These fudgy, brownie-like chocolate crinkle cookies are ultra-chocolatey, coated in powdered sugar, and are a Christmas favorite every year! This is my family recipe that has been used for decades, and the best part is that it requires just 10 minutes of active time to make.
Nothing says that it's time for the holiday season quite like chocolate crinkle cookies, also known as chocolate cookies coated in powdered sugar.
Chocolate crinkles are perfect for Christmas baking because they are coated in powdered sugar and crack while baking, making a pretty texture. These cookies are on the smaller sizer, so they're great for cookie exchanges and dessert platters.
Why this recipe works
- Family recipe: This is the same recipe that I grew up making with my mom. I'm sure that this recipe has been made at least a hundred times, and every time that chocolate crinkles turn out perfectly.
- The best texture: These cookies are soft and pillowy, with a fudgy brownie-like texture.
- Made without butter: This is an accidentally dairy-free cookie recipe. These cookies are made with oil instead of butter, which makes assembling the cookie dough quicker and easier.
- Small and shareable: This recipe makes small 2-inch cookies. This makes chocolate crinkles the perfect addition to holiday dessert trays and cookie exchanges.
- Cocoa powder: The original chocolate crinkles recipe calls baking chocolate squares. I modified it to use cocoa powder instead to make the recipe a bit easier (no melting and no extra dishes needed like you would with baking chocolate).
- Canola oil: You can also use vegetable oil. A neutral flavored olive oil works but may alter the flavor a bit. I have tried this recipe with coconut oil and it does work but requires the coconut oil to be 100% melted and liquid.
- Eggs: This recipe uses three eggs, which may seem like a lot for cookies. The eggs give these cookies their classic puffy appearance and fudgy texture.
- Powdered sugar: Also known as confectioner's sugar or icing sugar, this is what we roll the cookie dough balls in.
- All-purpose flour, baking powder, and salt are all classic cookie baking ingredients.
Steps to make this recipe
- Stir together dry ingredients in a medium mixing bowl. Set aside.
- To a large mixing bowl, add the eggs, oil and sugar. Using a large spoon or mixer on low speed, mix until eggs are fully combined, about 1 minute. Stir in the vanilla extract.
- Slowly mix in the dry ingredients, about one cup at a time. Once all of the dry ingredients are added you will have a soft but malleable dough.
- Cover the bowl and refrigerate for 30 minutes.
- After 30 minutes, remove the dough from the fridge. Use a table spoon (I mean the kind that you eat with, not a tablespoon measure) to measure out pieces of dough. Roll into a roughly ping-pong-sized ball.
- Transfer the balls, one or two at a time, to the bowl of powdered sugar. Coat in the powdered sugar twice. You should not be able to see any of the dough.
7. Line 12 chocolate crinkles up on a parchment paper-lined cookie sheet. Leave one inch between cookies. Bake at 350 for 8-10 minutes.
8. Remove from oven and let rest for 5 minutes, then transfer to a cookie rack to cool.
- For dark chocolate crinkle cookies, you can use an equal amount of dark chocolate cocoa powder or Dutch process cocoa powder.
- To make bigger cookies, simply double the size of each cookie dough ball and add 2-3 minutes to the baking time.
- Properly measure flour by spooning flour into a measuring cup. Don't dip the measuring cup directly into the bag of flour! Use the back of a knife to wipe off excess flour.
- Cookie dough texture: The dough should be moist but firm enough that it can be rolled into a ball. If the dough is too sticky, try adding 1 tablespoon flour at a time until it is easy to work with.
Yes, chilling the cookies is definitely worth it. This is a stickier batter than most cookie dough, so chilling it for just half an hour helps make the dough easier to handle.
I recommend rolling the cookies in powdered sugar twice to avoid the sugar melting into the cookies. You want them completely coated in powdered sugar. Chilling the dough for at least 30 minutes also helps with this.
They are done baking when the signature crackle appears on top. The center will be soft but not wet. The edges should be firmer.
Storage: For best quality, keep in a closed container at room temp for 3-4 days. Any leftovers can be frozen.
How to freeze: Let the chocolate crinkles cool to room temperature. Transfer the cooled cookies to a freezer-safe container. They shouldn't stick together, but you can place layers of parchment paper between the cookies if desired. Keep frozen for up to 3 months.
Reheating frozen cookies: To reheat, pop a cookie in the microwave for 15-30 seconds and they'll taste just like they did fresh out of the oven. I honestly love eating these cookies straight out of the freezer because they have an almost fudge-like consistency when they're frozen.
Looking for more cookie recipes?
Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review in the comments section below. I always appreciate your feedback! Or check out my new cookbook and follow along on my YouTube, Instagram, TikTok, and Pinterest, or sign up for my newsletter!
Chocolate Crinkle Cookies
- 2 and ¼ cups all-purpose flour see note #1
- ¾ cup cocoa powder
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 1 and ½ cups white sugar
- ¾ cup canola oil see note #2
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup powdered sugar more as needed
- Stir together dry ingredients (all-purpose flour, cocoa powder, baking powder, salt) in a medium mixing bowl. Set aside.
- To a large mixing bowl, add the sugar, oil and eggs. Use a large spoon or mixer on low speed to combine. Mix until eggs are fully combined, about 1 minute. Stir in the vanilla extract.
- With the mixer running, slowly mix in the dry ingredients about one cup at a time. Once all of the dry ingredients are added you will have a soft but malleable dough.
- Cover the bowl and refrigerate for 30 minutes. Preheat the oven to 350 degrees F.
- After 30 minutes, remove the dough from the fridge. Use a spoon (like the kind you eat with, not a tablespoon) to measure out pieces of dough. Roll into roughly ping-pong sized balls to make 24 cookies.
- Transfer the balls, one or two at a time, to the bowl of powdered sugar. Coat thoroughly in the powdered sugar. You should not be able to see any of the dough.
- Line the cookies up on a parchment paper lined cookie sheet, leaving one inch between cookies. Bake at 350 for 8-10 minutes. Left rest for 5 minutes after removing from the oven, then transfer to a cookie rack to cool.
- All-purpose flour: I recommend using the spoon and level method to measure flour. To do this, spoon flour into the measuring cup and wipe off excess with the back of a knife.
- Canola oil: Can also use other neutral oils like vegetable oil. Olive oil works but may have a slightly different flavor. Coconut oil works only if completed melted.
- Storage: For best quality, keep in a closed container at room temp for 3-4 days. Any leftovers can be frozen.
- To freeze cookies: Let cookies cool to room temp. Then place in a freezer safe container. They shouldn't stick together, but you can place layers of parchment paper between the cookie if desired. Keep frozen for up to 3 months.