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Chocolate crinkle cookies served on a small silver cake stand
4.67 from 6 votes

Chocolate Crinkle Cookies

Chocolate crinkle cookies are soft, chocolatey cookies with a snowy powdered sugar coating This easy and classic Christmas chocolate cookie is a fan favorite.
Author Diana
Servings 20 cookies
Prep Time 20 minutes
Cook Time 15 minutes
Chill time 2 hours
Total Time 2 hours 35 minutes

Equipment

Ingredients

  • ½ cup unsweetened natural cocoa powder Sift if it's lumpy
  • 1 cup granulated sugar
  • 2 large eggs
  • ¼ cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup powdered sugar to roll the cookies in before baking

Instructions

  • In a large bowl, combine cocoa powder with sugar, eggs, oil, and vanilla. Whisk until well combined.
  • Add the flour, baking powder, and salt, and whisk again until just combined.
  • Cover with plastic wrap, and chill in the fridge for at least 2 hours (can do up to 48 hours).
  • Preheat oven to 350°F/180°C, and line a cookie sheet with parchment paper (I use silicone mats).
  • Remove cookie dough from the fridge, divide the cookie dough into 1 tablespoon balls for a small cookie (20 grams each) or 2 tablespoons for a large cookie (40 grams each). Roll into balls, then roll in powdered sugar and place on cookie sheet about 2 inches apart.
  • One sheet at a time, bake in a preheated oven for 12-14 minutes, removing from the oven while the centers of the cookies are just a bit underdone.
  • Allow the cookies to cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Chill The Dough. You may be tempted to skip the chilling step, but please don’t. The dough will be super sticky if it’s not cold and nearly impossible to roll into balls. Chilling also makes the cookies thicker because they won’t spread as much. Keep the dough in the fridge in between batches.
  • Bake Only One Tray at a Time. This crinkle cookie recipe doesn’t work very well if you try to bake two trays at once. They need to be baked in the very center of the oven, so be patient, and bake only one tray at a time. I suggest prepping two or three cookie trays so that you can keep things moving
  • Storing. These can be stored in an airtight container at room temperature for about a week. They are best eaten within a few days though. 

Nutrition

Calories: 90kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 37mg | Potassium: 69mg | Fiber: 1g | Sugar: 14g | Vitamin A: 24IU | Calcium: 15mg | Iron: 1mg