This crinkle cookies recipe has been my go-to for twelve years of holiday baking. After making batch after batch for school fundraisers, church events, and countless family gatherings, I've figured out exactly what makes these cookies crack just right every time. The trick isn't complicated - it's all about getting the dough cold enough and knowing when to pull them from the oven. Liam loves helping roll these in powdered sugar, though half of it usually ends up on his shirt!
Why You'll Love This Crinkle Cookies
These crinkle cookies work every single time, no matter what. I've made them when I'm frazzled about work, when I'm running behind for school parties, and even when Liam decides to "help" by adding his own creative touches when I'm not watching. They always turn out great. Everything you need is probably already in your kitchen - basic stuff like cocoa powder, butter, sugar, and eggs. No weird ingredients that send you to five different stores.
They stay fresh for days, which saves me when I need to get ahead of things. I can bake on Sunday and they're still perfect on Thursday. Liam raids the cookie jar constantly, and honestly, they vanish so fast I've given up trying to ration them. But the real joy is watching someone bite into one for the first time. You see this little spark of surprise when they realize these cookies don't just look good - they taste amazing. Chocolatey and rich but not overwhelming, and they go perfectly with whatever you're drinking.
Jump to:
Crinkle Cookies Ingredients
The Chocolate Base:
- Unsweetened cocoa powder
- Dark chocolate chips
- Unsalted butter
- Brown sugar
- White sugar
- Large eggs
- Vanilla extract
The Structure:
- All-purpose flour
- Baking powder
- Salt
The Magic Coating:
- Powdered sugar
- Extra white sugar
See recipe card for quantities.
How To Make Crinkle Cookies
Getting Started:
- Mix the butter and both sugars until they're fluffy (about 3 minutes with the mixer)
- Add eggs one at a time, then the vanilla
- In another bowl, whisk together flour, cocoa powder, baking powder, and salt
- Slowly add the dry stuff to the wet stuff until just mixed
- Fold in chocolate chips last
The Important Part:
- Cover the dough and stick it in the fridge for at least 2 hours (I usually do this overnight)
- When you're ready to bake, preheat the oven to 350°F
- Roll the cold dough into balls about the size of walnuts
- Roll each ball first in white sugar, then in powdered sugar
- Put them on parchment-lined cookie sheets, spacing them about 2 inches apart
Baking Time:
- Bake for 10-12 minutes - they'll look slightly underdone in the center
- The cracks will form in the last few minutes of baking
- Let them sit on the pan for 5 minutes before moving them to a cooling rack
Substitutions
Having made these for various dietary needs over the years, these substitutions work beautifully:
Flour Options:
- All-purpose → Cup-for-cup gluten-free blend
- Regular → Almond flour (use ¾ the amount)
- White → Whole wheat pastry flour
Egg Alternatives:
- Large eggs → Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg)
- Regular → Commercial egg replacer
- Fresh → Applesauce (¼ cup per egg)
Butter Swaps:
- Unsalted butter → Vegan butter (same temperature guidelines)
- Regular → Coconut oil (solid, not melted)
- Dairy → Margarine (avoid low-fat versions)
Sugar Modifications:
- Brown sugar → Coconut sugar
- White sugar → Raw cane sugar
- Regular → Sugar-free granulated (baking blend)
Flavor Changes:
- Cocoa powder → Omit for vanilla version
- Chocolate chips → White chocolate chips
- Regular → Add lemon zest for citrus twist
Storage Tips
Counter Storage (5 days):
- Cool completely before storing
- Use airtight container with tight-fitting lid
- Layer between parchment paper if stacking
- Keep at room temperature away from heat
Freezer Storage (3 months):
- Flash freeze on baking sheets first
- Transfer to freezer bags once solid
- Label with date and contents
- Thaw at room temperature for 30 minutes
Make-Ahead Options:
- Prepare dough through chilling step
- Scoop into balls and freeze on trays
- Store frozen dough balls in bags
- Bake directly from frozen (add 1-2 minutes)
Gift Packaging:
- Wait until completely cool
- Use containers with secure lids
- Add parchment between layers
- Include storage instructions
Crinkle Cookies Variations
Seasonal Flavors:
- Peppermint chocolate (add extract + crushed candy canes)
- Orange chocolate (fresh zest + dark chocolate)
- Espresso crinkles (instant coffee powder mixed in)
- Cinnamon spice (warm spices + vanilla chips)
Fruit Versions:
- Lemon crinkles (omit cocoa, add lemon zest)
- Strawberry powder crinkles (freeze-dried strawberries)
- Cherry chocolate (dried cherries + cocoa)
- Raspberry white chocolate
Texture Changes:
- Double chocolate (cocoa + melted chocolate)
- Nutty crinkles (chopped almonds or pecans)
- Coconut chocolate (shredded coconut added)
- Sea salt finish (sprinkle before baking)
Holiday Specials:
- Red velvet version (less cocoa + red coloring)
- Gingerbread spiced (molasses + warm spices)
- Candy cane (peppermint + white chocolate)
- Eggnog flavored (nutmeg + rum extract)
Equipment For Crinkle Cookies
- Electric mixer
- Large mixing bowls
- Cookie sheets
- Parchment paper
- Cookie scoop or spoon
- Wire cooling racks
Top Tip
- The trick to getting those perfect cracks is simple - cold dough meeting hot oven. When the chilled dough balls hit that 350°F heat, the moisture inside creates steam that pushes up through the surface, making all those beautiful cracks. If you skip chilling or the dough isn't cold enough, you'll just get regular smooth cookies.
