One of the most beloved holiday treats is these easy chocolate crinkle cookies. Extra chewy with a crackled powdered-sugar exterior, they’re a classic addition to any holiday cookie box and simple enough to bake for a crowd.
If you love fudgy, brownie-like cookies, these chocolate crinkles are a must this season. They bake up with soft centers and slightly crisp edges, and the generous coating of confectioners’ sugar creates the signature crinkled appearance when they spread and crack in the oven.
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Why this recipe works
These cookies deliver a fudgy, brownie-like interior with slightly crisp edges. The combination of an egg plus an extra yolk creates chewiness, while the two-step sugar coating — first granulated, then confectioners’ sugar — helps produce the classic crinkle and bright snowy finish.
Ingredient notes
- Unsweetened cocoa powder provides the chocolate flavor. A good-quality dutch-process or natural cocoa will work; the recipe uses a bold cocoa for rich color and taste.
- Egg and egg yolk contribute moisture and chew — bring them to room temperature before mixing.
- Unsalted butter should be softened to room temperature for even creaming with the sugar.
- Salt balances and enhances the chocolate; it’s added with the baking soda for even distribution.
- Confectioners’ sugar is essential for the crinkle look — be generous when coating the dough balls.
Recipe variations
You can easily adapt this base recipe: add 1/2 teaspoon peppermint extract with the vanilla for peppermint crinkle cookies, or fold in 1/2 cup chocolate chips after combining the flour mixture for double-chocolate crinkles. The recipe doubles well for gift batches; halve the ingredients for a small batch (use a single large egg).
How to make chocolate crinkle cookies
- Combine dry ingredients: Whisk flour, cocoa, baking soda, and salt in a bowl and set aside.
- Cream butter and sugar: Beat the butter with granulated sugar until light and fluffy. Add the egg, extra yolk, and vanilla, mixing until smooth. Fold in the dry ingredients just until combined.
- Chill the dough: Cover and refrigerate for at least 2 hours or overnight. Chilling firms the dough and improves texture.
- Form and coat: Preheat oven to 350°F (175°C). Scoop heaping tablespoons of dough, roll into balls, coat first in granulated sugar, then generously in confectioners’ sugar. Place on parchment-lined baking sheets spaced about 2 inches apart.
- Bake: Bake for 10–12 minutes. Cookies will appear puffy and will settle as they cool. Let them rest on the pan 5 minutes before transferring to a wire rack.
Helpful tips
For best results weigh ingredients with a kitchen scale. If measuring by volume, spoon flour into the cup and level with a knife rather than packing it.
Keep the dough cold until baking. Work quickly when rolling so your hands don’t warm the dough and cause the sugar coating to dissolve. Be generous with the confectioners’ sugar — a thick coating gives the best crinkle contrast.
Frequently Asked Questions
Either the powdered sugar wasn’t applied thickly enough, or the dough was too warm and absorbed the sugar before baking. Chill the dough and coat generously.
The butter and the chilled dough contribute to chewiness. Don’t overbake — remove when centers still look slightly soft.
Yes. Freeze wrapped dough or shaped dough balls in an airtight container up to 3 months. Thaw in the refrigerator before scooping, or let frozen balls sit 30 minutes at room temperature before coating and baking.
Related recipes
If you enjoy crinkle cookies, try these other variations for the holidays or year-round:
Gingerbread Crinkle Cookies
Red Velvet Crinkle Cookies from Scratch
Peanut Butter Crinkle Cookies
Lemon Crinkle Cookies
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Get the Recipe: Chocolate Crinkle Cookies
Ingredients
- 1 cup + 2 Tablespoons (140 g) all-purpose flour
- ½ cup (40 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup (50 g) granulated sugar
- 1 cup (120 g) confectioners’ sugar
Instructions
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Whisk together flour, cocoa powder, baking soda, and salt in a large bowl. Set aside.
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In a separate bowl, beat butter and ¾ cup granulated sugar until light and fluffy (about 2 minutes). Add the egg, egg yolk, and vanilla, mixing until combined. Scrape the bowl as needed, then add the flour mixture and mix just until combined.
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Cover and refrigerate the dough for at least 2 hours or overnight for best texture.
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When ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
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Use a medium cookie scoop to portion dough into heaping tablespoons. Roll each portion into a ball, roll first in granulated sugar, then generously in confectioners’ sugar. Place on the prepared sheet about 2 inches apart.
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Bake 10–12 minutes. Allow cookies to sit on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
Notes
Freeze dough: Wrap dough or shaped balls and freeze up to 3 months. Thaw in the refrigerator before scooping, or let frozen balls sit 30 minutes at room temperature before coating and baking.