These Chocolate Crinkle Cookies are a holiday tradition! A thick fudgy cookie, rolled in powdered sugar, and baked with a perfectly crackled top! Thick, soft and almost brownie like!
- Family Favorite: If we only made one cookie for the holidays, it would be this cookie.
- Perfect Texture: Thick and soft brownie inside with the perfectly crisp outside.
- Freezer Friendly: Make a double batch and keep some stored in the freezer for later!
These Christmas crinkle cookies are like the perfect combination of a fudgy brownie and soft sugar cookie. As dough, they are rolled in powdered sugar and as they bake small crackles on begin to form across the top.
They are hard to resist straight from the oven, BUT they actually taste better the longer they sit! As they begin to cool you’ll notice that the chocolate flavor really begins to shine. Needless to say, this is the best cookie for a cookie tray along with my Hot Chocolate Cookie and Soft S’more Cookies.
CRINKLE COOKIE INGREDIENTS
These chocolate crackle cookies really do outshine all others on your cookie tray. Bonus? They require fairly basic ingredients. Here is what you will need for this recipe:
- Sugar: The recipe, as written, uses only granulated sugar. If you want to switch up the flavor slightly you can substitute half with brown sugar.
- Oil: Here’s the deal, I have never made these with butter, so I cannot be confident in saying that it will work. However, I also don’t see a reason it wouldn’t. If you give it a try leave a comment below and let us know what you think.
- Eggs: Two large eggs give these cookies the perfect structure.
- Vanilla: Always use pure vanilla extract.
- Cocoa Powder: If you like a lighter flavor, you can use a traditional cocoa powder. I like a more deep flavor and reach for Dutch cocoa.
- Dry Ingredients: Flour, baking powder and a pinch of salt. Be sure to double check the expiration date of the baking powder and never skip the salt.
- Espresso Powder: Optional, but an amazing addition that elevates the chocolate flavor in these cookies.
- Powdered sugar: Used to roll the dough just before baking.
HOW TO MAKE CHOCOLATE CRINKLE COOKIES
Like all of my recipes, this one is super simple to make. You will have things mixed up in under 10 minutes! Make sure you save a few to share because they are going to disappear quick!
- PREP: Gather your ingredients and measure out what you will need. minus the powdered sugar.
- DOUGH: Combine the sugar and oil in a mixing bowl and whisk to combine. Stir in the eggs and vanilla. In a separate bowl, whisk the cocoa powder, flour, baking powder, salt, and espresso powder. Stir in with the egg mixture until the dough forms.
- CHILL: Cover in plastic and chill in the refrigerator overnight, or at least 4 hours.
- ROLL: Scoop heaping tablespoons of dough into a small dish filled with powdered sugar. Roll until covered completely and place 2 inches apart on a parchment lined baking tray.
- BAKE: Bake at 350 degrees for 10 minutes, or until the edges just start to pull away from the parchment.
This dough needs to be chilled for a minimum of 4 hours. Allowing the dough to rest and the ingredients to firm is what gives you a large fluffy cookie. Do not skip this step.
Yes, this recipe requires chill time. Be sure to plan ahead.
If stored in an airtight container, or cookie jar, these cookies will last up to 5 days. However, we always eat them much quicker.
Yes! You can definitely freeze chocolate crinkle cookies. You want to bake the cookies and allow them to cool fully. Freeze them in a single layer in an air tight container or zip top bag. If you are going to stack the cookies, place a piece of parchment or wax paper between the layers.
Cookies stored properly in the freezer can last up to two months.
Chocolate Crinkle Cookies
- 1 cup granulated sugar
- 1/4 cup oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup Dutch cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon espresso powder optional
- 1/4 teaspoon salt
- 1/4 cup powdered sugar
- Combine the sugar and oil in a mixing bowl and whisk to combine.
- Stir in the eggs and vanilla.
- In a separate bowl, whisk the cocoa powder, flour, baking powder, salt, and espresso powder. Stir in with the egg mixture until the dough forms.
- Cover in plastic and chill in the refrigerator overnight, or at least 4 hours.
- Preheat the oven to 350 degrees. Line two baking trays with parchment paper and set aside.
- Scoop heaping tablespoon portions into the powdered sugar. Roll until covered completely and place 2" apart on the prepared baking trays.
- Bake 10 minutes or just until the edges are starting to pull away from the parchment.