These Chewy Chocolate Crinkle Cookies are soft and turn out picture-perfect! The super easy dough make these the best Christmas cookies for your holiday baking!
Chocolate Crinkles are one of my favorite Christmas cookies. An extra-soft, chewy, fudgy cookie that’s dipped in powdered sugar before baking – what’s not to love?!
And they are so easy to make pretty: All you have to do is make sure the powdered sugar coating is thick enough before baking, and they’ll crinkle and become all beautiful during baking.
My mom used to make these every year when I was a kid, only she dipped them in granulated sugar vs powdered sugar for the crunch. She was wrong (sorry, Mom!). The powdered sugar coating is the best!
Watch the recipe video
These chocolate crinkles
- are incredibly easy to make!
- come out wonderfully soft and chewy
- have the perfect cracked pattern
- are wonderful for cookie swaps
- many readers have reported winning cookie contests with these!
Ingredients you’ll need
This is just an overview of the ingredients you’ll need (great as a visual guide at the store!). Scroll down to the recipe for exact quantities.
Ingredient notes
- Cocoa powder: Make sure to use the unsweetened kind. I used regular, but many readers have told me they used Dutch processed successfully.
- Butter: You can use stick margarine in place of the butter. Please do not use buttery spread or a spreadable margarine. I do not recommend using oil in place of the butter.
- Powdered sugar: I do not recommend using organic powdered sugar without anti-caking ingredients for these. I always get the regular powdered sugar to make sure it’s completely powdery and coats the cookie dough evenly.
How to make chocolate crinkle cookies
1) Cream the butter, sugar and vanilla together.
2) Add the eggs, one at a time, and beat in until 3) just combined.
4) Combine dry ingredients and 5) add to egg mixture.
6) Slowly mix until dough forms – chill one hour.
7) Shape dough into balls and 8) roll in powdered sugar.
9) Place the cookie dough spread out on baking sheets and bake.
Recipe tips
Cookie size
To make larger cookies, use 2 tablespoons of dough per cookie. They will bake in 12-15 minutes.
To make smaller cookies, use 1 generous tablespoon of dough per cookie. They will bake in around 10 minutes.
Baking time
The exact baking times will depend on your oven and how hot it runs, so remember to check on your cookies frequently.
Don’t overbake or they will be hard – they’ll be soft like pudding when you take them out of the oven, but they’ll firm up as they cool! If you overbake, they will be tough AND they will not sink back down to reveal their beautiful crinkle pattern.
Dough
- When beating in the eggs, only do them for max 10 seconds each, otherwise they will get too frothy and your cookies will blow up too much in the oven.
- Yes, it’s a sticky dough, and even after chilling it will start sticking to your palms – that’s normal. Just wash your hands after every few cookies you rolled and it will be fine.
- Make sure you stick to the ingredient amounts the recipe calls for. Otherwise the dough could be too sticky to ever roll, or you could end up with dry cookies.
Powdered sugar
Make sure you coat the cookies with a thick, even layer of powdered sugar without any gaps – that’s the only way to get that beautiful look!
How to make taller/softer crinkles
If you prefer your chocolate crinkles tall and soft, here are a few ways to achieve it:
- chill the dough for a longer amount of time
- place the cookie dough balls on a chilled baking sheet
- bake the cookie dough balls straight after rolling them without letting them come to room temperature first
- let the cookies cool on the baking sheet for 5 minutes without touching them before transferring them to a cooling rack
How to make your crinkle cookies more chewy
If you want your chocolate crinkles to be a little denser and more fudgy (that’s how I love them!), here’s what to do:
- chill the dough just as long as neededplace the cookie dough balls on a room temperature baking sheet
- let the cookie dough balls stand at room temperature for 10-15 minutes before baking
- if the cookies are still very tall when they come out of the oven, you can gently press them down with the bottom of a drinking glass – you just have to do it RIGHT as you take them out!
Storage tips
On the counter: The crinkle cookies stay fresh in an airtight container at room temperature for about 3-4 days.
