Chocolate crinkle cookies are soft, fudgy treats with a crackled powdered sugar coating that gives them a beautiful, snowy look. They’re the perfect balance of rich chocolate flavor and a tender, chewy texture that melts in your mouth. These cookies are easy to recognize by their signature crinkly tops, which come from rolling the dough in powdered sugar before baking.
I love making chocolate crinkle cookies because they’re quick to whip up and always impress friends and family. The moment I pull them out of the oven, the kitchen fills with a wonderful chocolate aroma that’s impossible to resist. One simple tip I’ve found helpful is to chill the dough for a bit before rolling—it makes the cookies easier to handle and helps keep that fun crinkle pattern perfect.
These cookies are great on their own or paired with a glass of cold milk or a warm cup of coffee. Whenever I serve them at gatherings, they disappear almost as soon as they’re on the table! They remind me of cozy winter days and holiday baking sessions, making them a sweet treat to enjoy year-round, really.
Key Ingredients & Substitutions for Chocolate Crinkle Cookies
Cocoa Powder: Unsweetened cocoa powder gives these cookies their deep chocolate flavor. You can use Dutch-processed or natural cocoa powder, but this will slightly change the taste and texture. If you don’t have cocoa powder, melted dark chocolate can be a substitute, but reduce other fats.
Vegetable Oil: This keeps the cookies soft and moist. You can swap it with melted coconut oil or melted butter for a richer flavor, but butter may make the cookies a bit firmer.
Powdered Sugar: The powdered sugar coating is key to the crinkle effect. If you’re out, you can use a mix of powdered sugar and cornstarch to prevent clumping. Granulated sugar won’t work because it won’t stick or create the cracks.
How Do You Get Those Perfect Crinkles on Chocolate Crinkle Cookies?
The crinkles happen because the cookie dough expands in the oven while the powdered sugar coating stays on top and cracks. Here’s how to get perfect cracks:
- Chill the dough: Cold dough is firmer and easier to roll in powdered sugar. It also slows spreading during baking, helping cracks form.
- Coat generously: Make sure each ball is fully covered with powdered sugar, so cracks will be visible.
- Don’t overbake: Bake just until the outside is set but the inside is still soft. This lets the cookies puff and crack without drying out.
Following these tips made my cookies come out with the classic snowy crackled tops every time.
Equipment You’ll Need
- Mixing bowls – handy for separating dry and wet ingredients and easy to clean afterward.
- Whisk – perfect for blending dry ingredients smoothly and beating eggs without lumps.
- Measuring cups and spoons – to get your ingredient amounts just right for consistent cookies.
- Cookie scoop or tablespoon – helps you form evenly sized dough balls for uniform baking.
- Baking sheet – a flat surface for your cookies to spread and bake evenly.
- Parchment paper or silicone baking mat – keeps cookies from sticking and makes cleanup easy.
- Cooling rack – lets your freshly baked cookies cool down evenly and stay crisp on the outside.
Flavor Variations & Add-Ins
- Add chopped nuts like walnuts or pecans for a nice crunch that pairs well with chocolate.
- Mix in mini chocolate chips to boost the chocolate flavor and add gooey pockets inside.
- Swap vanilla extract for peppermint extract in the dough for a festive mint-chocolate twist.
- Sprinkle a pinch of cinnamon or cayenne pepper into the dough to add warm or spicy notes that deepen flavor.
How to Make Chocolate Crinkle Cookies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar (for rolling)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes for baking. Don’t forget to chill the dough for at least 2 hours or overnight, which makes the dough easier to handle and helps create those beautiful chocolate cracks. Including chilling time, plan roughly 2 hours and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. This ensures everything is evenly combined and ready to mix with the wet ingredients.
2. Prepare the Wet Ingredients:
In a large bowl, stir together the sugar and vegetable oil until they’re combined well. Add the eggs one at a time, beating after each addition, then mix in the vanilla extract.
3. Combine and Chill the Dough:
Gradually add the dry mixture to the wet mixture, stirring until you have a thick dough. Cover the bowl and place it in the fridge for at least 2 hours or overnight. This chill time helps the dough firm up so it’s easier to roll and bakes up with those perfect cracks.
4. Prepare and Bake:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball generously in powdered sugar until fully coated. Place the coated balls about 2 inches apart on the baking sheet.
Bake for 10-12 minutes, until the cookies puff and crack on top but are still soft in the middle.
5. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes to set before moving them to a wire rack to cool completely. Enjoy your soft, fudgy chocolate crinkle cookies!
Can I Use Butter Instead of Vegetable Oil?
Yes, you can substitute melted butter for vegetable oil for a richer flavor. Just melt and cool the butter before mixing it in. Keep in mind this might make the cookies a bit firmer.
Can I Freeze the Dough or Baked Cookies?
Absolutely! You can freeze the rolled dough balls on a baking sheet, then transfer them to a freezer bag for up to 3 months. Bake directly from frozen, adding a couple extra minutes to the baking time. Baked cookies also freeze well—store them airtight for up to 2 months.
How Do I Keep the Cookies Soft?
Don’t overbake—remove the cookies when the outsides are set but middles still look slightly soft. Storing cooled cookies in an airtight container with a slice of bread can help keep them moist longer.
What If I Don’t Have Powdered Sugar for Rolling?
Powdered sugar is best for creating the signature crackled look. If you don’t have it, try mixing granulated sugar with a little cornstarch, but be aware the cracks might be less pronounced and texture slightly different.