Chocolate Crinkle Cookies
Dec 17, 2018, Updated Dec 14, 2025
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There are countless ways to make Chocolate Crinkle Cookies during the holidays, but this is the recipe I’ve been making for as long as I can remember. It’s the one I return to every year, complete with messy hands and powdered sugar everywhere.
The dough for these cookies is intentionally sticky (yes, there’s a lot of sugar involved), which is exactly what gives them that signature chewy, almost cake-like texture once baked. A good long chill in the refrigerator is key here and makes the dough much easier to work with.
Even though these cookies can be a little more hands-on than some drop-style cookies, they are always the first to disappear at cookie exchanges and holiday parties. The rich chocolate flavor paired with the crinkled, snowy powdered sugar coating makes them feel festive and nostalgic in the best way.
Helpful Tips for Recipe Success
Make the Dough Ahead: This dough actually benefits from being made in advance. You can prepare it the day before, refrigerate overnight, and then simply roll, coat, and bake when you’re ready.
Refrigeration Is Not Optional: Plan to chill the dough for at least 4 hours, or up to overnight. When first mixed, the dough will resemble thick brownie batter. Chilling allows it to firm up enough to roll into balls without turning into a sticky mess.
Use a Cookie Scoop: While you can use a couple of teaspoons to portion out the dough, using a cookie scoop will help you make these crinkle cookies consistent in size. See the photo below for the difference in cookie size, based on a #60 (1 tablespoon) cookie scoop or #50 (1½ tablespoon) cookie scoop.
How to Keep the Dough from Sticking
This dough is rich and sticky by design. To make rolling into balls easier:
- Lightly coat your hands with vegetable cooking spray or
- Rub a few drops of neutral oil between your palms
This simple step makes shaping the cookies much more manageable without affecting the final texture.
Gluten-Free Chocolate Crinkle Cookies
While this recipe traditionally uses all-purpose flour, I’ve tested it successfully with my favorite gluten-free all-purpose flour. The gluten-free version is a more brownie-like crinkle cookie that stays puffed up a bit (see photo below).
The results are still just as chewy and chocolatey, making these cookies a great option for anyone living with celiac or those with a gluten intolerance. With the oil-based dough, these are also some of the best gluten-free dairy-free chocolate cookies you can make.
How to Store or Freeze Crinkle Cookies
Once completely cooled, store the cookies in an airtight container at room temperature for up to 5 days.
To freeze baked cookies:
- Arrange in a single layer and freeze until solid
- Transfer to a freezer-safe bag or container
You can also freeze the unbaked dough balls:
- Scoop and roll the dough
- Freeze on a baking sheet until solid
- Transfer to a freezer bag
When ready to bake, let the dough balls sit out while the oven preheats, roll in powdered sugar, and bake as directed.
Year after year I make these and a batch of my Soft Sugar Cookies to fuel that unmatched nostalgia of the holidays. These Chocolate Crinkle Cookies are familiar, a little messy and completely worth it.
Chocolate Crinkle Cookies
Ingredients
- 2 cups granulated sugar
- ½ cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour, or gluten-free 1:1 flour
- ½ cup cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 cup powdered sugar, for rolling
Instructions
- In a large mixing bowl, combine the granulated sugar and vegetable oil. Stir until well blended, then mix in the cocoa powder.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and stir until fully combined and smooth.
- Cover the bowl and refrigerate for at least 4 hours, or up to overnight.
- When ready to bake, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Place the powdered sugar in a shallow bowl.
- Scoop and roll the chilled dough into balls, then coat generously in powdered sugar.
- Arrange the dough balls on the prepared baking sheet, leaving about 2 inches of space between each.
- Bake for 11 to 13 minutes, until the cookies are set and crinkled.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Store in an airtight container once cooled.
Notes
- Using a #60 cookie scoop (1 tablespoon) will yield a batch of about 45 cookies, while a #50 cookie scoop (1½ tablespoons) will yield just more than 30 cookies.
- If you’re making Gluten-Free Chocolate Crinkle Cookies, I recommend Primal Palate Gluten-Free All-Purpose Flour. Be sure to check all other ingredient labels to ensure they are gluten-free, as well.
- I bake these cookies for 11 minutes to perfect, gooey results every time. Adjust the bake time, according to your oven’s consistency and altitude.
Like this? Leave a comment below!
My nephews really loved these this Christmas! Thanks for the great recipe!
I’m so glad to hear it. They’re definitely a holiday favorite!