This recipe for chocolate crinkle cookies has been a holiday constant in my kitchen for years. I first discovered the combination of rich cocoa and the bright contrast of powdered sugar during a December cookie swap; someone brought a batch that vanished by the end of the evening and I spent the next week tinkering until I could reproduce that fudgy center and delicate crackle on top. These cookies deliver intense chocolate flavor with a chewy, slightly fudgy interior and the signature snowy surface that breaks into a beautiful pattern while baking. They’re the kind of cookie that prompts compliments and requests for the recipe every time I make them.

I love how quickly they come together and how pantry-friendly the ingredients are — most households have flour, cocoa, brown sugar, and eggs already on hand. The dough is wetter than a typical drop cookie, which is why the brief chilling step is so important: it firms the dough enough to roll, controls spread, and gives those lovely, dramatic cracks. I usually make a double batch for holiday trays, but a single batch yields about 30 one-tablespoon cookies that are perfectly portioned for sampling and gifting.

Ingredients

• All-purpose flour (1 1/2 cups): Use a spoon-and-level method to avoid compacting flour; this ensures cookies remain tender rather than dense. King Arthur or any unbleached all-purpose flour works well.
• Unsweetened cocoa powder (3/4 cup): Choose a good-quality Dutch-processed or natural cocoa for deep chocolate flavor — brands like Hershey’s Special Dark or Valrhona unsweetened work differently (Dutch-processed is milder, natural is brighter).
• Baking powder (1 1/2 teaspoons): Provides lift to help the tops crack while keeping the interior chewy; ensure it’s fresh for best results.
• Salt (1/2 teaspoon): Balances the sweetness and amplifies the chocolate notes; kosher or fine sea salt are fine.
• Vegetable oil (1/2 cup): Keeps the cookie soft and moist. Neutral oils like canola or sunflower are acceptable substitutes.
• Packed brown sugar (1 cup): Adds moisture and a caramel undertone. I prefer light brown sugar, but dark brown will make them a touch richer.
• Large eggs (3): Important for structure and richness; use room temperature eggs so they emulsify with the oil smoothly.
• Vanilla extract (1 teaspoon): Enhances the chocolate flavor. Pure vanilla extract gives the best flavor depth.
• Powdered sugar (1/2 cup) for coating: Sift if lumpy; this creates the classic snowy exterior that cracks to reveal the dark chocolate underneath.

Instructions

Mix Dry Ingredients: In a medium bowl whisk together 1 1/2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt until evenly combined and aerated. This ensures even leavening and a uniform chocolate color throughout the dough. Combine Wet Ingredients: In a separate large mixing bowl, use a hand mixer on medium speed to beat 1/2 cup vegetable oil with 1 cup packed brown sugar until glossy. Add 3 large eggs one at a time, mixing well after each addition, then beat in 1 teaspoon vanilla extract. The mixture will be smooth and somewhat loose because there’s no butter to solidify it. Bring Dough Together: Slowly add the dry ingredients into the wet mixture and mix on low speed until just combined. The dough will be wetter than typical cookie dough — this is normal and what yields a fudgy interior. Scrape the bowl to make sure there are no streaks of flour. Chill Dough: Cover the bowl and chill for at least 30–45 minutes. Chilling firms the dough so you can scoop and roll it without it falling apart, reduces spread in the oven, and encourages the signature crinkle formation. Preheat and Prep: Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats and set aside. Place 1/2 cup powdered sugar in a small bowl for coating. Form, Coat, and Bake: Scoop 1-tablespoon balls of chilled dough (a small cookie scoop helps) and roll each ball lightly between your palms to make a smooth sphere. Roll each ball evenly in powdered sugar and place on the prepared sheets about 2 inches apart. Bake for about 7–10 minutes depending on size — I usually do 8 minutes for 1-tablespoon cookies. Rotate the pans halfway through for even baking. The tops will crack and the centers will look set but still soft. Let cool on the pan for 2–3 minutes before transferring to a wire rack.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to 5 days; place a sheet of parchment between layers to protect the powder sugar surface. For longer storage, freeze fully cooled cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag and keep for up to 3 months. To refresh from frozen, let them thaw at room temperature for 20–30 minutes or warm briefly in a 300°F oven for 5 minutes to revive softness. Avoid refrigerating — it can dry them out and cause the powdered sugar to absorb moisture and matte over.

Ingredient Substitutions

If you don’t have vegetable oil, use melted neutral butter (1/2 cup) for a slightly richer flavor but expect a denser texture and a different spread. You can replace some or all of the brown sugar with granulated sugar (1:1) but the cookies will be less moist and lose some caramel notes. For deeper chocolate flavor without extra sweetness, add 1 teaspoon instant espresso powder to the dry ingredients. To make the cookies gluten-free, substitute a 1:1 gluten-free baking blend and add 1/4 teaspoon xanthan gum if your blend lacks it; results are slightly crumblier but still delicious.

Serving Suggestions

These are beautiful plated with a light dusting of extra powdered sugar and a sprig of mint for holiday trays. Serve with a glass of cold milk, espresso, or a scoop of vanilla ice cream for an indulgent dessert. Because they're compact and rich, they pair nicely with tart accompaniments like raspberry coulis or a citrusy salad to cut the sweetness. For gifting, stack them in a wax-paper-lined tin with a few fresh cranberries for color.

Cultural Background

Chocolate crinkle cookies have roots in American holiday baking traditions and share visual similarities with crinkle-style cookies found in European confectionery. The crackled top is a result of rapid dough expansion in the oven while the exterior sets quickly — a technique that became popular as home bakers experimented with combinations of cocoa and sugar coatings. Over the decades, crinkle cookies evolved into a symbol of festive baking, appearing on cookie trays from coast to coast and adapted into many regional variations featuring spices, citrus, or different chocolates.

Seasonal Adaptations

In winter, stir in 1/2 teaspoon ground cinnamon or 1/4 teaspoon ground cloves for holiday warmth. For spring or summer, zest an orange into the dough for a bright citrus note or add a tablespoon of finely chopped candied ginger. For a richer winter edition, use dark brown sugar and fold in 1/3 cup mini chocolate chips before chilling. For a holiday twist, roll half the cookies in crushed peppermint candies instead of powdered sugar for a peppermint-crackle version.

Meal Prep Tips

Prepare dough up to 24 hours in advance and keep chilled; when ready to bake, scoop, coat, and bake directly. For large batches, scoop and freeze unbaked dough balls on a baking sheet, then transfer to a freezer-safe bag. When frozen, roll briefly in powdered sugar and bake an extra 1–2 minutes. Use a small cookie scoop for uniform cookies and consistent bake times. Label containers with bake dates to ensure freshness when gifting or storing.

These cookies are an easy, dependable treat that reward small attentions like chilling time and even rolling. Whether for a holiday tray or a simple afternoon with coffee, they feel special without demanding complex technique. Try the variations and make them your own — I guarantee they’ll become a favorite.