Introduction

Chocolate crinkle cookies are a timeless holiday favorite, known for their crackled, snowy appearance and irresistibly soft, brownie-like centers. With a rich cocoa flavor and a tender chew, these cookies strike the perfect balance between festive beauty and everyday indulgence. Whether you’re baking for a holiday gathering, gifting a homemade treat, or simply craving something chocolatey, these fudgy crinkles promise to satisfy.

Ingredients

Dry Ingredients

1 cup all-purpose flour

½ cup unsweetened cocoa powder

1 teaspoon baking powder

¼ teaspoon salt

Wet Ingredients

1 cup granulated sugar

¼ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

Coating

½ cup powdered sugar

2 tablespoons granulated sugar (optional, helps the coating stick)

Instructions

Prepare the dough:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, mix the granulated sugar and oil until well combined, then beat in the eggs one at a time. Stir in the vanilla. Gradually add the dry ingredients into the wet mixture, mixing just until a thick, sticky dough forms.

Chill:
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results. Chilling helps the cookies maintain their crinkled structure.

Shape the cookies:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and roll them into balls. Coat each ball first in granulated sugar (optional) and then generously in powdered sugar.

Bake:
Place the dough balls 2 inches apart on the baking sheet and bake for 10–12 minutes, or until the tops crack and the edges are just set. The centers will remain soft and fudgy.

Cool and enjoy:
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Serving and Storage Tips

Serve cookies slightly warm for the most decadent, brownie-like texture.

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

For longer storage, freeze the baked cookies for up to 2 months. Simply thaw at room temperature when ready to enjoy.

To freeze the dough, shape into balls before rolling in sugar, freeze, then coat in powdered sugar just before baking.

Variations