One of the most beloved holiday treats is the classic chocolate crinkle cookie. These cookies are chewy, deeply chocolatey, and generously coated in confectioners’ sugar — a must for any holiday cookie box.
Chewy chocolate crinkles are a straightforward and crowd-pleasing holiday cookie. The cookies bake up with soft, brownie-like centers and slightly crisp edges, and the cracking powdered sugar coating gives them their festive appearance.
Table of Contents
Why this recipe works
These crinkle cookies deliver a chewy, fudgy interior with edges that crisp just enough. Rolling chilled dough in a layer of granulated sugar first and then a thick coating of confectioners’ sugar ensures the powdered sugar adheres and produces the signature crinkled surface as the cookies bake and spread.
Ingredient notes
- Unsweetened cocoa powder provides concentrated chocolate flavor — choose a quality brand for the best taste.
- Egg plus an extra egg yolk contribute richness and chew; use room-temperature eggs for even mixing.
- Unsalted butter at room temperature creates a smooth, consistent dough.
- Salt balances sweetness and activates the baking soda.
- Confectioners’ sugar is essential for the classic crinkled appearance and a snowy finish.
Recipe variations
To make peppermint crinkle cookies, add 1/2 teaspoon peppermint extract in place of or alongside vanilla. For double chocolate crinkles, fold 1/2 cup chocolate chips into the dough after mixing in the dry ingredients.
This recipe scales well — double it for gifting, or halve it for a smaller batch (use one large egg if halving).
How to make chocolate crinkle cookies
- Whisk dry ingredients: Combine flour, cocoa powder, baking soda, and salt; set aside.
- Beat wet ingredients: Cream room-temperature butter with granulated sugar until light. Add the egg, egg yolk and vanilla and mix until combined. Add the dry mixture and mix just until incorporated.
- Chill the dough: Cover and refrigerate at least 2 hours or overnight; chilling firms the dough and concentrates flavor.
- Assemble: Preheat oven to 350°F. Scoop dough into heaping tablespoon-sized portions, roll into balls, coat first in granulated sugar, then roll generously in confectioners’ sugar. Arrange on a parchment-lined baking sheet, about 2 inches apart.
- Bake: Bake at 350°F for 10–12 minutes. Cookies will puff in the oven and settle as they cool. Cool on the sheet for 5 minutes, then transfer to a wire rack.
Helpful tips
For consistent results, weigh ingredients when possible. If you use measuring cups, fluff the flour and spoon it into the cup before leveling; treat cocoa the same way. Keep the dough cold right up until baking — warm dough will absorb powdered sugar and produce fewer crinkles. Work quickly when rolling dough balls so your hands don’t warm the dough. And be generous with the confectioners’ sugar — a thick coating yields the best contrast and crinkle effect.
Frequently Asked Questions
Either the powdered sugar layer was too thin or the dough was too warm. Be generous with the powdered sugar and keep the dough chilled until it goes into the oven.
Using butter, including an extra egg yolk, and chilling the dough all contribute to a chewy texture.
Yes. Wrap the dough or frozen dough balls tightly in plastic wrap or store in an airtight container for up to 3 months. Thaw overnight in the refrigerator before scooping and baking, or let frozen balls sit at room temperature about 30 minutes before coating and baking.
Related recipes
If you enjoy crinkle cookies, try these variations:
Gingerbread Crinkle Cookies
Red Velvet Crinkle Cookies
Peanut Butter Crinkle Cookies
Lemon Crinkle Cookies
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Equipment
- 1 Kitchen scale
- 1 Stand mixer or hand mixer
- 1 Medium cookie scoop
- 1 Baking sheet
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 (for rolling)
- 1 cup (120 g) confectioners’ sugar (for rolling)
Instructions
- In a large bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
- 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. Add the dry ingredients and mix just until incorporated.
- Cover and refrigerate the dough for at least 2 hours or ideally overnight.
- When ready to bake, preheat oven to 350°F. Line a baking sheet with parchment. Use a medium cookie scoop to portion dough into heaping tablespoons, roll into balls, then roll each ball first in granulated sugar and then generously in confectioners’ sugar. Place balls 2 inches apart on the sheet.
- Bake at 350°F for 10–12 minutes. Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Freeze dough: Wrap dough or dough balls tightly and freeze for up to 3 months. Thaw in the refrigerator before scooping and baking, or let frozen balls sit at room temperature about 30 minutes before rolling in sugar and baking.