crinkle cookies

<em>These traditional Christmas cookies are a cut above the rest because they're as rich and fudgy as brownies. Chilling the cookie dough is important because it helps the flavors to develop, prevents spreading, and makes the otherwise sticky cookie dough easy to handle.</em>

Double Chocolate Crinkle Cookies

(125 grams) all-purpose flour (spoon & leveled)

+ 2 Tablespoons (53 grams) unsweetened natural cocoa powder

baking soda

salt

(1/2 cup; 115 grams) unsalted butter, softened to room temperature

(100 grams) granulated sugar

(100 grams) packed light or dark brown sugar

egg,

vanilla extract

1 cup (180 grams) mini chocolate chips

sugar

(120 grams) confectioners’ sugar, for rolling

Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and creamed, about 2 minutes. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.

On low speed, slowly mix the dry ingredients into the wet ingredients until combined, then beat in the chocolate chips. The cookie dough will be thick and sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.

Remove cookie dough from the refrigerator and allow to sit at room temperature for 15 minutes. You can preheat the oven during this time.

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls. Roll each ball very lightly in granulated sugar, then generously in the confectioners&#8217; sugar. Place 3 inches apart on the baking sheets.

Bake the cookies for 11-12 minutes. If the cookies aren&#8217;t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven for a couple more minutes. The cookies will be thick regardless, though&#8211; they deflate a little as they cool!

Cool cookies for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Cookies stay fresh covered at room temperature for up to 1 week.

I've been making these cookies for several years now and they come out perfect every single time! Whether I bake from fresh or frozen, rolled in icing sugar or not (sometimes I'm lazy!) they are absolutely wonderful. 

I just finished my latest batch of dough that I froze and halfway through I discovered a LIFE CHANGING secret: you can cook them in the microwave. 1 or 2 of the frozen dough balls in a bowl, microwaved for 30-40 seconds, left to cool then crumbled on top of an ice cream sundae = ABSOLUTE HEAVEN! Often I want a single serving of cookies but it feels like such an effort to use the oven. I haven't tried with fresh dough or attempted to keep them in shape, but they are absolutely perfect for a sundae. 

Cannot recommend these enough! Thanks Sally!

I made this mistake. It occurred to me as the cookie dough was chilling in the fridge that I had used alkalized cocoa (Ghirardelli Majestic) in a baking soda recipe. I added two teaspoons of baking powder (so 1 tsp baking soda and 2 tsp baking powder total) and they turned out just like the pic and tasted great! Better to follow the recipe, but still can be saved :) Thank you for such yummy cookie recipes!

These soft, fudgy chocolate crinkle cookies are a classic holiday treat that&#x27;s almost as fun to make as they are to eat!

Chocolate Crinkle Cookies

cocoa powder (120 grams)

white granulated sugar (350 grams)

vegetable oil (120 milliliters)

eggs (room temperature,large)

vanilla extract (10 milliliters)

all-purpose flour (240 grams)

baking powder (8 grams)

espresso powder (optional)

sugar (100 grams)

In a large bowl sift together the flour, baking powder and salt. Whisk together and set aside.

Add the oil and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment and beat together. Scrape bowl down and mix until combined.

Add the cocoa powder in and mix on low scraping the bowl down halfway through. If you&#x27;re using the espresso powder you can add in at this point.

Add the eggs and vanilla in then mix until well combined.

Dump the flour mixture in and mix on low. Scrape bowl down and mix until combined.

Cover in plastic and refrigerate overnight or for at least 4 hours

Preheat oven to 350F. Use a small ice cream scoop or tablespoon to scoop out the chilled dough and roll into roughly one inch balls with your clean palms.

Roll dough in powdered sugar and place on parchment lined baking sheet about 2 inches apart.

Bake for 10-12 minutes at 350F. The cookies&#x27; edges will be set but the center will finish baking out of the oven.

These soft and fudgy chocolate crinkle cookies are a foolproof, classic holiday treat that’s almost as fun to make as it is to eat!

If you haven’t had them before chocolate crinkle cookies are soft brownie-like and so rich. Some people think they’ll be crunchy or crisp because of the exterior but that isn’t the case!

Full Recipe: https://preppykitchen.com/chocolate-crinkle-cookies/

These chocolate crinkles are great over the holidays but you can freeze them and have a special treat whenever you have a chocolate craving, they don't have to be just Christmas cookies!

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Easy, Delicious Chocolate Crinkle Cookies

These award-winning cookies will make you an addict. Lemon Crinkle Cookies are chewy, soft, and bursting with hints of lemon in every bite!

Lemon Crinkle Cookies

butter (softened)

lemon zest

lemon juice

baking powder

all-purpose flour

Preheat oven to 350 degrees. Grease light colored baking sheets with nonstick cooking spray and set aside. Or cover with parchment paper.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again.

Stir in flour, salt, baking soda, and baking powder slowly until just combined. Scrape sides of the bowl and mix again briefly.

Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on the baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to a cooling rack.

