These Chocolate Crinkle Cookies, made with a soft and simple dough, are perfect for your festive baking! Chocolate and delicious, they make for the ideal Christmas cookies!
I absolutely adore Chocolate Crinkles during the Christmas season. These extra-soft and fudgy cookies are simply delightful when dipped in powdered sugar and baked – it is truly a treat to love!
Creating an attractive appearance is effortless: Simply ensure the coating of powdered sugar is sufficiently thick before baking and the cookies will become delightfully crinkled during the baking process.
These chocolate crinkles are a breeze to make and yield a deliciously soft and chewy texture with the ideal cracked appearance. They are great for cookie exchanges!
Ingredients to Make Chocolate Crinkles Cookies
- Butter
- Sugar
- Eggs
- Flour
- Baking powder
- Salt
- Cocoa powder
- Powdered sugar
Ingredient notes
Ensure that you are using the unsweetened variety of cocoa powder.
You can substitute stick margarine for butter. Avoid using buttery spread or spreadable margarine. Oil is not recommended as a butter substitute.
I always opt for regular powdered sugar to ensure that it is completely pulverized and covers the cookie dough evenly.
How to Make Chocolate Crinkle Cookies
In a medium bowl, mix together cocoa powder, flour, baking powder, and salt to combine the dry ingredients.
Mix wet components: Put butter and sugar in a huge bowl and use an electric mixer to combine. One by one, add the eggs and blend on medium-low speed for around 10 seconds each.
Mix the egg mixture on low speed, gradually adding the dry ingredients until they are fully incorporated.
Cover the bowl and refrigerate the cookie dough for a minimum of 1 hour or up to overnight. The longer you chill it, the thicker the cookies will be.
Preheat oven to 350°F. Place powdered sugar in a medium bowl. Take tablespoon-sized pieces of cookie dough and roll in sugar. Bake when ready.
Bake: Line a baking sheet with parchment paper, placing the cookies with enough space between them.
Bake for 10-15 minutes, or until the cookies have spread and cracked. Allow them to cool on the baking sheet for 5 minutes before transferring them to a cooling rack for complete cooling.
Enjoy these delicious Chocolate Crinkle Cookies!
Recipe tips
Cookie size
For bigger chocolate crinkle cookies, use 2 tablespoons of dough for each one. Bake for 12-15 minutes.
For smaller cookies, use one generous tablespoon of dough per cookie. Bake for around 10 minutes.
Storage Tips
Storing chocolate crinkle cookies in an airtight container at room temperature will keep them fresh for around 3-4 days. For longer storage, they can be frozen for up to 3 months.
More Chocolate Cookies
Chocolate Crinkle Cookies
Ingredients
- ½ cup unsweetened cocoa powder
- 1½ cups flour
- 1 tsp baking powder
- ¼ tsp salt
- ⅓ cup butter softened
- 1 cup white sugar
- 2 large eggs
- ⅓ cup powdered sugar
Instructions
- In a medium bowl, mix together cocoa powder, flour, baking powder, and salt to combine the dry ingredients.
- Mix wet components: Put butter and sugar in a huge bowl and use an electric mixer to combine. One by one, add the eggs and blend on medium-low speed for around 10 seconds each.
- Mix the egg mixture on low speed, gradually adding the dry ingredients until they are fully incorporated.
- Cover the bowl and refrigerate the cookie dough for a minimum of 1 hour or up to overnight. The longer you chill it, the thicker the cookies will be.
- Preheatoven to 350°F. Place powdered sugar in a medium bowl. Take tablespoon-sized pieces of cookie dough and roll in sugar. Bake when ready.
- Bake:Line a baking sheet with parchment paper, placing the cookies with enough space between them.
- Bakefor 10-15 minutes, or until the cookies have spread and cracked. Allow them to cool on the baking sheet for 5 minutes before transferring them to a cooling rack for complete cooling.
