Chocolate Crinkle Cookies
Are you surprised that the most clicked cookie during December is often the one covered in powdered sugar and crackled like fresh snow According to seasonal search trends and reader polls, old fashioned favorites win the holidays because they balance nostalgia with ease, and few treats deliver that better than Chocolate Crinkle Cookies Rich cocoa, tender centers, crisp edges, and those signature snowy crinkles make this a crowd pleaser for busy families and avid bakers alike
This recipe is designed for weeknight mixing and weekend gifting, with simple pantry staples, minimal chill time, and reliable results. If you have ever felt torn between baking elaborate showpieces like christmas cake or rolling out dozens of iced cutouts, these cookies offer the best of both worlds classic holiday charm without complicated steps. The texture contrast is a big part of the magic chewy inside, lightly crisp outside, a double sugar coating that blossoms into perfect cracks in the oven, and deep chocolate flavor that feels indulgent yet approachable for kids
Why this batch stands out We use a cocoa forward base with a small splash of brewed coffee for depth, just enough moisture for a soft bite, and a two stage sugar roll that guarantees bold crinkles. The dough chills briefly to set structure and boost flavor. It is family friendly, budget friendly, and scales beautifully for cookie boxes and office trays. Whether you are planning a spread of christmas desserts, scouting ideas for christmas baking, or rounding out a table of Christmas Snacks and Christmas Sweets, these cookies fit right in
If you are browsing Christmas Cookies Recipes for a reliable keeper, consider this your go to. It pairs well with savory boards when you are also prepping christmas appetizers, and it complements cozy beverages after a day of Holiday Treats tasting. In short, this is a bake once, repeat often recipe you will come back to all season and beyond
Why You’ll Love These Chocolate Crinkle Cookies
- Big chocolate flavor with simple ingredients no special chocolate needed
- Picture perfect crinkles thanks to a double sugar roll that sets during bake time
- Kid friendly dough that is easy to scoop and roll with little hands
- Freezer friendly dough balls for bake on demand freshness
- Great for gifting stacks neatly and stays tender for days
- Flexible for Holiday Baking menus from cookie exchanges to dessert boards
Ingredients for Chocolate Crinkle Cookies
- 1 cup granulated sugar
- 1 third cup light brown sugar packed adds moisture
- Half cup neutral oil or melted unsalted butter cooled
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons cooled brewed coffee optional for chocolate depth
- 1 cup all purpose flour
- Half cup unsweetened cocoa powder Dutch process gives richer color
- 1 teaspoon baking powder
- Quarter teaspoon baking soda
- Half teaspoon fine sea salt
- Quarter cup granulated sugar for rolling
- Half cup powdered sugar for rolling
Substitutions
- Gluten free use a 1 to 1 baking blend with xanthan gum
- Dairy free use oil rather than butter
- No coffee replace with milk or water
- Extra chocolate stir in half cup mini chips
How to Make Chocolate Crinkle Cookies
Step by Step Instructions
- Prep Line two baking sheets with parchment. Set oven to preheat at 350 degrees Fahrenheit
- Whisk dry In a medium bowl whisk flour, cocoa, baking powder, baking soda, and salt until no streaks remain
- Mix wet In a large bowl whisk granulated sugar, brown sugar, and oil until sandy. Whisk in eggs one at a time until glossy. Add vanilla and coffee
- Combine Add dry mix to wet mix in two additions. Switch to a spatula and fold just until combined. The dough will be sticky
- Chill Cover and chill 30 minutes to firm. This prevents spreading and intensifies flavor
- Set up coating Place granulated sugar in one shallow bowl and powdered sugar in another. This two stage roll locks on thick snowy crinkles
- Portion Scoop dough into tablespoon size balls. Lightly oil your hands if needed
- Roll Roll each ball first in granulated sugar to create a moisture barrier, then heavily in powdered sugar for a thick coat
- Space Place on sheets about 2 inches apart to allow spreading and crackling
- Bake Bake 10 to 12 minutes until puffed with deep cracks. Centers should look set at edges and slightly soft in the middle
- Cool Rest on the sheet 2 minutes to finish setting, then move to a rack. Cookies will firm as they cool but stay tender
- Repeat Recoat any thin spots with a dusting of powdered sugar once cool if you want extra snowy contrast
Pro Tips & Variations
Tips
- Use room temp eggs for better emulsification and taller crinkles
- Do not skip the granulated sugar undercoat It prevents the powdered sugar from melting away
- Chill just until scoopable Overchilling makes rolling harder underchilling reduces crinkles
- Weigh ingredients for consistent results especially flour and cocoa
- Bake one sheet at a time on the middle rack for the most even crack pattern
Variations
- Vegan Replace eggs with aquafaba three tablespoons per egg whip lightly and use oil
- Gluten free Use a cup for cup gluten free flour blend and rest the dough 10 extra minutes for hydration
- Mocha Add one teaspoon espresso powder to the dry mix for a cafe style twist
