Crinkle Cookies

These classic chocolate Crinkle Cookies are a holiday favorite, with a rich chocolate flavor, crackled powdered sugar coating, and a soft, fudgy center. Perfect for gifting, parties, or anytime baking.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Best chocolate crinkle cookies, Crinkle Cookies, Crinkle cookies lemon, Crinkle cookies recipe, Easy crinkle cookies recipe, Strawberry crinkle cookies, Vanilla crinkle cookies

Prep Time: 20

Cook Time: 12

Chilling Time: 2

Total Time: 2 32

Servings: cookies

Calories: 120kcal

Cost: $9

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.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition