I recently discovered a delightful Chocolate Crinkle Cookies recipe that totally surprised me with its nostalgic charm and irresistible texture. The blend of cocoa, sugar, and a secret chilling twist creates a unique treat perfect for festive gatherings. I look forward to sharing this experience with you.

Jump to Recipe

I’ve got a recipe here that always brings back memories – my Easy Chocolate Crinkle Cookies. It’s a simple recipe with some ingredients that really come together to create a real treat.

I mix together 1 cup unsweetened cocoa powder, 2 cups granulated sugar, and 1/2 cup vegetable oil with 4 large eggs. Then I stir in 1 teaspoon vanilla extract along with 2 cups all-purpose flour, 2 teaspoons baking powder and 1/2 teaspoon salt.

What really makes these cookies unique is the final touch of tossing them in 1 cup powdered sugar before baking. I love how this recipe, which I first discovered as a nostalgic Christmas treat, turns into a fun experiment every single time.

Whether you’re into classic Chocolate Crinkle Cookies, Crinkle Cookies Recipe styles or just trying out an easy cookie recipe to share with friends, these cookies always deliver. Give it a try and see why these have become a favorite in my kitchen.

Why I Like this Recipe

1. I like how simple and easy it is to follow the recipe, even if im not a super experienced baker, the instructions just make sense.
2. I really enjoy that the dough has to chill for a couple hours because it gives the cookies a perfect texture and makes it fun to plan ahead.
3. The crunchy powdered sugar coating is my favourite part and it adds a sweet, nostalgic twist that reminds me of holiday treats.
4. Baking these cookies always makes me feel like i’m sharing a little bit of joy with friends and family, like its a special treat for everyone.

Ingredients

Print Recipe (No Advertisments)

Cocoa Powder adds a bold chocolate flavor and a bit of fiber to help balance the sweetness
Granulated Sugar makes the cookies sweet and provides quick carbohydrates for energy
Vegetable Oil keeps the cookies moist and tender even though its not very nutritious
Eggs contribute protein and help bind everything together which is super important
Vanilla Extract enhances the overall flavor and smooths out the taste profile
All-purpose Flour forms the structure giving the cookies the right chewy texture
Baking Powder makes the cookies rise so they turn out light and fluffy
Salt intensifies the flavors balancing the sweetness in a subtle way
Powdered Sugar coats the cookies for a crisp, sugary finish that is delicious

Ingredient Quantities

1 cup unsweetened cocoa powder

2 cups granulated sugar

1/2 cup vegetable oil

4 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup powdered sugar (for coating)

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, whisk together 1 cup unsweetened cocoa powder, 2 cups granulated sugar, 1/2 cup vegetable oil, 4 large eggs and 1 teaspoon vanilla extract until smooth.

3. In another bowl, sift 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt together.

4. Gradually add the dry ingredients into the cocoa mixture and stir until just combined, careful not to overmix.

5. Cover the bowl with plastic wrap and chill the dough in the fridge for at least 2 hours or overnight for best results.

6. Scoop out tablespoon-sized portions of the chilled dough and roll each into a ball with your hands.

7. Put 1 cup powdered sugar in a small bowl and roll each ball on it to completely coat the dough.

8. Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheet.

9. Bake in the preheated oven for 10 to 12 minutes. The cookies will puff up and crackle on top as they bake.

10. Remove them from the oven and let them cool on the baking sheet for a couple minutes before transferring to a wire rack to cool completely. Enjoy your cookies!

Equipment Needed

1. Oven, baking sheet, and parchment paper
2. A large bowl and whisk for mixing the wet ingredients
3. A second bowl and a sifter or fine mesh strainer for the dry ingredients
4. Measuring cups and spoons to measure all the ingredients
5. Plastic wrap to cover the bowl while chilling the dough
6. A small bowl for the powdered sugar coating
7. A wire rack for cooling the cookies after they’ve been baked

FAQ

Q: Why do the cookies have a cracked surface?

A: The powdered sugar coating causes a sort of cracked effect when they bake. Its moisture evaporates creating a cool texture and look on top.

Q: Can i store these cookies for later?

A: Yeah, you can. Just keep them in an airtight container at room temp for about a week. For longer storage, freeze them and let them come to room temp before eatin.

Q: What if i dont have vegetable oil?

A: You can use canola oil as a substitute. Just make sure its a neutral flavor so it doesnt mess with the cookie taste.

Q: My cookies seem too soft when i remove them from the oven. Is that normal?

A: Yes, it is. They might seem soft at first but will firm up a bit as they cool. Try letting them sit on the tray for a couple minutes before transfering to a cooling rack.

Q: Can i adjust the recipe to be less sweet?

A: You could try using less granulated sugar or powdered sugar if you prefer a less sweet cookie, but note that it will affect both the taste and the texture a little bit.

Easy Chocolate Crinkle Cookies Recipe Substitutions and Variations

If you dont have unsweetened cocoa powder, you can try using Dutch processed cocoa powder instead. It still gives you that rich chocolaty flavor.
If you dont have granulated sugar, you can use coconut sugar. It might darken the cookies slightly but adds a cool taste.
If youre short on vegetable oil, canola oil or melted coconut oil works just fine. Both substitute pretty evenly.
If you dont have eggs or need an egg-free option, use 1/4 cup unsweetened applesauce for each egg. It changes the texture a bit, but its a solid replacement.
If you run out of vanilla extract, a small amount of almond extract can do the trick. Just use half the amount since its stronger in flavor.

Pro Tips

1. Try to mix the batter just until the dry ingredients are incorporated. Overmixing can make your cookies turn out dense and tough, so be careful when stirring them in.

2. Don’t skip the chilling step. Letting the dough rest in the fridge for at least 2 hours really helps the flavors come together and gives the cookies a better texture when baked.

3. When rolling the dough balls in powdered sugar, make sure you coat them evenly. This helps the cookie develop an even crunchiness on the outside as it bakes.

4. For even baking, space your cookies appropriately on the baking sheet and don’t crowd them. This way they’ll have room to spread out a bit and bake more uniformly.