Chocolate Crinkle Cookies have a magical way of making any moment feel like a special occasion. There’s something about that crackly, powdered sugar-coated surface and the rich, fudgy interior that makes these cookies irresistible.
They’re not just a holiday treat, though—they’re the kind of cookies that always seem to disappear the moment they’re out of the oven, whether it’s Christmas, a cozy weekend afternoon, or a last-minute potluck.
Pair them with a comforting Coffee Milk Punch or a scoop of Golden Milk Ice Cream for the ultimate treat combination.
I’ve been baking these crinkle cookies for years, and they never fail to bring a little joy into my kitchen. The best part? They’re so simple to make yet taste like you spent hours on them.
You only need a handful of ingredients—cocoa powder, sugar, and a little bit of time to let the dough chill. And when they bake? The smell of warm chocolate fills the air, drawing everyone in like magnets.
Why This Is My Go-To Recipe
- A family favorite: I’ve baked these crinkle cookies for years, and every time, my family raves about them. There’s something about the perfect balance of sweet and chocolatey that makes them universally loved.
- Simple ingredients, big flavor: With cocoa powder, sugar, and a couple of pantry staples, I can make these cookies on a whim. No fancy ingredients required—just simple, comforting flavor.
- Perfect for sharing: Whether it’s for a holiday party or a casual get-together, they’re always a hit. Plus, they store well, so I often make a big batch to snack on throughout the week.
- A baking ritual: Over the years, this recipe has become part of my routine. The dough is easy to handle, and the cracking sugar finish is always a fun part of the process.
Chocolate Crinkle Cookies Recipe
Equipment
- Mixing Bowls
- Electric hand or stand mixer
- Baking sheets
- Parchment Paper
Ingredients
- 1 cup unsweetened cocoa powder
- 1¾ cups granulated sugar
- ½ cup vegetable oil
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 cup powdered sugar
Instructions
- In a large bowl, mix sugar, cocoa powder, and oil with a hand or stand mixer until smooth and shiny.
- Beat in eggs one at a time, then add vanilla and mix well.
- In another bowl, combine flour, baking powder, and salt. Gradually add to the cocoa mixture and mix on low until just combined.
- Cover the dough with plastic wrap and refrigerate for at least 4 hours or overnight.
- Preheat oven to 350°F and line baking sheets with parchment paper. Place powdered sugar in a small bowl.
- Scoop chilled dough into 1-inch balls, roll them in powdered sugar, and place 2 inches apart on the baking sheet.
- Bake for 10–12 minutes until edges are firm but centers are puffed and slightly wet.
- Let cookies cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.
