Some cookies stand out at first glance, and crinkle cookies are one of them. The first time I saw a plate of these at a holiday party, I thought they looked almost too pretty to eat — dark chocolatey centers with snowy white powdered sugar on top, cracked in just the right way.
Of course, I took a bite, and I was hooked. Soft, fudgy, and just the right amount of sweet, crinkle cookies have been one of my favorites ever since.
What I love most about them is that they’re not just delicious — they’re fun to make. Watching the cookies puff up and form those signature cracks in the oven feels like magic. And the best part? They taste even better than they look.
Why Crinkle Cookies Are Special
Crinkle cookies are a cross between brownies and cookies. They have that rich, chocolate flavor and fudgy texture, but they bake up into neat little rounds with a crackled sugar coating. Rolling the dough in powdered sugar before baking is what creates the beautiful “crinkle” effect as they rise.
They’re perfect for the holidays, bake sales, or just as a weekend baking project when you want something sweet and comforting.
Ingredients You’ll Need
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- ½ cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup powdered sugar (for rolling)
Mix the Base
In a large bowl, whisk together cocoa powder, sugar, and oil until smooth. This creates a thick, chocolatey paste that forms the foundation of the cookies. Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
At this point, the mixture will look glossy and rich — it already smells like brownies in the making.
Add the Dry Ingredients
In a separate bowl, combine flour, baking powder, and salt. Gradually mix the dry ingredients into the wet until a dough forms. The dough will be sticky, and that’s exactly what you want.
Chill the Dough
This step is key. Cover the dough and chill it in the fridge for at least 3–4 hours, or overnight if you have the time. Chilling firms up the dough so you can roll it into neat little balls. It also helps the cookies bake evenly and develop that perfect crinkle top.
Roll and Coat
Once chilled, scoop out tablespoon-sized portions of dough and roll them into balls. Drop each ball into powdered sugar, rolling until fully coated. The heavier the coating, the more dramatic the crinkle pattern will be.
Lining up rows of sugar-dusted dough balls on a baking sheet always makes me smile — it’s like prepping little snowballs for the oven.
Bake and Watch the Magic
Preheat your oven to 350°F and line a baking sheet with parchment paper. Place the coated dough balls a couple of inches apart and bake for 10–12 minutes.
As they bake, the cookies will puff up, crack, and reveal their fudgy centers. It’s a sight that never gets old, no matter how many times you’ve made them.
Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. They’ll set as they cool but stay soft and chewy inside.
at generously in powdered sugar for a bold, snowy look.
These cookies are best enjoyed fresh, when the powdered sugar is still slightly crisp on the outside. Pair them with a glass of milk or a cup of coffee, and you’ve got the perfect treat.
Tips for Perfect Crinkle Cookies
- Chill the dough long enough — it makes rolling easier and helps with the crinkle effect.
- Don’t overbake — soft centers make the cookies fudgy and irresistible.
- Use good cocoa powder for the richest chocolate flavor.
- Store in an airtight container to keep them soft.
Fun Variations
Crinkle cookies are versatile, and you can easily put your own spin on them. Try adding a teaspoon of espresso powder to the dough for mocha crinkles. Swap the vanilla for peppermint extract around the holidays. You can even roll them in cinnamon sugar instead of powdered sugar for a snickerdoodle-style twist.
If you’re feeling adventurous, make a batch with white chocolate chips or swirl in peanut butter for a rich, nutty version.
Why I Love This Recipe
For me, crinkle cookies are more than just pretty — they’re nostalgic. They remind me of holiday baking with family, when the kitchen smelled like chocolate and trays of cookies cooled on every surface.
I also love that they’re both impressive and approachable. They look like something from a bakery window, yet the recipe is simple enough for any home baker to pull off. That’s the magic of crinkle cookies — they’re as fun to bake as they are to eat.
Storing and Freezing
Keep crinkle cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the dough balls after rolling in powdered sugar. Bake them straight from frozen, adding a minute or two to the bake time. This way, you can always have fresh crinkle cookies ready to go.
Your New Favorite Crinkle Cookies
Crinkle cookies are chocolatey, fudgy, and strikingly beautiful. They’re the kind of cookie that makes people stop and ask, “How did you make those?” The truth is, they’re simple — just a little mixing, chilling, and rolling.
For me, they’ve become one of those recipes I turn to when I want to bake something special but not complicated. They never fail to bring a smile, both to the baker and to anyone lucky enough to grab one off the plate.
So grab some cocoa, chill that dough, and roll those little sugar-coated balls. When you pull these cookies from the oven, you’ll see why crinkle cookies are a timeless favorite.
If you ever feel avanturistic and ready to explore, feel free to try my espresso cookies!
Ingredients
Method
- In a large bowl, whisk together cocoa powder, sugar, and oil until smooth.
- Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
- In a separate bowl, combine flour, baking powder, and salt. Gradually mix the dry ingredients into the wet until a dough forms.
- The dough will be sticky, and that’s exactly what you want.
- Cover the dough and chill it in the fridge for at least 3–4 hours, or overnight if you have the time.
- Once chilled, scoop out tablespoon-sized portions of dough and roll them into balls.
- Drop each ball into powdered sugar, rolling until fully coated.
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Place the coated dough balls a couple of inches apart and bake for 10–12 minutes.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
- Chill the dough long enough — it makes rolling easier and helps with the crinkle effect.
- Don’t overbake — soft centers make the cookies fudgy and irresistible.
- Use good cocoa powder for the richest chocolate flavor.
- Store in an airtight container to keep them soft.
