Chocolate crinkle cookies often show up around the holidays.
I particularly love the cracked look and the contrast of the powdery white against the dark cocoa. It leaves a lasting impression that makes them ideal for gifting them to neighbors for Christmas. Why not, since this recipe makes so many.
If you’ve never tried one, these cookies have almost a brownie-like texture. A bit chewy, they are still light despite the richness of the cocoa. If you feel like mixing it up, try substituting 1 teaspoon of vanilla extract with peppermint extract. It creates an entirely new type of cookie.
Now for the technical stuff. I’ve had people ask me how I get these cookies so white. My trick is to coat it with a ton of powdered sugar before baking. It almost looks like the sugar will fall off. This ensures the cookies don’t absorb the powdered sugar during bake time.
Rate the Recipe:
Based on 169 Review(s)
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Mariam
Hello!
I would like to add in chocolate chips to this recipe, how would I go about doing so?
Thanks.
Rasa Malaysia
You can add in the dough.
Stevie
How long will these last after baking? Thank you
Rasa Malaysia
They can last for a few days. But trust me they are so good they will be gone in no time. ;)
JL
Hi. Can we make them in red and green colours? Can you please advise how to modify the recipe to do so?? I would really love to make them for the coming Christmas! Thanks.
Rasa Malaysia
Hmmm, I am not sure as I have never tried without the cocoa powder.
Ilham
You can use pistachu powder and add some green colorant . I m sure It will works since i use for macaron recepe .
Anick
I was wondering if the oil could be changed for butter?
Rasa Malaysia
You can try but I am not sure how it affect the final result.
Ursula
The recipe actually says oil or butter.
Michelle
Substituting Bailey’s Irish Cream for half the oil works well too, for those who like that. :) Great recipe. Came out perfect. 10/10 would make again.
Jessica
How many cookies does this make
Jessica
Nevermind I see now 6 dozen
Stephanie
I just made this recipe and didn’t get anywhere near six dozen. I got about 3.5 dozen. I did not change the recipe at all and I made the cookies a normal size.
Rasa Malaysia
We made them smaller.
Kayla
I just made these and they are amazing! My last batch is baking. Thanks for sharing
Rasa Malaysia
Thanks Kayla.
Kelly
Do they have to chill for at least 4hrs? What happens if I only do it for 2hrs?
Diahn
Can you chill over night instead of 4hrs?
Rasa Malaysia
I think so.
Amanda
How well do these freeze after cooked??
Rasa Malaysia
I don’t advice freezing cookies after baking, you can keep them in an airtight container.
Sally
The description says “Chocolate Crinkle Cookies – best, homemade, classic Christmas holiday cookies recipe! Homemade, sweet, fudgy with butter, cocoa, sugar.”
I don’t see anty butter in the ingredients. Did you purpodely put oil in instead?
AW
Did you ever get an answer about the butter?
Rasa Malaysia
You can use unsalted butter or vegetable oil. I updated the recipe. Sorry.
Valerie Hayden
I find the crackle effect is even better if you roll the balls in granulated sugar then the icing sugar. It dries the surface a bit and allows more of the icing sugar to cling without melting as the cookie bakes.
Great tasting cookie
Rasa Malaysia
Great tip! Thanks for sharing, yes I love these chocolate crinkle cookies.
Penny
Where is the butter how much not in recipe ???????
Rasa Malaysia
You can use butter or vegetable oil for this chocolate crinkle cookies recipe!
Maria
These cookies look amazing! Do you really need to heat up the oven to 350 C? I cook meat on 200 degrees. Isn’t 350 too hot? Sorry but I’m not an experienced baker so I just want to make sure… Thanks!
Rasa Malaysia
Just follow the recipe. It’s 350F.
Meg
I just made the Chocolate Crinkle Cookies yesterday and they are so yummy! I made a double batch using butter instead of vegetable oil. Mine had to bake longer in the oven. For about 14-15 minutes. They came out a little gooey but as they rest they cook a little more. I allowed them to cool for a few minutes before transferring them to the baking rack. They a great chewy cookie! Awesome recipe~
Rasa Malaysia
Hey Meg, thanks for trying this chocolate crinkle cookies recipe!!
Danielle
Is it OK to leave the cookies in the fridge for more than four hours? I’d like to prep tonight and then bake in the morning. Can’t wait to try these!
Rasa Malaysia
Actually I am not too sure how it might affect the texture. Sorry but I haven’t tried.
Chris
I just made them. My batter was very runny and couldn’t roll them into balls. What could have happened? Still yummy but disappointed on how they looked.
Rasa Malaysia
I am not sure Chris, maybe you can add more flour? Did you measure correctly?
Dawn
Did you refrigerate?
Sonja
I made these and now I have to make another batch for our Christmas cookie plates because the family has eaten over half of them! Thank you for sharing!
Rasa Malaysia
Hi Sonja, LOL, that’s a good problem to have I guess. Happy holidays! :)
Jade
I love making this cookies! The first one i made turned into such cute sizes! But for some reasons when i made it again they all went flat :( ive made it 4 times now and it wouldnt turn the way i want them to turn into >_< please help!!
