Why These Chewy Chocolate Crinkle Cookies Are the Only Dessert You Need This Season

There’s something about biting into a freshly baked Chocolate Crinkle Cookie that instantly brings back the coziness of the holidays, right?

Whether it’s the crackled exterior dusted with powdered sugar or the chewy, brownie-like center, these cookies never fail to deliver.

In just 22 minutes, and with only a few simple ingredients, you can whip up a batch of these Xmas Cookies that will make your kitchen smell like a dream (and taste even better!).

Today, I’m going to show you how easy it is to create this classic Chocolate Crinkle Cookies Recipe. You’ll learn why these are a must-make, especially during the holiday season.

Why You’ll Love This Recipe:

• Simple, beginner-friendly instructions for perfect results.
• Chewy, fudgy centers with a delightful powdered sugar crackle.
• Great for gifting, holiday parties, or just treating yourself!
• Easy to modify with add-ins like peppermint or espresso powder.

Recipe for Chocolate Crinkle Cookies

• Preparation Time: 10 minutes
• Cooking Time: 12 minutes
• Total Time: 22 minutes

Ingredients:

• 1 cup (120g) all-purpose flour (substitute gluten-free flour, if needed)
• 1/2 cup (50g) cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup (200g) granulated sugar
• 1/4 cup (60ml) vegetable oil (or melted coconut oil for a dairy-free option)
• 2 large eggs (substitute with flax eggs for a vegan option)
• 1 tsp vanilla extract
• 1/2 cup (100g) powdered sugar for rolling

Instructions:

1. Mix the Dry Ingredients:
   • In a medium bowl, sift the all-purpose flour, cocoa powder, baking powder, and salt together to remove any lumps and ensure they are well combined. Whisk them lightly to evenly distribute the ingredients.
   • Tip: Sifting the cocoa powder is important, as it tends to clump. This will help the dough mix more smoothly later on.
2. Blend the Wet Ingredients:
   • In a large mixing bowl, add the sugar and vegetable oil. Use a whisk or electric mixer to blend them together until the sugar is fully moistened and the mixture looks smooth and a bit grainy.
   • Crack the eggs one at a time into the mixture, whisking well between each addition until fully incorporated. Then add the vanilla extract and stir until the mixture is smooth and slightly thickened.
   • Tip: Make sure your eggs are at room temperature so they mix smoothly into the oil and sugar mixture. Cold eggs can cause the dough to seize up.
3. Combine the Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet mixture in small portions. Stir gently with a wooden spoon or spatula after each addition to avoid overmixing. You want to mix just until everything is combined and the dough comes together. The dough will be sticky and thick.
   • Tip: Overmixing can lead to tough cookies. Mix until you don’t see any more dry flour, but stop once the dough is evenly combined.
4. Chill the Dough:
   • Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 1 hour (or up to overnight). This helps the dough firm up, which makes it easier to roll into balls. It also prevents the cookies from spreading too much while baking.
   • Tip: If you’re in a rush, you can pop the dough in the freezer for about 20-30 minutes to speed up the chilling process.
5. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and make clean-up easier.
6. Roll the Dough into Balls and Coat with Powdered Sugar:
   • Once the dough is firm, use a tablespoon-sized scoop or spoon to portion out pieces of dough. Roll each piece between your hands to form small balls about 1 inch in diameter.
   • Pour powdered sugar into a shallow dish. Roll each ball generously in the powdered sugar, making sure it’s completely covered. This will create the signature “crinkle” look when they bake.
   • Tip: Don’t skimp on the powdered sugar! A thick coating will give the cookies their distinctive crackle effect.
7. Bake:
   • Place the sugar-coated dough balls onto the prepared baking sheets, leaving about 2 inches of space between each ball to allow for spreading. Bake the cookies in the preheated oven for 10-12 minutes, or until they’ve puffed up and developed cracks on the surface. The cookies should be soft in the center but set around the edges.
   • Tip: Don’t worry if the centers seem a little soft when you first take them out—they will firm up as they cool.
8. Cool the Cookies:
   • Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes. This helps them firm up a little before transferring them to a cooling rack. After 5 minutes, use a spatula to carefully move the cookies to a wire rack to cool completely.
   • Tip: Cooling on the rack will help the cookies maintain their chewy center without becoming too hard.

