Chocolate Crinkle Cookies

These delicious cookies are made with cocoa powder and semisweet chocolate, then rolled in powdered sugar. They’re perfect for the holidays or any time you crave a chocolate treat!


  • 2 cups white sugar
  • 1 cup unsweetened cocoa powder
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour, sifted
  • 2 teaspoons baking powder, sifted
  • 1/4 teaspoon salt
  • 1/2 cup confectioners’ sugar


1. In a medium bowl, mix together the white sugar, cocoa powder and oil until combined.

2. Beat in eggs, one at a time, until combined then stir in vanilla extract.

3. In another bowl, combine flour, baking powder and salt then gradually stir into the wet ingredients mixture until thoroughly mixed.

4. Cover dough with plastic wrap and refrigerate for at least 4 hours (or overnight).

5. Preheat oven to 350 degrees F (175 degrees C) and line two baking sheets with parchment paper or silicone liners.

6. Scoop chilled dough by tablespoonfuls or use a small cookie scoop to form balls of dough then coat each ball generously in confectioners’ sugar/powdered sugar.

7 Bake cookies for 10 to 12 minutes then let stand on the cookie sheet for a few minutes before transferring to wire racks to cool completely

Nutrition Facts

  • Serving size: 1 cookie (28 g)
  • Calories: 120
  • Fat: 5 g
  • Saturated fat: 2.5 g
  • Unsaturated fat: 2.5 g
  • Trans fat: 0 g
  • Cholesterol: 15 mg
  • Sodium: 60 mg
  • Potassium: 40 mg
Chocolate Crinkle Cookies

How do you keep crinkles moist?

Crinkles are a type of cookie that is characterized by its cracked or crinkled surface. This unique texture is created by the cookies being rolled in granulated sugar before they are baked. The sugar dissolves and recrystallizes as the cookies bake, drawing out moisture from the top of the cookie and creating a crisp outer layer.

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To keep crinkles moist, it is important to roll them in granulated sugar first. This will help draw out moisture from the top of the cookie and create a crisp outer layer. Additionally, be sure to not overbake the cookies as this can cause them to become dry and crumbly. If stored properly in an airtight container, crinkles will remain moist for up to 2 weeks.

Can crinkles be refrigerated?

Yes, crinkles can be refrigerated. Baking cookies need to be completely cooled before frozen. They will freeze in single layers between sheets of parchment paper for 3 months or longer. The refrigerator or stove is an ideal place to chill these drinks.

Crinkles are a type of cookie that is made from flour, sugar, eggs, and butter. The dough is rolled into balls and then flattened into discs. This gives the cookie its distinctive ridged appearance. Crinkles are often coated in powdered sugar, which helps to give them a crisp texture.

When storing crinkles, it is important to make sure that they are completely cooled before you put them in the fridge. If they are not cooled properly, they could end up sticking together and becoming difficult to eat later on. It is also a good idea to store them in a single layer so that they do not get squished together. Parchment paper can help with this by keeping them separate from each other.

Can you put crinkles in the fridge?

Crinkles are a type of cookie that is made with a sugar dough that is rolled into balls and then coated in confectioners’ sugar. The cookies are then baked until they are crisp on the outside and chewy on the inside. After they are baked, the cookies should be cooled on the pan for 1 to 2 minutes before being transferred to a wire rack to cool completely. Once they are cooled, they can be stored in an airtight container for up to 3 days.

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The dough for crinkles can also be kept in the refrigerator for up to 1 week. This is a good option if you want to make the cookies ahead of time or if you only want to make a small batch of cookies. To bake the cookies from chilled dough, simply roll the dough into balls and coat them in confectioners’ sugar as directed. Then bake the cookies at the same temperature for slightly longer than called for in the recipe (about 2 minutes longer).

Why are my chocolate crinkles sticky?

When chocolate crinkles are made, it is imperative that the dough be chilled a couple of hours before rolling the dough into balls and then rolling in powdered sugar. Otherwise, the dough will be too sticky, unworkable and the cookies will flatten out too much while baking. The main reason why this happens is because when the chocolate chips melts, it creates a barrier between the flour and butter which prevents them from coming together properly.

Is it better to use oil or butter for crinkles?

There are a few things to consider when deciding whether to use oil or butter for crinkles. First, oil will make the cookie a bit cake-like, chewy and moist. Butter will also do this, but it may not be as pronounced with butter. Second, oil-based cookies are great for holding onto the powdered sugar. This is because they are more moist than butter-based cookies and the powder sticks to them better. Third, if you are looking for a lighter cookie, then using oil would be the way to go since it is less dense than butter. Ultimately, it comes down to personal preference and what you are looking for in a crinkle cookie.

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