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Old Fashioned Chocolate Crinkle Cookies are rich, fudgy chocolate cookies coated in sweet powdered sugar and are some of the best Christmas cookies you will try!
This Chocolate Crinkle Cookies Recipe is very easy to make and is a fun recipe for the kids to help with. These classic cookies are one of those recipes that are handed down from generation to generation.
Chocolate Crinkles are like chocolate cookies that have been taken to the next level! Each cookie looks like it’s had an earthquake, and the cookie is cracked or crinkled, the same way my Molasses Crinkle Cookies are. If you loved my Red Velvet Blossom Cookies for holiday and Valentine’s Day Gift Boxes, then Chocolate Crinkles are sure to become one of your favorite Valentine’s Day and Christmas Cookie Recipes!
Table of Contents
Why You’ll Love These Cookies
- Texture – Soft cake-like cookies that are fudgy in the center and slightly crispy on the outside around the edges.
- Flavor – Rich Chocolate flavor and very sweet with powdered sugar on the outside.
- Appearance – These chocolate cookies are dark cookies with a white crackled or crinkled appearance.
- Pantry Ingredients – This recipe uses ingredients, such as butter, sugar, eggs, vanilla, and cocoa powder, that you likely have in your pantry or fridge or can easily find at most grocery stores.
Equipment Needed
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- Electric Mixer – Either a Hand mixer or Stand Mixer
- Cookie Sheet
- Large Bowl
- Medium Bowl
- Small Bowl
- Cookie Scoop
Ingredients
Below, I discuss the ingredients and possible substitutions if you don't have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable full recipe card, which includes all the ingredients and the specific amounts of each one.
Wet Ingredients
- Butter – Use salted butter
- Granulated Sugar
- Eggs
- Vanilla Extract
Dry Ingredients
- All-purpose flour
- Unsweetened Cocoa Powder
- Baking Powder
- Powdered Sugar
How To Make Chocolate Crinkles
Make The Cookie Dough
- Using a stand mixer or hand mixer on medium speed, beat the butter and sugar in a large bowl.
- Stir in the eggs and vanilla until well-mixed.
Chill The Cookie Dough
- Stir in the flour, cocoa powder, and baking powder until well incorporated. The dough will be sticky.
- Chill the dough overnight, or for at least 4 hours, in the refrigerator.
Bake The Cookies
- Preheat your oven to 350℉ and line your baking sheet with parchment paper.
- Remove the cookie dough from the fridge, wet your hands slightly, roll enough balls of cookie dough to fit on a baking sheet, and put the rest of the dough back in the fridge.
- Place the powdered sugar in a shallow dish.
- Roll the cookie balls in powdered sugar so each cookie has a powdered sugar coating, and repeat.
- Place the powdered sugar-coated cookie dough balls on the lined baking sheet and bake in a preheated oven for 10 minutes.
Serve The Cookies
- Serve with a glass of milk or a mug of hot chocolate, or serve with other cookies for a Christmas cookie exchange.
- Place the cookies in a cookie tin to give as a gift or take to a party.
Pro Tips
- No Crinkles – Check the expiration date on the Baking Powder. If it is expired, the cookies don’t rise, will be flat, and may not have crinkles. See FAQs below for more information.
- How do you keep the dough from sticking to your hands? Having slightly wet hands while rolling the cookie dough into balls will help prevent the cookie dough from sticking to your hands.
- How do I know when they are done? The cookies may not look fully done by 10 minutes, but they will be done. These cookies will 'crack' but still look slightly undercooked when they are done baking.
FAQs
Store these cookies at room temperature in an airtight container for up to 5 days.
Yes! You can make them up to 5 days before needed.
The most common reason these cookies don't crinkle is because the oven is not fully heated to 350℉ before placing the cookies in it to bake. Also, make sure you have chilled the cookie dough long enough (at least 3-4 hours) before baking. This will help make sure they crinkle. Lastly, make sure that the baking powder has not passed its expiration date, or that could make the cookies flat and uncrinkled.
Yes! Place the cookies in a single layer in a freezer-safe, airtight container with parchment paper in between each layer.
More Cookie Recipes
- Chocolate Filled Christmas Cookies
- Chocolate Peppermint Cookies
- Lemon Cool Whip Cookies
- Cookies and Cream Cookies
- White Chocolate Gingerbread Cookies
Recipe
Ingredients
- ½ cup Butter
- ¾ cup Granulated sugar
- 2 Large Eggs
- 1 teaspoon Vanilla
- 1 ¼ cup All purpose flour
- ½ cup Cocoa powder
- 1 ½ teaspoon Baking Powder
- ¾ cup Powdered sugar
Instructions
- Using a stand mixer or hand mixer on medium speed, beat the butter and sugar in a large bowl.
- Stir in the eggs and vanilla until well mixed.
- Stir in the flour, cocoa powder, and baking powder until well incorporated. The dough will be sticky.
- Chill the dough overnight, or at least for 4 hours.
- Preheat your oven to 350℉ and line your baking sheet with parchment paper.
- Remove from the fridge, wet your hands slightly and roll enough balls of cookie dough to fit on a baking sheet, put the rest of the dough back in the fridge.
- Roll the balls in powdered sugar twice and then bake for 10 minutes.
- Repeat steps 6 and 7 until all of the dough has been made into cookies, and enjoy!
Judy says
Excited to try these. Thank you!