I’m sharing my Christmas Crinkle Cookies, a colorful holiday treat that hides a playful surprise beneath its powdered sugar top.

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I can’t stop making these Christmas Crinkle Cookies once the tree lights go up and someone opens a box of ornaments. They look like little snow-dotted gems and somehow vanish from the platter before I can hide them, trust me.

I like to fold in unsweetened cocoa powder for a deep chocolate note and I always roll a few in powdered sugar for rolling so each crackle pops bright against the dark. There’s a dumb little trick I won’t fully explain here, it changes everything and guests always ask how they turned out so perfectly, like it’s magic.

Ingredients

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All purpose flour: Mostly carbs, little protein and fiber, gives structure, its not very nutritious.
Unsweetened cocoa powder: Adds chocolate flavor, some fiber and antioxidants, a bit bitter.
Granulated sugar: Pure carbs, makes cookies sweet, adds chew and spread, no nutrients.
Vegetable oil: Pure fat, adds moistness and richness, high calories but neutral flavor.
Large eggs: Provide protein, fat, and some vitamins, help bind and add richness.
Powdered sugar: Very fine sugar coating, makes crinkles look festive and sweeter, no nutrition.
Vanilla extract: Tiny amount gives big aroma, adds perceived sweetness, few calories, mostly flavor.

Ingredient Quantities

1 cup (125 g) all purpose flour

1/2 cup (50 g) unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

1 cup (200 g) granulated sugar

1/2 cup (120 ml) vegetable oil

2 large eggs

1 teaspoon vanilla extract

1/2 cup (60 g) powdered sugar for rolling

1/2 to 2 teaspoons red or green gel food coloring, optional

1/4 cup colored sanding sugar or sprinkles, optional

How to Make this

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

2. In a bowl whisk together 1 cup flour, 1/2 cup unsweetened cocoa, 1 teaspoon baking powder and 1/4 teaspoon salt until evenly mixed.

3. In a larger bowl whisk 1 cup granulated sugar with 1/2 cup vegetable oil until glossy, then add 2 large eggs one at a time, stirring after each, and stir in 1 teaspoon vanilla extract.

4. If using gel food coloring add 1/2 teaspoon first to the wet mix, stir and add more up to 2 teaspoons until you get the color you want, gel not liquid or you’ll thin the batter.

5. Fold the dry ingredients into the wet just until combined, don’t overmix, you should end up with a sticky, slightly thick dough.

6. Cover and chill the dough about 20 to 30 minutes so it’s easier to handle; if it’s still too soft chill longer or dust hands with powdered sugar.

7. Place 1/2 cup powdered sugar in a shallow bowl for rolling, and if using put colored sanding sugar or sprinkles in a second bowl. Scoop dough by tablespoon or small cookie scoop, roll into balls, coat generously in powdered sugar then optionally roll lightly in sanding sugar or press a few sprinkles on top.

8. Arrange balls on the prepared sheet about 2 inches apart, they will spread; bake for 10 to 12 minutes until the tops are cracked and set but centers still soft.

9. Let cookies cool 5 minutes on the sheet (they continue to set), then transfer to a wire rack to cool completely. Don’t overbake or they’ll dry out, and if you want extra white cracking use a heavier powdered sugar coating.

Equipment Needed

1. Oven plus a baking sheet, lined with parchment paper or a silicone baking mat
2. Two mixing bowls, one medium for dry and one large for wet
3. Whisk (or two, one small one large if you got ’em)
4. Measuring cups and spoons (1 cup, 1/2 cup, tbsp and tsp)
5. Rubber spatula or wooden spoon for folding and scraping the bowl
6. Tablespoon measuring spoon or small cookie scoop for portioning dough
7. Two shallow bowls for rolling powdered sugar and optional sanding sugar or sprinkles
8. Wire cooling rack and a pair of oven mitts for safe handling

FAQ

Why didn't my cookies get those pretty crinkles?

Most common reason is dough was too warm or overmixed. Chill the dough 20 to 30 minutes so it firms up, roll the balls generously in powdered sugar, and bake right away. Also don't overbake, they need to set on top not dry out.

Can I swap the vegetable oil for butter?

Yes, you can use 1/2 cup melted butter, but the texture will be slightly richer and more cake like. If you use butter, chill the dough a bit longer so the cookies hold shape.

How do I get bright red or green without changing flavor?

Use gel food coloring like you already have in the list, start with 1/2 teaspoon and add more until you like it. Gel gives stronger color without thinning the dough. Wear gloves or mix color into the dough before you powder roll so your hands dont get stained.

Can I make these ahead or freeze them?

Yep. Freeze raw dough balls on a tray, then transfer to a zip bag for up to 3 months. Bake from frozen with a minute or two extra time. Baked cookies keep in an airtight container at room temp 2 to 3 days, or freeze baked ones up to 3 months.

Why do my cookies taste bitter from the cocoa powder?

