Rich, fudgy, and dusted with a snowy layer of powdered sugar, Chocolate Crinkle Cookies are a holiday classic that everyone loves.

These cookies are delightfully soft on the inside with a slightly crisp exterior, creating a perfect texture combination. They’re easy to make and are sure to impress family and friends at any gathering or cookie exchange.

Kitchen Equipment Needed

Large mixing bowl
Hand mixer or stand mixer
Measuring cups and spoons
Baking sheet
Parchment paper
Mixing spatula

Ingredients Overview

All-Purpose Flour: Provides structure to the cookies.
Cocoa Powder: Adds the rich chocolate flavor. Use high-quality cocoa for the best results.
Granulated and Powdered Sugar: Granulated sugar sweetens the dough, while powdered sugar gives the cookies their signature crinkle appearance.
Eggs: Bind the dough together and create a soft texture.
Vegetable Oil: Keeps the cookies moist.
Vanilla Extract: Enhances the chocolate flavor.

Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1/3 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1/2 cup powdered sugar

Step-by-Step Instructions

Prepare the Dough:
In a large mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
Mix Wet Ingredients:
In another bowl, combine granulated sugar, vegetable oil, eggs, and vanilla extract. Beat with a mixer until well combined and smooth.
Combine Wet and Dry:
Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms. Cover the dough with plastic wrap and refrigerate for at least 2 hours or overnight.
Preheat and Prep:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Shape the Cookies:
Scoop about 1 tablespoon of chilled dough and roll it into a ball. Repeat until all dough is used.
Coat in Powdered Sugar:
Roll each dough ball generously in powdered sugar, ensuring it’s completely coated.
Bake:
Arrange the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes or until the cookies are puffed and crinkled. The centers should still look slightly soft.
Cool:
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Recipe Tips

Chill the Dough: Chilling prevents the cookies from spreading too much and helps achieve the crinkle effect.
Don’t Skip the Powdered Sugar: The thick coating is essential for the cookies’ appearance and flavor.
Use a Cookie Scoop: This helps create evenly sized cookies for consistent baking.

What to Serve With This Recipe

Beverages: Serve with a glass of cold milk, hot cocoa, or coffee for a cozy treat.
Extras: Pair with vanilla ice cream for a delightful dessert.

Frequently Asked Questions

Can I freeze the dough?
Yes, you can freeze the dough balls before rolling them in powdered sugar. When ready to bake, let them thaw slightly, coat in powdered sugar, and bake as directed.

How do I store these cookies?
Store baked cookies in an airtight container at room temperature for up to 5 days.

Can I add chocolate chips?
Yes, fold in 1/2 cup of mini chocolate chips for extra chocolatey goodness.

Serving Suggestions

These Chocolate Crinkle Cookies are perfect for holiday cookie platters, gifting, or enjoying as a sweet snack any time of year. Their rich chocolate flavor and eye-catching appearance make them an irresistible treat!