Soft Chocolate Crinkle Cookies – Perfect Holiday Treat

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These Chocolate Crinkle Cookies are everything you want in a holiday (or anytime) dessert: rich, ultra-fudgy chocolate centers with crisp, crackled powdered sugar tops. This easy, old-fashioned cookie recipe delivers that just-right chew with deep cocoa flavor and a signature snow-dusted look. Whether for Christmas cookie trays, Valentine’s Day, or cozy fall baking, these cookies are a guaranteed crowd-pleaser.

 A Vintage Cookie That Never Goes Out of Style

Chocolate crinkle cookies date back to at least the 1950s, and for good reason. Their charm lies in the contrast of textures and flavors: rich brownie-like centers, crispy edges, and sweet powdered sugar coating that cracks into gorgeous black-and-white patterns as they bake.

They’re:

  • Easy to make with pantry staples

  • Perfect for gifting or freezing

  • A must-have on any holiday cookie platter

  • A balance of indulgent and nostalgic

Best of all? No fancy equipment required, and the dough can be made ahead!

Ingredients Overview: Every Component Explained

Let’s take a look at what makes these cookies so irresistibly good:

All-purpose flour

  • Provides the structure.

  • Just enough to hold the dough together without making the cookies cakey.

Unsweetened cocoa powder

  • The star ingredient!

  • Use a high-quality cocoa for deep, rich chocolate flavor.

  • Dutch-processed yields a darker, richer color and taste, but natural cocoa works too.

Baking powder

  • Gives these cookies their light lift and classic crackle top.

Salt

  • Balances out the sweetness and enhances the chocolate.

Granulated sugar

  • Sweetens the dough and contributes to the chewy texture.

Vegetable oil

  • Adds moisture and richness without butter.

  • Keeps the center fudgy and soft for days.

Eggs

  • Bind everything and add moisture.

  • Also help form that soft interior.

Vanilla extract

  • Rounds out and enhances the chocolate flavor.

Powdered sugar

  • Rolled on the outside before baking to create the signature snow-crackled finish.

Step-by-Step Instructions: Fudgy Cookies With a Perfect Crackle

 

Ingredients (Makes about 24 cookies)

  • 1 cup all-purpose flour

  • ½ cup unsweetened cocoa powder

  • 1 tsp baking powder

  • ¼ tsp salt

  • 1 cup granulated sugar

  • ¼ cup vegetable oil

  • 2 large eggs

  • 1½ tsp vanilla extract

  • ½ cup powdered sugar (for coating)

Step 1: Mix the Dough

  1. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.

  2. In a large mixing bowl, whisk sugar, oil, eggs, and vanilla extract until smooth and glossy.

  3. Gradually stir the dry ingredients into the wet mixture. The dough will be very sticky and thick—this is normal.

  4. Cover and chill for at least 2 hours (or overnight). This helps the dough firm up for rolling and ensures the cookies don’t spread too much.

Step 2: Preheat and Prep

  • Preheat oven to 350°F (175°C).

  • Line baking sheets with parchment paper.

  • Place powdered sugar in a shallow bowl.

Step 3: Shape and Coat

  1. Scoop about 1 tablespoon of dough and roll into balls.

  2. Roll each ball generously in powdered sugar, coating all sides thickly—don’t be shy!

  3. Place on prepared baking sheet, leaving 2 inches between each cookie.

Step 4: Bake

  • Bake for 10–12 minutes, just until the cookies are puffed and crackled on top.

  • Centers will still look soft—that’s perfect.

  • Let cool on the pan for 5 minutes, then transfer to a wire rack.

Tips, Variations & Substitutions

Expert Tips

  • Don’t skip chilling the dough—it prevents flat cookies and helps achieve perfect crackles.

  • Double roll the cookie balls in powdered sugar if you want extra snowy cracks.

  • Use a cookie scoop for evenly sized cookies and perfect rounds.

Flavor Variations

  • Mocha Crinkle Cookies: Add 1 tsp instant espresso powder to deepen the chocolate flavor.

  • Peppermint Crinkle Cookies: Add ½ tsp peppermint extract instead of vanilla.