- I found this out the hard way after making flat, boring Crinkle Cookies one too many times. The double sugar coating matters too - rolling in regular sugar first gives the powdered sugar something to stick to, so when the cookie puffs up and cracks, you get those pretty white lines. I've tried rushing this step when I'm late getting cookies ready for school events, but it never works. Take the time to chill the dough properly - it's the difference between okay cookies and the kind that make people ask for your recipe.
Aunt Emma's Secret Worth Sharing
My Aunt Emma showed me something about crinkle cookies that changed everything. This was back when I was maybe ten years old, helping her get ready for the church Christmas bazaar. Everyone else would chill their cookie dough in the fridge, but Emma always stuck hers in the freezer for exactly 45 minutes. She'd set that old kitchen timer and wouldn't let me touch the dough until it went off.
The real trick though wasn't just about making it colder. When it came time to roll the dough into balls, she taught me to do it fast and sloppy. Not smooth, perfect spheres like I thought you were supposed to make, but rough, bumpy little things that looked kind of messy. "Don't make them pretty," she'd tell me. "Make them interesting."
Those weird, lumpy dough balls would go into the oven looking like mistakes, but when they came out, they had the most incredible crack patterns. Way more dramatic than the smooth ones, with deep valleys and high ridges all covered in that white powdered sugar. Emma called them her "earthquake cookies" because they looked like the ground had split open. Now I teach Liam the same rough rolling technique, and he thinks it's hilarious that making them ugly is actually the secret to making them beautiful.
FAQ
What is the secret to crinkle cookies?
The secret is chilling the dough properly and using the double sugar coating method. Cold dough creates steam when it hits the hot oven, which makes the surface crack. Rolling first in granulated sugar, then powdered sugar gives you those perfect white-lined cracks that make these cookies so pretty.
How to get crinkly edges on cookies?
Make sure your dough is well-chilled for at least 2 hours before baking. The contrast between cold dough and hot oven creates the steam needed for cracking. Also, don't overbake them - they should look slightly underdone in the center when you pull them out.
What makes cookies crinkly?
Steam expansion creates the Crinkle Cookies texture. When cold, moist dough hits high heat, the moisture turns to steam and pushes through the surface, creating cracks. The sugar coating sets quickly while the inside keeps expanding, which forms those beautiful fault lines we love.
What are the ingredients of crinkles?
Traditional crinkle cookies need cocoa powder, flour, butter, brown sugar, white sugar, eggs, vanilla, baking powder, salt, and chocolate chips for the dough. For coating, you need both granulated sugar and powdered sugar. The double coating is what creates the signature appearance when they crack during baking.
Time for Cookie Magic!
Now you have everything you need to make perfect crinkle cookies - from the right chilling technique to Aunt Emma's rough rolling secret. These chocolatey, cracked beauties prove that sometimes the best recipes are the ones passed down through families, tweaked and perfected over years of holiday baking.
Craving more sweet treats? Try our rich Delicious Chocolate Chess Pie Recipe that's perfect for special occasions. For something pretty and pink, our Best Pink Velvet Cake Recipe always gets rave reviews at birthday parties. Or bridge the gap between cookies and muffins with our Best Blueberry Muffin Cookies that taste like breakfast but feel like dessert!
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Pairing
These are my favorite dishes to serve with Crinkle Cookies
Crinkle Cookies
Equipment
- Electric mixer (Hand or stand mixer works)
- Mixing bowls (One for wet, one for dry)
- Cookie scoop (Or use a spoon)
- Cookie sheets (Lined with parchment)
- Wire rack (For cooling)
- Freezer or fridge (For chilling dough)
Ingredients
The Chocolate Base:
- ¾ cup Unsweetened cocoa powder
- 1 cup Dark chocolate chips - Or semi-sweet
- ½ cup Unsalted butter - Softened
- ¾ cup Brown sugar - Packed
- ¾ cup White sugar - Granulated
- 2 Large eggs - Room temperature
- 1 teaspoon Vanilla extract - Pure
The Structure:
- 1 ½ cups All-purpose flour
- 1 ½ teaspoon Baking powder
- ½ teaspoon Salt
The Magic Coating:
- ¼ cup White sugar - For initial rolling
- ½ cup Powdered sugar - For final rolling
Instructions
- In a large bowl, beat the softened butter with brown sugar and white sugar until the mixture becomes light and fluffy. This should take about 3 minutes.
- Add eggs one at a time, beating well after each addition. Then mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined with no lumps.
- Gradually add the dry ingredients into the wet ingredients. Mix just until combined—do not overmix the dough.
- Gently fold in the chocolate chips using a spatula or spoon until evenly distributed throughout the dough.
- Cover the bowl and refrigerate the dough for at least 2 hours, or overnight. Chilling is essential for proper crack formation when baking.
- Preheat the oven to 350°F (175°C). Scoop out portions of dough and roll quickly into rough, walnut-sized balls. Don't worry about making them perfectly round.
- Roll each dough ball in white sugar first, then coat thoroughly in powdered sugar for that signature crinkle effect.
- Place the coated dough balls on a parchment-lined baking sheet, spaced 2 inches apart. Bake for 10–12 minutes until cracks form and centers look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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