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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.
Amazing and so easy!!!!
Thanks for trying my chocolate crinkle cookies recipe.
Thank you,it was a very good recipe, easy to make, ingredients that are always found in the pantry, came out exactly as shown in the pictures with a crunch on the outside and a gooey chew on the inside!
Hi Maria, so glad you tried out my chocolate crinkle cookies.
Made them last night and it was a hit with the kids and coworkers. Chilled for 4hrs and when I tried to roll the dough, it was not as dry looking as yours in the video. Got it all over my hand. What am I doing wrong?
I am not sure perhaps you need to chill longer.
Great recipe!!
Thanks Serena.
How many cookies can you make from one batch? Also can you use a scooper to scoop the dough and roll in to a ball?
Hi Katy, the information is in the recipe card. It makes 72 cookies. Yes you can use a scoop.
can you freeze these, and if so, how far in advance of serving them
Hi Joanne, I won’t freeze these. They won’t be good. You can keep them in a air-tight container for a few days but not freezing.
I freeze them every year and they are just fine :)
The best I’ve ever tasted!!! ??
These are the best Chocolate Crinkle Cookies I have ever ate!!! Thank you for the recipe ?
Oh my, these where the easiest cookies. Followed the directions to a t. Look picture perfect and taste yummy. Thank you for the recipe. :-)
Awesome, thanks for trying this chocolate crinkle recipe.
i can’t tell you how excited i am about finding this recipe that i’ve been looking for for about 45 years. i’ve seen similar recipes, but this one is it! fifty years ago the recipe i had was called Chocolate Pixies or Pinwheels, i’m not sure which. but it had 4 eggs, and i’ve not found it until now. it’s the 4 eggs that makes them so good inside. i’m over 70 now, don’t bake much anymore, but i will make these, perhaps even today. thank you so much for posting this recipe.
Hi Shirley, thanks so much. Merry Xmas and I hope these chocolate crinkle cookies are what you have been looking for.