Chocolate Crinkle Cookies are a classic cookie for the holidays, but did you know you can make them in other flavors too? These Lemon Crinkle Cookies have lots of fresh lemon zest and a hint of cardamom for a bright and exotic flavor!

all-purpose flour, by weight ((2 cups, measured))

cardamom

tsp sea salt

lemons

tbsp unsalted butter (at room temperature)

eggs

tsp vanilla extract

confectioner's sugar

Preheat the oven to 350 degrees F. Line two half sheet pans with parchment paper or silicone mats.

In a large bowl, whisk to combine the flour, cardamom, baking powder, salt, and lemon zest. Set aside.

Using a hand mixer, cream together the butter and granulated sugar on medium speed for about 2 minutes, until fluffy and combined.

Mix in the eggs and vanilla extract until incorporated, about 30 seconds.

Add the dry ingredients to the wet, and mix on low speed until the flour is incorporated.&nbsp;

Use a medium 1.5tbsp cookie scoop to portion out cookies, then roll the portioned dough into small balls, using the palms of your hands.

Place the confectioner's sugar in a bowl, and roll the cookie dough balls in the confectioner's sugar, coating generously. Place the balls on a sheet pan about 2 inches apart, 12 per half sheet pan.

Bake the cookies for 13 minutes, until the surface of the cookies have crinkled and the cookies have flattened slightly. The cookies will not be browned. Cool the cookies on a wire rack and serve.

Delicious brownie like cookies with a soft melt in your mouth texture and lovely crinkle appearance made easy by rolling the cookies in powdered sugar prior to baking.

all purpose flour

cocoa

brown sugar

canola oil

Preheat oven to 350 degrees.  Cover baking sheet with silicone mat or parchment paper.

In small bowl combine your flour, baking powder and salt. In medium bowl combine dutch cocoa, sugars, brown sugar and canola oil.  Beat eggs in one at a time and stir in your vanilla.

Slowly stir flour mixture into cocoa mixture.  Once combined cover bowl with plastic wrap and place in the refrigerator for 30-45 minutes.

Using scoop or spoon make 1 1/4 inch balls.  Roll each ball in powdered sugar and place on cookie sheet lined with silicone mat or parchment paper.  Bake for 10-11 minutes. Let cookies cool for 2 minutes before moving to cookie cooling racks.

These are my favorite!! I would love some right now!!

Delicious! I love to make these during the holidays!

We make these every year during the holidays!

Chocolate crinkle cookies are the best!  I always thought they were hard to make, but turns out they're super easy and now I make them all the time!

Crinkle cookies are one of my favorite things! These did not disappoint.

Everyone needs a go-to crinkle cookie recipe for the holidays! So easy and always delicious. Thanks for sharing :)

Love how easy and delicious this recipe is. It's perfect for a gathering or a party.

Those look amazing. I'd love one just now with a cuppa. Sharing these now!

Do you recommend dark or light brown sugar?

What a fantastic recipe!! They were everything I was hoping for and more. A huge hit with the family! Thanks so much for sharing :)

Delicious!!! The perfect balance between cookie and brownie. Super easy to make but look really fancy and professional!

Just made these cookies, baked the first batch for 10 minutes and they came out a bit dry to i baked the second batch for 8 minutes qnd they're perfect.

Chocolate Crinkle Cookies are a key component of every holiday cookie tray. Fudgy on the inside with a crispy, powdered sugar outer later, they are loved by kids and adults alike.

cocoa powder ((unsweetened))

vegetable oil ((or canola,

tsp baking powder

tsp salt

confectioners sugar

In a mixing bowl, combine sugar, cocoa powder, oil, vanilla extract and eggs. Whisk until the mixture is smooth.

In a separate bowl, combine flour together, baking powder and salt.

Add the flour mixture to the cocoa mixture and stir to combine.

Cover the dough with plastic wrap and refrigerate for at least 3 hours and up to overnight.

Preheat the oven to 350F. Roll out cookie dough into even-sized balls (it&#039;s easier to roll with wet hands) and generously roll each into powdered sugar.

Place cookies on a baking sheet, being sure to leave space between each of the cookies. Bake for 10-12 minutes, depending on the size of the cookies. Cookies will come out soft but will harden as they cool down.

Allow cookies to slightly cool. Then, move them to a wire rack to fully cool down.

Rich chocolate fudge brownie-like chewy chocolate cookies with a soft center that crumbles in your mouth. This iconic bakery-style Chocolate Crinkle Cookies recipe features a secret flavor in the dough that you&#039;ll love for the holiday season. A classic Christmas cookie recipe that&#039;s a tradition to make every year!

oz unsweetened chocolate, chopped

unsalted butter

cocoa powder

¼ tsp baking soda

coffee powder (optional to taste)

tsp pure vanilla extract

tsp maple extract (other options: coconut, mint, or peppermint extract)

tbsp all-purpose flour

confectioners' sugar

In a small saucepan, melt butter over low-medium heat. Turn off heat. Stir in coarsely chopped unsweetened chocolate. Allow mixture to melt, stirring occasionally while preparing the cookie dough.

In a small bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt; set aside.

