I still remember it—the first time I baked crinkled chocolate cookies. It was a cold December evening, and I planned to bake something special for my family members. And the time when the cookies were baking, cocoa smell filled up my kitchen.
They were cookies in a brownie form with powdered sugar on the top. I knew they were good from the very first bite, still so warm. They quickly became my favorite Christmas cookies. Makes 20-22 cookies: just the right amount for small groups or even just for you. At only 120 calories each, they won’t break the calorie bank.
These chocolate crinkles are perfect for Christmas or as the perfect little cookie for any party. Now, let’s make some holiday magic with Chocolate Crinkle Cookies!
Introduction to Chocolate Crinkle Cookies
I just adore crinkle cookies! These are the classic Christmas cookies that are in every chocolate lover’s dream. To me, they even taste like a brownie-in cookie form. Easy holiday cookie exchange recipe.
They come out of the oven looking utterly irresistible. The dough splits open, revealing a rich, dark cookie encrusted with a glistening white sugar coating; a real vision to stir a craving for more!
It is an easy and fun recipe to make. You only need one bowl, and the ingredients of this cookie are simple. Although mixing the dough is fast, it needs to be chilled for 3-4 hours. It is worth it: the cookies will turn out crispy outside and soft inside. Each cookie has about 120 calories and loads of chocolate taste. Quality cocoa powder makes for the best flavor. You will yield 56 cookies, ideal for large gatherings or sharing. These cookies store really well for days, and by that, I mean months if you freeze them. In that way, one always has something sweet on hand
Expert Tips for Perfect Chocolate Crinkle Cookies
Well, here are some key tips that I have learned in getting them perfect every time. First off, chill the dough at least 2 hours; this makes it easy to handle and doesn’t let it spread too much.
Using room temperature ingredients helps develop a smooth dough. Now, when it’s time to bake, really generously roll the balls in powdered sugar—this step is what gives them that fabulous classic crinkle look.
First dip the dough balls in granulated sugar; next, roll them in powdered sugar so that there is beautiful cracking of the cookies.
Drop the cookies onto the prepared baking sheet 2 inches apart. This gives them space to bake evenly and spread just right. I bake them at 325°F rather than 350°F. This lower temperature helps them spread and crack just right.
And the key trick—do not overbake them. They will be quite soft when you take them out, but don’t worry. They firm up as they cool. Bake 10-12 minutes or until tops crack and edges set. I swear, this gives the most fudgy texture ever! Use dark cocoa powder, it gives more chocolate flavor and intensifies it. Remember it’s those little things that count towards a great cookie!
Variations and Add-ins
I always do have fun playing around with my chocolate crinkle cookies. Well, with the addition of chocolate chips, it’s a hyper-intensification of chocolate. Sometimes, I even try spicing it up with cinnamon or even a pinch of chili.
Wanna make them gluten-free? Use gluten-free flour instead of all-purpose flour. The cookies will still be different in texture but not any less wonderful. Sometimes I would substitute brown sugar for white sugar to give a richer taste.
I have chosen dark cocoa to get a richer taste of chocolate. It makes it taste even more complex. If you want, you may add peanut butter chips for an enjoyable blend with chocolate. These changes make the cookies your own, yet they keep a texture that is classic. You get 20-22 per batch, but with the many add-ins possible, trying a lot really wasn’t hard. Just know the dough needs to chill at least 2 hours before baking. After spending 10 minutes in a 350° oven, your specialty cookies will be done.
Serving Suggestions
They are best served warm—try them with a good, rich hot cocoa or some freshly brewed coffee. Take it even further to make it a cosier experience: serve them on a wooden board, throw some chocolate chips over the top, and dust with a little bit of cocoa. Spice warmth combined with deep chocolate flavor means that these cookies are ideal for quiet, indulgent afternoons or as a pretty end to dinner.
Nutritional Information (per cookie)
- Calories: 120
- Fat: 6g
- Carbohydrates: 17g
- Sugar: 12g
- Protein: 2g
Storing and Freezing Your Cookies
A treat for a number of days, stored at room temperature in an airtight container. This just helps them stay both fresh and delightful for the week. Put the parchment paper nicely between the layers first before stacking so they don’t stick.
To add in the futurist category, I freeze cookie dough. I make the balls of dough and freeze them, ideally for 3 months or as long as possible. When I need to bake any, all I do is bring them out to thaw for about 30 minutes. Then, I roll them in sugar and pop them in the oven. It’s so easy!
Baked cookies: I definitely let those cool completely before freezing. I lay them out in a single layer and even go so far as to use parchment paper between layers. They freeze beautifully—out to 3 months. Great for holiday prep or just to have a sweet treat available.
Whether stored at room temperature or even frozen, these cookies stay fudgy and retain their signature crinkle look. What’s more amazing is they taste even better the next day-so much like brownies!
FAQs
Can I prepare the dough ahead of time?
Of course, the dough can be made a day in advance, just chill it in the refrigerator until it’s time to bake. You can also freeze the balls of dough before you coat them in powdered sugar. Just bake them right out of the freezer adding a minute or two to your baking time.
How should I store the cookies?
These cookies can be stored in an airtight container for up to 5 days at room temperature, and frozen for up to 2 months. Thaw cookies at room temperature before serving.
What can I use if I don’t have star anise?
Star anise is optional, so can be omitted if not available; otherwise, a pinch of ground cloves or nutmeg can provide additional depth. Obviously not the same as star anise, these spices pair well with chocolate.
I’ve shared my favorite recipe for chocolate crinkle cookies, and I really hope that you are anxious to try it. These delicious cookies are perfect for any holiday cookie plate.
They are in texture, like brownies with a powdered sugar coat, making them an irreplaceable favorite at home.
Store them in an airtight container; they keep fresh for 4 to 5 days. These cookies are great for a cookie exchange or just to keep around and enjoy as an indulgent snack. So get the oven heating, grab your ingredients, and make some holiday magic in your kitchen.
Chocolate Crinkle Cookies – Soft and Fudgy
Course: Cake Ideas12
servings30
minutes40
minutes120
kcalIngredients
1 cup (120g) all-purpose flour
½ cup (50g) unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon (optional)
¼ teaspoon ground star anise (optional)
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup (100g) chocolate chunks or chips
1 cup (120g) powdered sugar, for rolling
Steps
- Mix the Dough: Start by whisking together the flour, cocoa powder, baking powder, salt, and spices (if using) in a medium bowl. In a separate, larger bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined. Fold in the chocolate chunks, then cover the dough and refrigerate for at least 2 hours.
- Shape and Coat: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop out tablespoon-sized portions of chilled dough, rolling each into a ball. Generously coat the dough balls in powdered sugar, ensuring they’re fully covered.
- Bake to Perfection: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, just until the cookies have spread and the tops have cracked, creating that signature crinkle. The edges should be set while the centers remain soft and fudgy.
- Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a rustic wooden board or plate to finish cooling. This step helps them maintain their shape and chewy texture.
