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.
I’ve made these several times and always with rave reviews! I love them straight out of the freezer! Yeah, don’t try to keep them frozen so no one eats them all up before the “gathering”, that doesn’t stop us. Delicious!
I’m so glad to hear! Thanks for your review Lorraine :)
Any reason I couldn’t use butter in place of oil?
I haven’t tested it that way, but that should work (I would just slightly melt the butter and allow to cool off so it has the consistency). Let us know how it goes :)
Love these cookies!
how would i make this recipe like a butter vanilla crinkle cookie? leave out the cocoa powder, add more vanilla and sub half the oil for butter?
Hi Katie, I haven’t tried making that version, so I’m not sure. Let me know how it goes if you give it a shot!
I made this several times already! It’s awesome! But do you think it will turn it out good if I cook it like brownies?
I haven’t tried, let me know if you do :)
I made these gluten free and amazing! Thanks for sharing! Kid approved
Oh yay, I’m so glad they worked out for you! :)
Hi! How did you make these gluten free?
Once I remove them from Fridge will I roll them into a ball ? And then roll in powder sugar?
Yes, exactly!
This recipe was great! Definitely a keeper! I made it 3 times already this weekend! Delicious! My whole family enjoyed them!
Yay, I am so happy to hear they were a hit with your family!
is the dough meant to be more like a batter before being chilled?
Yes, the dough will be thicker and a bit sticky. Refrigerating it for 15 to 30 minutes makes it easier to work with :)
Pinterest must have an issue with this recipe. I see the preparation instructions but no list of ingredients and quantities. Would l Be to try this if I could get the complate recipe.
Hi Susan, if you click the turquoise “View Recipe” button at the top of the post, it will lead you to the full recipe card with specific measurements/instructions :)
One of the best cookies ever !! Good mix between a brownie and a cookie so if your wanting both definitely make these you won’t regret it !!
So glad you loved them! Thanks for your comment and review, Jyl :)
Looks great! How many cookies does this recipe make? Thanks!
30 cookies :)
Can you add peppermint extract to this recipe?
Sure, I bet that would taste delicious!
Such a great chocolate cookie…like a brownie but even better! Easy to make and look pretty too! Will definitely make again.
Yay, I’m so glad you enjoyed them Ronda :)
Best Crinkle Cookie. I work at a bakery and it is better than theirs.
I’m so glad to hear this! They are one of my favorites too :)
Easy recipe turned out lovely! Thank you very much I will make this cookie over and over again
You’re welcome! So glad to hear you loved them!
Could you use butter instead of oil? Would they be less fudgy? They were great as the recipe was written, I’m just curious!
Yes you can! :)
So good!! If you wanted to add walnuts, do you know how much you would add?
I haven’t tried with walnuts, but I would start with 1/2 cup.