Chocolate Crinkle Cookies

Chocolate crinkle cookies are the classic Christmas cookie that looks like it's been dusted with snow: dark, fudgy, brownie-like centres with dramatic white cracks across the top. They're one of America's most-searched holiday cookies, and once you know the one trick for getting those perfect crinkles, they're incredibly easy.

Why you'll love these crinkle cookies

• Fudgy, brownie-like centres with a slightly crisp edge.
• Beautiful snowy cracks, perfect for cookie platters and gifts.
• No mixer needed.
• The dough can be made days ahead.

Ingredients (makes about 48 cookies)

• 1 cup (85 g) unsweetened cocoa powder
• 2 cups (400 g) granulated sugar
• 1/2 cup (120 ml) neutral oil
• 4 large eggs, at room temperature
• 2 tsp vanilla extract
• 2 cups (250 g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt

For rolling

• 1/2 cup (100 g) granulated sugar
• 1 cup (120 g) powdered sugar

Instructions

1. Mix the cocoa, sugar and oil in a large bowl until it looks like wet sand.
2. Add the eggs one at a time, whisking well after each, then the vanilla.
3. Add the dry ingredients. Fold in the flour, baking powder and salt until just combined. The dough will be very soft and sticky.
4. Chill for at least 4 hours, or overnight, until firm enough to scoop.
5. Preheat the oven to 350°F (175°C) and line baking trays.
6. Roll. Scoop 1-tbsp balls, roll them in granulated sugar first, then roll generously in powdered sugar.
7. Bake for 10–12 minutes, until the edges are set and the tops have cracked. The centres should still look soft.
8. Cool on the tray for 5 minutes, then move to a wire rack.

🍫 Love chocolate? Get my free chocolate ebook with 6 of my favourite chocolate recipes, sent straight to your inbox. Download it free here →

Alla's tips for perfect crinkles

• The double sugar roll is the secret. Granulated sugar first stops the powdered sugar from melting into the dough, so you get bright white cracks.
• Be generous with the powdered sugar. Roll until thickly coated.
• Chill the dough well. Soft dough spreads and gives flat cookies with fewer cracks.
• Don't overbake. They firm up as they cool. Overbaked crinkles turn dry and cakey.
• Use good cocoa. Dutch-process cocoa gives a darker, richer cookie.
• Scoop the same size so they bake evenly.

Variations

• Peppermint crinkles: add 1 tsp peppermint extract.
• Red velvet crinkles: use just 2 tbsp cocoa, add 1/2 cup (60 g) extra flour to replace the rest, plus red food colouring.
• Mocha: add 1 tbsp instant espresso powder.
• Orange chocolate: add the zest of 1 orange.

Storage

Keep in an airtight container for up to 5 days. Freeze the baked cookies for up to 3 months, or freeze the rolled dough balls (without the powdered sugar) and roll in sugar just before baking.

FAQ

Why didn't my cookies crinkle? The dough wasn't chilled enough, or the powdered sugar coating was too thin. Chill for at least 4 hours and roll generously.

Why did the powdered sugar disappear? You skipped the granulated sugar roll first. It creates a barrier that keeps the powdered sugar white.

Can I use butter instead of oil? Yes. Use 1/2 cup (113 g) melted butter. The cookies will be slightly less fudgy.

Can I make the dough ahead? Yes. Keep it covered in the fridge for up to 3 days.

How do I know when they're done? The edges should be set and the tops cracked, with the centres still looking slightly soft.

Why are my cookies flat? The dough was too warm. Chill it again and keep the remaining dough in the fridge while each tray bakes.

More Christmas cookies to try

• Snowball Cookies (Russian Tea Cakes)
• Raspberry Linzer Cookies
• Soft Eggnog Cookies
• Giant Bakery-Style Cookies

Hugs, Alla xox

🍰 Make my best cakes at home See my cake classes →