In the freezer: If you want to keep the cookies for longer, they freeze well for up to 3 months (see blow).
Freezer instructions
To freeze unbaked dough:
It’s easy to freeze the rolled cookie dough balls (don’t dip them in sugar though!). Freeze on a lined baking sheet in a single layer until firm (about 2 hours, then transfer to freezer bags and freeze for up to 2 months.
To bake, just take as many balls as you want to make from the freezer and let sit on a plate on the counter for 30 minutes, then roll in powdered sugar and bake.
To freeze baked cookies:
Place the cooled cookies in layers in freezer containers, separating layers with baking parchment. Label with the name and use-by date (freeze for up to 3 months).
To defrost, put them on a wire rack and let them sit at room temperature for about 30 minutes. Do not let them sit in the container or on a plate, or they will get soggy.
If you want warm, freshly-baked cookie flavors, you can place the thawed cookies on a baking sheet and warm them at 275°C for 5-6 minutes.
More chocolate cookies
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Chewy Chocolate Crinkle Cookies
Recipe details
Equipment
- Baking Sheet
Ingredients
- 1 cup unsweetened cocoa powder I recommend sifting it if it is very lumpy
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup butter softened
- 1 ½ cups white sugar
- 2 teaspoons vanilla
- 4 large eggs
- ½ cup powdered sugar
Instructions
- Combine dry ingredients: Combine cocoa powder, flour, baking powder and salt in a medium bowl. Set aside.
- Cream wet ingredients: Place butter, sugar and vanilla in a large mixing bowl and beat with an electric mixer until combined. Add the eggs, one at a time, and mix on medium-low speed just until combined – about 10 seconds each.
- Make cookie dough: Add the dry ingredients to the egg mixture and mix on low speed until incorporated.
- Chill cookie dough: Cover the bowl and chill the dough for at least 1 hour or up to overnight (the longer you chill, the thicker the cookies will be).
- Roll cookies: When ready to bake, preheat the oven to 350°F. Place the powdered sugar in a medium bowl. Roll the dough into tablespoon-sized balls and cover them well with the sugar.
- Bake cookies: Place on a lined baking sheet with enough space between them (bake in batches) and bake for 10-15 minutes, or until spread and crackled. Cookies will still be soft, so let them cool on the baking sheet for 5 minutes before removing them to a cooling rack to cool completely.
Notes
Baking tips
Cookie size: To make larger cookies, use 2 tablespoons of dough per cookie. They will bake in 12-15 minutes. To make smaller cookies, use 1 generous tablespoon of dough per cookie. They will bake in around 10 minutes. Baking Time: The exact baking times will depend on your oven and how hot it runs, so remember to check on your cookies frequently. Do not overbake. Dough:- do not overheat the eggs or the cookies may be tough
- dough will be sticky, that’s normal
- it helps to slightly dampen hands OR cover them liberally with powdered sugar when rolling cookies
How to make taller/softer crinkles:
If you prefer your chocolate crinkles tall and soft, here are a few ways to achieve it:- chill the dough for a longer amount of time
- place the cookie dough balls on a chilled baking sheet
- bake the cookie dough balls straight after rolling them without letting them come to room temperature first
- let the cookies cool on the baking sheet for 5 minutes without touching them before transferring them to a cooling rack
How to make your crinkle cookies more chewy:
If you want your chocolate crinkles to be a little denser and more fudgy (that’s how I love them!), here’s what to do:- chill the dough just as long as neededplace the cookie dough balls on a room temperature baking sheet
- let the cookie dough balls stand at room temperature for 10-15 minutes before baking
- if the cookies are still very tall when they come out of the oven, you can gently press them down with the bottom of a drinking glass – you just have to do it RIGHT as you take them out!