In a large bowl, whisk eggs, brown sugar, vanilla extract, maple extract, and instant coffee powder just until mixed. 

Pour chocolate-butter mixture into egg mixture. Stir to combine. 

Slowly pour dry ingredients into chocolate and egg mixture, stirring after each addition.  

Stir in 3 tablespoons all-purpose flour just until mixed.

Cover dough with plastic wrap.  Chill dough in refrigerator at least 2 hours or overnight.

Preheat oven to 350°F.  Line a baking sheet with parchment paper.

Place ½ cup powdered sugar and 1 tbsp granulated sugar into a small dish.  

Using a small cookie scoop, scoop dough and roll into balls.  I used a cookie scoop that used about 1/2 tablespoon dough (small ball). TIP: If dough is sticky between scoops, dip it in a bowl of powdered sugar between scoops. Or try refrigerating it longer.

Roll dough into sugar mixture then place cookies 1 inch apart on a cookie sheet.

Bake in oven 11-13 minutes. The cookies will be soft and chewy. 

Allow cookies to cool then place in an air-tight container.

My chocolate crinkle cookies are made using heart-healthy dark chocolate, antioxidant-rich cacao powder and energy-boosting coconut oil.

Gooey Chocolate Crinkle Cookies Recipe

coconut oil, solid

maple sugar

cocoa or cacao powder

dark chocolate chips (70%

Arrowroot starch/maple sugar (as powdered sugar replacement)

In a small bowl mix together the coconut oil and maple sugar until well combined.

Add in the egg and vanilla, stirring until combined.

Add in the baking soda, salt, and cocoa or cacao powder, mixing until smooth.

Use a cookie scoop to shape cookie dough balls.

Bake for 10 minutes or until set around the edges.

Allow cookies to cool for 5–10 minutes before serving.

Top with arrowroot starch/maple sugar mixture.

Chocolate Crinkle Cookies have a crunchie cookie outside with a soft and fudgy brownie center. These magical tasting cookies are perfect for Christmas or anytime of the year.

white sugar

vegetable oil

Powdered sugar

Whisk

In a medium mixing bowl whisk the flour, baking powder and salt together until evenly combined and set aside.

Blend

In large mixing bowl using a wooden spoon blend the sugar and oil together well.

Combine

Add the cocoa powder and mix until the cocoa powder is mixed in completely with the sugar and oil.

Beat

Using a hand mixer beat the eggs two at a time into the cocoa batter mixture. Add the vanilla extract to the bowl with the eggs. Beat until  combined.

Add half of the flour mixture to the bowl and beat in. Add the second half of the flour to the bowl and beat until the mixture becomes too thick for the hand mixer. Switch to a wooden spoon and continue mixing until the flour is blended in completely. Scrap the sides of the bowl as needed.

Refrigerate

Cover the bowl and refrigerate for at least 6 hours or overnight.

Make crinkle cookie dough

Preheat

Shape

Remove the chilled cookie dough from the refrigerator. Using a one inch dough scoop or a teaspoon to shape one inch balls.

Roll

Roll the cookie balls in a bowl of powdered sugar to heavily coat all sides of the dough ball.

Arrange

Place on a greased or parchment lined cookie sheet 2 inches a part.

Bake

Bake 1 inch balls for 10 to 12 minutes or 1 1/2 inch cookie balls 12 to 14 minutes.

Check

Check for doneness by gently touching the center of a cookie. The center should be slightly soft. If it leaves a deep indent continue to bake for 1 or 2 more minutes. Do not over bake or the cookie centers will not be soft.

Remove the crinkle cookies from the oven and cool 5 minutes before transferring to a wire cooling rack.

Baking the crinkle cookies

https://embed.mediavine.com/videos/sgjw95qgp4bxo9dyicp2

Chocolate Crinkle Cookies have crispy crunchie cookie outside with a soft and fudgy brownie center. These magical tasting cookies are perfect for Christmas or anytime of the year.

These vegan chocolate crinkle cookies are super chocolatey and come with the most beautiful iconic crinkled look!

Vegan Chocolate Crinkle Cookies

oat milk

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt until combined. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, add the vegetable oil, granulated sugar, oat milk, and vanilla extract. Beat on medium-high speed until combined.

Fold in the dry ingredients and beat on medium-low speed until combined.

Cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).

Once you’re ready to bake the cookies, preheat the oven to 350°F (180°C).  Line a large cookie sheet with parchment paper. Fill a small bowl with powdered sugar and one with granulated sugar.

Form the dough into 1-inch round balls.  Dip each dough ball in the granulated sugar first, then in the powdered sugar until it is completely covered on all sides.

Place the cookies 2 inches apart on the prepared baking sheet.

Bake for 12 minutes in the preheated oven.

Allow cookies to cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.

Ube Crinkles are soft, moist and bursting with Ube flavors. These classic cookies with a tropical twist are so easy to make and perfect for coffee or tea time.

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The most viewed crinkle cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Chocolate Crinkle Cookies

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Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

Gooey Chocolate Crinkle Cookies Rec...

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The most viewed crinkle cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine