These chocolate crinkle cookies are soft, fudgy cookies rolled in powdered sugar and baked to perfection. A super easy treat that’s the perfect dessert for any occasion

When the holidays roll around, you can find me in the kitchen baking dessert recipes such as eggnog cake, M&M cookies, peanut butter blossoms, Nutella cookies and these classic chocolate crinkles.

A plate of chocolate crinkle cookies.

Chocolate crinkle cookies are a time honored favorite, and they also happen to be quick and easy to make. The flavor which is a cross between cookies and brownies just can’t be beat! This recipe calls for common ingredients that you probably already have in your pantry. The end result is perfect Christmas cookies with crispy edges and soft centers.

Chocolate Crinkle Cookies Ingredients

To make this recipe, you will need unsweetened cocoa powder, granulated sugar, vegetable oil, eggs, vanilla extract, all purpose flour, baking powder, kosher salt and powdered sugar.

How Do You Make Chocolate Crinkle Cookies?

Even though chocolate crinkle cookies look impressive, they are surprisingly easy to make. Just mix up some batter by whisking together vegetable oil, sugar and cocoa in a large bowl.  Add to that batter eggs and vanilla. Stir in dry ingredients of flour and baking powder, then the batter is ready. Let the dough mixture chill and roll it into small balls. Roll each of those balls in some powdered sugar and place the balls on a baking sheet. Bake the cookies, then cool for a few minutes and enjoy.

A bowl of chocolate cookie dough.
  • The cookies will be done when the edges of the cookies are set and the top of each cookie has a crackled appearance. The chocolate will show through the powdered sugar.
  • Use a tablespoon or a cookie scoop to help you scoop out the same amount of dough for each cookie. Try to make cookie dough balls that are the same size, then they will all finish baking at the same time.
  • Make sure to coat the cookie dough balls completely in powdered sugar.
  • You can store the balls of cookie dough in the fridge for up to 3 days before you bake them. Roll the cookies in the powdered sugar just before they go into the oven.

Quick Tip

The baked cookies stay fresh in an airtight container for up to 4 days.

Balls of cookie dough rolled in powdered sugar.

Recipe FAQs

Can you freeze crinkle cookies?

You can freeze these cookies in an airtight container. They will stay good in a freezer for 3 months. Simply place them on a counter in an airtight container to thaw the cookies.

What makes cookies crinkle?

The coating of powdered sugar on the outside is what gives crinkle cookies their customary cracked exterior. As the cookie dough expands in the oven, the surface develops cracks in the powdered sugar.

Do you flatten cookies before baking?

You do not need to flatten your cookies before you bake them, as they will naturally flatten on their own as they bake in the oven.


Crinkle cookies on a sheet pan.

Flavor Variations

These cookies are delicious as-is, but you can easily customize some of the ingredients to suit your tastes.

  • Spices: Feel free to add some spices to the dough such as cinnamon, or go for a sweet and savory combo with some ancho chili powder.
  • Coatings: You can coat your cookies in sprinkles instead of powdered sugar for a different appearance.
  • Add-Ins: Stir in some chocolate chips or a splash of peppermint extract for added flavor.
A stack of chocolate crinkle cookies with a bite taken out of one.

These crinkle cookies are a personal favorite of mine. I can’t resist these chewy-on-the-inside, crispy-on-the-edges cookies with their intense chocolate flavor. Make them your holiday cookie tray or any time you get a chocolate craving!

Love This Recipe?

Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.

5 from 27 votes

Chocolate Crinkle Cookies

AuthorSara Welch
A plate of chocolate crinkle cookies.
These chocolate crinkle cookies are soft, fudgy cookies rolled in powdered sugar and baked to perfection. A super easy treat that's the perfect dessert for any occasion. 
Prep Time10 minutes
Cook Time10 minutes
Chilling Time2 hours
Total Time2 hours 20 minutes
Course Dessert
Cuisine American
Serves 24


  • 1/2 cup cocoa powder sifted
  • 1 cup granulated sugar
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 1/4 teaspoons vanilla extract
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/3 cup powdered sugar


  • Place the cocoa powder, granulated sugar and vegetable oil in a bowl. Whisk until thoroughly combined.
  • Add the eggs one at a time, whisking well in between each addition.
  • Stir in the vanilla extract.
  • Add the flour, baking powder and salt to the bowl. Stir until just combined.
  • Cover the bowl of dough, then chill for at least 2 hours.
  • Preheat the oven to 350 degrees F. Line two sheet pans with parchment paper or nonstick baking mats.
  • Roll the dough into tablespoon sized balls, then roll each ball in powdered sugar. Place the balls of dough 2 inches apart on the sheet pans.
  • Bake each pan of cookies for 10-12 minutes or until edges are set. Cool for 5 minutes on the pan, then transfer the cookies to a rack to cool completely. Serve, or store in an airtight container at room temperature for up to 4 days.


  1. These cookies stay fresh in an airtight container for up to 4 days.
  2. The balls of cookie dough can be stored in fridge for up to 3 days before you bake them. Roll the cookies in the powdered sugar just before they go into the oven.


Calories: 87kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 30mg | Potassium: 55mg | Fiber: 1g | Sugar: 10g | Vitamin A: 20IU | Calcium: 12mg | Iron: 1mg

Hello! I’m Sara!

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5 from 27 votes (11 ratings without comment)

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Recipe Rating


  1. 5 stars
    This cookie recipe was an absolute hit with my family!
    I’ve made them twice this week and my batches just keep increasing because we can’t get enough.

    The change I had to make for my vegan siblings is replacing eggs with flaxseed meal (1 tablespoon flax meal + 3 tbsp water = 1 egg). Everything else was exactly as stated in the recipe. The consistency was perfect! I’d love to make these with actual eggs some day 😋
    Thank you so much for the delicious cookie recipe!

  2. 5 stars
    Everyone in my family loved these cookies, and we’ll definitely make these again. Thanks for the terrific recipe, and best wishes to you and your family for a healthy and happy new year.