Bitter cocoa or using too much can be the culprit. Make sure you're using unsweetened cocoa like the recipe says and measure by spooning into the cup then leveling. If it's still bitter, add a pinch more sugar or a splash more vanilla next time.

Can I make these vegan or gluten free?

For vegan swap each egg with 1 tablespoon ground flax mixed with 3 tablespoons water (let sit 5 minutes), and use a neutral oil. For gluten free try a 1:1 cup for cup GF flour blend that contains xanthan gum. Texture will change a bit, but they still work.

Christmas Crinkle Cookies Recipe Substitutions and Variations

All purpose flour: swap with equal amount whole wheat pastry flour for a nuttier bite, or use an equal amount 1 to 1 gluten free baking blend that already has xanthan gum (if you need GF).
Vegetable oil: use melted unsalted butter same volume for richer flavor, or melted coconut oil 1 to 1 for a slight coconut note, or replace half the oil with unsweetened applesauce to cut fat though cookies may be a bit denser.
Eggs: for each egg try 1 tablespoon ground flax mixed with 3 tablespoons water, wait 5 minutes till gelled, or 1/4 cup applesauce per egg for an egg free option but texture will be softer.
Granulated sugar: swap half the sugar for light brown sugar to make cookies chewier and add caramel notes, or use coconut sugar 1 to 1 for a less refined option; if using honey or maple syrup use about 3/4 cup and reduce other liquids slightly and flatten dough a bit before baking.

Pro Tips

– Chill the dough longer than the recipe says, even overnight if you can. It firms up the oil so the cookies spread less, the flavor deepens, and the cracks look sharper. If dough is still too sticky, dust your hands with powdered sugar instead of flour.

– Double coat the balls in powdered sugar for the brightest white cracks. Roll once, freeze or chill the scooped balls for 8 to 10 minutes, then roll again right before baking. Also sift the powdered sugar first so you dont get clumps that ruin the crack pattern.

– Be careful with food coloring. Gel is the way to go, add a little at a time and knead gently to avoid streaks. Cocoa will mute bright reds and greens, so expect to use more gel than you think, but dont add liquid color or youll thin the dough and make the cookies spread too much.

– Watch baking time and the oven temp. Use an oven thermometer, and bake until tops are cracked and just set but centers still feel soft to the touch. Let them cool on the sheet for about five minutes then move to a rack, they keep cooking off the heat. If you want fudgier centers, err on the slightly underbaked side.

Christmas Crinkle Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m sharing my Christmas Crinkle Cookies, a colorful holiday treat that hides a playful surprise beneath its powdered sugar top.

Servings

servings

Calories

236

kcal

Equipment: 1. Oven plus a baking sheet, lined with parchment paper or a silicone baking mat
2. Two mixing bowls, one medium for dry and one large for wet
3. Whisk (or two, one small one large if you got ’em)
4. Measuring cups and spoons (1 cup, 1/2 cup, tbsp and tsp)
5. Rubber spatula or wooden spoon for folding and scraping the bowl
6. Tablespoon measuring spoon or small cookie scoop for portioning dough
7. Two shallow bowls for rolling powdered sugar and optional sanding sugar or sprinkles
8. Wire cooling rack and a pair of oven mitts for safe handling

Ingredients

1 cup (125 g) all purpose flour
1/2 cup (50 g) unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (200 g) granulated sugar
1/2 cup (120 ml) vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup (60 g) powdered sugar for rolling
1/2 to 2 teaspoons red or green gel food coloring, optional
1/4 cup colored sanding sugar or sprinkles, optional

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
In a bowl whisk together 1 cup flour, 1/2 cup unsweetened cocoa, 1 teaspoon baking powder and 1/4 teaspoon salt until evenly mixed.
In a larger bowl whisk 1 cup granulated sugar with 1/2 cup vegetable oil until glossy, then add 2 large eggs one at a time, stirring after each, and stir in 1 teaspoon vanilla extract.
If using gel food coloring add 1/2 teaspoon first to the wet mix, stir and add more up to 2 teaspoons until you get the color you want, gel not liquid or you'll thin the batter.
Fold the dry ingredients into the wet just until combined, don't overmix, you should end up with a sticky, slightly thick dough.
Cover and chill the dough about 20 to 30 minutes so it's easier to handle; if it's still too soft chill longer or dust hands with powdered sugar.
Place 1/2 cup powdered sugar in a shallow bowl for rolling, and if using put colored sanding sugar or sprinkles in a second bowl. Scoop dough by tablespoon or small cookie scoop, roll into balls, coat generously in powdered sugar then optionally roll lightly in sanding sugar or press a few sprinkles on top.
Arrange balls on the prepared sheet about 2 inches apart, they will spread; bake for 10 to 12 minutes until the tops are cracked and set but centers still soft.
Let cookies cool 5 minutes on the sheet (they continue to set), then transfer to a wire rack to cool completely. Don't overbake or they'll dry out, and if you want extra white cracking use a heavier powdered sugar coating.

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.