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If you love soft, chocolate cookies with a beautiful crackled top, you are going to love these Cakey Chocolate Crinkle Cookies! Made with rich cocoa powder and rolled in powdered sugar, they bake up with fudgy centers and a tender, cake-like texture. Perfect for holiday cookie exchanges, Christmas dessert trays, or anytime you’re craving chocolate, this easy crinkle cookie recipe is always a crowd favorite.
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Pin It NowChocolate Crinkle Cookies: A Classic Christmas Cookie!
There’s something about a chocolate crinkle cookie that feels nostalgic to me. Maybe it’s the way the powdered sugar crackles just right as they bake, or how they make the whole kitchen smell like rich cocoa.
These Cakey Chocolate Crinkle Cookies are soft, tender, and full of deep chocolate flavor — the kind of cookie that practically melts in your mouth. They’re the ones I always end up reaching for first on a holiday cookie tray, and I have a feeling you will too.
Why you’ll love this recipe:
- Deep cocoa flavor: use good quality cocoa-powder to ensure that deep cocoa flavor. It won’t disappoint!
- Cakey texture: my favorite part! These are tender, almost cake-like cookies. So good!
- Make ahead dough: the dough comes together quickly and chills before baking which makes it a great make-ehead option.
- Gift worthy : the powdered sugar top makes these so impressive and great for a gift!
Whether you make these for your family to enjoy, or was part of a Christmas cookie exchange, they are the perfect Christmas cookie! Pair these Chocolate Crinkle Cookies with my Rolo Pretzel Bites, Lofthouse Sugar Cookies, and Oreo Truffles for the perfect assortment of Christmas goodies for friends and neighbors.
You’ll get about 24 cookies from this recipe, and the dough will take about 20 minutes to make. They are quick and easy!
Let’s go bake some Chocolate Crinkle Cookies!
❤️ Ashley
tips for perfect chocolate crinkle cookies
Here are a few tips and tricks for perfect chocolate crinkle cookies every time!
- Chill the dough: this is essential! Chill the dough for 4 hours or longer. The chilled dough makes it easier to handle and helps ensure that beautiful crinkled top!
- Roll generously in powdered sugar: The thicker the coating, the prettier the cracks!
- Don’t over-bake: the centers should still look slightly soft when you remove them from the oven. Don’t worry, they’ll set-up as they cool.
- Use room temperature eggs: cold eggs can cause the dough to be dense. Room temp eggs are best. Let the eggs sit out for about 30 minutes before baking.
- Use parchment paper or silicone mats: it helps prevent sticking, as well as keeping the bottoms from browning too much.
make ahead and freezing tips
These cookies are the perfect make-ahead Christmas cookie option and freeze well. Here are a few tips and tricks for making chocolate crinkle cookies ahead of time as well as freezing tips.
To make ahead: prep the dough up to 2 days in advance. Keep it covered and in the refrigerator unit you’re ready to bake the cookies.
To store: After baking the cookies, cookies can be stored in an airtight container for up to 5 days for the freshest cookies.
To freeze baked crinkle cookies: Place cookies in a single layer on a baking sheet and freeze. Once frozen, transfer cookies to a ziplock freezer bag or freezer container. Freeze for up to 3 months.
To freeze dough: scoop the dough into balls and and arrange on a baking sheet. Freeze. Once the cookie dough balls are frozen, transfer them to a ziplock freezer bag and freeze for up to 3 months. When ready to bake, allow the dough balls to sit at room temperature for about 15 minutes, then roll in powdered sugar and bake as directed.
These Chocolate Crinkle Cookies can be placed in gift tins or bags and gifted, or added to a holiday cookie tray. They are also delicious with a cup of hot cocoa or coffee.
These cookies are one of the first cookies I made from scratch over 20 years ago and they’ve been on my holiday baking list every year since. My family loves them right out of the oven when they are still warm and fudge inside.
Enjoy!
Cakey Chocolate Crinkle Cookies
Ingredients
- 1 cup unsweetened cocoa powder
- 1 ¼ cups granulated sugar
- ½ cup melted butter
- 1 tablespoon melted butter for extra richness
- 1 tablespoon vanilla extract
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup powdered confectioners’ sugar, for rolling
Instructions
- Mix the chocolate base: In the bowl of a stand mixer (or using a hand mixer), combine 1 cup unsweetened cocoa powder, 1 ¼ cups granulated sugar, and ½ cup plus 1 tablespoon melted butter. Beat together on medium speed until the mixture looks shiny but still feels slightly gritty from the sugar.
- Add eggs and vanilla: Beat in 4 large eggs, one at a time, making sure each egg is fully incorporated before adding the next. Then add 1 tablespoon vanilla extract and beat for an additional minute until smooth.
- Combine dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Gradually add the dry ingredients to the chocolate mixture, mixing just until combined—don’t overmix.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 4 hours (or overnight). Chilling helps the dough firm up and ensures the cookies develop their signature crinkled tops.
- Preheat and prepare: When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Shape and coat: Place 1 cup powdered sugar in a shallow bowl. Using a small cookie scoop (about 1 ½ tablespoons), portion out dough balls and roll each one in the powdered sugar until completely coated. Don’t worry if there’s a little extra sugar—it adds to the charm!
- Bake: Arrange the coated dough balls on the prepared baking sheets, leaving about 2 inches between each. Bake for 12–15 minutes, or until the tops are cracked and set but the centers are still slightly soft.
- Cool and enjoy: Let cookies cool on the baking sheet for 2–3 minutes before transferring them to a wire rack. Allow to cool completely before serving.
Notes
Recipe adapted from
Simple Recipes