- Mint Stir in one quarter teaspoon peppermint extract and top with crushed candy cane for Xmas Cookies flair
- Spicy Add a pinch of cayenne and half teaspoon cinnamon for Mexican chocolate vibes a fun pick for Unique Christmas Cookies boards
Serving Suggestions
- Hot cocoa flight Serve with classic cocoa, peppermint cocoa, and a mocha version for a cozy round of Holiday Cookies Christmas snacking
- Dessert board Pair with orange slices, fresh berries, candied nuts, and a small bowl of whipped cream for quick christmas desserts styling
- Cheese and cookie tray Add aged cheddar, brie, and salted almonds for sweet salty balance especially when setting out christmas appetizers
- Ice cream sandwiches Press warm cookies around vanilla or mint chip ice cream roll edges in mini chips for party ready Holiday Treats
- Cake topper Crumble over slices of christmas cake with a drizzle of chocolate sauce for texture and contrast
Storage & Reheating
- Room temperature Store in an airtight container with parchment between layers up to 4 days
- Fridge Not required but can extend freshness to 1 week. Bring to room temp before serving
- Freeze baked Freeze in a zip bag up to 2 months. Thaw at room temp 20 minutes
- Freeze dough Scoop and sugar roll, then freeze on a sheet until firm. Bag and bake from frozen add 1 to 2 minutes
- Reheat For bakery fresh softness warm in a 300 degree oven 3 to 4 minutes or microwave 8 to 10 seconds
FAQ about Chocolate Crinkle Cookies
- Why did my powdered sugar melt It means the dough was too warm or you skipped the granulated sugar roll. Chill the dough and double coat for bold contrast perfect for Christmas Baking Ideas
- Can I make these ahead Yes Chill the dough up to 48 hours or freeze sugar rolled dough balls. Bake straight from the freezer when assembling Christmas Sweets and Christmas Snacks platters
- How do I get taller crinkles Start with cold sheets, preheat fully, and avoid overmixing which toughens and flattens cookies
- Can I reduce sugar You can cut granulated sugar by two tablespoons and keep the brown sugar for moisture. The crinkle effect relies on sugar so avoid larger cuts
- Are these good for cookie exchanges Absolutely They travel well, look festive, and complement both classic and modern Easy Christmas Treats themes
Final Thoughts on Chocolate Crinkle Cookies
Chocolate Crinkle Cookies are the sweet spot between timeless tradition and weeknight practicality. With a few smart techniques the two sugar roll, a short chill, and a steady bake you get bakery style results without stress. They fit seamlessly into Christmas Cookies Recipes lineups, elevate casual gatherings, and shine on gifting trays beside classics from christmas baking collections
If you are building a holiday menu, mix these with shortbread, something nutty, and a citrus cookie for balance. Add a savory board to offset the sweetness for all day nibbling. As you plan your calendar of Holiday Baking, bookmark this recipe so it is ready for your next swap or party
Save this post to Pinterest for easy access later, drop a comment with your twist mint, mocha, or spicy and subscribe for weekly ideas from Christmas Baking Ideas to new year brunch favorites. If you bake a batch, share a photo and tag your cookie crew. Here is to warm ovens, generous cookie boxes, and a season filled with cozy aromas, happy gatherings, and repeat worthy bakes that will carry you long after the last of your Xmas Cookies is gone
Chocolate Crinkle Cookies
Equipment
- Baking sheets
- Parchment paper
- – Mixing bowls
- – Whisk
- – Spatula
Ingredients
- 1 cup granulated sugar
- 1/3 cup light brown sugar packed, adds moisture
- 1/2 cup neutral oil or melted unsalted butter cooled
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons cooled brewed coffee optional for chocolate depth
- 1 cup all purpose flour
- 1/2 cup unsweetened cocoa powder Dutch process gives richer color
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 cup granulated sugar for rolling
- 1/2 cup powdered sugar for rolling
Instructions
- Prep: Line two baking sheets with parchment. Preheat oven to 350 degrees Fahrenheit.
- Whisk dry: In a medium bowl whisk flour, cocoa, baking powder, baking soda, and salt until no streaks remain.
- Mix wet: In a large bowl whisk granulated sugar, brown sugar, and oil until sandy. Whisk in eggs one at a time until glossy. Add vanilla and coffee.
- Combine: Add dry mix to wet mix in two additions. Switch to a spatula and fold just until combined. The dough will be sticky.
- Chill: Cover and chill 30 minutes to firm. This prevents spreading and intensifies flavor.
- Set up coating: Place granulated sugar in one shallow bowl and powdered sugar in another. This two stage roll locks on thick snowy crinkles.
- Portion: Scoop dough into tablespoon size balls. Lightly oil your hands if needed.
- Roll: Roll each ball first in granulated sugar to create a moisture barrier, then heavily in powdered sugar for a thick coat.
- Space: Place on sheets about 2 inches apart to allow spreading and crackling.
- Bake: Bake 10 to 12 minutes until puffed with deep cracks. Centers should look set at edges and slightly soft in the middle.
- Cool: Rest on the sheet 2 minutes to finish setting, then move to a rack. Cookies will firm as they cool but stay tender.
- Repeat: Recoat any thin spots with a dusting of powdered sugar once cool if you want extra snowy contrast.
