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

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.

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Prep Time 10

Cook Time 2

Servings: 20 Cookies

Ingredients Equipment Method Notes

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

Equipment

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

Method

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.

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.