Chocolate Crinkle Cookies

Soft, fudgy chocolate crinkle cookies with crackly tops that come together easily and look right at home on any holiday cookie platter—or with a mug of coffee year-round.

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Course: Dessert

Cuisine: American

Keyword: Cookie Exchange Favorites, Easy Christmas Baking Ideas, Fudgy Dessert Recipes, holiday cookie recipes, Homemade Holiday Treats, make ahead desserts

Prep Time: 20

Cook Time: 4

Chilling Time: 10

Total Time: 4 30

Servings: Cookies

Calories: 173kcal

Author: Jennifer Locklin

Equipment

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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

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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.
1 cup unsweetened cocoa powder, 1¾ cups granulated sugar, ½ cup vegetable oil
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.
2 cups all-purpose flour, 2 teaspoons baking powder, ¾ teaspoon 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

Substitutions and Variations

•Vegetable oil can be replaced with melted coconut oil.

•Add 1 teaspoon peppermint extract or orange extract in place of some of the vanilla for a flavor variation.

•Stir 1 teaspoon instant espresso powder into the sugar and cocoa mixture to intensify the chocolate flavor.

Serving Suggestions

•Serve with milk, coffee, or hot chocolate.

•These cookies pair well with vanilla ice cream or alongside a dessert platter.

Storage

•Store baked cookies in an airtight container at room temperature for up to 5 days.

Freezing

•Unbaked dough balls can be frozen before rolling in powdered sugar. Freeze solid, then store in a freezer-safe container for up to 2 months.

•When ready to bake, thaw slightly, roll in powdered sugar, and bake as directed.

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.