These chocolate crinkle cookies are fudgy on the inside with a crisp powdered sugar crackle cookie top! A classic sweet treat for the holidays or Christmas cookie trays.
A few other favorite cookie recipes for the holidays include Christmas sugar cookies, brownie mix cookies and red velvet cake mix cookies!
Table of Contents
Easy Chocolate Crinkle Cookies
These chocolate crinkle cookies are a classic Christmas cookie that add the perfect dimension to any Christmas dessert board. The crinkly powdered sugar coating makes them festive and contrasts beautifully with the dark brown chocolate color.
I’ve been making this chocolate crinkle cookie recipe for several years now after getting it from a friend at a cookie exchange. We add it to holiday cookie plates along with snickerdoodle cookies, ginger molasses cookies, and cookies with Andes mints.
Ingredients Needed
Find the printable recipe with specific measurements below.
- Oil: Vegetable oil adds a smooth, creamy texture. Similar to butter.
- Sugar: Use granulated sugar for sweetness and texture.
- Eggs: This binds the cookie dough together.
- Vanilla extract: It sounds crazy, but a small amount of vanilla will infuse the cookies immensely.
- Flour: Combines the dough and gives the cookie dough substance.
- Unsweetened cocoa powder: Use this for the chocolatey taste and color of the chocolate crinkle cookies.
- Baking powder: These cookies are thicker and fluffier than most. This baking powder and salt combination helps lift and rise the crinkle cookie dough while baking.
- Salt: This is similar to the vanilla and will enhance the flavors of the ingredients.
- Confectioners sugar: Roll the chocolate crinkle cookie dough in the powdered sugar to show the crinkles once the cookies are baked.
How to Make Chocolate Crinkle Cookies
- Wet ingredients. In a large bowl, whisk together oil and sugar. Then add eggs and vanilla and whisk until combined.
- Dry ingredients. Add dry ingredients (except confectioners’ sugar) into a separate bowl and whisk. Slowly pour dry mixture into the bowl with the wet ingredients and stir. Chill dough in fridge for 15-30 minutes.
- Shape and roll. Shape dough into balls (about 1 1/2 inches each). Add confectioners’ sugar into a small bowl and roll each cookie in the sugar. Then place cookies on a parchment lined baking sheet
- Bake in oven. Bake at 350°F for 8-10 minutes, until cookies are slightly crisp around the edges and soft in the middle. Cool on the pan for 2 minutes, then move to a cooling wire rack.
Tips for the Best Crinkle Cookies
Easy chocolate crinkle cookies are always the first to go on the cookie plate and make a great contrast when you include this candy cane cookies recipe, too!
- Coat completely. When forming dough into balls, it’s key to completely cover them in powdered sugar for a good crackle top.
- Chill dough. Don’t forget to chill the dough for at least 15 to 30 minutes so that it’s not too sticky to roll in the sugar. This also helps thicken the texture.
- Consistency. I like my crinkle cookies a bit fudgy inside with a crisp edge, so I cook them closer to 8 minutes. If you’d like the centers more cake-like, cook them closer to 10 minutes and let sit longer on baking sheet.
- Simple and quick: Just follow my simple cake mix cookie recipe and then roll the cookie dough balls in powdered sugar before baking.
- Flavor: Instead of cocoa powder, try lemon crinkle cookies! For spiced crinkle cookies, add a 1/2 teaspoon of cinnamon and a dash of cayenne.
- Freeze cookie dough. Wait to add the powdered sugar. Wrap dough with plastic wrap and then place in an airtight container. Thaw cookie dough in fridge, roll into balls and coat with powdered sugar before baking.
Do you love chocolate cookies?! Make German chocolate cookies, triple chocolate cookies or chocolate M&M cookies, too.
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Chocolate Crinkle Cookies
Video
Equipment
- Cookie Sheet
Ingredients
- ½ cup vegetable oil
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa
- 2 teaspoons baking powder
- ½ teaspoon Kosher salt
- ¼ cup confectioners sugar (more if needed)
Instructions
- Wet ingredients. Whisk together 1/2 cup oil and 2 cups sugar in a large bowl (or use a stand mixer). Add in 4 eggs and 2 teaspoons vanilla and whisk until well combined.
- Dry ingredients. Whisk together 2 cups flour, 1 cup cocoa powder, 2 teaspoons baking powder and 1/2 teaspoon salt in a separate bowl. Slowly pour the flour mixture into the sugar mixture and stir until well combined. Chill the dough in the refrigerator for 15 to 30 minutes.
