If you’re craving a rich, fudgy cookie with a perfectly crackled exterior, these Chocolate Crinkle Cookies are calling your name! With a crisp, powdered sugar coating and a soft, brownie-like center, they’re the ultimate chocolate lover’s dream. Plus, they’re super easy to make, so you can whip up a batch whenever your sweet tooth strikes. Trust me—these cookies will disappear in no time!
Why You’ll Love Chocolate Crinkle Cookies
Easy to Make:
With simple ingredients and no fancy techniques, these cookies come together effortlessly.
Rich & Fudgy:
They have the perfect balance of crisp edges and a soft, melt-in-your-mouth center.
Perfect for Any Occasion:
Great for holiday cookie trays, bake sales, or just because!
Beautiful Crinkle Effect:
The powdered sugar coating gives these cookies their signature crackled look.
Ingredients
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
All-Purpose Flour:
Provides structure and the perfect chewy texture.
Cocoa Powder:
Gives these cookies their deep chocolate flavor—use a good quality cocoa for the best taste!
Baking Powder:
Helps the cookies rise and creates that classic crinkle texture.
Salt:
Enhances the chocolate flavor and balances the sweetness.
Unsalted Butter:
Adds richness and moisture to the cookies.
Granulated Sugar:
Sweetens the dough and helps create the perfect texture.
Eggs:
Bind the ingredients together and contribute to the fudgy texture.
Vanilla Extract:
Enhances the flavor and adds a warm, sweet aroma.
Instructions
Prepare the Dough:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
Cream the Butter and Sugar:
In a separate large bowl, beat the butter and granulated sugar together until light and fluffy. This step ensures the cookies have a soft texture.
Add the Wet Ingredients:
Mix in the eggs one at a time, followed by the vanilla extract. Beat until smooth and well combined.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. The dough will be thick and slightly sticky.
Chill the Dough:
Cover the dough with plastic wrap and refrigerate for at least 2 hours (or overnight). Chilling helps prevent the cookies from spreading too much while baking.
Preheat the Oven:
When ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll in Powdered Sugar:
Scoop the dough into small balls, then roll each ball in powdered sugar until fully coated. This creates the signature crinkle effect.
Bake the Cookies:
Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the cookies are set but still soft in the center.
Cool and Enjoy:
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy warm or at room temperature!
How to Serve Chocolate Crinkle Cookies
- With a Glass of Milk: Classic and comforting!
- As an Ice Cream Sandwich: Place a scoop of vanilla ice cream between two cookies.
- Dipped in Hot Cocoa: For an extra chocolatey treat.
- With Coffee or Espresso: A rich pairing for chocolate lovers.
Additional Tips
Chill the Dough:
Don’t skip this step! Chilling helps the cookies keep their shape and enhances the flavor.
Coat Generously in Powdered Sugar:
Make sure to roll each cookie ball heavily in powdered sugar for the best crinkle effect.
Don’t Overbake:
The cookies should look slightly underdone in the center when you take them out. They’ll firm up as they cool.
FAQ Section
Q1: Can I make these cookies ahead of time?
A1: Yes! You can refrigerate the dough for up to 24 hours before baking.
Q2: Can I freeze the cookie dough?
A2: Absolutely! Roll the dough into balls, freeze on a baking sheet, then store in an airtight container. When ready to bake, thaw slightly, roll in powdered sugar, and bake.
Q3: Can I use Dutch-process cocoa powder?
A3: Yes! It will give the cookies a darker color and richer flavor.
Q4: How do I store leftover cookies?
A4: Store in an airtight container at room temperature for up to 5 days.
Q5: Can I make these cookies gluten-free?
A5: Yes! Substitute with a 1:1 gluten-free flour blend for best results.
Q6: Why didn’t my cookies crinkle?
A6: Make sure the dough is well chilled before rolling. If the dough is too warm, the cookies will spread too much and lose the crinkle effect.
Q7: Can I use margarine instead of butter?
A7: Butter is best for flavor and texture, but you can use margarine if needed. Just note that the cookies may be slightly softer.
Q8: Can I add chocolate chips to the dough?
A8: Absolutely! Adding chocolate chips will make these even more decadent.
Q9: What if I don’t have powdered sugar?
A9: You can make your own by blending granulated sugar until fine. However, the crinkle effect works best with store-bought powdered sugar.
Q10: Can I make these cookies dairy-free?
A10: Yes! Use dairy-free butter or coconut oil as a substitute.
Final Thoughts
These Chocolate Crinkle Cookies are the perfect combination of crisp, chewy, and fudgy. Whether you’re baking for the holidays or just want a chocolate fix, these cookies are a must-try. Enjoy every bite—you deserve it!
Print
Easy Chocolate Crinkle Cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These soft and chewy chocolate crinkle cookies are coated in powdered sugar for a classic, bakery-style treat. Made from scratch in just 30 minutes, they have a rich chocolate flavor with a beautiful crinkle effect. Perfect for holidays, parties, or anytime you need a quick and easy dessert!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/3 cup cocoa powder
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup powdered sugar (for rolling)
Instructions
-
Preheat & Prepare
- Preheat the oven to 350°F.
- Line two baking sheets with parchment paper or silicone mats.
-
Mix Dry Ingredients
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
-
Cream Butter & Sugar
- In a stand mixer or large bowl with a hand mixer, beat butter and granulated sugar until light and fluffy.
- Add eggs and vanilla extract, mixing until well combined.
- Slowly add in the dry ingredients, mixing just until incorporated.
-
Shape & Roll
- Place powdered sugar in a shallow bowl.
- Scoop 1 heaping tablespoon of dough and shape into balls (dough will be sticky—just do your best!).
- Roll each ball in powdered sugar until fully coated.
- Place on prepared baking sheets, spacing 2 inches apart.
-
Bake & Cool
- Bake for 10-12 minutes, until the edges are set and the tops crack.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For softer cookies, store them in an airtight container with a slice of bread (replace the bread as it hardens).
- To freeze baked cookies: Wrap each cookie in plastic wrap and store in a freezer-safe bag for up to 3 months.
- Make-ahead dough: Chill for 30 minutes before rolling if the dough is too sticky.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 9g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg