Chocolate Crinkle Cookies Dessert Recipe – Soft, Fudgy & Beautifully Snow-Dusted

🎉 Introduction

These Chocolate Crinkle Cookies are a timeless holiday classic — soft, fudgy, brownie-like cookies coated in a generous layer of powdered sugar that “crackles” beautifully as they bake. The result? A rich chocolate interior with a snowy, festive exterior that looks stunning on Christmas cookie platters and tastes even better.

They’re easy, dependable, and absolutely delicious. With deep chocolate flavor, a tender center, and that signature crinkle pattern, these cookies will become a must-bake dessert every holiday season.

🧰 Equipment Needed

• Mixing bowls
• Hand or stand mixer
• Baking sheet
• Parchment paper
• Cookie scoop
• Cooling rack

🛒 Ingredients

Dry Ingredients

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp salt

Wet Ingredients

• ½ cup granulated sugar
• ½ cup brown sugar
• ¼ cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract

Rolling Coating

• ½ cup powdered sugar
• 3 tbsp granulated sugar

👩‍🍳 Directions

Step 1: Mix Dry Ingredients

Whisk together:

• flour
• cocoa powder
• baking powder
• salt

Set aside.

Step 2: Mix Wet Ingredients

In another bowl, beat together:

• granulated sugar
• brown sugar
• oil

Add eggs one at a time, mixing well.
Stir in vanilla.

Step 3: Combine

Add dry mixture to wet and mix until a sticky dough forms.

Cover and chill at least 2 hours
(overnight is best — cold dough = bold crinkles).

Step 4: Coat & Bake

Preheat oven to 350°F (175°C).
Line cookie sheet with parchment.

Mix:

• powdered sugar
• granulated sugar

Scoop 1–2 tbsp balls of dough and roll generously in the sugar mix.

Place 2 inches apart.

Bake 10–12 minutes, until tops are cracked and edges are set.
Centers should still look soft — they firm as they cool.

Cool 5 minutes on the tray, then transfer to rack.

🍽️ Servings & Timing

• Makes: 18–24 cookies
• Prep Time: 10 minutes
• Chill Time: 2 hours
• Bake Time: 10 minutes
• Total Time: ~2 hours 20 minutes

🧊 Storage & Freezing

Room Temp: 5–6 days
Freezing Dough Balls: Up to 3 months (roll after thawing slightly)
freeze baked cookies: up to 2 months

🥄 Variations

1. Peppermint Chocolate Crinkles
   Add ½ tsp peppermint extract.
2. Mexican Hot Chocolate Crinkles
   Add cinnamon + pinch cayenne.
3. Double Chocolate Crinkles
   Fold in chocolate chips.
4. Fudge-Stuffed Crinkle Cookies
   Stuff dough with chocolate truffles.
5. Mocha Crinkles
   Add 1 tsp instant espresso powder.
6. Red Velvet Crinkles
   Add red food coloring + white chocolate chips.
7. Mint Chocolate Crinkles
   Add Andes mint pieces.
8. Nutella Crinkles
   Add ⅓ cup Nutella to dough.
9. Gluten-Free Crinkles
   Swap flour for GF 1:1 blend.
10. Orange Chocolate Crinkles
    Add 1 tbsp orange zest.

❓ 10 FAQs

1. Why did my crinkles not “crack”?
   Dough wasn’t cold enough; chill longer.
2. Why did my sugar melt?
   Roll heavily in sugar — double coat.
3. Can I use butter instead of oil?
   Yes — 6 tbsp melted butter.
4. Why are mine cakey?
   Overbaking — remove when just set.
5. Can I freeze the dough?
   Yes — perfect for make-ahead baking.
6. Why are my cookies flat?
   Dough too warm; chill more.
7. How thick should they be?
   Thick and soft inside is ideal.
8. Can I reduce the sugar?
   Yes, but powdered sugar coating is key for crinkles.
9. Can I use Dutch-process cocoa?
   Yes — richer flavor.
10. Do I need both sugars?
    Brown sugar adds moisture and chew.

🏁 Conclusion

These Chocolate Crinkle Cookies are a holiday essential — rich, fudgy, festive, and absolutely irresistible. Their snowy crinkle tops and deep chocolate centers make them perfect for Christmas gatherings, cookie exchanges, and cozy December baking.

