Experience festive indulgence with these decadent Chocolate Crinkle Cookies that dazzle with a crisp, sugared exterior and a soft, fudgy center bursting with rich cocoa and vanilla notes. A standout delight from the Easy Cookie Recipes collection, they evoke cherished holiday moments and bring an aura of warmth and celebration.

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I love baking these Easy Chocolate Crinkle Cookies because they remind me of my childhood and make for a great holiday treat. I mix 1 cup unsweetened cocoa powder with 2 cups granulated sugar to get that rich chocolate flavor.

Then I add 1/2 cup vegetable oil, 4 large eggs and 1 teaspoon vanilla extract which really makes the dough come together. I slowly stir in 2 cups all-purpose flour with 2 teaspoons baking powder and a 1/2 teaspoon salt to keep everything balanced.

Rolling the dough balls in 1 cup powdered sugar gives them that classic crinkled look once they bake. This chocolate crinkle cookies recipe is one of my favorite Christmas baking recipes and has been a hit at every holiday party.

I have found that using fresh ingredients makes them even better nutritionally. Its a simple yet satisfying treat thats perfect for sharing with family and friends during the Christmas season.

Why I Like this Recipe

1. I love that this recipe is super simple to follow even when I’m not feeling too fancy in the kitchen, and it always turns out great.
2. The flavors remind me of Christmas and childhood, and recooking the same nostalgic flavors really makes me happy.
3. I dig how the dough chilling step and rolling in powdered sugar make the cookies turn out with that perfect cracked look and sweet crunch—it’s fun to see the little imperfections.
4. Sharing these cookies with my friends and neighbors feels really special, cuz they aren’t just tasty but also a cool little gift that comes straight from my heart.

Ingredients

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Unsweetened cocoa powder adds rich chocolate flavor, antioxidants, and a bit of fiber.
Granulated sugar gives sweetness and quick energy while making cookies super sugary.
Vegetable oil keeps the cookies moist though it’s not the healthiest fat ever.
Eggs offer protein and binding, making cookies fluffy and carrying flavors well.
All-purpose flour builds the structure, provides carbs and acts as a neutral base.
Powdered sugar coats each cookie adding an extra sweet crunch finish.
Vanilla extract boosts overall flavor with a touch of sweet aroma.
Baking powder helps cookies rise and become airy, ensuring a soft texture.

Ingredient Quantities

1 cup unsweetened cocoa powder

2 cups granulated sugar

1/2 cup vegetable oil

4 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup powdered sugar (for rolling the dough balls)

How to Make this

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1. Preheat your oven to 350°F and line a baking tray with parchment paper.

2. In a large bowl, mix together the unsweetened cocoa powder, granulated sugar, and vegetable oil until smooth.

3. Beat in the eggs, one at a time, then stir in the vanilla extract.

4. Gradually sift in the all-purpose flour, baking powder, and salt while mixing until just combined.

5. Cover the bowl with a cloth and chill the dough in the fridge for about 30 minutes. This helps the dough firm up.

6. Scoop the dough using a spoon or small ice cream scoop to form balls about the size of a golf ball.

7. Put the powdered sugar in a small bowl and roll each dough ball in the sugar until they are totally coated.

8. Arrange the sugar-coated dough balls on your prepared tray making sure they are spaced at least 2 inches apart since they will spread.

9. Bake in the preheated oven for 12 to 15 minutes until the cookies have a cracked appearance on top.

10. Remove from the oven and let them cool on the tray for a few minutes before transferring them to a cooling rack. Enjoy with coffee or pack them up as a sweet holiday gift!

Equipment Needed

1. Preheated oven set to 350°F
2. Baking tray lined with parchment paper
3. A large mixing bowl
4. Whisk or spoon for mixing the ingredients
5. A clean cloth to cover the bowl while chilling the dough
6. A small bowl for the powdered sugar
7. A small ice cream scoop or spoon for portioning the dough
8. A sifter for gradually mixing in the flour, baking powder, and salt
9. A cooling rack for letting the cookies cool off after baking

FAQ

Q: How do I get the perfect crinkle texture on these cookies?

A: The trick is to roll the dough balls in powdered sugar before baking. This helps create that awesome cracked look when they bake.

Q: Can I substitute the vegetable oil with another oil?

A: Sure, you can, but vegetable oil gives the best texture and neutral flavor. Other oils might change the taste a bit.

Q: Is unsweetened cocoa powder necessary?

A: Yes, it is. Using unsweetened cocoa ensures a rich chocolate flavor. Any other type might make the cookies overly sweet.

Q: What should I do if my cookies come out too cakey?

A: If they feel cakey, it might be from overmixing the batter. Just mix your ingredients until they're barely combined to keep the right texture.

Q: Are these cookies best enjoyed fresh or later?

A: They taste amazing right out of the oven, but they still taste great at room temperature if you store them in an airtight container.

Easy Chocolate Crinkle Cookies Recipe Substitutions and Variations

Unsweetened Cocoa Powder: You can swap it with Dutch-processed cocoa powder. It’s a little smoother in taste and can give your cookies a different flavor twist.
Granulated Sugar: If you prefer, use light brown sugar instead. It’ll add a slight molasses flavor and might make your cookies a bit moister.
Vegetable Oil: Melted coconut oil works fine as a substitute if you like a hint of coconut flavor. Just be aware it might make the texture a tad denser.

Pro Tips

1. Try to chill the dough long enough so it firms up pretty well before you shape it, it helps the cookies not spread too much in the oven.
2. Using a small ice cream scoop can really help get even sized balls, which means the cookies will bake more uniformly.
3. Sift your dry ingredients really well so you dont end up with clumps that ruin the texture—this little step makes a big difference.
4. If you like a little twist, sprinkle a tiny bit of sea salt on top of the dough balls before baking to bring out the chocolate flavor even more.

Easy Chocolate Crinkle Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

168

kcal

Equipment: 1. Preheated oven set to 350°F
2. Baking tray lined with parchment paper
3. A large mixing bowl
4. Whisk or spoon for mixing the ingredients
5. A clean cloth to cover the bowl while chilling the dough
6. A small bowl for the powdered sugar
7. A small ice cream scoop or spoon for portioning the dough
8. A sifter for gradually mixing in the flour, baking powder, and salt
9. A cooling rack for letting the cookies cool off after baking

Ingredients

1 cup unsweetened cocoa powder
2 cups granulated sugar
1/2 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup powdered sugar (for rolling the dough balls)

Directions

Preheat your oven to 350°F and line a baking tray with parchment paper.
In a large bowl, mix together the unsweetened cocoa powder, granulated sugar, and vegetable oil until smooth.
Beat in the eggs, one at a time, then stir in the vanilla extract.
Gradually sift in the all-purpose flour, baking powder, and salt while mixing until just combined.
Cover the bowl with a cloth and chill the dough in the fridge for about 30 minutes. This helps the dough firm up.
Scoop the dough using a spoon or small ice cream scoop to form balls about the size of a golf ball.
Put the powdered sugar in a small bowl and roll each dough ball in the sugar until they are totally coated.
Arrange the sugar-coated dough balls on your prepared tray making sure they are spaced at least 2 inches apart since they will spread.
Bake in the preheated oven for 12 to 15 minutes until the cookies have a cracked appearance on top.
Remove from the oven and let them cool on the tray for a few minutes before transferring them to a cooling rack. Enjoy with coffee or pack them up as a sweet holiday gift!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.