Mix in the remaining ingredients in the order listed, except for the powdered sugar. Cover the bowl with plastic wrap and chill in the refrigerator for 4 hours.
- Preheat the oven to 350°F (176°C). Line cookie sheets with parchment paper. Roll the dough into 1-inch balls and coat them with powdered sugar. Place the cookies on the prepared baking sheets, at least 2 inches apart.
- Bake for 10 minutes. Allow the cookies to rest on the hot cookie sheet for 1 minute before transferring them to a wire rack to cool completely.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How well do these freeze after cooked??
I don’t advice freezing cookies after baking, you can keep them in an airtight container.
I freeze and they do well.I make them a month before Christmas and freeze.
Lynda
Can you chill over night instead of 4hrs?
I think so.
Do they have to chill for at least 4hrs? What happens if I only do it for 2hrs?
I just made these and they are amazing! My last batch is baking. Thanks for sharing
Thanks Kayla.
How many cookies does this make
Nevermind I see now 6 dozen
I just made this recipe and didn’t get anywhere near six dozen. I got about 3.5 dozen. I did not change the recipe at all and I made the cookies a normal size.
We made them smaller.
Substituting Bailey’s Irish Cream for half the oil works well too, for those who like that. :) Great recipe. Came out perfect. 10/10 would make again.
I was wondering if the oil could be changed for butter?
You can try but I am not sure how it affect the final result.
The recipe actually says oil or butter.
Hi. Can we make them in red and green colours? Can you please advise how to modify the recipe to do so?? I would really love to make them for the coming Christmas! Thanks.
Hmmm, I am not sure as I have never tried without the cocoa powder.
You can use pistachu powder and add some green colorant . I m sure It will works since i use for macaron recepe .
How long will these last after baking? Thank you
They can last for a few days. But trust me they are so good they will be gone in no time. ;)
Hello!
I would like to add in chocolate chips to this recipe, how would I go about doing so?
Thanks.
You can add in the dough.
i’m not sure i understand why people what to change the recipe. this is a wonderful cookie as it is. if you want a different cookie, don’t ruin this one. get another recipe!