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Chocolate Crinkle Cookies

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Chocolate Crinkle Cookies - best, homemade, classic Christmas holiday chocolate crinkle cookies recipe! Sweet, fudgy and loaded with cocoa and sugar.

Chocolate Crinkle Cookies - best, homemade, classic Christmas holiday cookies recipe! Sweet, fudgy and loaded with cocoa and sugar | rasamalaysia.com

Easy and quick chocolate crinkle cookies made with cocoa and sugar.

Chocolate Crinkles

Chocolate crinkle cookies often show up around the Christmas holidays.

Homemade easy chocolate crinkles stacked up on the kitchen counter top.

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 chocolate crinkle cookies recipe makes so many.

Close up picture of moist chocolate crinkles cookies, dusted with powdered sugar.

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.

A hand holding a piece of chocolate crinkle cookies, with a bite mark.

How Do You Make Chocolate Crinkle Cookies?

Now for the technical stuff. I’ve had people ask me how I get these chocolate crinkle 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.

Serve Chocolate Crinkle Cookies with:

For a wholesome dinner, make the following dishes.

Menu and Meal Ideas

Other Christmas Cookie Recipes You Might Like

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Chocolate Crinkle Cookies Recipe

Chocolate Crinkle Cookies - best, homemade, classic Christmas holiday cookies recipe! Sweet, fudgy and loaded with cocoa and sugar.

Course Snack
Cuisine Baking
Keyword Chocolate Crinkle Cookies
Prep Time
Cook Time
Total Time
Servings 72
Author

Ingredients

  • 1 cup unsweetened cocoa powder (120 g)
  • 2 cups granulated sugar (400 g)
  • 1/2 cup unsalted butter (preferred) or oil (115 g)
  • 4 eggs
  • 2 teaspoons vanilla extract (10 ml)
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 cups all-purpose flour (240 g)
  • 1/2 cup powdered sugar (50 g)

Instructions

  1. 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.

  2. Preheat the oven to 350 degrees F. 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.
  3. 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.

Recipe Notes

For more prominent results, use more powdered sugar and coat the cookie dough balls heavily before baking.

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87 COMMENTS... read them below or add one

  3. 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.

    Reply

  5. 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.

    Reply

  11. 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?

    Reply

  12. 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

    Reply

  14. 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!

    Reply

  15. 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~

    Reply

  16. 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!

    Reply

  17. 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.

    Reply

    • Same here. Using oil instead of butter was MY problem. Butter firms up when chilled; oil does not. A big, big mess trying to roll dough that hasn’t firmed up into balls! I strongly suggest using butter, and Rasa, I also suggest that you remove the option of using oil. I even chilled the dough overnight. I know I am trying to help way too late; this recipe was from years ago, but it’s worth a try, to save others the frustration I experienced.

      Reply

        • I have been making these for a few years now with this recipe and have always used oil. I was confused when I just logged on since the oil option was removed. My cookies have always turned out using the oil. It is a family favorite. I think it is a nice option especially if making last minute and you don’t have butter at room temp.

          Reply

  18. 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!

    Reply

  19. 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!!

    Reply

  20. 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! ?

    Reply

  23. 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..

    Reply

    • 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

      Reply

  25. 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?

    Reply

  26. 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…)

    Reply

  27. 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.

    Reply

  29. 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!

    Reply

  30. 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.

    Reply

  32. 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?

    Reply

    • I’ve found the dough to be slightly grainy from this but following the directions (I used butter) and the results have been amazing each time. (3 batches to date).

      Reply

  33. 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?

    Reply

  34. 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.

    Reply

  35. 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.

    Reply

  36. Trixie. Sounds like your make up receipt was a flop that is why you need to follow receipts and have the correct ingredients. Sorry

    Reply

  37. At the end of your recipe, you noted for more prominent results, coat with more powered sugar. Sorry to sound stupid, but is that before or after cooking? Thanks! Can’t wait to try!

    Reply

  39. I’m new at baking. I’ve made these 3 times in the last two weeks for various Christmas functions. They were a hit each time and all the compliments have given me confidence to try new recipes soon. Thanks so much.

    Also FYI to people trying these
    I used butter. My cookies were never flat and the 4 hour chill time is super important !!

    Reply

  41. i can’t tell you how excited i am about finding this recipe that i’ve been looking for for about 45 years. i’ve seen similar recipes, but this one is it! fifty years ago the recipe i had was called Chocolate Pixies or Pinwheels, i’m not sure which. but it had 4 eggs, and i’ve not found it until now. it’s the 4 eggs that makes them so good inside. i’m over 70 now, don’t bake much anymore, but i will make these, perhaps even today. thank you so much for posting this recipe.

    Reply

  42. Oh my, these where the easiest cookies. Followed the directions to a t. Look picture perfect and taste yummy. Thank you for the recipe. :-)

    Reply

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