Name: Chocolate Crinkle Cookies – Sweet Easy Recipes for the Win
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1 cup unsweetened cocoa powder; 2 cups granulated sugar; 1/2 cup vegetable oil; 4 large eggs; 2 tsp vanilla extract; 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1/2 cup powdered sugar (for rolling)

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These chocolate crinkle cookies are like a fudgy brownie that decided to go out in its fanciest powdered sugar outfit. Crackly on the outside, soft and chewy inside, and somehow even better than they look (which says a lot, because—wow). I make these every year when the weather turns chilly, and the smell alone sends everyone in the house tiptoeing into the kitchen. They’re simple enough for weeknight baking but look like you spent all afternoon on them. Trust me, nobody needs to know you didn’t. This recipe lands right in the middle of sweet easy recipes, butter swim biscuit vibes, and air fryer cookie dreams. Perfect for the holidays, yes—but don’t let December hoard all the chocolate glory. A batch of these, and you’ll see why they’re a quick and easy favorite year-round.

1) Key Takeaways
2) Easy Chocolate Crinkle Cookies Recipe
3) Ingredients for Chocolate Crinkle Cookies
4) How to Make Chocolate Crinkle Cookies
5) Tips for Making Chocolate Crinkle Cookies
6) Making Chocolate Crinkle Cookies Ahead of Time
7) Storing Leftover Chocolate Crinkle Cookies
8) Try these cookies next!
9) Chocolate Crinkle Cookies
10) Nutrition

1) Key Takeaways

Classic chewy chocolate crinkle texture
Rich cocoa flavor with a powdered sugar crust
Simple ingredients with big results
Perfect for gifting or casual snacking

2) Easy Chocolate Crinkle Cookies Recipe

These chocolate crinkle cookies are what happens when brownies and powdered sugar meet and get along way too well. They’re fudgy inside with crisp edges, and that snowy crackle top? Yeah, it’s totally the main attraction.

If you’re like me, your baking energy fluctuates wildly—some days you’re ready for layer cakes, and other days you just want something easy that’ll still impress anyone within sniffing distance of the kitchen. These sweet easy recipes have your back. No mixers needed. No fancy flours. Just the pantry basics doing what they do best.

In our house, the crinkle cookies show up at holidays, birthdays, and those random Mondays when chocolate feels like a priority. I’ve tested these with different cocoa powders, even tried rolling them in cinnamon sugar once. Spoiler: stick with powdered sugar for that snowcap look. This is one of those quick and easy recipes you’ll keep bookmarked forever.

3) Ingredients for Chocolate Crinkle Cookies

Cocoa Powder: Go with unsweetened cocoa powder. This brings all the deep chocolate flavor you want. Dutch-process is richer, but regular works beautifully too.

Granulated Sugar: We’re using white sugar to keep the cookies chewy and to help balance the cocoa’s slight bitterness.

Vegetable Oil: This adds moisture and a soft texture. No butter here, and trust me, you won’t miss it.

Eggs: These hold everything together and help the cookies puff up just enough while baking.

Vanilla Extract: A splash of vanilla rounds out the chocolate and gives a warm flavor that’s almost nostalgic.

All-Purpose Flour: Keep it simple. Just regular flour to bind the dough and provide that chewy bite.

Baking Powder: This gives the cookies a gentle lift while baking, making them nice and pillowy inside.

Salt: A little salt brings out all the flavors. Don’t skip it—it makes everything taste more chocolatey.

Powdered Sugar: The magic finishing touch. Roll the dough balls in this just before baking for that signature crinkle look.

4) How to Make Chocolate Crinkle Cookies

Step 1. Mix the cocoa powder, sugar, and oil in a large bowl. Stir until it looks like rich, dark paste. That’s your flavor base.

Step 2. Add eggs one at a time, mixing well after each. Then stir in the vanilla. The dough should look glossy and thick.

Step 3. In a separate bowl, whisk flour, baking powder, and salt. Slowly fold the dry mix into the chocolate mixture until fully blended.

Step 4. Cover the dough and refrigerate for at least 4 hours. Overnight is even better. The chill helps them hold their shape and gives that nice crackle top.

Step 5. Scoop dough into small balls and roll generously in powdered sugar. This is where the fun begins—don’t be shy with the sugar.

Step 6. Place the dough balls on a parchment-lined baking sheet and bake at 350°F for about 10 to 12 minutes.

Step 7. Let them rest on the baking sheet for a few minutes before moving to a rack. They’ll finish setting up while they cool.

5) Tips for Making Chocolate Crinkle Cookies

Chilling the dough isn’t optional here—it’s what gives these cookies their lift and stops them from spreading into pancake land. I usually chill overnight, but even a few hours works wonders.

Roll those dough balls really well in powdered sugar. If you skimp here, you won’t get that bold crackle contrast. The sugar acts like a shell that splits as the cookie puffs. It’s sweet science, really.

If you’re short on time, portion the dough first and then chill. Just pop the balls on a tray and slide them into the fridge. You’ll be ready to bake right out of the gate later.

6) Making Chocolate Crinkle Cookies Ahead of Time

These are the kind of cookies you want to prep ahead. You can mix the dough and keep it chilled for up to two days. Sometimes I even portion the dough and freeze it on a sheet, then toss the frozen balls in a bag for instant cookie readiness.

If you freeze the dough balls, don’t thaw them. Just roll them in powdered sugar straight from the freezer and bake. You might need to add a minute or two to the bake time, but that’s about it.

Having a bag of these ready to bake makes you feel like the kind of person who has their life together. Whether that’s true or not is another story, but cookies help.

7) Storing Leftover Chocolate Crinkle Cookies

Once baked, these cookies stay soft and chewy for a few days in an airtight container. They’re perfect for lunchboxes, coffee breaks, or sneaky midnight snacks.

I usually layer them between parchment paper if I’m stacking them in a tin. That way the powdered sugar doesn’t smear and make things sticky.

They freeze well too. Just pop them into a sealed bag or container, and they’ll keep for a couple of months. To thaw, let them sit on the counter for a bit or toss in the microwave for 10 seconds.

8) Try these cookies next!

9) Chocolate Crinkle Cookies