Storage tips
On the counter: The crinkle cookies stay fresh in an airtight container at room temperature for about 3-4 days. In the freezer: If you want to keep the cookies for longer, they freeze well for up to 3 months (see blow).Freezer Instructions
To freeze unbaked dough: Freeze rolled cookie dough (do not dip in powdered sugar!) on a lined baking sheet in a single layer until firm (about 2 hours), then transfer to freezer bags and freeze for up to 2 months. To bake, just take as many balls as you want to make from the freezer and let sit on a plate on the counter for 30 minutes, then roll in powdered sugar and bake. To freeze baked cookies: Place the cooled cookies in layers in freezer containers, separating layers with baking parchment. Label with the name and use-by date (freeze for up to 3 months). To defrost, put them on a wire rack and let them sit at room temperature for about 30 minutes. Do not let them sit in the container or on a plate, or they will get soggy. If you want warm, freshly-baked cookie flavors, you can place the thawed cookies on a baking sheet and warm them at 275°C for 5-6 minutes.More recipe information
This is one of the cookies we usually leave out for Santa, and he takes his with a mug of Hot Chocolate and a Snickerdoodle on the side 🎅🏼😉
I hope you’ll love these as much as we do! Enjoy!
Recipe first shared on December 3rd 2018. Updated to make the post more helpful on 07/14/2020 (recipe unchanged and as good as ever!).
Debbie says
Incorrect amount of butter. Should read 1 and 1/3C of butter. I ended up with very dry batter that I forced into hard golf balls. Please fix recipe
Nora says
I’m sorry you didn’t have a better experience, Debbie. But the 1/3 cup of butter is definitely correct. I make this recipe all the time, and I never have dry batter. I usually struggle with the stickiness, definitely not with dryness.
It is more likely that you accidentally added too much flour and cocoa powder. This happens to a lot of people who are not familiar with the correct use of measuring cups. You need to scoop the flour into the measuring cup with a spoon, then level it off with the back of a knife. The flour in the cup must NOT be packed, it should be loose and fluffy.
Alternatively, are you sure you added FOUR large eggs? That’s where most of the liquid in this recipe comes from. But I can assure you, you do not need 1 extra cup of butter – this would actually make the cookies incredibly greasy, and would make them run into every direction in the oven.
Annabelle says
Easy and delicious. Great instructions! So detailed.
Nora says
I’m so glad, Annabelle!
Kimberly Hill McCarrell says
Have tried similar recipes because I had one at a Christmas party but never could find a recipe to come close until now. This is even better. Absolutely loved it. Was a hit for the holidays. Thank you for sharing
Nora says
I’m so glad, Kimberly!
Sue says
I have a friend who really loves chocolate, do you think I could add in some mini chocolate morsels to this mix?
Nora says
Definitely, Sue 🙂
Nonnie says
I can’t wait to try making these cookies..they are different from the traditional cookies I usually make..but Different is good..so I’ll be making these this year and will let you know how they turned out..
Nora says
I hope you liked them, Nonnie!
Nina Wininger says
This is the 2nd time I have made them an they went fast I call them crack cookies cause you can’t stop eating them LOL ❄️🎄⛄️🎅🏻❄️
Nora says
Hahaha, that’s about my experience with them as well, Nina!
Janet Joyce says
This is one of my new favorite ones, I LOVE THIS COOKIE😍,it is YUMMYLICIOUS.
Nora says
I’m so happy to hear this, Janet!
Mar bhat says
Can I make the dough Wednesday am and then bake them on Friday to serve Saturday 🥸
Nora says
I have never tried this myself, so I can’t say 100% for sure. Personally, I wouldn’t keep the dough this long. If you made the dough Thursday night to bake on Friday, I could see it being fine.
Vivian says
My family love, love, love these cookies; this was my first time making these cookies. Once done, I couldn’t believe how good these cookies came out; they were soft, chocolatie, and great taste!! I didn’t alter from the recipe. I now need to make another batch so I can pass them out.
Nora says
Vivian, I’m so glad! They are absolutely my personal favorite and I’m always happy when others like them, too.
Casey says
Made these last year and they will now be a tradition in our house hold, I have the dough in the fridge rn cooking for this years batch. My husband loves them and they are a huge hit at the office!
Nora says
I’m so glad, Casey! They are my favorite.
