This post may contain affiliate links. Please read our disclosure policy.

These Chocolate Crinkle Cookies are rich, chocolatey, and irresistibly fudgy, with slightly crisp edges and a snowy powdered sugar coating that cracks as they bake. They’re like little brownies disguised as cookies! Made with simple pantry ingredients and a buttery chocolate dough, this easy Chocolate Crinkle Cookie Recipe is a holiday favorite that’s worth the little bit of chilling time.

Chocolate crinkle cookies stacked on a cupcake plate on a wood backdrop

Table of Contents

Kellie’s Note
A Crinkle In Time

Chocolate Crinkle Cookies were one of the first cookies I learned to make when I lived on my own. My mother made them when I was little, and I spent weeks trying to track down the recipe because I couldn’t remember what they were called. All I remembered was that fudgy, brownie-like center and the crackly powdered sugar coating.

I’ve been making and perfecting these cookies for decades, and they’re still one of my favorites. They’re always among the first cookies to disappear from the holiday cookie tray. This is, by far, my favorite cookie out of all the cookies I make all year.

Why You’ll Love These Chocolate Crinkle Cookie

  • Rich and fudgy: Soft, brownie-like centers with just a little crispness around the edges.
  • Simple ingredients: Everything you need is probably already in your pantry.
  • Perfectly crackled tops: A generous coating of powdered sugar creates those signature snowy cracks as the cookies bake.
  • Great for making ahead: Prepare the dough up to 48 hours in advance or freeze it for a future batch.
  • Holiday cookie favorite: They’re pretty enough for cookie exchanges, dessert trays, and homemade Christmas gifts.

Ingredients for Chocolate Crinkle Cookies

  • Flour – I use unbleached all-purpose flour because I always have it on hand. You can substitute with your favorite glute-free flour if you prefer just be sure to use a cup for cup gluten free flour substitute.
  • Cocoa Powder – The key to that deep, chocolatey flavor. Regular unsweetened cocoa powder works best for this recipe.
  • Baking Powder: Helps the cookies rise and creates the signature cracks as they expand in the oven.
  • Salt: Balances the sweetness and brings out the chocolate flavor.
  • Unsalted Butter: Adds richness and gives these cookies a buttery flavor. Be sure it’s softened to room temperature for easy mixing.
  • Granulated Sugar: Sweetens the dough and helps keep the cookies tender.
  • Eggs: Help bind the dough together and create that rich, fudgy texture. Room-temperature eggs mix most evenly.
  • Pure Vanilla Extract: Rounds out the chocolate flavor.
  • Confectioners’ Sugar: Also called powdered sugar, this creates the snowy white coating and beautiful crinkled tops.

For the full ingredient list and instructions, see the recipe card below.

Ingredient Substitutions

  • Salted Butter: You can substitute salted butter for unsalted butter. Reduce or omit the additional salt to compensate.
  • Gluten-Free Flour: A 1:1 gluten-free baking flour may work in place of all-purpose flour, although the texture and spread can vary. I haven’t verified this substitution with every blend.
  • Cocoa Powder: Regular unsweetened cocoa powder is my preference. Dutch-process cocoa may change the color, flavor, and rise, so I recommend sticking with the original recipe for the most consistent results.
  • Vanilla Extract: Pure vanilla gives the best flavor, but another suitable baking vanilla extract can be used.
Chocolate Crinkle Cookies stacked in a canning jar.

How to Make Chocolate Crinkle Cookies

These homemade Chocolate Crinkle Cookies are easy to make, and rolling the dough in powdered sugar is a fun job for little helpers!

  1. Cream the butter and sugar. Beat the softened butter with an electric mixer until light and fluffy. Add the granulated sugar and beat until smooth.
  2. Add the eggs and vanilla. Mix in the eggs one at a time, followed by the vanilla extract.
  3. Mix the dough. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined.
  4. Chill the dough. Cover and refrigerate for 2 hours, or until firm enough to scoop and roll. Don’t skip this step! The dough is sticky before chilling.
  5. Roll and coat. Preheat the oven to 350°F and line a baking sheet with parchment paper. Roll rounded tablespoons of chilled dough into approximately 1-inch balls, coat generously in confectioners’ sugar, and place them 2 inches apart on the baking sheet.
  6. Bake and cool. Bake for 10–12 minutes, until the tops are crackled and the edges are set but the centers are still slightly soft. Let the cookies cool briefly on the baking sheet before transferring them to a wire rack.

