Kiersten Eats

These Chocolate Crinkle Cookies are simple, quick, and so delicious!

Somewhere between a brownie and a cookie, these Chocolate Crinkle Cookies don’t take long to whip up, freeze beautifully for a great make-ahead treat or Christmas cookie platter, and are comprised of basic pantry staples.

And, bonus: they’re a naturally dairy-free recipe, so they’re perfect for gifting if your loved ones are lactose intolerant.

There are tons of varieties of this classic cookie out there, including some with chocolate chips, or melted chocolate for added depth of flavor – but I like this simple 1-bowl version that turns out perfectly every time.

Make these babies for any party with my Chocolate Upside Down Cake or Dark Chocolate French Macarons and people will be asking what bakery you bought everything from!

Kiersten’s Tip for Pretty Chocolate Crinkle Cookies

If you have struggled with melting powdered sugar, ruining your pretty crinkles, try rolling the cookie dough balls in granulated sugar before rolling in powdered sugar to coat. This helps avoid your powdered sugar melting off!

Do I Have to Use Vegetable Oil?

I haven’t tested this recipe with any other oils, but any unflavored, neutral oil should work just fine. I wouldn’t recommend using olive oil here.

Can I Make Crinkle Cookies Ahead of Time? Can I Freeze Crinkle Cookies?

Yes! Here’s how: Shape the dough into balls and freeze in an airtight container. Store for up to three months. To bake, thaw at room temperature for about 15 minutes before rolling in powdered sugar and baking as directed below.

More Cookies You’ll Love:

• Halloween Cookies – made with black cocoa!
• Dubai Chocolate Chip Cookies – viral recipe!
• Thick Chocolate Chip Cookies – Levain copycat!
• Biscoff Double Chocolate Chip Cookies – thick cookies stuffed with Biscoff!

Chocolate Crinkle Cookies

Kiersten K

Chocolate Crinkle Cookies are quick and easy 1-bowl recipe, and taste like a rich chocolate brownie in cookie form. Fudgy, make-ahead friendly, and naturally dairy-free, these are a go-to staple for parties and potlucks, especially around Christmas.

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Course Dessert

Ingredients

• 50 grams unsweetened cocoa powder, aka natural cocoa powder
• 215 grams granulated sugar
• 1/4 cup vegetable oil
• 2 large eggs, at room temperature
• 1 teaspoons vanilla extract
• 150 grams all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Sifted powdered sugar, for rolling

Instructions

 

• In a large bowl, whisk together the cocoa powder, granulated sugar, and vegetable oil, until smooth.
• Whisk in the eggs one at a time, then stir in the vanilla.
• Add the flour, baking powder, and salt. Stir until just combined.
• Cover the bowl with plastic wrap and place in the fridge to chill for at least an hour. Once more solid, use a medium-sized (2 Tablespoon) cookie scoop to shape your dough into even balls.
• Preheat your own to 350°F / 175°C and line a baking sheet with parchment.
• Roll each ball in powdered sugar, and bake 10-12 minutes, rotating the sheet halfway through. Avoid overbaking. Crinkle Cookies are done when set at the edges, nicely crinkled, and look slightly damp in the ridges of the crinkles.
• Cool on the baking sheet, or stand for a few minutes before transferring to a wire rack to cool completely.

Notes

Make Ahead: If you wish to make these ahead (like I do for Christmas and larger parties), once you have rolled the dough into balls, freeze in a sealed container. When you wish to bake, thaw for 15 minutes or so at room temperature, and then roll in powdered sugar and bake as directed above.

Tip for Pretty Cookies: If your powdered sugar seems to be melting off and not resulting in the pretty crackle desired, try rolling the cookie dough balls in granulated sugar first, and then the powdered sugar to coat. This helps the powdered sugar not melt off!