Crinkle cookies are a delightful treat that combines a soft, fudgy center with a crackly, powdered sugar exterior. Each bite offers a perfect balance of rich chocolate flavor and a hint of sweetness, making them irresistible to both kids and adults.
With just 20 minutes of prep and 12 minutes of baking, these cookies are surprisingly simple to whip up, yet they look and taste like they came from a bakery. The contrast between the chewy interior and the delicate, snowy coating creates a texture that’s as satisfying as it is indulgent.
These cookies are not only a feast for the taste buds but also a joy to make. The process of rolling the dough in powdered sugar and watching them transform in the oven is almost as rewarding as enjoying the final product. Perfect for holiday gatherings or a cozy afternoon snack, crinkle cookies bring a touch of magic to any occasion.
Their decadent chocolate flavor and melt-in-your-mouth texture make them a crowd-pleaser every time. Plus, with 36 cookies per batch, there’s plenty to share—or savor all to yourself!
Ingredients for Perfect Crinkle Cookies
- 12 Tablespoons (170 g) unsalted butter, softened (room temperature works best)
- 1 ½ cups (300 g) granulated sugar
- ½ cup (100 g) light or dark brown sugar, tightly packed (dark brown sugar adds deeper flavor)
- 4 large eggs (add one at a time for even mixing)
- 2 teaspoons vanilla extract (pure extract recommended for best flavor)
- 2 ½ cups (313 g) all-purpose flour (spoon and level for accuracy)
- 1 cup (100 g) natural cocoa powder (unsweetened, for rich chocolate flavor)
- 1 Tablespoon baking powder (ensure it’s fresh for proper rise)
- ¾ teaspoon salt (balances the sweetness)
- 1 cup mini chocolate chips (regular-sized chips work too)
- 1 cup (125 g) powdered sugar, for rolling (sift for a smooth finish)
Step-by-Step Instructions
- In a large bowl, combine the softened butter, granulated sugar, and brown sugar. Use an electric mixer to beat until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing until fully incorporated after each addition. Stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing. Fold in the mini chocolate chips.
- Cover the dough with plastic wrap and refrigerate for at least 4 hours or overnight. This step is crucial for the dough to firm up.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop the dough into 1 ½ Tablespoon-sized balls using your hands. Roll each ball thoroughly in powdered sugar until fully coated.
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10 minutes or until the edges are set but the centers are still soft. The cookies will continue to firm up as they cool.
- Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack. Enjoy!
Storage and Reheating Tips
Store your crinkle cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To enjoy them warm, pop them in the microwave for 10-15 seconds or reheat in a 300°F (150°C) oven for 5 minutes.
Recipe Variations to Try
Switch up the flavor by using white chocolate chips or peanut butter chips instead of mini chocolate chips. For a festive twist, add a pinch of cinnamon or orange zest to the dough. You can also roll the cookies in colored sugar or sprinkles for a fun, colorful look.
Time-Saving Tips for Busy Bakers
If you’re short on time, skip the chilling step by using a cookie scoop to portion the dough directly onto the baking sheet. The cookies will spread slightly more but will still be delicious. Alternatively, prepare the dough ahead of time and refrigerate it for up to 2 days before baking.
Equipment Guidance for Perfect Cookies
Use a stand mixer or hand mixer to ensure the butter and sugar are light and fluffy. A medium cookie scoop (1 ½ Tablespoons) makes portioning the dough quick and consistent. For even baking, use parchment paper or a silicone baking mat on your baking sheet.
Common Questions Answered
Why do my cookies crack less?
Ensure the dough is thoroughly chilled and rolled generously in powdered sugar.
Can I use Dutch-process cocoa?
Yes, but it may slightly alter the texture.
Can I make these gluten-free?
Substitute the all-purpose flour with a 1:1 gluten-free blend for similar results.
Crinkle Cookies
Ingredients
- 12 Tablespoons unsalted butter softened
- 1 ½ cups sugar
- ½ cup light or dark brown sugar tightly packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 cup natural cocoa powder
- 1 Tablespoon baking powder
- ¾ teaspoon salt
- 1 cup mini chocolate chips
- 1 cup powdered sugar for rolling
Instructions
- Combine butter and sugar in a large bowl and use an electric mixer to beat until light and fluffy.
- Add eggs, one at a time, stirring until completely combined.
- Stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add dry ingredients to wet until completely combined.
- Stir in mini chocolate chips.
- Cover bowl with plastic wrap and refrigerate at least 4 hours or overnight.
- After chilling, preheat oven to 350F (175C).
- Roll dough into 1 ½ Tablespoon-sized balls with your hands and roll thoroughly in powdered sugar.
- Transfer to baking sheet and bake on 350F (175C) for 10 minutes.
- Allow cookies to cool completely on baking sheet before enjoying.