Chocolate Crinkle Cookies are the ultimate marriage of a fudgy brownie and a soft cookie. Covered in a dramatic coating of powdered sugar, they crackle beautifully in the oven to create a stunning, snowy effect that is perfect for holiday cookie platters. Despite their sophisticated appearance, this recipe is one of the easiest holiday cookies you will ever make—there’s no chilling required!
This recipe guarantees an intense chocolate flavor, a soft, chewy texture, and that gorgeous, contrasting “crinkle” every time. We’ve optimized the dough to be just sticky enough to grab the powdered sugar but moist enough to stay fudgy inside.
Get ready to bake the perfect batch of Chocolate Crinkle Cookies in under an hour, making them ideal for last-minute holiday baking, cookie exchanges, or satisfying a deep chocolate craving right now.
The Secret to the Perfect “Crinkle”
The unique texture and appearance of this cookie come down to controlling the baking process and the powdered sugar coating:
- The Oil Advantage: Unlike many cookie recipes that rely on butter, this recipe uses vegetable oil. Oil stays liquid at room temperature, promoting a soft, gooey texture and a beautiful, pronounced spread in the oven.
- Baking Powder for Lift: A generous amount of baking powder is used to give the cookies a slight lift and structure. When the cookie expands, the powdered sugar layer on the outside resists the expansion, causing the chocolate dough underneath to “crinkle” and crack.
- Double-Coat in Powdered Sugar: The key to that snowy white finish is coating the dough balls twice. The first coat adheres slightly, and the second coat provides the thick white layer needed for a dramatic, snowy contrast after baking.
- Don’t Overbake: Like brownies, these cookies must be slightly underbaked. When the edges look set and the centers still look slightly soft, pull them out! They will firm up as they cool, retaining that desirable fudgy center.
Ingredients
For the Fudgy Chocolate Crinkle Cookies
- 2 cups all-purpose flour, spooned and leveled
- 3/4 cup unsweetened cocoa powder (Dutch-process preferred for deep color)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or canola oil)
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
For the Coating
- 1/2 cup granulated sugar (for the first roll)
- 121 cups confectioners’ sugar (powdered sugar, for the second roll)
Step-by-Step Instructions: Mix, Roll, Coat, and Bake
The best part of this recipe is the speed—you can skip the long chilling time!
Part 1: Mixing the Dough (15 Minutes Prep)
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl or stand mixer, whisk together the granulated sugar and vegetable oil until combined.
- Add Eggs and Vanilla: Add the eggs, one at a time, mixing until each is just combined. Stir in the vanilla extract.
- Combine: Gradually add the flour mixture to the wet mixture. Mix on low speed until a thick, uniform chocolate dough forms. Do not overmix. The dough will be very soft and slightly sticky—this is correct!
Part 2: Coating and Rolling (15 Minutes)
- Prep Coating: Place the 1/2 cup of granulated sugar in one shallow bowl and the 121 cups of confectioners’ sugar in a second shallow bowl.
- Scoop: Use a 1.5-tablespoon cookie scoop to portion the dough. Roll the dough between your palms into uniform balls.
- First Coat (Granulated Sugar): Roll each dough ball completely in the granulated sugar. This helps absorb some surface moisture and prevents the powdered sugar from immediately dissolving.
- Second Coat (Powdered Sugar): Immediately transfer the granulated sugar-coated ball into the confectioners’ sugar. Roll vigorously until the ball is fully and thickly coated—it should look like a snowball.
- Prep Pan: Place the coated balls 2 inches apart on a baking sheet lined with parchment paper.
Part 3: Baking (8-10 Minutes)
- Bake: Preheat your oven to 350∘F (175∘C). Bake for 8 to 10 minutes.
- Check for Doneness: The cookies are done when the powdered sugar coating has cracked and the edges are set, but the center still looks slightly soft and puffy. They will look pillowy and may have slightly wet cracks.
- Cool: Allow the cookies to cool completely on the baking sheet for 5–10 minutes before moving them to a wire rack. As they cool, the fudgy centers will firm up and the cracks will become more defined.
Pro Tips for the Best Crinkle Cookies
- Cocoa Choice: Use Dutch-process cocoa powder (sometimes labeled as “European style”) for a darker color and a smoother, less acidic flavor. This creates a much better contrast with the white powdered sugar.
- Double-Dip is Essential: Never skip the double-dipping in powdered sugar. If you only dip once, the moisture in the dough will quickly absorb the sugar, making the coating translucent and ruining the crinkle effect.
- The Quick Chill Fix: If your dough is too sticky to handle due to a warm kitchen, cover the bowl and chill it in the freezer for 15 minutes. This is usually enough time to firm it up without requiring a full chill.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. The powdered sugar coating may fade slightly after a day or two, but the fudgy texture remains.
Serving Suggestions and Festive Variations
These cookies are perfect for holiday trays, but you can easily adapt them for different occasions.
Festive Variations
- Peppermint Crinkles: Add 1/2 teaspoon of peppermint extract to the wet ingredients. You can also mix in 1/4 cup of crushed candy canes into the dough after the flour is incorporated.
- Espresso Crinkles: Dissolve 1 teaspoon of instant espresso powder in the vanilla extract before adding it to the wet ingredients. This deepens the chocolate flavor.
- Nutty Crinkles: Fold in 1/2 cup of chopped walnuts or pecans at the end of the mixing process for a nice crunch.
Frequently Asked Questions
- My cookies didn’t crack. What went wrong? This is usually because the powdered sugar coating was too thin (didn’t double-coat!), or the cookies were over-baked. The dough needs to expand rapidly and push through a thick, dry layer of sugar to crack.
- Do I really not have to chill the dough? That’s the beauty of this recipe! Because it uses oil instead of butter, the texture is soft and pliable right away, and the baking powder provides enough stability that chilling is not required.
- Can I use melted butter instead of oil? Yes, but the texture will be slightly different—less fudgy and more cakey. If you use butter, you will likely need to chill the dough for 30 minutes to 1 hour to prevent excessive spread.
These Chocolate Crinkle Cookies are the simplest way to bring rich, fudgy flavor and snowy beauty to your holiday baking. Enjoy the process!
Don’t forget to Pin this quick and easy chocolate cookie recipe and share your favorite holiday cookie memories below!
Easy Chocolate Crinkle Cookies
Rich, fudgy chocolate cookies with a crackled, powdered sugar coating — soft in the center, slightly crisp on the outside, and irresistibly chocolatey. A simple recipe that looks as impressive as it tastes!
Equipment
- mixing bowls
- hand or stand mixer
- measuring cups and spoons
- baking sheets
- parchment paper
- cooling rack
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup powdered sugar (for rolling)
Instructions
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, beat together granulated sugar and vegetable oil until combined. Add eggs and vanilla; mix until smooth.
- Gradually add dry ingredients to wet mixture, stirring until a thick dough forms. Cover and refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll chilled dough into 1-inch balls, then roll generously in powdered sugar to coat.
- Place cookies on baking sheets, 2 inches apart. Bake 10–12 minutes, until tops are crackled and edges are set. Cool on sheets for 5 minutes, then transfer to wire racks.
Notes
Chill the dough before baking to prevent spreading and create a thicker, chewier texture. For extra chocolate flavor, add a handful of mini chocolate chips to the dough. Store in an airtight container at room temperature for up to 4 days.