My favorite tip: Don’t overbake! These cookies continue to firm up as they cool, and that’s how you get those perfectly fudgy centers.

Kellie’s Tips for Perfect Chocolate Crinkle cookies

  • Don’t skip the chilling time. Chocolate crinkle cookie dough is naturally sticky. Chilling it for at least 2 hours makes it easier to handle and helps prevent the cookies from spreading too much.
  • Measure the flour correctly. Spoon the flour into your measuring cup and level it off. Too much flour can make the cookies dry and prevent them from spreading properly.
  • Use plenty of powdered sugar. Roll the dough balls until they’re completely covered in a thick layer. A light dusting won’t give you those pretty, snowy crinkles.
  • Coat just before baking. If the sugar-coated dough sits around too long, moisture can absorb into the powdered sugar. Keep the remaining dough chilled while baking each batch.
  • Keep the cookie size consistent. A small cookie scoop makes it easier to bake evenly sized cookies.
  • Watch the centers. The tops should be crackled and the edges set, but the centers should still be slightly soft when you remove the cookies from the oven.
  • Let them finish setting on the pan. Freshly baked crinkle cookies are delicate. Give them a few minutes to firm up before moving them to a cooling rack.

Extra tip for bright white crinkles: Some bakers roll the dough balls in a thin layer of granulated sugar before adding powdered sugar. This can help prevent the powdered sugar from dissolving during baking. It’s an optional technique worth testing if your sugar coating tends to disappear.

chocolate crinkle cookie with a bite taken on a white wood backdrop

I love the classic chocolate version, but these cookies are also easy to dress up for different occasions.

  • Peppermint Chocolate Crinkle Cookies: Add a small amount of peppermint extract to the dough for a festive holiday twist. Start with ¼ teaspoon, since peppermint can be strong.
  • Double Chocolate Crinkle Cookies: Fold in ½ cup mini chocolate chips for extra pockets of melted chocolate.
  • Mexican Chocolate Crinkle Cookies: Add ½ teaspoon cinnamon and a tiny pinch of cayenne for a warm, gently spiced chocolate flavor.
  • Chocolate Orange Crinkle Cookies: Add 1 teaspoon finely grated orange zest for a bright citrus twist.
  • Espresso Chocolate Crinkles: Add ½ teaspoon instant espresso powder to enhance the rich chocolate flavor.

How to Store and Freeze Chocolate Crinkle Cookies

Storing Baked Cookies

Store completely cooled Chocolate Crinkle Cookies in an airtight container at room temperature for up to 5 days. Separate the layers with parchment paper to protect the powdered sugar coating.

Make-Ahead Cookie Dough

You can prepare the dough up to 48 hours before baking. Cover tightly and refrigerate until you’re ready to scoop, roll, and bake. If the dough becomes very firm, let it stand briefly at room temperature until it’s easy to scoop.

Freezing Unbaked Cookie Dough

Chill the dough, then scoop and roll it into balls without adding the powdered sugar. Place the dough balls on a parchment-lined baking sheet and freeze until solid. Transfer to an airtight freezer container or bag and freeze for up to 3 months.

When you’re ready to bake, thaw the dough balls in the refrigerator until they’re easy to handle, coat generously in powdered sugar, and bake according to the recipe.

Freezing Baked Cookies

Allow the cookies to cool completely before freezing. Arrange them in layers separated by parchment paper in a freezer-safe container. Freeze for up to 2 months for the best quality.

Thaw at room temperature before serving. The powdered sugar coating may look slightly less white after freezing, but the cookies will still taste delicious.

What are Chocolate Crinkle Cookies?

Chocolate Crinkle Cookies, or Chocolate Crackle Cookies, are rich, chocolately and sinfully delicious. Crisp on the outside, fudge-y on the inside and coated in a blanket of powdered sugar, these cookies are like a brownie and a cookie fell in love then had a cookie baby.

Made with a dough that hardens slightly while it bakes then cracks to reveal the cake like interior, these cookies are named appropriately. A must make during the holiday season.

chocolate crinkle cookie on top of as stack of cookies in a jar.

How to Serve Chocolate Crinkle Cookies

These fudgy chocolate cookies are perfect with a cold glass of milk or a cozy mug of hot cocoa. They’re also one of my favorites for Christmas cookie trays because that snowy powdered sugar coating looks so pretty next to colorful holiday cookies.

For gifting, tuck cooled cookies into a cookie tin with parchment paper between the layers. Pair them with homemade Gingerbread Cookies, classic Spritz Cookies, or buttery Gooey Butter Cookies for a holiday treat everyone will love.

Chocolate Crinkle cookies stacked on a white cupcake plate.

FOR MORE FUN FAMILY RECIPES, FOLLOW US ON INSTAGRAM AND FACEBOOK!

Chocolate Crinkle Cookies Recipe

5 from 2 votes
By Kellie
Prep: 2 hours 10 minutes
Cook: 12 minutes
Total: 2 hours 22 minutes
Servings: 24 cookies
Chocolate Crinkle cookies stacked on a white cupcake plate.
Save Pin Print
Rich and fudgie, Chocolate Crinkle Cookies are a must have for every cookie occasion.

Equipment

  • 1 baking sheet
  • 1 stand mixer

Ingredients 

  • 1 2/3 cups all purpose flour, sifted
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons unsalted butter at room temperature
  • 1 1/4 cups granulated sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup confectioner’s sugar

Instructions 

  • In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, beat the softened butter until light and fluffy. Add the granulated sugar and beat until smooth.
  • Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  • In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the butter mixture on low speed, mixing just until combined.
  • Cover the dough and refrigerate for 2 hours or until firm enough to scoop and roll.
  • Preheat the oven to 350°F. Line a baking sheet with parchment paper. Place the confectioners’ sugar in a shallow bowl.
  • Scoop rounded tablespoons of chilled cookie dough and roll into approximately 1-inch balls. Roll generously in confectioners’ sugar until completely coated. Place on the prepared baking sheet about 2 inches apart.
  • Bake for 10–12 minutes, until the tops are crackled and the edges are set but the centers are still slightly soft. Cool briefly on the baking sheet before transferring to a wire rack to cool completely.

Notes

  • Chilling: Don’t skip the 2-hour chilling time. The dough is sticky, and chilling makes it easier to roll and helps prevent excessive spreading.
  • Powdered Sugar: Coat the dough balls generously in confectioners’ sugar immediately before baking for the best crackled appearance.
  • Baking: Don’t overbake. The edges should be set and the centers slightly soft. The cookies will continue to firm up as they cool.
  • Make Ahead: The cookie dough can be refrigerated, tightly covered, for up to 48 hours before baking.
  • Storage: Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
  • Freezing Dough: Freeze chilled, uncoated dough balls in an airtight freezer-safe container for up to 3 months. Thaw in the refrigerator and coat in powdered sugar before baking.
  • Freezing Baked Cookies: Freeze completely cooled cookies in an airtight container with parchment between layers for up to 2 months. Thaw at room temperature before serving.

Nutrition

Serving: 1cookie, Calories: 135kcal, Carbohydrates: 23g, Protein: 2g, Fat: 4g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 24mg, Sodium: 31mg, Potassium: 69mg, Fiber: 1g, Sugar: 15g, Vitamin A: 136IU, Calcium: 18mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Leave a comment below!

Free email guide

Your “Healthy-ish” Meal Plan
Healthy meals don’t have to be difficult. Let me show you.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

2 Comments

  1. Becky says:

    Kellie, I made these for Christmas this hear and they were a big hit. Thanks for a wonderful recipe.

    Reply
  2. explodyfull says:

    that last picture completely sold me – I am adding this to my list for next week 🙂

    Reply