Chocolate Crinkle Cookies
Fudgy chocolate cookies rolled in powdered sugar that crack into a snowy, festive pattern as they bake — soft in the middle, and impossible to resist off a holiday cookie tray.
By Hanan · Salt & Hearth
Published July 30, 2026 · Updated August 1, 2026
🍳 Tested in my kitchen
Prep
20 min
Cook
12 min
Total
32 min
Serves
24
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Chocolate crinkle cookies are the little black dresses of the holiday cookie tray — fudgy, chocolatey, and dressed in a snowy crackle of powdered sugar that looks like a winter wonderland. Each one splits open as it bakes to reveal deep chocolate against bright white, so they're as pretty as they are delicious.
Best of all, they come together from pantry staples with no mixer required. The only trick is chilling the dough, and I'll show you exactly why that matters below.
Why you'll love this recipe
- That gorgeous snowy crackle on every single cookie
- Rich, fudgy, brownie-like centers
- Made from simple pantry staples, no mixer needed
- A guaranteed showstopper on any cookie tray
- Easy to make ahead and freeze
Ingredients
Cookie dough
- 1 2/3 cups (210g) all-purpose flour
- 3/4 cup (65g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 1/3 cup (80ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For rolling
- 1/4 cup (50g) granulated sugar
- 3/4 cup (90g) powdered sugar
Ingredient notes & substitutions
- Cocoa powder:
- Natural or Dutch-process both work. Dutch gives a darker, smoother cookie; natural gives a slightly more classic chocolate tang.
- Vegetable oil:
- Oil keeps these cookies exceptionally soft and fudgy, and means no mixer or creaming step is needed.
- Brown sugar:
- It adds moisture and a subtle caramel note that keeps the centers chewy rather than dry.
- Powdered sugar:
- The star of the crackle. Roll the balls in granulated sugar first — it keeps the powdered sugar from dissolving into the dough, so the cracks stay bright white.
- Eggs:
- Two eggs bind the fudgy dough and help it puff in the oven, which is what pulls the cracks open.
Method
- 1
In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- 2
In a large bowl, whisk the granulated sugar, brown sugar, and oil until combined, then beat in the eggs and vanilla until smooth.
- 3
Stir the dry ingredients into the wet until a soft, sticky dough forms.
- 4
Cover and chill for at least 2 hours (or overnight) until firm — this is essential for that crackle.
- 5
Preheat the oven to 350°F (175°C) and line baking sheets with parchment. Put the granulated sugar in one bowl and the powdered sugar in another.
- 6
Scoop 1 1/2 tablespoons of dough and roll into a ball. Roll first in the granulated sugar, then coat very generously in the powdered sugar.
- 7
Place the balls 2 inches apart and bake for 10 to 12 minutes, until puffed and crackled, with set edges and soft centers.
- 8
Cool on the sheet for 5 minutes, then transfer to a wire rack.
Tips
- Don't skip the chill — cold dough is what makes the cookies puff and crack instead of spreading flat.
- Coat the balls generously in powdered sugar; a thick layer gives the boldest snowy cracks.
- Pull them when the centers still look slightly underdone for that signature fudgy middle.
Variations to try
- Add 1/2 teaspoon peppermint extract for chocolate-peppermint crinkles.
- Stir 1/2 cup mini chocolate chips into the dough for extra melty pockets.
- Add a teaspoon of instant espresso powder to deepen the chocolate flavor.
- Roll in colored sanding sugar before the powdered sugar for a festive twist.
Storage & make-ahead
Store the cooled cookies in an airtight container at room temperature for up to 5 days. The powdered sugar may soak in slightly over time — re-roll in fresh powdered sugar to refresh the look. The dough freezes well: roll into balls, freeze on a tray, then bake from frozen (add a minute or two), coating in sugar just before baking. Baked cookies also freeze for up to 2 months.
Frequently asked questions
- Why didn't my cookies crackle?
- Usually the dough was too warm or wasn't coated in enough powdered sugar. Chill the dough until firm and roll the balls in a thick, generous layer of powdered sugar.
- Can I make the dough ahead?
- Yes. The dough keeps in the fridge for up to 3 days, or freeze pre-rolled balls for up to 2 months and bake straight from frozen.
- Do I have to roll them in granulated sugar first?
- It's the secret to bright white cracks — the granulated layer stops the powdered sugar from melting into the dough. In a pinch you can skip it, but the cracks won't be as crisp.
- How do I know when they're done?
- Pull them when the tops are puffed and cracked and the edges look set but the centers still look soft. They firm up as they cool.
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