Notes to Remember:

• Chilling the Dough: Don’t skip the chilling step, as it makes the dough easier to handle and helps create the perfect crinkle effect.
• Generous Coating: Be generous when rolling the dough balls in powdered sugar—this creates the contrast between the dark chocolate cookie and the bright, snowy crinkle.
• Don’t Overbake: The cookies may appear soft when you first take them out of the oven, but they will firm up as they cool. Overbaking can make them too hard.

 Couple of additional clarifications that could further help:

1. Room Temperature Ingredients: When mixing the eggs and oil, make sure all ingredients are at room temperature. This helps with smooth mixing and prevents the dough from becoming too dense.
2. Chilling the Dough: Emphasize that the dough needs to be chilled thoroughly for the best results. This ensures the dough is easier to work with and helps in preventing too much spreading while baking.
3. Don’t Overbake: Clarify that even if the cookies look a little soft in the center, it’s important to remove them from the oven. They will continue to set as they cool, ensuring that chewy center we’re aiming for.
4. Powdered Sugar Coating: Make sure the dough balls are thoroughly coated in powdered sugar. This is what gives them their signature crackle look.

Garnishing & Decoration Options:

1. Chocolate Drizzle: After cooling, lightly drizzle melted white or dark chocolate over the cookies for a gourmet touch. The contrast of dark chocolate with white powdered sugar adds elegance.
2. Crushed Peppermint Topping: Sprinkle some crushed peppermint candies on top of the cookies before they cool. This adds a festive, holiday look while complementing the rich chocolate flavor.
3. Chopped Nuts: For a nutty variation, top the cookies with a few crushed walnuts or pecans after baking, adding a crunchy texture and extra flavor.
4. Coconut Shavings: For a snowy winter vibe, sprinkle unsweetened coconut flakes on top of the powdered sugar for a natural, snowy effect.
5. Colored Sugar: Add a small amount of colored sugar (red, green, or gold) to the top of the cookies right before baking. It gives a holiday sparkle without compromising taste or safety.

Mistakes to Avoid While Making Chocolate Crinkle Cookies

1. Ingredient Selection:

1. • Using the Wrong Type of Cocoa Powder: Opt for unsweetened cocoa powder to get the rich chocolate flavor. Using sweetened or processed cocoa may result in overly sweet cookies.
   • Skipping the Powdered Sugar: The powdered sugar coating is essential for the classic crinkled look. Make sure each dough ball is generously coated.

2. Preparation Pitfalls:

1. • Not Chilling the Dough: Chilling the dough is critical for firming it up and achieving the proper shape. Without chilling, the dough will spread too much during baking, and you won’t get the signature crinkles.
   • Overmixing the Dough: Once the flour mixture is added, mix only until combined. Overmixing can lead to dense cookies.

3. Cooking Techniques:

1. • Baking at Incorrect Temperatures: Make sure to preheat your oven and stick to the recommended temperature. Too high a temperature will cause the cookies to dry out and not crinkle properly, while too low will cause underbaking.
   • Overbaking: It’s easy to leave these cookies in the oven for too long. They should be slightly undercooked in the middle when you remove them, as they’ll firm up while cooling.

4. Seasoning and Flavoring:

1. • Not Enough Sugar Coating: If you skimp on the powdered sugar coating, the cookies will lose their crinkled appearance. Roll the dough generously in powdered sugar to ensure the best texture and look.

5. Presentation Tips:

1. • Unevenly Shaped Cookies: Roll each dough ball to a uniform size to ensure even baking. This keeps all cookies looking consistent for that perfect Pinterest-worthy shot.

Pairing Suggestions and Seasonal Variations for Chocolate Crinkle Cookies

1. Pairing Suggestions:

1. • Coffee or Hot Chocolate: The rich, chocolaty flavor of these cookies pairs beautifully with a hot cup of coffee or creamy hot chocolate, making them perfect for a cozy evening snack.
   • Vanilla Ice Cream: Sandwich a scoop of vanilla ice cream between two cookies for a delicious dessert twist.
   • Peppermint Hot Cocoa: The minty freshness cuts through the sweetness of the cookies, creating a festive balance for holiday gatherings.

