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Chocolate Crinkle Cookies - sweet, easy and the BEST chocolate crinkle cookie recipe with butter, cocoa and powdered sugar. These cookies are great for Christmas and holidays!
Chocolate Crinkle Cookie Recipe
Chocolate crinkle cookies is one of the most popular Christmas cookies, other than butter cookies and melting moments cookies.
This is an easy recipe that yields the best chocolate crinkle cookies ever! The recipe is 100% fail-proof and novice baker friendly.
I love the cracked look and the contrast of the powdery white against the dark cocoa. These cookies have a brownie-like texture, moist, soft and a bit chewy.
They look absolutely festive and make the best Christmas and holiday gifts to neighbors, friends and family.
How To Make Chocolate Crinkle Cookies
This is an easy recipe that calls for a simple 3-step process:
- Make the cookie dough using a stand mixer. Chill the dough in the refrigerator for 4 hours.
- Roll the dough into balls, flattened with your hand and then coat with powdered sugar.
- Bake in the oven for 10 minutes.
Just follow the step-by-step method and instructions in the recipe card and watch my video above to make homemade chocolate crinkle cookies.
Baking Tips
- To get the cookies extra white with powdered sugar, coat each cookie with a ton of powdered sugar before baking.
This ensures the cookies don’t absorb the powdered sugar during bake time. - To make the cookies extra festive, substitute the vanilla extract with peppermint extract to make chocolate peppermint crinkle cookies.
Frequently Asked Questions
You can certainly make the cookies with a store-bought cake mix and brownie mix, but this recipe is so easy that you don’t really have to buy packaged cake mix.
Yes, you can use unsweetened chocolate to replace cocoa powder in the recipe. If you use real chocolate, just melt the chocolate in a microwave, for about 1 minute. Stir the melted chocolate after 1 minute. If the chocolate hasn’t melted smoothly, heat in the microwave for another 10 seconds.
I don’t recommend freezing these cookies, especially after they are dusted with powdered sugar. If you have to freeze them, do not dust powdered sugar before baking in the oven. To serve frozen cookies, heat them up in a toaster oven and then dust with powdered sugar. I recommend storing the cookies in an air-tight container, at room temperature for up to a week.
This recipe is only 48 calories per cookie.
What To Serve With This Recipe
Serve the cookies with other festive desserts and cookies. I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Cookie Recipes You Might Like
Chocolate Crinkle Cookies Recipe
Ingredients
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1/2 cup unsalted butter (preferred) or oil
- 4 eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
Instructions
- In the bowl of a stand mixer, beat the cocoa, granulated sugar and butter (or oil) on medium speed. Reduce the speed to low and add 1 egg at a time until combined.
- Mix in the remaining ingredients in the order listed, for the exception of the powdered sugar. Cover the bowl with plastic wrap and chill in the refrigerator for 4 hours.
- Preheat the oven to 350°F (176°C). Line cookie sheets with parchment paper. Roll the dough into 1-inch balls and coat with powdered sugar. Place on the prepared baking sheet at least 2 inches apart.
- Bake for 10 minutes. Allow the cookies to rest on the hot cookie sheet for one minute before transferring to a wire rack to cool completely.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Also, when you’re using a brand new recipe, it’s always a good idea to it read all the way through just to be on the safe side. This is a great example of why that can prove to be very important!
I baked 27 years, if you start with room temp butter in your dough. All you had to do is roll it very flat it could of chilled in freezer 20 min & 10 min in refrigerator. It would of worked .