Dawn says
I’m excited to try these and I also LOVED all of your additional information. I just whipped up a triple batch of dough. I’ll be rolling dough and freezing to have these ready to go for my mega Christmas cookie baking in early December.
Nora says
I’m so glad, Dawn! I hop’e they turned out well for you.
Beverly says
This happens to be my favorite cookie. I have tried various recipes, this is the best ever. Flavor, texture, moist, perfect. I am grateful for all of the incredible information you have with the recipe. I learned so much. Thank you.
Nora says
I’m so glad, Beverly! And thank you for taking the time to go through the extra information, I do really appreciate it.
Giovanna says
Is a recipe very easy to do and the cookies are really delicious.
Nora says
I’m so glad, Giovanna!
Jacqui Tocchi-Wallpe says
I like to roll the cookies before chilling as the chilled dough is harder to scoop. Can I roll them in the powdered sugar also before chilling? Or do you recommend rolling in the powdered sugar after chilling? Thank you.
Nora says
Jacqui, with these it is really difficult to roll them unchilled. The batter is very very sticky. I know what you mean about it being harder to roll chilled cookie dough, but I do really recommend rolling these after chilling for best results – even when chilled, it’s still messy and sticky work.
Kamie Hope says
I have been working on my own Cookie Collection for a while now and this was an immediate keeper! I made them w/ slight variations on the wait time in between cooking/refrigeration. My favorite ended up being this: After mixing all ingredients, scoop, roll, and cover in powdered sugar. Then, place on baking sheet in fridge for 1hr. Cook @ 350 for 9mins. These were fudgy and amazing! But they didn’t flatten out like normal cookies usually do. Love, Love, Love this recipe!!!!!
Nora says
I’m so glad, Kamie!
Sarah says
These cookies came out GREAT! It will definitely be in our holiday cookie mix!
Nora says
They are our favorites, so I’m always very happy when others enjoy them, too. Thank you so much for your feedback, Sarah!
Neyla says
Hi Nora – Could I substitute the cocoa powder for melted chocolate? If yes, how much of it?
Nora says
Neyla, that wouldn’t work unfortunately.
Kym says
I swapped out the 1/3 cup butter (fat) for 5 ounces of unsweetened chocolate (already has fat) and they came out like I remember from childhood!
Nora says
I’m so glad, Kym!
Sarah Technik says
I made these with my 12 yr old daughter. We followed the exact recipe. They came out beautifully! Cooked them for 10 mins and let them sit.
Nora says
I’m so glad, Sarah!
Sandra says
Best version I’ve tried.
Hati Panic says
Dear Nora I tried meni of chocolate cookies similar to this ones, but yours are the best one . Love , love them . Thank you ❤👍😄
Megan says
These are my husband’s favorites. I thought they were a bit too bitter/rich but he loved them! They also turned out just like the picture so that was nice.
Deena says
These cookies are amazing. They’re beautiful and so chocolatey! Fresh out of the oven they’re ever so slightly crispy on the outside and soft and tender on the inside. I chilled them for an hour and then used an 1 Tablespoon cookie scoop (not rounded) on parchment lined metal cookie sheets, and got a 3-inch diameter cookie. This is a keeper – thank you!
Cheryl says
Excellent, easy to follow instructions and even the non-chocoholics in our family are returning for more – making the 2nd batch now. Thank you!
Gail Harvey says
Oh my these were soft chewy and delicious! I followed the recipe exactly, and glad I did, made these for Christmas and was not disappointed! Thank you
Priscilla says
Hey Nora! Thanks for the recipe to these delicious cookies. I’ve made them several times. My kiddos love them! Always come out chewy and not dry at all. But today I made a batch and they weren’t as chewy as other times. Could it have been from beating the eggs to long? What do you think?
Nora says
Priscilla, this happened to me with one batch this last Christmas, too. I made it with my 3 year old and he had so much fun with the mixer, we definitely did overbeat the eggs. So I think this may very well be an issue with this recipe. Overbaking will also make them less chewy and more cake-like. Hope this helps!