2. Seasonal Variation:

1. • Winter (Peppermint Crinkle): Add a touch of peppermint extract to the dough, or sprinkle crushed candy canes on top after baking for a wintery twist on this classic recipe.
   • Autumn (Pumpkin Spice): Add a pinch of cinnamon or pumpkin spice to give the cookies a warm, fall flavor.
   • Spring (Citrus Zest): Add orange or lemon zest to the dough for a fresh, springtime flavor. It adds a citrusy zing that pairs well with the chocolate.

 Pro Tips and FAQs

Pro Tips:

1. Double Coating in Powdered Sugar: For an extra crinkled appearance, roll the dough balls twice in powdered sugar. This ensures the classic cracked look with maximum contrast.
2. Chill the Dough Overnight: For the best results, let the dough chill overnight. This helps the flavors develop and makes the dough easier to work with.
3. Don’t Flatten the Dough Balls: Leave the dough balls as they are when placing them on the baking sheet. They will spread naturally, creating the desired crinkle effect.
4. Use a Cookie Scoop for Uniformity: Using a small cookie scoop ensures evenly sized cookies, which bake at the same rate and look perfect for presentation.

FAQs:

1. Can I substitute gluten-free flour?

1. • Yes, you can use a 1:1 gluten-free flour substitute to make these cookies gluten-free without affecting the texture too much.

2. How long should I chill the dough?

1. • At least 1 hour is recommended, but overnight chilling gives the best results.

3. Can I freeze the dough?

1. • Yes, you can freeze the dough. Simply shape the dough into balls, freeze on a tray, then store them in a ziplock bag. Coat them in powdered sugar before baking.

4. How do I store the baked cookies?

1. • Store them in an airtight container at room temperature for up to 5 days, or freeze them for longer storage.

Closing Thoughts

I hope this Chocolate Crinkle Cookies Recipe inspires you to get baking and enjoy some classic holiday treats! These cookies are perfect for family gatherings or sharing with friends. I can’t wait to hear how your batch turns out—feel free to experiment with flavors, and don’t forget to share your own creations!

Leave your thoughts, questions, or any fun variations you tried in the comments below. You can also tag me on social media—I’d love to see your delicious results.

Chocolate Crinkle Cookies

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Ingredients

  

• 1 cup all-purpose flour 125 g
• ½ cup cocoa powder unsweetened
• 1 tsp baking powder
• ¼ tsp salt
• 1 cup granulated sugar 200 g
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup powdered sugar for coating 60 g

Instructions

 

• Mix flour, cocoa powder, baking powder, and salt in a bowl. Set aside.
• In a separate bowl, whisk sugar and vegetable oil until smooth. Add eggs one by one, followed by vanilla extract.
• Gradually combine dry ingredients with wet ingredients, stirring until fully incorporated. The dough will be sticky.
• Cover the bowl with plastic wrap and chill the dough for at least 1 hour.
• Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
• Roll the dough into 1-inch balls, then coat each ball generously in powdered sugar.
• Place dough balls on the baking sheet, 2 inches apart. Bake for 10-12 minutes, or until the tops are cracked and the edges are set.
• Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Garnish Options:

• Drizzle melted white or dark chocolate on top.
• Add crushed peppermint candies for a holiday touch.
• Top with chopped walnuts or pecans.
• Sprinkle with unsweetened coconut flakes for a snowy look.

Disclaimer: The recipes shared on this blog are based on personal preferences and are provided for informational purposes only. I strive to ensure accuracy and relevance, but cannot guarantee that the information will always be up to date or error-free. They should not be considered as medical or health advice. If you have any health issues, dietary restrictions, or allergies, please consult with a specialist or healthcare provider before trying any recipe. I do not accept responsibility for any adverse effects that may arise from the preparation or consumption of the dishes featured on this site. Also, the final outcome of the recipes can look different depending on a lot of factors, including the cooking temperature, process, utensils you use, spices, etc. Enjoy responsibly!