These chocolate crinkle cookies are fudgy on the inside with a crisp powdered sugar crackle cookie top! A classic sweet treat for the holidays or Christmas cookie trays.

Chocolate crinkle cookies with crackly powdered sugar tops on parchment paper.

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Easy Chocolate Crinkle Cookies

These chocolate crinkle cookies are a classic Christmas cookie that add the perfect dimension to any Christmas dessert board. The crinkly powdered sugar coating makes them festive and contrasts beautifully with the dark brown chocolate color.

I’ve been making this chocolate crinkle cookie recipe for several years now after getting it from a friend at a cookie exchange. We add it to holiday cookie plates along with red velvet cake mix cookies!

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These are phenomenal! I made them for the first time for my office Christmas cookie exchange – they were a hit.

Maggie

Ingredients Needed

Find the printable recipe with specific measurements below.

  • Oil: Vegetable oil adds a smooth, creamy texture. Similar to butter.
  • Sugar: Use granulated sugar for sweetness and texture.
  • Eggs: This binds the cookie dough together.
  • Vanilla extract: It sounds crazy, but a small amount of vanilla will infuse the cookies immensely.
  • Flour: Combines the dough and gives the cookie dough substance.
  • Unsweetened cocoa powder: Use this for the chocolatey taste and color of the chocolate crinkle cookies.
  • Baking powder: These cookies are thicker and fluffier than most. This baking powder and salt combination helps lift and rise the crinkle cookie dough while baking.
  • Salt: This is similar to the vanilla and will enhance the flavors of the ingredients.
  • Confectioners sugar: Roll the chocolate crinkle cookie dough in the powdered sugar to show the crinkles once the cookies are baked.
Close up of easy chocolate crinkle cookies on the counter.

How to Make Chocolate Crinkle Cookies

The process of making chocolate crinkle cookies in a four step photo collage.
  1. Wet ingredients. In a large bowl, whisk together oil and sugar. Then add eggs and vanilla and whisk until combined.
  2. Dry ingredients. Add dry ingredients (except confectioners’ sugar) into a separate bowl and whisk. Slowly pour dry mixture into the bowl with the wet ingredients and stir. Chill dough in fridge for 15-30 minutes.
  3. Shape and roll. Shape dough into balls (about 1 1/2 inches each). Add confectioners’ sugar into a small bowl and roll each cookie in the sugar. Then place cookies on a parchment lined baking sheet
  4. Bake in oven. Bake at 350°F for 8-10 minutes, until cookies are slightly crisp around the edges and soft in the middle. Cool on the pan for 2 minutes, then move to a cooling wire rack.
Chocolate crinkle cookies on parchment paper.

Tips for the Best Crinkle Cookies

Easy chocolate crinkle cookies are always the first to go on the cookie plate and make a great contrast when you include this candy cane cookies recipe, too!

  • Coat completely. When forming dough into balls, it’s key to completely cover them in powdered sugar for a good crackle top.
  • Chill dough. Don’t forget to chill the dough for at least 15 to 30 minutes so that it’s not too sticky to roll in the sugar. This also helps thicken the texture.
  • Consistency. I like my crinkle cookies a bit fudgy inside with a crisp edge, so I cook them closer to 8 minutes. If you’d like the centers more cake-like, cook them closer to 10 minutes and let sit longer on baking sheet.
  • Simple and quick: Just follow my simple cake mix cookie recipe and then roll the cookie dough balls in powdered sugar before baking.
  • Flavor: Instead of cocoa powder, try lemon crinkle cookies! For spiced crinkle cookies, add a 1/2 teaspoon of cinnamon and a dash of cayenne.
Stacked of crinkle chocolate cookies with top one broken in half to show thick, chocolate center.

Do you love chocolate cookies?! Make German chocolate cookies, triple chocolate cookies, chocolate M&M cookies and brownie mix cookies.

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Chocolate crinkle cookies on parchment paper.

Chocolate Crinkle Cookies

4.94 from 91 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 8 minutes
Chill time: 30 minutes
Total Time: 53 minutes
Servings: 30 cookies
These chocolate crinkle cookies are fudgy on the inside with a crisp crackly top! Rich and decadent and adored by any and all chocolate lovers. 
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Video

Equipment

Ingredients 

  • ½ cup vegetable oil
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa
  • 2 teaspoons baking powder
  • ½ teaspoon Kosher salt
  • ¼ cup confectioners sugar (more if needed)

Instructions

  • Wet ingredients. Whisk together 1/2 cup oil, 2 cups sugar in a large bowl (or use a stand mixer). Add in 4 eggs and 2 teaspoons vanilla and whisk until well combined. 
  • Dry ingredients. Whisk together 2 cups flour, 1 cup cocoa powder, 2 teaspoons baking powder and 1/2 teaspoon salt in a separate bowl. Slowly pour the flour mixture into the sugar mixture and stir until well combined. Chill the dough in the refrigerator for 30 minutes (up to 24 hours). 
  • Roll cookie balls in powdered sugar. Preheat the oven to 350°F. Shape dough into 1 1/2 inch balls (I liked to use a medium cookie scoop). Place confectioners’ sugar in a small bowl and roll each cookie in the sugar. 
  • Bake. Place cookies onto a baking sheet lined with parchment paper. Bake 8 to 10 minutes, or until the cookies look set and have started to crack. Allow to cool on the pan for 2 minutes, and then transfer to a cooling rack. 

Last step: Please leave a comment and rating after you make the recipe.

Notes

To make spiced crinkle cookies, add a 1/2 teaspoon of cinnamon and a dash of cayenne.
 

Nutrition

Calories: 134kcal, Carbohydrates: 22g, Protein: 2g, Fat: 4g, Saturated Fat: 3g, Cholesterol: 24mg, Sodium: 49mg, Potassium: 88mg, Fiber: 1g, Sugar: 14g, Vitamin A: 35IU, Calcium: 20mg, Iron: 0.9mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

Why is the dough so sticky?

The consistency of this dough is definitely thicker and stickier than your standard cookie dough. But that’s what makes them so fudgy and delicious.

Before rolling, it helps to refrigerate the dough for at least 15 to 30 minutes so that it’s easier to work with. If it’s still really sticky, try chilling it a bit longer before shaping.

Why aren’t my crinkle cookies cracking?

You probably didn’t coat the cookie dough balls in enough powdered sugar. They should be completely covered after rolling (you shouldn’t be able to see the dough at all). That way when they bake, they will get a good crackle as they spread.

Another tip for a nice crackle top is to bang the pan on the stove immediately after you remove them from the oven.

How do you know when crinkle cookies are done baking?

When ready to remove from the oven, the edges will be just slightly crisp however the centers will still look soft. You don’t want these cookies to brown or else they won’t be as soft and fudgy.

For fudgier centers, bake for about 8 minutes. For cakey centers, they’ll need about 10 minutes. Keep in mind that they will also set on the baking sheet for a few minutes afterwards and will continue to bake as they set.

How to store leftover chocolate crinkle cookies?

This recipe for chocolate crinkle cookies will last for about 5 days if stored at room temperature in an airtight container. To freeze, cool completely and then add to an airtight container or freezer bag. They will keep in the freezer for a couple of months.

Can I freeze the cookie dough?

Yes, wait to add the powdered sugar. Wrap dough with plastic wrap and then place in an airtight container. Thaw cookie dough in fridge, roll into balls and coat with powdered sugar before baking.