Chocolate Crinkle Cookies
Fudgy, chewy chocolate cookies that are rolled in powdered sugar make these Chocolate Crinkle Cookies irresistible. These easy Christmas cookies are thick, soft and delicious. They freeze great and are the perfect additional to your cookie tray for the holiday season.
Rich, chocolatey crinkle cookies are one of my family’s favorite holiday recipes! There’s no reason you can’t make them all through the year, but for some reason, I usually make them in December for our cookie platters. I guess maybe because that’s what my mom did? These chocolate crinkles were always one of my favorites growing up.
Are you getting ready for holiday baking? I am, and you can bet these will be on the list! My favorite soft sugar cookies and red velvet cookies will be making appearances, too.
But, first, these chocolate crinkles – you will want to add these to your baking list!
What is a Chocolate Crinkle Cookie?
Chocolate crinkle cookies (also known as crackle cookies) get their name from the way they look. When they bake, the tops crack open, creating a crinkled look. The powdered sugar highlights all the crinkles and crackles, creating a pretty contrast with the dark brown color.
They’re rich and fudgy with a similar texture and flavor to brownies. They are considered a classic Christmas cookie – I think because the powdered sugar coating looks like snow!
Why This Recipe Works
- This is an easy recipe! You only need one bowl and a handful of ingredients to make it.
- I’ve made hundreds (probably thousands?!) of these over the years, and they always come out amazing. This is a well-tested recipe!
- They have the best fudgy texture – perfect for all the chocolate lovers in your life! Make them for cookie exchanges or any time you want a delicious chocolate cookie.
This recipe has your basic baking ingredients, and I love that you can use cocoa powder instead of melting chocolate. It’s so simple!
You will need softened butter, so don’t forget to leave it out for 20 to 30 minutes before making them.
How to Make Them
Make the dough: Beat the cocoa, sugar, and butter together in a large bowl on medium speed. Lower the speed to medium, add the eggs, and mix until combined. Add the vanilla, salt, baking powder, and flour and beat on low speed until just combined.
Chill the dough: Cover the bowl and chill the dough for at least four hours.
Coat the cookies: Form the dough into 1-inch balls and roll each of them in powdered sugar. Place them two inches apart on a prepared baking sheet.
Bake them! Bake them for 10 minutes at 350°F. Cool them on the pan for a couple of minutes and then transfer the cookies to a baking rack to cool completely.
Crinkle Cookie FAQs!
Yes, you can make the dough and keep in the refrigerator for two to three days before baking the cookies. Or, you can make the dough balls and freeze them for later.
To freeze them, roll the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer container, and they will keep for two months. When you are ready to bake them, let them thaw, roll them in powdered sugar, and pop them in the oven!
It’s really a toss up on this one. We tested it both ways and we had a hard time deciding, but liked the recipe using butter just a bit better!
Did you chill the dough? This allows the butter to firm up, so the cookies don’t spread too much while they bake, so make sure you chill the dough for at least four hours before baking the cookies.
Another reason they came out flat could be the baking powder. Double-check that it’s not expired. If the baking powder doesn’t activate, the cookies won’t puff up while baking.
Yes, you can freeze the cookies after they are fully cooled. I usually place them in a container separating each layer with wax paper. They will keep for up to a month. Just keep in mind that the powdered sugar may dissolve a bit when they thaw.
The first step is to ensure they are completely cooled before storing them. Once cooled, you will need an airtight container to store them in.
For best results, I recommend placing them in layers with wax paper separating each layer. They will keep four to five days at room temperature!
Whether you call them chocolate crackle cookies or chocolate crinkles, you are going to love this easy recipe! It’s a holiday classic and a must-make treat – your family and friends will love them!
More Holiday Cookie Recipes!
- Christmas Cake Mix Cookies are super easy, soft, and chewy. They start with two boxes of cake mix, and then you add a few simple ingredients most likely already in your pantry!
- Mexican Wedding Cookies are a classic for Christmas and so easy to make. You might know them as Russian Tea Cakes or Snowball Cookies – whatever you choose to call them, they’re amazing!
- Rolo Blossom Cookies are a quick and easy peanut butter cookie that we love to make every year.
- For a fun and easy recipe, make a batch of Nutter Butter Snowman Cookies. This is a fun project to make with the kids!
Did you try and love this recipe?! Be sure and comment and share your five-star rating below!
Snap a photo and share on social media – don’t forget to tag me @julieseatsandtreats or #julieseatsandtreats, so I get to see a photo of your delicious treats!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Chocolate Crinkle Cookies
- ½ c. unsweetened cocoa powder
- 1 c. granulated sugar
- ¼ c. butter room temperature
- 2 large eggs
- 2 tsp vanilla extract
- ¼ tsp salt
- 1 tsp baking powder
- 1 c. all-purpose flour
- 1/2 c. powdered sugar
- In a large mixing bowl combine cocoa, granulated sugar and butter. Beat on medium in a stand mixer or with hand held mixer until combined. Add eggs and beat on low until just combined.
- Add in vanilla, salt, baking powder and flour and beat on low until combined.
- Cover the bowl with plastic wrap, then place in the refrigerator to chill for 4 hours.
- When chill time is done, preheat the oven to 350 degrees F.
- Line baking sheets with parchment paper.
- Place powdered sugar in a small mixing bowl.
- Roll the dough into 1 inch balls then coat in powdered sugar.
- Place dough balls on the prepared baking sheet at least 2 inches apart.
- Bake for 10 minutes in preheated oven.
- Remove from the oven and allow the cookies to cool on a sheet pan for 2 minutes, then transfer to a wire rack to cool completely.
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