Chocolate crinkle cookies are a timeless holiday favorite, known for their deep cocoa flavor, soft and chewy center, and signature crackled tops coated in powdered sugar. This updated, carefully tested version delivers reliable results every time. If you enjoy classic Christmas cookies or want a dessert that stays tender even after cooling, this is an excellent recipe to keep in your collection.
Below is a fully detailed, step-by-step guide to help you prepare these cookies with confidence, whether you’re an experienced baker or making them for the first time.
Ingredients
Dry Ingredients
1 cup unsweetened cocoa powder
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Wet Ingredients
2 cups granulated sugar
1/2 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
For Coating
1 cup powdered sugar
Instructions
1. Combine the Cocoa, Sugar, and Oil
Start with a large mixing bowl. Add the cocoa powder and granulated sugar, then pour in the vegetable oil. Use a sturdy spoon or spatula to mix until the ingredients blend into a thick, smooth paste. This step helps dissolve the cocoa and ensures a rich chocolate flavor throughout the dough.
2. Add the Eggs and Vanilla
Crack in the eggs one at a time, mixing between each addition so the batter stays smooth and even. Stir in the vanilla extract. At this stage, the mixture should look glossy and similar to brownie batter.
3. Prepare the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Combining these ingredients separately helps prevent clumping and gives the cookies a more uniform rise.
4. Form the Dough
Gradually add the dry mixture to the wet mixture. Stir gently but thoroughly until the dough becomes thick and sticky. This dough is naturally soft, so don’t be concerned if it feels difficult to handle at this point.
5. Chill the Dough
Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or overnight if your schedule allows.
Chilling is essential for two reasons:
It firms the dough so you can roll it easily.
It creates the dramatic crinkle pattern as the cookies bake.
Skipping or shortening this step can cause the cookies to spread too much.
6. Preheat the Oven and Prepare the Pan
When ready to bake, preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper to prevent sticking and to help the cookies bake evenly.
7. Shape and Coat the Cookies
Place the powdered sugar in a shallow bowl. Scoop the chilled dough in tablespoon-sized portions and roll each portion into a smooth ball between your palms. Immediately roll each dough ball in the powdered sugar until completely coated.
A thorough coating is what creates the bright white cracks on top, so don’t be shy with the sugar.
8. Bake the Cookies
Arrange the coated dough balls on the prepared baking sheet, making sure they’re spaced about 2 inches apart.
Bake for 10 to 12 minutes, or until the cookies have spread, the tops have cracked, and the edges look set while the centers remain slightly soft.
9. Cool and Serve
Allow the cookies to cool on the baking sheet for 2–3 minutes before transferring them to a wire rack. They will continue to firm up as they cool.
Once cooled, the cookies should be tender inside with a lightly crisp exterior and a distinctive sugar-cracked top.
Tips for Best Results
Store in an airtight container for up to 5 days; they stay soft surprisingly well.
For richer flavor, use high-quality unsweetened cocoa.
Chilling overnight gives the dough deeper flavor and better texture.
If the cookies melt too quickly in the oven, the dough wasn’t chilled long enough.