- Roll cookie balls in powdered sugar. Preheat the oven to 350°F. Shape dough into 1 1/2 inch balls (I liked to use a medium cookie scoop). Place confectioners’ sugar in a small bowl and roll each cookie in the sugar.
- Bake. Place cookies onto a baking sheet lined with parchment paper. Bake 8 to 10 minutes, or until the cookies are slightly crisp around the edges and soft in the middle. Allow to cool on the pan for 2 minutes, and then transfer to a cooling rack. Tip: If your cookies aren't cracking as much as you'd like, bang the pan on the stove right after they come out of the oven to crack the cookies.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
I prefer the soft and moist texture that vegetable oil gives these cookies, however you could swap the oil for butter if preferred. The texture may slightly change and you may find the powdered sugar dissolves some, but they will still be super delicious!
The consistency of this dough is definitely thicker and stickier than your standard cookie dough. But that’s what makes them so fudgy and delicious.
Before rolling, it helps to refrigerate the dough for at least 15 to 30 minutes so that it’s easier to work with. If it’s still really sticky, try chilling it a bit longer before shaping.
You probably didn’t coat the cookie dough balls in enough powdered sugar. They should be completely covered after rolling (you shouldn’t be able to see the dough at all). That way when they bake, they will get a good crackle as they spread.
Another tip for a nice crackle top is to bang the pan on the stove immediately after you remove them from the oven.
When ready to remove from the oven, the edges will be just slightly crisp however the centers will still look soft. You don’t want these cookies to brown or else they won’t be as soft and fudgy.
For fudgier centers, bake for about 8 minutes. For cakey centers, they’ll need about 10 minutes. Keep in mind that they will also set on the baking sheet for a few minutes afterwards and will continue to bake as they set.
This recipe for chocolate crinkle cookies will last for about 5 days if stored at room temperature in an airtight container. To freeze, cool completely and then add to an airtight container or freezer bag. They will keep in the freezer for a couple of months.
Categorized as: American, Chocolate, Chocolate Cookies, Christmas, Cookies, Desserts, Freezer-Friendly, Holiday Cookies, Kid-Friendly, Nut-Free, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
It came out great – much loved by the family!
Fairly easy recipe!
Super easy and stores well for when you are ready to bake. Yummy
These are delicious…I just made them too big.
This is the first time making these cookies, they are so moist and delicious…
Definitely will be a must make every holiday. My 5 year old and myself had a blast making them.
I’m so happy to hear you enjoyed making them with your 5 year old. Thanks for leaving a comment and review Alisha. :)
Very delicious and Christmasy looking.
Love how insanely fudgy the inside of these cookies are!
These are one of our favorite cookies. So easy and delicious!
The are delicious!! I will be trying them again soon!!
I hope you enjoy! :)
The chilled dough is too soft. Not able to roll it. Should I have added a little more flour? I thought it looked great before chilling, but it just remained scoopable but not rollable. Perfect in taste though.
Hi Joey! Everyone measures flour differently, so that could be the problem. You could also try refrigerating longer!
Just as good as they look!
Very easy, turned out perfect and tastes delicious!
I’m so glad you enjoyed them!
Can you freeze the batter? How many days?
Yes, definitely! Just wait to add the powdered sugar until the day you’re planning on baking. Wrap dough with plastic wrap and then place in an airtight container. To thaw, stick cookie dough in the fridge overnight. When ready to bake, roll into balls and coat with powdered sugar
Thank you!! Awesome recipe, by the way. Always a hit!!🤎🤎🤎
Hi, is it okay to use coconut oil for this recipe?
I haven’t tried it before so I’m not sure, but it’s worth a try! :)
I left my dough in the fridge for 30 minutes and it never hardened up. It spread out over the cookie sheet while baking until I basically had one big cookie. It was still yummy, but I would maybe try adding more flour if I did it again.
Same with mine.
The best ever!!!! These were so perfect and fudgey!
I’m so glad you enjoyed it!
Great recipe. Great taste. Tried rolling the balls in crushed walnuts. Great.
Do you have to cover the cookies in confectioners sugar will they taste just as good without it?
They will still taste delicious without them. I do love how they look with the powdered sugar though.
These are the best cookies I have ever baked! They came out absolutely perfect! I used dutch process cocoa which is just the best <3
Thank you so much for your comment Alyssa! I’m so glad you enjoyed them. :)