There’s something magical about this Chocolate Crinkle Cookies Recipe—the way they bake up with a soft, fudgy center and a crackly powdered sugar coating that looks like fresh snow. These classic cookies are a holiday favorite in our home, but they’re also so simple and delicious you’ll want to make them any time of year.

With just a handful of pantry staples and a quick chill time, you can whip up a batch that’s rich, chewy, and guaranteed to make a perfect cookie for the holiday season.

chocolate crinkle cookies displayed on wooden cutting board

WHY YOU’LL LOVE THESE CHOCOLATE CRINKLE COOKIES:

Soft, chewy, and fudgy — like biting into a brownie in cookie form.
Beautiful, crackled sugar coating that makes them look as festive as they taste.
Simple, pantry-friendly ingredients — no special shopping required.
Perfect for holidays, parties, or gifting 🎁 — they’re crowd pleasers that always impress.

EQUIPMENT NEEDED

Stand mixer or electric hand mixer
Measuring cups & spoons
Medium bowl
Small bowl
Cookie sheet
Parchment paper
Tablespoon cookie scoop
Oven
Cooling rack

SIMPLE INGREDIENTS YOU’LL NEED

Makes about 18 cookies.

ingredients for chocolate crinkle cookie recipe

Dry Ingredients:

1 cup (120g) all-purpose flour
½ cup (60g) unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt

Wet Ingredients:

1 cup (200g) granulated sugar
¼ cup (60ml) avocado oil (or other neutral oil)
2 large eggs
1 tsp vanilla extract

For Rolling:

½ cup (60g) powdered sugar
Optional: 2 tbsp granulated sugar (helps powdered sugar stick better)

Step-by-Step Instructions

Mix the dry ingredients: In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, and salt.
Combine wet ingredients: In stand mixer bowl, beat sugar, oil, eggs, and vanilla.
Make the dough: Gradually add the flour mixture to the wet mixture. Mix until a thick dough forms. Cover and chill for at least 2 hours (or overnight) — this helps with crinkling!
Preheat oven: Set oven to 350°F (175°C). Line baking sheets with parchment paper.
Shape and roll: Scoop tablespoon-sized portions of dough and roll into 1-inch balls. Roll each ball first in granulated sugar (optional), then generously in powdered sugar.
Bake: Place on baking sheet about 2 inches apart. Bake for 10–12 minutes until cookies puff and crackle. Centers should be soft but set.
Cool and enjoy: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Serve with hot cocoa or gift in festive tins!

dry ingredients in mixing bowl for chocolate crinkle cookies

wet ingredients for chocolate crinkle cookies recipe

OPTIONAL VARIATIONS

Holiday Twist: Add a pinch of cinnamon or espresso powder to the dough for a cozy, festive flavor.

Extra Flair: Mix in mini chocolate chips for bursts of gooey chocolate, or crushed peppermint for a refreshing crunch.

Citrus Brightness: Stir in orange or lemon zest to give the cookies a fresh, zesty lift.

Sweet & Salty: Sprinkle a touch of flaky sea salt on top right after baking to balance the richness.

Nutty Crunch: Fold in chopped walnuts, pecans, or hazelnuts for added texture and flavor.

TIPS FOR SUCCESS WITH CHOCOLATE CRINKLE COOKIES RECIPE

Chill the dough: Don’t skip this step! Chilling firms up the dough, making it easier to roll into balls and ensuring the cookies hold their shape while baking. It also helps intensify that rich, fudgy, chocolate flavor.

Get the best crackle effect: Roll each dough ball generously in powdered sugar before baking. A thick coating is key — it creates those signature snowy cracks as the cookies spread in the oven.

Smart storage: Keep baked cookies fresh by storing them in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies (already baked and cooled) in an airtight container for up to 2 months.

PRO BAKER’S TIP

For the most dramatic crinkle look, double-roll your dough balls — first in granulated sugar, then in powdered sugar. The granulated sugar helps prevent the powdered sugar from melting into the dough, so you’ll get those bold, snowy cracks every time.

SERVING SUGGESTIONS

Pair with hot cocoa, coffee, or milk.
Great for cookie platters or holiday gift boxes.
Serve freshly baked cookies slightly warm alongside a scoop of vanilla bean or salted caramel ice cream. The contrast of gooey chocolate and melting ice cream is irresistible.

FAQs ABOUT THIS CHOCOLATE CRINKLE COOKIES RECIPE

Can I freeze the dough? Yes! Chocolate crinkle cookie dough freezes beautifully. Roll the dough into balls, coat them in powdered sugar, and place them on a baking sheet to freeze until solid. Then transfer to a freezer-safe bag or container. You can bake them straight from frozen — just add a couple of extra minutes to the baking time.

How long do they stay fresh? Stored in an airtight container at room temperature, your cookies will stay soft and fudgy for up to 5 days. If you’d like to keep them longer, you can freeze the baked cookies for up to 2 months.

Why didn’t my cookies crackle? The crackle effect comes from rolling the dough generously in powdered sugar. If the coating was too light, the sugar may have melted into the dough instead of forming those signature snowy cracks. Also, make sure the dough is well chilled — warm dough tends to spread too quickly, which can reduce the crackle pattern.

PIN IT!

These Chocolate Crinkle Cookies are the kind of treat that never fails to bring smiles. With their fudgy centers, snowy crackle tops, and make-ahead convenience, they’re destined to become a staple in your Christmas cookie baking list.

Bake a batch, share them with loved ones, and watch them disappear because they’re simply irresistible!

If you enjoyed this recipe, be sure to check out my Easy Iced Oatmeal Cookies too!

Blessings,

Chocolate Crinkle Cookies Recipe

Soft, fudgy chocolate crinkle cookies with a crackly powdered sugar coating. Easy recipe perfect for holidays, parties, or everyday baking.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 18 cookies