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The first time I made this chocolate crinkle cookies recipe, I learned the hard way that the dough absolutely has to chill. I rushed it once, skipped the plastic wrap, and ended up with sticky cookie dough that wouldn't roll into clean 1-inch balls.
After that, I started treating the dough more like brownie batter-mixing the wet ingredients until glossy, then giving it plenty of fridge time so the dough balls hold their shape. That chill time is what gives you those crackly surfaces and fudgy centers instead of flat cookies.
After enough batches to know better, this is the version I reach for when I want a chocolate cookie I can count on.
Once you've rolled a few cookie balls in powdered sugar and watched them puff and crack in the oven, it's easy to see why they show up on so many holiday platters.
The Roots of This Recipe
Chocolate crinkle cookies became popular in mid-20th-century American baking, prized for their brownie-like interior and snowy powdered sugar coating that made them a festive holiday cookie platter favorite.
Often associated with Christmas baking, these cookies bridge cake-style chocolate cookies and brownies. Variations show up everywhere-from espresso-spiked doughs to peppermint-flavored batches-but the classic version remains beloved for its deep chocolate flavor and simple pantry ingredients.
The Gist
Cook Time | Total Time
Yield: About 24 cookies
Skill Level: Easy
Dietary Notes: Vegetarian
Why You'll Love It
These cookies bake up soft with fudgy centers that stay tender for days, making them a perfect cookie for gifting or make-ahead baking.
They're an easy recipe that doesn't require fancy tools, yet they still look dramatic with their powdered sugar coating and crackly surfaces.
The chocolate flavor is rich without being heavy, which is why they disappear fast on a holiday cookie platter.
Chocolate crinkle cookies earned their place as a holiday staple because they're dependable, forgiving, and feel a little special without extra effort.
Kitchen Equipment
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Mix the wet ingredients
Combine the sugar, cocoa powder, and oil in a large bowl and mix until smooth and glossy. Add the eggs one at a time, then stir in the vanilla extract.
Add the dry ingredients
In a separate bowl, whisk together the flour, baking powder, and salt, then mix into the cocoa mixture just until combined.
Chill the dough
Cover the bowl tightly with plastic wrap and refrigerate for at least four hours so the cookie dough firms up.
Prepare the baking sheets
Preheat the oven to 350°F and line prepared baking sheets with parchment paper.
Shape the cookie balls
Scoop chilled dough into 1-inch balls, roll generously in powdered sugar, and space them evenly on the cookie sheet.
Let's Get to Cookin'
Mix the wet ingredients
Combine the sugar, cocoa powder, and oil in a large bowl and mix until smooth and glossy. Add the eggs one at a time, then stir in the vanilla extract.
Add the dry ingredients
In a separate bowl, whisk together the flour, baking powder, and salt, then mix into the cocoa mixture just until combined.
Chill the dough
Cover the bowl tightly with plastic wrap and refrigerate for at least four hours so the cookie dough firms up.
Prepare the baking sheets
Preheat the oven to 350°F and line prepared baking sheets with parchment paper.
Shape the cookie balls
Scoop chilled dough into 1-inch balls, roll generously in powdered sugar, and space them evenly on the cookie sheet.
Bake and cool
Bake until the edges are set but centers stay soft, then transfer cookies to a wire rack to cool completely.Bake and cool
Bake until the edges are set but centers stay soft, then transfer cookies to a wire rack to cool completely.
✨ Scroll to the bottom for the full recipe ✨
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Chef's Tips for Chocolate Crinkle Cookies Recipe
Chill thoroughly: Cold dough balls hold their shape and bake into crackly surfaces instead of spreading.
Coat generously: A thick powdered sugar coating ensures bold contrast once baked.
Don't overbake: Pull them while the centers still look soft for fudgy flavor.
Keep dough cold: Return unused dough to the fridge between batches.
Use parchment paper: It helps the cookies bake evenly and release cleanly.
What to Serve It With
Chocolate Covered Coconut Balls
Mexican Vanilla Caramels
Peanut Butter Blossoms
Christmas Sangria
Vanilla Ice Cream
FAQs
Can I make the dough ahead of time?
Yes, the cookie dough can be refrigerated overnight before baking.
Why did my powdered sugar melt?
The dough was likely too warm or the coating was too light.
Can I freeze these cookies?
Yes, freeze unbaked dough balls and bake straight from the freezer after coating.
Are these more cake-like or chewy?
They're soft and fudgy with a brownie-like center.
Leftovers & Storage
Store baked cookies in an airtight container at room temperature for up to five days.
To freeze, store baked cookies or uncoated dough balls in a freezer-safe container and thaw before serving or baking.
My Favorite Storage Containers
Rubbermaid Brilliance Storage Containers
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If you're building a holiday baking lineup, there's plenty more where this came from-subscribe to my newsletter and take a look around and save a few favorites for later.
Tried It?
If you make this recipe, tag me with #jennifercooks-I love seeing those crackly, powdered sugar-coated cookies come out of your kitchen.
More Holiday Treats Everyone Asks For
More Holiday Treats Everyone Asks For is where all the familiar favorites tend to gather-the sweets that get requested year after year because they actually get eaten. These are the recipes that show up on cookie trays, get tucked into gift tins, and somehow disappear before the end of the night. If you're building out a holiday spread, this is the kind of lineup that feels festive without trying too hard.
Peanut Butter Blossoms
That classic peanut butter-and-chocolate combo that always disappears first from the cookie platter.
Soft and Chewy Ginger Molasses Cookies
Spiced, cozy, and sturdy enough for tins-great when you want something that isn't all chocolate.
Peppermint Christmas Trees
A festive, minty chocolate treat that looks special but still feels doable for real-life holiday baking.
Cherry Cordials
Old-school candy-shop vibes with a holiday feel-perfect for gifting or setting out with after-dinner coffee.
Mexican Vanilla Caramels
Buttery, rich, and a little dramatic in the best way-these are the kind of sweet treats people "remember" the next year.
Christmas Sangria
A make-ahead holiday drink that plays well with cookies and candy on a party spread-easy to batch, easy to pour.
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Chocolate Crinkle Cookies
Ingredients
- 1 cup unsweetened cocoa powder
- 1¾ cups granulated sugar
- ½ cup vegetable oil
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 cup powdered sugar
Instructions
Make the Dough
- In the bowl of a stand mixer, combine the granulated sugar, cocoa powder, and vegetable oil. Mix on medium speed until fully blended and glossy.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.4 large eggs, 2 teaspoons vanilla extract
- In a separate bowl, stir together the flour, baking powder, and salt.
- Add the dry ingredients to the cocoa mixture and mix on low speed just until combined.
Chill the Dough
- Cover the dough tightly and refrigerate for at least 4 hours or up to overnight.
Prepare for Baking
- Preheat the oven to 350°F.
- Line two large baking sheets with parchment paper.
- Place the powdered sugar in a small bowl.1 cup powdered sugar
Shape and Coat
- Scoop chilled dough into about 1-inch portions and roll into balls.
- Roll each dough ball generously in powdered sugar.
- Place cookies on the prepared baking sheets, spacing them about 2 inches apart.
- Keep any uncoated dough chilled until ready to bake.
Bake
- Bake for 10-12 minutes, until the edges are set and the centers are puffed and slightly soft.
- Let cookies cool on the baking sheets for several minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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