Maureen
Thanks Rasa for the Chocolate Crinkle Cookies recipe. I moved a while ago and can’t locate my cookie recipes that I always made for Christmas. This recipe we called Pixie Cookies when I was growing Up! So glad you posted it on Pinterest, as I made them tonite and they came out perfect! ?
Rasa Malaysia
Awesome, happy holidays!
Ginnie
If using butter, do you melt it or just use softened?
Rasa Malaysia
Melt.
Mariam
Urgent help I made these and they went flat I followed the recipe as per given but it was all flat when I baked it
Rasa Malaysia
Hi Mariam, I am so sorry but I can’t troubleshoot not knowing that you did during the process. This recipe works and the results should be like the pictures.
Mariam
I was to gift these to a friend cs she love crinkle cookies. Also what could be the reason for it to become flat. These were yummy only thing I wish it didn’t flatten so much and looked good to the eye.. plz help..
Daryl
My cookies went flat also! Disappointed but taste good.
Rick Heintz
Are you using Baking Powder or Soda? This recipe calls for powder which will give it the lift. If you’re using baking soda your cookie would be flat like a normal cookie
Lorissa
Do you have to chill for 4 hours?
Joy
With these kinds of cookies, if you chill for any less than four hours, they will not hold a shape. The dough should be very firm and moldable. The colder the better. Not frozen, of course. But yes, at least four hours is key
Ceciel
Hi there! Those cookies look so good! I can’t wait to try this recipe! If I were to use unsalted butter, do I have to melt it?
Rasa Malaysia
Yes.
Sophie
Do you if know if swapping the vegetable oil to ‘Bali Virgin Coconut Oil’ would effect it the cookies in anyway? (Got into an argument with my dad on what oil to use, he ‘insists’ on the coconut oil but I’m not to sure how it’ll effect the recipe, so…)
Shafiqa
Hi. I haven’t tried this recipe yet but I was thinking 6 dozen is a lot. I only need two at the most. Could I free the rest of the dough? With out coating them in sugar and glaze.
Rasa Malaysia
I think so or you cut down the quantity into half.
manail fatima
can we use normal cocoa powder instead of the unsweetened cocoa powder ???
Rasa Malaysia
Yes you can!
Marlene
Just made them. They turned out beautifully. For those who were concerned with size and timing, they are rolled a little smaller than I normally roll cookies, but make the size indicated and they bake perfectly. I cut the sugar by 1/4 but otherwise followed as directed. Also, as Rasa says, you do roll in a liberal amount of icing sugar and they come out very pretty. Thank you Rasa!
Rick Heintz
I made these a couple years ago but lost the recipe. If you think all recipes will end up with the same result, think again! There is something about starting with the gritty paste at the beginning that make these cookies superior to all others, These are by far my favorite, so much that I found a way to cut the wait time in half. Split your dough into two bowls and refrigerate them for about an hour and 45 minutes. You should be able to scoop and roll the dough by that time. I call it “Playing in the mud because it ain’t pretty and you will get messy. Once you have them in ball form roll them in granulated sugar and put them on parchment paper in the freezer for about 15-20 minutes. Reshape as needed and roll them in powdered sugar and bake as normal.
Also… I saw a couple of posts asking why your cookies ended up being flat….Most cookies are made with baking SODA but these bad boys are make with baking POWDER. The two are not interchangeable and if you think they are…Try making pancakes with baking soda some day when you’re not that hungry. Happy baking everyone and thank you Rasa for the recipe.
Rasa Malaysia
Hi Rick, thanks for the tips. :)
Ana Gonzalez
What happens if you leave the dough in the fridge longer than 4 hours?
Lauren
I tried this and my batter is more powdery then I would have thought it would be! Anyone else have this happen?? More like sand, is that correct?
Shere
I used the exact measurements as described in the recipe but my dough is quiet moist which makes it very difficult to roll. I’ve put back the dough in the fridge I will try again tomorrow. However what might have caused my dough to not get stiff enough?
Debbe
My dough was stcky too. I tried rolling them after 4 hrs in the fridge and over night. The dough was too stcky to roll so I just used 2 spoons and sprinkled the powdered sugar on top.
Next time I’ll add a little more flour and maybe use butter instead of oil.
Trixie
I only had a half cup of cocoa powder so I used that and added 2 squares of unsweetened baking chocolate, I didn’t have salted butter so I added more salt and used shortening instead, I used brown sugar as I did not have granulated, I had to take the cookies with me to a picnic so didn’t really have a lot of time to let them sit in the fridge, and I lowered the oven temperature so as not to burn the cookies, and when they came out the oven, I dusted them heavily with the powdered sugar but it still all melted into the cookies. After letting the cookies cool for awhile they were more of a grainy fudge consistency and tasted awful! I can’t figure out what went wrong? I ended up having to buy Oreos for the picnic. I wasted all my time and ingredients and I am so very disappointed. Maybe I will actually follow the recipe exactly as written next time and see if that works any better.