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Chocolate Crinkle Cookies

Chocolate crinkles are one of the best treats to give or to receive for Christmas. They are so easy to make that required just a few simple ingredients. 

large Chocolate Crinkle cookies

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Chocolate Crinkle Cookies
5 from 7 votes

Chocolate Crinkle Cookies

Adorably soft and fudgy chocolate cookies covered in powdered sugar that crackles they bake. So easy to make and requires simple ingredients.
Print Rate
Course: Dessert,Snack
Cuisine: American
Keyword: chocolate crinkle cookies,chocolate crinkles
Servings: 30 small cookies
Calories: 134kcal
Author: Bebs
Prep Time: 15 minutes
Cook Time: 12 minutes
Chill time: 3 hours
Total Time: 3 hours 27 minutes



  • In a large bowl, mix sugar and vegetable oil together until well blended. Add the eggs one at a time beating each addition for 20 seconds. Add the vanilla extract and mix.
  • Add flour, cocoa, baking powder and salt to the wet mixture and mix well. It will become very sticky at this point. Scrap the sides of the bowl from time to time to make sure all are well incorporated.
  • Cover the bowl with plastic wrap and place in the fridge and let it chill for at least 3 hours or overnight. (SEE NOTE 1)
  • Line baking sheet with parchment paper. In a smaller bowl, combine and mix confectioner's sugar and cornstarch together. Scoop a spoonful of the sticky dough and roll into a ball using your hands.
  • Drop the ball into the sugar mixture. Balls should be about an inch to 1 1/2 inch (small) or 2 inches (big) in diameter. Cover each ball completely with powdered sugar. Place the balls on the baking sheet at least 2 inches apart as they will expand as they bake.
  • Bake at 175°C/350°F for 10 to 12 minutes. Once done, remove them from the oven and let the cookies stand for 1-2 minutes on the baking sheet before transferring to a cooling rack


NOTE 1. If you cannot wait 3-4 hours to chill the dough, place it in the freezer for 30 minutes and another 30 minutes in the fridge. Chilling them is important if you want tall cookies and not flat ones.
This recipe makes about 30 small cookies or 14 bigger ones.
Nutrition Facts
Chocolate Crinkle Cookies
Amount Per Serving
Calories 134 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g15%
Cholesterol 22mg7%
Sodium 48mg2%
Potassium 90mg3%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 12g13%
Protein 2g4%
Vitamin A 30IU1%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.

A bite of these chocolate crinkle cookies brings back memories of the good old times. The first time I tried them I was a high-school sophomore. They were sold in our school canteen and they instantly became my favorite snacks. I remember having at least two to three cookies every day for almost the entire school year. It became so popular in the Philippines you see them everywhere. They are still very much loved and more so during the Christmas season.Freshly baked crinkles

What is Chocolate Crinkles?

They are soft and fudgy chocolate cookies generously rolled in powdered sugar. They would start in the shape of a ball. While baking, as the dough expands and flattens, the white coating would crackle or form cracks, thus the name ‘crinkle’. Giving it a rather interesting and quite adorable look, in black-and-white.

The basic ingredients needed to make Chocolate Crinkles are:

  • flour
  • (Dutch process) cocoa powder
  • eggs
  • vegetable oil
  • baking powder
  • sugar
  • powdered sugar

Vanilla extract and sometimes espresso coffee is also added.

Ingredients for Chocolate Crinkles

Things you need to know about sticky dough

The dough is very sticky and that is what makes it fudgy. So expect a little arm workout when mixing it.  If you plan to make a big batch, use a stand mixer or do it in several batches if doing manually.

You do not bake it after mixing, you have to chill the dough first so it is easier to handle. Baking them without chilling first may result in flat chocolate crinkle cookies.

If you are making smaller cookies, you can use a cookie or ice cream scoop but make sure you have a sturdy one. For big cookies, I find using a big spoon to scoop and rolling the dough with hands much easier than the scoop.

Try to work as fast as you can so the dough does not melt. You can form the balls first and roll them in powdered sugar later. If working with a big batch, just form the ones that will go to the oven first and put the dough back to the fridge until ready for the next batch.

Chocolate Crinkle Cookies served on a plate

Make-ahead crinkles

Freshly baked cookies are the best! The same goes for Chocolate Crinkles. Enjoy them still slightly warm with the inside so moist and fudgy while the outer coating has a slight crunch to it.

To achieve this, you can make the balls ahead, uncoated,  and place them in a container box or freezer bag. Place them in the fridge a day, maybe a maximum of two. Just take them out and dredge in powdered sugar as usual then bake. It will need a longer baking time though, about 2-3 minutes more. If you need longer time, you can also freeze them. Just remember to thaw the balls before coating and baking.

Additional Tips…

The secret to fudgy cookies is to underbake them. Small size crinkles would need about 10 minutes while bigger ones around 12 minutes.  You know they are done when the coating has several cracks and the dough inside just starts to crackle as well.

Take them out of the oven at this point. Leaving them in the oven longer even after turning it off will cook them further and might lessen their fudginess.

chocolate crinkles as Christmas cookies

This recipe was originally published on December 2014, republished to include new photos and video and additional tips.

More Christmas Desserts


Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

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  1. 5 stars
    tried this recipe and IT WAS A HIT!YEY!! still chewy even after the next day. out of habit, I always put a bit less sugar on my bakes, but was still perfect. way better than my previous one. thank you!!

  2. 5 stars
    Wow! This is way better than the other recipe I am using. Would you by any chance have a recipe for ube crinkles using powdered ube?

  3. 5 stars
    Another superb recipe from foxyfolksy! This is the 4th recipe I tried from your website.
    Silvanas, siopao, pesto pasta with tuna and now this! All perfect!
    Thank you, Bebs.

  4. Hi!
    I made this yesterday just half the recipe and I must say it is really good! I used Hershey’s unsweetened cocoa and just added baking soda to make it dutched process (I googled that). The dough was so sticky I couldn’t roll it with my hands so I just use spoon. Anyway, thanks for this recipe I will make another batch today😊

  5. hello i wanna know if where i can buy ducth cocoa powder? can i buy that on amazon? because in my area i dont have any.

    1. Hi Karen. Where do you live Karen? I know Amazon US have it but so does major supermarkets. You can also use dark cocoa powder as it is also dutch process.

  6. Hi Bebs!
    I actually made this Saturday and I ate one as soon as it cooled and it was still moist and tasted great! But then, when I had one last night, it was a bit on the dry side already.
    Any idea why this happened?
    Thanks a bunch!

    1. Hi Ellaine, this is normal to any baked products. I will suggest that you store them in an airtight container to retain some moisture a little longer.

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