Chocolate Crinkle Cookies

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These Chocolate Crinkle Cookies are rich, fudgy, and coated in a snowy layer of powdered sugar that cracks beautifully as they bake.

Made with cocoa powder, simple pantry ingredients, and an overnight chill for the perfect texture, these cookies come out soft, chewy, and deeply chocolatey.

They’re a classic holiday cookie tray favorite, but honestly, they’re easy enough to make any time a chocolate craving hits.

Serve them with a glass of milk, a mug of coffee, or just eat one straight from the cooling rack like the responsible adult you are.

Why This Recipe is a Winner!

• Rolled in powdered sugar for that classic crinkle cookie look
• Perfect for Christmas cookie trays and holiday baking
• Made with simple pantry ingredients
• The dough chills overnight, making it great for prepping ahead
• Easy enough for beginner bakers
• Beautiful crackled tops without any fancy decoratingGreat for cookie exchanges, bake sales, and dessert platters

Ingredients You'll Need

• Cocoa Powder: This gives the cookies their deep chocolate flavor and rich, brownie-like taste.
• Granulated Sugar: Sweetens the cookie dough and helps create that classic chewy texture.
• Vegetable Oil: Keeps the cookies soft and moist without needing butter.
• Eggs: Help bind the dough together and give the cookies their fudgy texture.
• Vanilla Extract: Adds warmth and enhances the chocolate flavor.
• All Purpose Flour: Gives the cookies structure while still keeping them soft.
• Baking Powder: Helps the cookies puff up slightly and create those pretty crinkle tops.
• Salt: Balances the sweetness and brings out the rich cocoa flavor.
• Powdered Sugar: The chilled cookie dough is rolled in powdered sugar before baking to create the classic snowy, crackled coating.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don't miss out on any important tips and tricks!

Step By Step Instructions

 STEP 1: 

I combined cocoa powder, sugar and oil in a mixing bowl.

Then I added eggs, one at a time, mixing in between each one.

 STEP 2: 

In a separate bowl, I whisked together flour, baking soda and salt.

 STEP 3: 

I added the dry ingredients to the wet, mixing as I added them.

I chilled the dough in the refrigerator overnight.

 STEP 4: 

I used a cookie scoop to scoop the chilled dough and then rolled the dough balls in powdered sugar.

I placed the sugar coated cookie dough balls on a parchment lined baking sheet.

 STEP 5: 

I baked the cookies for 12 minutes and allowed them to cool on the baking sheet for 5 minutes before tranferring them to a cooling rack.

These Chocolate Crinkle Cookies are soft, fudgy, and packed with rich cocoa flavor, with a sweet powdered sugar coating that melts into every bite.

They’re the kind of cookie that makes you reach for a second one before you’ve even finished the first.

If you are looking for the perfect chocolate holiday cookie recipe, then you need to try these Chocolate Crinkle Cookies!

• Chill the dough overnight if you can. The dough is very soft before chilling, and the cold dough is much easier to scoop and roll.
• Don’t skip the powdered sugar coating. A generous coating is what gives the cookies their classic crinkled, snowy look.
• Use a cookie scoop for evenly sized cookies so they bake at the same rate.
• Roll the dough balls quickly once they come out of the fridge. If the dough gets too warm, it can become sticky.
• Leave plenty of space between the cookies on the baking sheet because they will spread as they bake.
• Don’t overbake them. The cookies should look set around the edges but still soft in the center when you take them out.
• Let the cookies cool on the baking sheet for 5 minutes before moving them to a cooling rack so they can firm up.
• For extra bold crinkles, roll the dough balls in powdered sugar until they are completely coated and no chocolate dough is showing.
• If the dough is too sticky to handle, pop it back in the fridge for a little longer before scooping.
• Store the cookies in an airtight container to keep them soft and chewy.

Substitutions and Variations

• Use a different oil: Vegetable oil works well, but canola oil or another neutral-flavored oil can be used instead.
• Add chocolate chips: Stir mini chocolate chips or regular chocolate chips into the dough for even more chocolate flavor.
• Try espresso powder: Add a small amount of instant espresso powder to deepen the chocolate flavor without making the cookies taste like coffee.
• Make them minty: Add a little peppermint extract to the dough for a holiday chocolate mint version.
• Add orange flavor: A bit of orange zest pairs beautifully with the rich cocoa flavor.
• Roll twice in powdered sugar: For a thicker white coating and more dramatic crinkles, roll the dough balls in powdered sugar once, let them sit for a minute, then roll them again.
• Make smaller cookies: Use a smaller cookie scoop and reduce the bake time slightly for bite-sized crinkle cookies.
• Make larger cookies: Use a larger scoop and add a minute or two to the bake time, watching carefully so they stay soft in the center.
• Try a cinnamon twist: Add a pinch of cinnamon to the dough for a warm, lightly spiced chocolate cookie.

Frequently Asked Questions

Can I chill the dough for less than overnight?

• You can chill the dough for at least 6 to 8 hours if needed, but overnight is best for the easiest handling and best texture.

Why is my dough so sticky?

• Chocolate crinkle cookie dough is naturally sticky before chilling. If it is still too soft to handle after chilling, place it back in the fridge for a little longer before scooping.

How do I know when the cookies are done baking?

• The cookies should look puffed and set around the edges, but still soft in the center. They will continue to firm up as they cool on the baking sheet.

Can I freeze chocolate crinkle cookies?

• Yes, you can freeze the baked cookies in an airtight container or freezer bag. Let them thaw at room temperature before serving.

How should I store these cookies?

• Store the cookies in an airtight container at room temperature to keep them soft and chewy. They are best enjoyed within a few days.

Chocolate Crinkle Cookies

Yield: 16 cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Chill Time: 8 hours

Total Time: 8 hours 20 minutes

Rich, fudgy Chocolate Crinkle Cookies rolled in powdered sugar and baked until soft, chewy, and beautifully crackled.

These classic chocolate cookies are perfect for holiday baking, Christmas cookie trays, cookie exchanges, and easy make-ahead desserts.

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Ingredients

• 1 cup cocoa powder
• 1 ¾ cup granulated sugar
• ½ cup vegetable oil
• 4 large eggs
• 2 tsp. vanilla extract
• 2 cups all purpose flour
• 2 tsp. baking powder
• 1 tsp. salt
• 1 cup powdered sugar

Instructions

1. In a large mixing bowl, mix together cocoa powder, sugar, and oil.
2. Add eggs, one at a time, mixing in between.
3. In a separate bowl, combine flour, baking powder, and salt. Whisk together.
4. Add the dry ingredients to the wet, mixing as you add.
5. Refrigerate the dough overnight, at least 6-8 hours.
6. When ready to bake, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment.
7. Add the powdered sugar to a shallow dish or plate.
8. Use a cookie scoop to scoop out the dough, then drop into the powdered sugar. Roll the dough around until it is fully coated in sugar.
9. Place onto the parchment lined sheet, 2-3 inches apart.
10. Bake for 10-12 minutes.
11. Remove from the oven and allow to cool for 5 minutes on the baking sheet before moving to a cooling rack to finish cooling.
12. Serve and enjoy!

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 331Total Fat: 9gSaturated Fat: 1gUnsaturated Fat: 8gCholesterol: 47mgSodium: 226mgCarbohydrates: 56gFiber: 2gSugar: 29gProtein: 6g

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