Chocolate Crinkle Cookies

If there are three things I adore, it’s chocolate, cookies, and snow.    


 We usually don’t get snow here in Southern California,

and I sure miss it… well at least a couple inches a year I miss.

These chocolate crinkle cookies are a delicious chocolatey confection that look like they have been delicately dusted with a sprinkling of snow. 


it’s SNOWING!!!

On the cookies 🙂

So pretty! 

Now I’m feeling nostalgic…  Okay, back to the cookies.

Who doesn’t love a good chocolate cookie?

The crackle tops hint at the slightly crispy exterior and once you take a bite, you’ll enjoy that all this chocolatey goodness is balanced and PERFECT!

  So these little gems lend themselves perfectly to dunking in a frosty glass of milk or served alongside coffee, tea or – my favorite – hot cocoa. 

Absolutely yummy!

Perfect for the holidays or any time of year, really.

They’re both beautiful and delicious and would be an excellent addition to any holiday cookie tray.

Don’t be surprised if they’re the very first cookies to be devoured at the party.

They’re THAT good.

And don’t forget Santa – he’d appreciate a big plate of these, too.

The best part about making these cookies is that they’re quick and easy.

No need to refrigerate the dough for two hours, these only take ten minutes in the fridge.

I scoop out the cookies, roll them in powdered sugar and place each baking sheet in the fridge for ten minutes before I know it they are all baked.

Which is totally manageable.

 Just mix, bake and enjoy…

  or mix, bake and devour?

I’m warning you, you may want to double up on this recipe so you’ll have plenty to go around.  If you don’t make extra, you might not have enough to enjoy all to yourself. 

Crinkle Cookies

How do “Crinkle Cookies” get the crinkles?

The cookie dough is rolled in powdered sugar, then as the cookies are baking they swell and create cracks in the powdered sugar. The result is a firm outer edge of the cookie with a chewy inside.

Can I make the cookie dough ahead of time?

Yes, make the cookie dough, roll them into powdered sugar coating them well, then place them on a baking sheet and refrigerate them, freeze them if desired. (flash freeze them for 15 minutes, then place the balls of cookie dough into a freezer zippered bag until you are ready to bake them) place frozen or thawed dough onto baking sheets 2 inches apart. If frozen add a couple of minutes to the baking time. 

Be sure to check out my other DROP COOKIE Recipes as well.


Chocolate Crinkle Cookies

Servings: 36 cookies


  • 10 tablespoons butter
  • 2 tablespoons vegetable oil
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3/4 cup dutch cocoa powder
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup powdered sugar


  • In large mixer bowl beat butter with sugars until fluffy.
  • Add in eggs one at a time and mix thoroughly.
  • Then add in vanilla and oil and mix.
  • Add in cocoa, flour, baking powder, and salt and mix well.
  • You can chill the bowl of dough for 10 minutes or you can scoop out the cookies and refrigerate each tray for 10 minutes, that is how I do it.
  • Roll two tablespoons of dough into balls and roll them in a dish of powdered sugar until they are completely coated.
  • Place on parchment lined baking sheets, place in the fridge for 10 minutes.
  • Bake at 350 degrees for 12-14 minutes test with a toothpick, they are cooked when it comes out clean.
  • Allow the cookies to cool on the baking sheet before moving them.

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  1. These cookies are our family’s favorite cookie. If there is one cookie that they look for every year it is this one. They are wonderfully fudgy, moist and wonderful! I highly recommend these!

  2. Just made these… have to say they’re incorrect! The dough for 10 minutes in the fridge is not enough, mine didn’t come out flat like they’re suppose too…. All other recipes online say crinkle cookies need to be in the fridge for 30 min….

    1. The longer you refrigerate the dough does not make them flatter, just the opposite actually. The colder the dough the longer they will take to flatten. This recipe is different and does not need as long of a refrigeration time, and produced flat cookies time after time. Did you change anything in the recipe?

    1. maybe there wasn’t enough powdered sugar on each cookie, when you roll the cookie dough into the powdered sugar there should be a thick coating of powdered sugar…. like packed on like a snowball, roll it some more the cookie on the tray before being baked you can see it totally white, no brown showing or coming through.

  3. I tried this recipie and had the same issue. The powdered sugar melted away and doesn’t look like it should. I tried making a thick layer of sugar on the cookies and followed the recipie exactly and it still didn’t work properly. I will not be making these again.

    1. Yes, if you only have a thin layer of powdered sugar it will melt in the cookie, you need to have a thick layer. You could roll into powdered sugar, then refrigerate until the cookie dough is cold, then try rolling again to get it thicker if you are having trouble with getting a thick layer to stick then bake them.

  4. These are delicious! I did have a similar problem as someone above. Mine stayed pretty tall and didn’t flatten out. I followed the recipe exactly and didn’t change anything. I even left them in the oven a bit longer because they were so tall the middles weren’t quite don yet and even then they didn’t flatten. I still love the taste and my kids love them. Any advice?

    1. There are a few things to check if your cookies aren’t baking properly. Check your oven temperature with an additional thermometer (a few dollars at walmart) to be sure your oven is holding at the proper temperature when baking, you’ll want to check it at about 10 minute intervals as it’s on say 350 degrees to be sure it doesn’t drop and hold at a lower temp than what is set. Baking sheets, not all baking sheet are the same, thick sheet like in a baker bake evenly without over browning, dark sheet tend to bake fast and dry out cookies easily while thin baking sheets melt the butter fast and result in thin cookies. Use large eggs when baking, a different size will result in a different amount of liquid and alter the recipe, more liquid flatter cookies less liquid firm, less soft, non-spreading of cookies. Be sure to preheat your oven long enough, not so that it just barely reaches the baking temp, then you open the oven and the temp drops. Don’t put more than 1 tray in at a time of cookies, don’t overcrowd the cookie tray. If you need to bake them at a higher temp say 375, place 6 balls of cookie dough and test to see how they come out. Here is a free ebook I created with more cookie tips.

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