  • Mexican Hot Chocolate Crinkles: Add ½ tsp cinnamon and a pinch of cayenne for a warm kick.

  • Orange Chocolate Crinkles: Add 1 tsp orange zest for a fruity twist.

Ingredient Swaps

  • Oil: Use melted coconut oil or light olive oil for variation.

  • Gluten-Free: Substitute a 1:1 gluten-free baking flour.

  • Refined Sugar-Free: Swap granulated sugar for coconut sugar (powdered sugar coating still needed unless using a sugar-free sub).

Serving Ideas & Occasions

Chocolate crinkle cookies are beloved for:

  • Holiday cookie exchanges

  • Snow day baking with kids

  • Valentine’s Day or birthdays

  • Host gifts or teacher appreciation

  • Lunchbox treats or after-school snacks

Pair with:

  • A glass of cold milk or almond milk

  • A mug of coffee, hot chocolate, or espresso

  • A scoop of vanilla ice cream for a dessert sandwich

They’re also gorgeous stacked and wrapped in clear gift bags or boxes!

Nutrition & Health Notes

These cookies are a treat meant to be enjoyed in moderation.

Per cookie (approximate):

  • Calories: 100

  • Fat: 4g

  • Sugar: 9g

  • Carbs: 13g

  • Protein: 1g

To lighten them:

  • Use less powdered sugar coating

  • Swap in some whole wheat pastry flour (½ cup)

  • Use coconut sugar in place of white sugar for a slightly lower glycemic index

Frequently Asked Questions (FAQ)

1. Why didn’t my cookies crack?

The dough likely wasn’t chilled long enough, or the powdered sugar coating wasn’t thick enough. Proper chilling and generous coating are key!

2. Can I make the dough ahead of time?

Yes! The dough can be chilled overnight or even frozen. Let thaw slightly before rolling into balls and baking.

3. Can I freeze chocolate crinkle cookies?

Absolutely. Freeze fully baked cookies for up to 2 months. Thaw at room temperature before serving.

4. Can I make these cookies gluten-free?

Yes—just use a 1:1 gluten-free flour blend. The dough might be slightly softer, so chill a bit longer before baking.

5. Do I need to refrigerate the cookies after baking?

Nope! Store them in an airtight container at room temperature for up to 5 days. They stay soft and fudgy.

6. Can I use butter instead of oil?

Yes, you can substitute melted unsalted butter for the oil. The cookies may be slightly cakier but still delicious.

7. How do I get the best crinkle pattern?

  • Chill your dough thoroughly

  • Roll the dough balls thickly in powdered sugar, not just dusted

  • Bake just until set—don’t overbake!

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    Soft Chocolate Crinkle Cookies – Perfect Holiday Treat

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    These Chocolate Crinkle Cookies are rich, fudgy, and rolled in powdered sugar for a classic crackled look. Perfect for holidays, gifts, or chocolate lovers anytime.

    • Author: Maya Lawson
    • Prep Time: 15 minutes (plus chill time)
    • Cook Time: 12 minutes
    • Total Time: 2 hours 30 minutes
    • Yield: 24 cookies 1x

    Ingredients

    Scale

    • 1 cup all-purpose flour

    • ½ cup unsweetened cocoa powder

    • 1 tsp baking powder

    • ¼ tsp salt

    • 1 cup granulated sugar

    • ¼ cup vegetable oil

    • 2 eggs

    • 1½ tsp vanilla extract

    • ½ cup powdered sugar (for coating)

    Instructions

    • Mix dry ingredients: flour, cocoa, baking powder, salt.

    • In another bowl, whisk sugar, oil, eggs, and vanilla.

    • Combine wet and dry. Chill dough for 2 hours.

    • Preheat oven to 350°F. Line baking sheet.

    • Roll dough into 1 tbsp balls. Coat in powdered sugar.

    • Bake 10–12 min until cracked on top. Cool and enjoy!

    Notes

    Chill the dough thoroughly for best crackle. Store at room temp up to 5 days or freeze for 2 months. Add flavors like espresso or peppermint for variety.

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