Chocolate Crinkle Cookies are rich, chewy, and coated in a blanket of powdered sugar that bakes into those irresistible crackly tops. They’re the kind of cookie that feels special but couldn’t be easier to make. They’re perfect for holiday trays or anytime you crave a little chocolate comfort.
Chocolate Crinkle Cookies Recipe
If there’s one cookie that always makes it onto my holiday tray, alongside Nana’s Sandtarts, and sugar cookies, it’s these classic Chocolate Crinkle Cookies. They bake up with soft, with fudgy centers and pretty crackly tops that make everyone reach for seconds.
The best part? You don’t need fancy ingredients or hours of chilling time. Just a few pantry staples and a quick rest in the fridge, and you’re ready to bake. If you need more holiday recipe ideas, check out our Baking Essentials round-up and our Gingerbread Crinkle Cookie recipe!
More Cookie Recipes You’ll Love
- Monster Chocolate Chip Cookies
- Cranberry White Chocolate Chip Cookies
- Black & White Cookies
- Skillet Chocolate Chip Cookies
- 3-Ingredient Peanut Butter Cookies
Ingredients for Best Crinkle Cookies
- Cocoa powder
- Granulated sugar
- Olive oil
- Eggs
- Vanilla extract
- Baking powder
- Espresso powder
- Salt
- Flour
- Crinkle sugar topping
- Granulated sugar
- Confectioners sugar
Tools You’ll Need
These are the tools I use to bake these cookies (and more) and will help you too!
- Medium cookie scoop
- Mixing bowls
- Hand or stand mixer
- Baking sheets
- Silicone baking mats or parchment paper
- Cooling rack
Step-by-Step Instructions
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Place crinkle toppings in separate bowls (bowl 1= granulated sugar) (bowl 2= confectioners sugar) and set aside.
In a large bowl, combine cocoa powder, granulated sugar, espresso powder, and olive oil and mix with wooden spoon until combined.
Add eggs and vanilla and stir until mixed completely.
Make the flour mixture: flour, salt, baking powder and stir together. Add to wet ingredients and stir until dough forms. It will be sticky.
Add bowl to refrigerator to cool for 15-30 minutes.
Using a cookie scoop, roll dough into 1-inch balls. Roll each ball in thin layer of granulated sugar, then roll a thick layer of confectioners sugar.
Place coated balls on prepared baking sheet about 2 inches apart.
Bake in center of oven for 9-11 minutes, until tops of cookies “crack” and edges are set.
Remove from oven and cool on baking tray for about 5 minutes, then transfer cookies to wire cooling rack to cool completely.
Store cookies at room temperature for up to 3 days or freeze in airtight container for up to 3 months.
Pro Tips for Perfect Crinkle Cookies
- Chill the dough for at least 30 minutes so the cookies hold their shape.
- Use room-temperature eggs for even mixing.
- Double coat in powdered sugar for dramatic cracks.
- Check at 10 minutes — slightly soft centers will firm up as they cool.
Crinkle Cookie Variations
- Peppermint Crinkles: Add ½ teaspoon peppermint extract and sprinkle crushed candy cane on top.
- Mocha Crinkles: Stir in 1 tablespoon instant espresso powder with the cocoa.
- Chocolate Chip Crinkles: Fold in mini chips before chilling.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend.
FAQs About Chocolate Crinkle Cookies
Why didn’t my cookies crack?
The dough may have been too warm or not chilled long enough. Cold dough hitting a hot oven creates those cracks.
Can I make the dough ahead of time?
Yes. Store covered in the fridge up to 2 days, and let it sit out 10 minutes before scooping.
Do they freeze well?
Absolutely. Freeze baked cookies up to 3 months or dough balls before baking. Bake straight from frozen, adding 1–2 minutes to the bake time.
Why are my cookies flat?
Overmixing or using too little flour can cause the dough to spread. Measure carefully and mix just until the ingredients are combined.
Storage and Freezing
Store in an airtight container at room temperature for up to 5 days.
Freeze baked cookies between parchment layers for up to 3 months. Thaw at room temperature before serving.
Chocolate Crinkle Cookies
Ingredients
- 1/2 cup cocoa powder
- 3/4 cup granulated sugar
- 1/4 cup olive oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon espresso powder
- 1/4 teaspoon salt
- 1 cup flour
Crinkle sugar topping
- 2 Tablespoon granulated sugar
- 1/3 cup confectioners sugar
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper. Place crinkle toppings in separate bowls (bowl 1= granulated sugar) (bowl 2= confectioners sugar) and set aside.
- In a large bowl, combine cocoa powder, granulated sugar, espresso powder, and olive oil and mix with wooden spoon until combined.
- Add eggs and vanilla and stir until mixed completely.
- Make the flour mixture: flour, salt, baking powder and stir together. Add to wet ingredients and stir until dough forms. It will be sticky.
- Add bowl to refrigerator to cool for 15-30 minutes.
- Using a cookie scoop, roll dough into 1-inch balls. Roll each ball in thin layer of granulated sugar, then roll a thick layer of confectioners sugar.
- Place coated balls on prepared baking sheet about 2 inches apart.
- Bake in center of oven for 9-11 minutes, until tops of cookies “crack” and edges are set.
- Remove from oven and cool on baking tray for about 5 minutes, then transfer cookies to wire cooling rack to cool completely.
- Store cookies at room temperature for up to 3 days or freeze in airtight container for up to 3 months.