Chocolate Crinkle Cookies are the perfect holiday cookie. These are super easy to make and are great for adding to cookie boxes. Make a double batch!
If you have been hanging around Simple Joy for a few years now, you know that one of my favorite holiday traditions is making treats with the kiddos to give out to friends and family. We make a whole day of it, and it’s something we all really look forward to.
These Chocolate Crinkle Cookies are perfect for cookie making day. They come together with really simple ingredients that you probably already have on hand. These great chocolate cookies only take bowls and spoons to mix up, and they are crazy delicious. Your whole crew will love making and eating these!
How to Make Chocolate Crinkle Cookies
Here is a brief overview of how this chocolate crinkle cookies recipe comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Make chocolate batter. Whisk together the sugar, cocoa powder, vegetable oil, eggs, and vanilla until the mixture is smooth.
- Mix dry ingredients. Combine the flour, baking powder, and salt.
- Add the flour mixture to the chocolate mixture. Mix until just combined and you can’t see any streaks of white.
- Refrigerate the dough. Cover the dough and refrigerate for at least four hours, or up to 24 hours.
- Make the cookies. When you are ready to bake the cookies, preheat your oven. Using a cookie scoop, scoop the batter into balls. Drop the balls into the powdered sugar to fully coat them, then transfer them to the prepared baking sheet.
- Bake the cookies. Bake for 10 to 12 minutes or until the cookies have spread and the center of the cookie bounces back when touched lightly.
1 1/2 inch Cookie Scoop
Measuring Flour
A key to making crinkle cookies that are fluffy is getting the right amount of flour in the dough. To measure your flour correctly, start by whisking the flour in the container it’s stored in. Then use a spoon to scoop the flour from its container into a dry measuring cup. Use the flat edge of a spatula to level it off.
Your best bet is always to weigh your ingredients. We have the weight of the ingredients listed in the recipe card in grams. I love this kitchen scale because it allows you to measure in so many different units.
Tips and Tricks
- Plan ahead. Since the dough needs to chill in the refrigerator for at least four hours, make the batter the day before you plan to enjoy the cookies. This step is absolutely necessary for the cookies to work out.
- Make sure your baking powder is fresh. Since it should be replaced every six months or so, it is important to make sure it is fresh. To test it, mix a little bit with some water. It should bubble up right away. Double-check your label that you are using baking powder and not baking soda.
- Your dough will be super sticky. Getting your hands wet or spraying them with cooking spray will help in the rolling process.
Variations
- Add in mint extract. Swap out the vanilla extract for mint extract or use one teaspoon of each.
- Stir in some chocolate chips. Between step three and step four, stir in 1/4 cup mini chocolate chips for an extra chocolate burst.
- Add peppermint bits. If you are making these around the holidays, peppermint bits are a really fun way to make them seasonal.
Storing Crinkle Cookies
These cookies last up to one week after they are baked when kept in an airtight container. They do not need to be refrigerated. These also freeze really well. See the steps for that below.
Freezing
Freezing as Dough
To freeze your chocolate crinkle cookies, prepare the dough through the step of rolling it into balls. Freeze the dough balls first on a baking sheet, and then transfer them to a freezer-safe container for up to three months. When you are ready to bake the cookies, take them out of the freezer and thaw on the counter for 30 minutes. Roll the dough balls in powdered sugar and bake.
Freezing as Cookies
These also freeze really well. This is perfect if you want to get a jump on holiday baking. Bake the cookies and allow them to cool completely. Then transfer them to an air tight container and freeze for up to three months. The cookies will thaw quickly at room temperature when you are ready to eat them.
FAQ
Absolutely! These freeze great. Get the details above.
Unfortunately, these have only been tested with all purpose flour.
Yes! These delicious cookies are like the combination of a brownie and a cookie.
More Great Cookies Recipes
If you are looking for other Cookie Recipes to make for the holidays or anytime you want a sweet treat, check out some of these winners!
- Peanut Butter No Bake Cookies are a great cookie to make with other desserts because they don’t need any time in the oven.
- My Oatmeal Raisin Cookies are perfectly crisp on the outside and soft and chewy on the inside, exactly the way you would want them to be.
- Pecan Sandies are the perfect classic cookie. Made with just a small handful of ingredients, these buttery cookies are amazing.
If you make this chocolate crinkle cookie recipe or any of my other recipes, let me know by leaving a comment below!
Chocolate Crinkle Cookies
Ingredients
- 1 cup granulated sugar (198 grams)
- 1/2 cup cocoa powder (42 grams)
- 1/4 cup vegetable oil (118.3 ml)
- 2 eggs
- 1 teaspoon vanilla extract (or mint extract)
- 1 cup all-purpose flour (120 grams)
- 1 teaspoon baking powder
- 1/4 teaspoon table salt
- 1/4 cup powdered sugar (28.4 grams)
Instructions
- In a large bowl mix together the sugar, cocoa powder, vegetable oil, eggs, and vanilla. Whisk until the mixture is smooth.1 cup granulated sugar, 1/2 cup cocoa powder, 1/4 cup vegetable oil, 2 eggs, 1 teaspoon vanilla extract
- In a medium bowl, whisk together the flour, baking powder, and salt.1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon table salt
- Add the flour mixture to the chocolate mixture until just combined, being careful to scrape down the sides and bottom of the bowl. It is combined when you can't see any streaks of white.
- Cover the batter and refrigerate for at least 4 hours or up to 24 hours.
- Preheat your oven to 350 degrees Fahrenheit. Line two rimmed baking sheets with parchment paper and set aside.
- Using a cookie scoop, scoop the batter into balls. The batter will be really sticky. Getting your hands wet or spraying them with cooking spray will help in the rolling process. Drop the balls into the powdered sugar to coat them fully, and then transfer them to the prepared baking sheet.1/4 cup powdered sugar
- Bake for 10 to 12 minutes or until the cookies have spread and the center of the cookie bounces back when touched lightly. Allow to cool on baking sheets for 2 minutes before transferring to a cooling rack.
Sarah Haddad says
How many dozen cookies does this recipe make. I need five dozen for a cookie exchange.
This recipe makes 15 cookies.