Simple to make, stunning to serve, and delicious every time.

Chocolate Crinkle Cookies Dessert Recipe – Soft, Fudgy & Beautifully Snow-Dusted

These Chocolate Crinkle Cookies are a timeless holiday classic — soft, fudgy, brownie-like cookies coated in a generous layer of powdered sugar that “crackles” beautifully as they bake. The result? A rich chocolate interior with a snowy, festive exterior that looks stunning on Christmas cookie platters and tastes even better. They’re easy, dependable, and absolutely delicious. With deep chocolate flavor, a tender center, and that signature crinkle pattern, these cookies will become a must-bake dessert every holiday season.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs

Servings: 20 Cookies

Ingredients Equipment Method Notes

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Ingredients

  

Dry Ingredients

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp salt

Wet Ingredients

• ½ cup granulated sugar
• ½ cup brown sugar
• ¼ cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• Rolling Coating
• ½ cup powdered sugar
• 3 tbsp granulated sugar

Get Our Best App for Daily Great Recipes 🍽️

Discover warm, delicious, home-style meals — fresh recipes added every day inside Jacky’s Kitchen.

Coming Soon

Equipment

• Mixing bowls
• Hand or stand mixer
• Baking sheet
• Parchment paper
• Cookie scoop
• Cooling rack

Method

 

Step 1: Mix Dry Ingredients

1. Whisk together:
2. flour
3. cocoa powder
4. baking powder
5. salt
6. Set aside.

Step 2: Mix Wet Ingredients

1. In another bowl, beat together:
2. granulated sugar
3. brown sugar
4. oil
5. Add eggs one at a time, mixing well.
6. Stir in vanilla.

Step 3: Combine

1. Add dry mixture to wet and mix until a sticky dough forms.
2. Cover and chill at least 2 hours
3. (overnight is best — cold dough = bold crinkles).

Step 4: Coat & Bake

1. Preheat oven to 350°F (175°C).
2. Line cookie sheet with parchment.

Mix:

1. powdered sugar
2. granulated sugar
3. Scoop 1–2 tbsp balls of dough and roll generously in the sugar mix.
4. Place 2 inches apart.
5. Bake 10–12 minutes, until tops are cracked and edges are set.
6. Centers should still look soft — they firm as they cool.
7. Cool 5 minutes on the tray, then transfer to rack.

Notes

🧊 Storage & Freezing

Room Temp: 5–6 days
Freezing Dough Balls: Up to 3 months (roll after thawing slightly)
freeze baked cookies: up to 2 months

🥄 Variations

Peppermint Chocolate Crinkles
Add ½ tsp peppermint extract.

Mexican Hot Chocolate Crinkles
Add cinnamon + pinch cayenne.

Double Chocolate Crinkles
Fold in chocolate chips.

Fudge-Stuffed Crinkle Cookies
Stuff dough with chocolate truffles.

Mocha Crinkles
Add 1 tsp instant espresso powder.

Red Velvet Crinkles
Add red food coloring + white chocolate chips.

Mint Chocolate Crinkles
Add Andes mint pieces.

Nutella Crinkles
Add ⅓ cup Nutella to dough.

Gluten-Free Crinkles
Swap flour for GF 1:1 blend.

Orange Chocolate Crinkles
Add 1 tbsp orange zest.

❓ 10 FAQs

Why did my crinkles not “crack”?
Dough wasn’t cold enough; chill longer.

Why did my sugar melt?
Roll heavily in sugar — double coat.

Can I use butter instead of oil?
Yes — 6 tbsp melted butter.

Why are mine cakey?
Overbaking — remove when just set.

Can I freeze the dough?
Yes — perfect for make-ahead baking.

Why are my cookies flat?
Dough too warm; chill more.

How thick should they be?
Thick and soft inside is ideal.

Can I reduce the sugar?
Yes, but powdered sugar coating is key for crinkles.

Can I use Dutch-process cocoa?
Yes — richer flavor.

Do I need both sugars?
Brown sugar adds moisture and chew.

🏁 Conclusion

These Chocolate Crinkle Cookies are a holiday essential — rich, fudgy, festive, and absolutely irresistible. Their snowy crinkle tops and deep chocolate centers make them perfect for Christmas gatherings, cookie exchanges, and cozy December baking.

Simple to make, stunning to serve, and delicious every time.