Chocolate Crinkle Cookies

It wouldn’t be Christmastime without cookies, and these Chocolate Crinkle Cookies are one of the best. Their fluffy, melt-in-your-mouth texture is to die for and the powdered sugar coating really gives them that snowy, wintry feel. Chocolate Crinkle Cookies are an absolute must on any Christmas cookie platter!

What Are Chocolate Crinkle Cookies Like?

I love chocolate crinkle cookies because they have a fairly unique texture. They’re light and cakey, but they kind of melt into a rich and fudgy texture in your mouth. The powdered sugar instantly dissolves on your tongue, giving them an almost cooling wintry effect. They’re SO GOOD!

What Else Can I Add?

This chocolate crinkle cookie recipe can be modified in several different ways. Try adding a ½ tsp peppermint extract to make a chocolate peppermint cookie, or rolling the cookies in some crushed candy canes after rolling in powdered sugar. You can also stir some mini chocolate chips into the batter for a double-chocolate crinkle! Or, add a Tablespoon or two of instant coffee to the batter to make cafe mocha-flavored crinkles!

Make them Ahead

You can make the dough for these chocolate crinkle cookies and refrigerate up to 2 days before portioning, shaping, and baking, making them a great option if you have several types of cookies you want to bake for Christmas!

How to Store Chocolate Crinkle Cookies

Allow the cookies to cool to room temperature, then store them in an air-tight food storage container at room temperature for about 5 days, or you can freeze them for up to three months.

Print

Chocolate Crinkle Cookies

These chocolate crinkle cookies are a must-have Christmas cookie and the perfect companion to a cup of coffee or hot cocoa!

Course Dessert

Cuisine American

Total Cost $2.67 recipe / $0.13 each

Prep Time 20 minutes minutes

Cook Time 24 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 44 minutes minutes

Servings 20 cookies

Calories 126kcal

Author Beth – Budget Bytes

Equipment

• Enamelware Sheet Pan
• Parchment Paper

Ingredients

• 8 Tbsp salted butter, room temperature $1.00
• 1 cup granulated sugar $0.36
• 2 large eggs $0.18
• 1 tsp vanilla extract $0.25
• 1.25 cups all-purpose flour $0.19
• 1/2 cup unsweetened cocoa powder $0.44
• 1 tsp baking powder $0.06
• 1/4 tsp salt $0.02
• 1/2 cup powdered sugar $0.17

Instructions

• Beat the butter an granulated sugar together on high until light and fluffy (2-3 minutes). Add the eggs and vanilla extract and beat on high again until the mixture is light and creamy (another 2 minutes).
• In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined.
• Pour half of the flour mixture into the butter mixture and beat on low until incorporated. Add the remaining flour mixture and beat or stir until incorporated again. The dough should be very thick.
• Cover the bowl of cookie dough with plastic and refrigerate for two hours or up to two days.
• Once ready to bake, preheat the oven to 350ºF. Place the powdered sugar in a bowl for rolling and line a baking sheet with parchment paper. Scoop the cookie dough in 2 Tbsp portions, roll into a ball, then roll to coat in powdered sguar. Place the rolled and coated cookies on the baking sheet 2-3 inches apart. You'll likely need to cook in batches, so keep the remaining dough chilled until ready to roll and bake. Avoid coating the cookies in powdered sugar until just before they go into the oven.
• Bake the cookies for 10-12 minutes, or until they're puffed and the powdered sugar is cracked on top. Allow the cookies to cool, then enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1cookie | Calories: 126kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Sodium: 94mg | Fiber: 1g

How to Make Chocolate Crinkle Cookies – Step by Step Photos

In a large bowl, cream together 8 Tbsp salted butter and 1 cup granulated sugar with a mixer until light and fluffy. Add two large eggs and 1 tsp vanilla, and beat together again until the mixture is light and creamy.

In a separate large bowl, whisk together 1 1/4 cups all-purpose flour, 1 tsp baking powder, ¼ tsp salt, and ½ cup unsweetened cocoa powder.

Add half of the dry ingredients to the butter mixture and beat on low speed until combined, then add the remaining half and beat again over low until a batter forms.

The batter should be very thick and fairly stiff. Cover the bowl with plastic and refrigerate for 2 hours. This will stiffen the batter even further, making it much easier to shape and it will help the cookies bake without flattening out so much.

When ready to bake, preheat the oven to 350ºF and place ½ cup powdered sugar in a bowl. Take the chilled dough out of the refrigerator and, working quickly, scoop it up in 2 Tbsp portions rolling each portion into a ball, then rolling in the powdered sugar.

Place the rolled sugar-coated cookies on a parchment-lined baking sheet with 2-3 inches between each (they will spread quite a bit when baked). You’ll likely need to bake them in two batches, so keep the dough chilled between each batch. Do not roll the cookies in powdered sugar until just before they go into the oven

Bake the chocolate crinkle cookies for 10-12 minutes, or until they’re puffed and the powdered sugar has “cracked” all over their surface. Allow the cookies to cool before serving and enjoying.

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