Chocolate crinkle cookies with a fudgy brownie-style center and crackled powdered-sugar tops, the perfect Christmas cookie.
These chocolate crinkle cookies have a deep cocoa flavor, a soft brownie-like center, and that classic crackled sugar coating everyone loves.
As a French baker, I’ve tested many versions over the years and this one always gives the best fudgy centers and clean crinkles.
They’re easy to make with basic ingredients, and the dough chills well so you get perfect cracks every time.
Great for Christmas cookie boxes, bake sales, or a quick chocolate fix.
Why you'll love this recipe
- Fudgy texture - Soft brownie-style center with a deep cocoa flavor.
- Perfect crinkles - A thick powdered-sugar coating that creates those clean, dramatic cracks.
- Holiday favorite - Easy dough, reliable results, and ideal for Christmas cookie boxes.
Ingredients You Need
- Flour: All-purpose flour for soft, tender crinkles.
- Cocoa powder: Unsweetened cocoa for rich chocolate flavor.
- Baking powder: Makes the cookies rise and crack.
- Sugar: Granulated sugar for sweetness and light crisp edges.
- Vegetable oil: Neutral oil keeps the cookies moist and fudgy.
- Eggs: Room-temperature eggs for that brownie-like texture.
- Salt & vanilla: Enhance and deepen the chocolate taste.
- Powdered sugar: Essential for the classic crinkle coating.
Tips for this recipe
- Chill the dough - Cold dough holds its shape and gives cleaner, deeper crinkles.
- Weigh ingredients - Accurate measurements keep the texture fudgy, not cakey.
- Coat heavily in sugar - A thick layer of powdered sugar creates the best contrast and cracks.
- Don’t overmix - Stop mixing as soon as the flour disappears to keep the cookies tender.
- Watch the bake time - Remove them when the edges are set but the centers are still soft.
How To Make Chocolate Crinkle Cookies
- Mix the dry ingredients: flour, cocoa, baking powder, salt.
- Beat the oil and sugar, then mix in the eggs and vanilla.
- Fold in the dry ingredients, cover, and chill 1 hour.
- Shape into balls, coat in powdered sugar, and place on a lined baking sheet.
- Bake at 350°F (175°C) for 10–15 minutes, then cool on a rack.
Storage
- Room temperature: Keep chocolate crinkle cookies in an airtight box at room temperature for 3–5 days.
- Freeze: Freeze baked cookies for up to 3 months once fully cooled.
Recipe Variations
- Double chocolate: Add chocolate chips to the dough.
- Mint chocolate: Mix in a little peppermint extract.
- Espresso crinkles: Add instant espresso powder.
- Spiced crinkles: Stir in cinnamon or a pinch of chili.
- Nutella center: Hide a small spoonful of Nutella inside each dough ball.
Recipe Questions
Why is my dough so sticky?
Crinkle dough is naturally sticky; chilling firms it enough to shape.
Why didn’t my cookies crack?
The dough may have been too warm or the oven not fully preheated.
Can I use Dutch-process cocoa?
Yes, but the flavor will be slightly smoother and less sharp.
How do I keep them fudgy?
Bake just until the edges set; the centers should stay soft.
Can I make the dough ahead?
Yes, chill up to 24 hours before shaping and baking.
More Chocolate Cookies
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Chocolate crinkle cookies
- Total Time: 30 minutes
- Yield: 12 cookies
Description
Soft and fudgy chocolate crinkle cookies made with cocoa powder, with a brownie-like center and a crisp powdered-sugar coating. This small batch makes about 10–12 cookies.
Ingredients
- 125 g (1 cup) Flour – all-purpose
- 60 g (½ cup) Cocoa powder – unsweetened
- 160 g (¾ cup) Granulated sugar
- 1 tsp Baking powder
- 1 pinch Salt
- 60 ml (¼ cup) Vegetable oil
- 1 tsp Vanilla extract
- 2 Eggs, room temperature
- 60–80 g Powdered sugar (about ½ cup), for rolling
Instructions
- Place the flour, cocoa powder, baking powder, and salt in a bowl and mix.
- Whisk the oil and granulated sugar together, then add the vanilla and the eggs one at a time.
- Fold in the dry ingredients until the dough is smooth and sticky.
- Cover and chill for 1 hour.
- Preheat the oven to 350°F (175°C) and line a baking sheet.
- Shape the dough into balls, roll each one in powdered sugar, and place on the tray.
- Bake for 10–15 minutes, then cool on a rack.
Notes
Storage: Keep the cookies in an airtight box at room temperature for 3–5 days or freeze up to 3 months.
Tips:
- Use cold dough for cleaner crinkles.
- Weigh ingredients for consistent texture.
- Coat generously in powdered sugar.
- Stop mixing as soon as the flour disappears.
- Bake until edges are set but centers still soft.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Cuisine: american
Nutrition
- Calories: 123
- Sugar: 7
- Sodium: 46
- Fat: 2
- Saturated Fat: 1
- Carbohydrates: 24
- Fiber: 2
- Protein: 4
- Cholesterol: 41
Cindy
Made these today and they turned out so soft and fudgy! My kids ate half the batch before they even cooled.