Chocolate Crinkle Cookies – A Christmas classic, chocolate crinkle cookies rolled in powdered sugar baked to chewy fudgy perfection. The ultimate classic holiday cookie to add to your collection.
Chocolate Crinkle Cookies are definitely one of my absolute favorite cookies. They are thick, chewy and super chocolatey. The powdered sugar gives the cookie an extra sweetness that pairs with the rich chocolate perfectly.
Serve warm cookies with an ice cold glass of milk or with a scoop of vanilla ice cream. Bring these cookies to your upcoming holiday gatherings, parties, and so much more!
This recipe makes about one and a half dozen cookies. If you are cooking for a large crowd, you can easily double or even triple the recipe. These cookies will last up to a week stored in an airtight container on the counter.
Ingredients you need to make Chocolate Crinkle Cookies:
All-purpose flour – Pre-sifted all-purpose flour is best for this recipe.
Cocoa Powder – Cocoa powder gives the cookie a delicious rich chocolatey flavor.
Granulated White Sugar – Regular white granulated sugar is what I used. You can also use an organic cane sugar.
Brown Sugar – Light or dark brown sugar both work great in this recipe.
Vegetable Oil – If you don’t have vegetable oil you can substitute for canola oil.
Baking Powder – This is key to help your cookie rise while baking.
Eggs – For structure, moisture and richness in your cookie.
Salt – Brings out the richness of the chocolate. I almost always use sea salt in my recipes, but you can use regular table salt as well.
Powdered Sugar – (confectioners sugar) To roll the cookies in prior to baking.
Tools you need to make cookies at home from scratch:
- Stand Mixer or Hand Mixer – To mix your cookie dough.
- Measuring Spoons + Cups – For properly measuring your ingredients.
- Baking Sheet – Any baking sheet will do
- Cooling Rack – For cooling your cookies.
- Parchment Paper – To prevent your cookies from sticking to the baking sheet.
- Mixing Bowls – For mixing the cinnamon sugar and the flour mixture.
- Plastic Wrap – To cover the dough while chilling in the fridge.
How to make homemade Chocolate Crinkle Cookies:
In a small bowl, combine all-purpose flour, cocoa powder, baking powder and salt.
In the bowl of your stand mixer with the paddle attachment, beat together vegetable oil, white sugar and brown sugar until smooth. Add vanilla extract, eggs and beat until smooth.
Add flour mixture to the wet ingredients and beat until fully combined. Dough will be very sticky. Cover bowl with plastic wrap and place in the fridge for at least 3 hours up to 24 hours to chill.
Preheat oven to 350 degrees.
Add powdered sugar to a small bowl.
Line a baking sheet with parchment paper. Roll about 1-1/2 tablespoons of cookie dough into a ball. Then generously roll into powdered sugar and transfer to the baking sheet. Repeat with remaining dough.
Bake cookies for 11-12 minutes. Transfer cookies to a cooling rack to let cool for a few minutes prior to eating. Enjoy!
Here are a few more classic Christmas cookie recipes I think you’ll love:
Thumbprint Cookies with Strawberry Jam – Soft and chewy Thumbprint Cookies with strawberry jam sprinkled with powdered sugar. These cookies exceeded my expectations!
Russian Tea Cakes – Buttery and delicious Russian Tea Cakes are the perfect addition to your Christmas cookie collection or just a satisfying sweet treat anytime of year.
Gingersnaps – A classic holiday cookie recipe made with warm spices and molasses. With a crispy outer layer and slightly soft inner layer, these gingersnap cookies will transport you to Christmas morning.
Chocolate Sugar Cookies – These Chocolate Sugar Cookies are soft and chewy perfection.
Chewy Molasses Cookies – Chewy and delicious molasses cookies made with warm spices are the perfect holiday cookie.
How to store homemade cookies and how to make cookies ahead of time:
These cookies will last in an airtight bag or container on the counter for up to a week. You can store the cookie dough or baked (cooled) cookies in an airtight container or freezer bag in the freezer for up to 3 months. When you are ready to use the dough, remove from freezer and let soften up just enough so you can easily form balls of dough.
Chocolate Crinkle Cookies
Ingredients
- 1 cup All-Purpose Flour
- 1/2 cup Cocoa Powder
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Granulated White Sugar
- 1/4 cup Brown Sugar
- 1/4 cup Vegetable Oil
- 2 Eggs
- 1 tsp Vanilla Extract
- 1/2 cup Powdered Sugar
Instructions
- In a small bowl, combine all-purpose flour, cocoa powder, baking powder and salt.
- In the bowl of your stand mixer with the paddle attachment, beat together vegetable oil, white sugar and brown sugar until smooth. Add vanilla extract, eggs and beat until smooth.
- Add flour mixture to the wet ingredients and beat until fully combined. Dough will be very sticky. Cover bowl with plastic wrap and place in the fridge for at least 3 hours up to 24 hours to chill.
- Preheat oven to 350 degrees.
- Add powdered sugar to a small bowl.
- Line a baking sheet with parchment paper. Roll about 1-1/2 tablespoons of cookie dough into a ball. Then generously roll into powdered sugar and transfer to the baking sheet. Repeat with remaining dough.
- Bake cookies for 11-12 minutes. Transfer cookies to a cooling rack to let cool for a few minutes prior to eating. Enjoy!
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