This recipe dates back to the early mid-20th century, becoming especially popular in the 1950s in the U.S.
Home bakers loved it because it used simple pantry ingredients and delivered a rich, “brownie-style” cookie without fancy tools. It’s often associated with Christmas baking, but it was originally an everyday cocoa cookie.
Chocolate crinkle cookies are known for that cracked, snowy look on top, made by rolling rich chocolate dough in powdered sugar before baking.
As they bake, the cookies spread and crack, revealing the dark, fudgy chocolate underneath. Soft and brownie-like on the inside, slightly crisp on the edges, and very popular around the holidays (though great any time).
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How much time does it take?
- Prep time: 15 minutes
- Chilling time: 30–60 minutes (important for the crackled look)
- Baking time: 10–12 minutes
- Total time: about 1 hour
Ingredients needed
- 1 cup sugar
- ¼ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup powdered sugar (for rolling)
Instructions
- Mix the wet ingredients
In a bowl, stir together the sugar and oil. Add the eggs and vanilla and mix until smooth. Stir in the cocoa powder until fully combined. - Add the dry ingredients
Add flour, baking powder, and salt. Mix until a thick, sticky dough forms. - Chill the dough
Cover and refrigerate for 30–60 minutes. This helps the cookies hold their shape and crack nicely. - Prepare for baking
Preheat oven to 175°C / 350°F. Line a baking sheet with parchment paper. Put powdered sugar in a small bowl. - Shape the cookies
Scoop small portions of dough, roll into balls, then roll generously in powdered sugar. - Bake
Place on the baking sheet about 5 cm (2 inches) apart.
Bake for 10–12 minutes, until the tops crack but centers stay soft. - Cool
Let cookies rest on the tray for 5 minutes, then transfer to a rack to cool.
How to Store Chocolate Crinkle Cookies
At room temperature:
Store completely cooled cookies in an airtight container for up to 5 days. Place a sheet of parchment paper between layers to keep the powdered sugar looking neat.
In the refrigerator:
Not recommended. The cookies dry out faster and lose that soft, brownie-like center.
In the freezer:
- Baked cookies: Freeze in an airtight container or freezer bag for up to 3 months. Thaw at room temperature.
- Cookie dough: Roll dough into balls (before powdered sugar), freeze on a tray, then store in a freezer bag for up to 3 months. Roll in powdered sugar and bake straight from frozen, adding 1–2 minutes to baking time.
If the powdered sugar absorbs moisture during storage, lightly dust the cookies again before serving for that fresh, snowy look.