These Best Easy Chocolate Crinkle Cookies are infused with cocoa for a rich and fudgy flavor, then dipped in powdered sugar for their classic crackled coating! They are the absolute perfect Christmas cookie!
Why This Recipe Works
Fast & Simple: Especially around the busy holidays, it is nice to have a few cookie recipes up your sleeve that are super fast and simple to make. These classic Christmas chocolate crinkle cookies are made with pantry staples that you probably already have on hand! They do take a little bit of chilling time, but they are so simple and quick to make whenever you or your family want something chocolatey!
Fudgy Perfection: Crinkle cookies are definitely one of my favorite kinds of cookies for the ooey, gooey texture in the middle and crispy outer layer. My chocolate crinkle cookie recipe is perfectly fudgy thanks to the cocoa powder. I only bake these for 12 minutes, so they are a softer coming out of the oven! But this ensure that amazing fudgy center!
- Cocoa Powder: For that deep, chocolatey flavor!
- Butter: Softened to room temperature.
- Sugar: To sweeten up these crinkle cookies to perfection!
- Egg: One egg adds structure to the cookies and helps them rise a bit in the oven.
- Vanilla Extract: For added flavor!
- Flour: All-purpose flour works well here. If you want to make gluten-free chocolate crinkle cookies, use a gluten-free replacement flour!
- Baking Powder: To help the cookies to puff up.
- Powdered Sugar: This is what gives these cookies their classic crinkle look!
Here’s How to Make It
Step by Step Instructions
- Start the Dough: Beat together the cocoa powder and the softened butter to create a thick paste. Beat in the sugar, followed by the egg and the vanilla extract.
- Add Flour & Chill: Once the mixture is smooth and glossy, stir in the flour and baking powder until just combined. Chill for 1 hour.
- Preheat: Preheat the oven to 340 F and line two trays with baking parchment.
- Roll in Powdered Sugar: Roll the dough into scant tablespoon balls, then roll them in the powdered sugar, shaking off any excess.
- Place on Tray & Bake: Space the cookies at leas 1 1/2 inches apart on the prepared trays and bake for 12 minutes until puffed and crackled.
- Cool: Leave to cool on the trays before transferring the cookies to an airtight container where they’re best eaten within 3 days.
- If 12 cookies isn’t enough, feel free to double this recipe to make 24 cookies! You can cook them in batches and keep the unused cookie dough in the fridge until it is time to bake.
- Chocolate lover? You can make double chocolate crinkle cookies by adding in about 1/2 cup of chocolate chips to the mix!
- To freeze the cookie dough for later, roll it into balls and chill them in the refrigerator. Once the cookie dough balls are cold, place them in a freezer safe bag and freeze for up to 3 months. When you are ready to bake them, take them out of the freezer to thaw for 30 minutes, dip them in powdered sugar and bake!
Frequently Asked Questions
If your chocolate crinkle cookies are flat, you might not have chilled the cookie dough enough time! For the best chocolate crinkle cookies, make sure to chill the cookie dough for at least an hour or else they will spread too quickly in the oven. You will also want to make sure that you accurately measure the flour!
Definitely! You can make the cookie dough up to 2 days ahead of time and place it in the fridge until you are ready to bake.
More Christmas Cookie Recipes to Try
- Peppermint Meltaway Cookies
- Gingerbread Sugar Cookies
- Peppermint Kiss Thumbprint Cookies
- Cinnamon Roll Sugar Cookies
- Double Chocolate Chip Cookies
Chocolate Crinkle Cookies
- 1 oz cocoa powder - sifted
- 2 tbsp butter - softened
- ½ cup sugar
- 1 egg
- ½ tsp vanilla extract
- ¾ cup flour
- ½ tsp baking powder
- ¼ cup powdered sugar - sifted
- Beat together the cocoa powder and the softened butter to create a thick paste. Beat in the sugar, followed by the egg and the vanilla extract.
- Once the mixture is smooth and glossy, stir in the flour and baking powder until just combined. Chill for 1 hour.
- Preheat the oven to 340F and line two trays with baking parchment.
- Roll the dough into scant tablespoon sized balls, then roll them in the powdered sugar, shaking off any excess.
- Space the cookies at least 1 1/2 inches apart on the prepared trays and bake for 12 minutes until puffed and crackled.
- Leave to cool on the trays before transferring the cookies to an airtight container where they’re best eaten within 3 days.