Chocolate Crinkle Cookies

Happy Tuesday my friends! Have you started baking Christmas cookies? I have and I’m loving it! Today, I’m showing you how to make the best crinkle cookies. I’m getting messages asking how do I get my crinkle cookies to not spread too much or how do I get a nice crackle top? Well, here are some tips that I have put together for you, follow them and the recipe. If you do, you’ll get delicious chocolate crinkle cookies

Don’t forget that I have the videos of how I made these cookies on Instagram @Pastry_Tales

Important tips for great chocolate crinkle cookies:

  • Your eggs should be at room temperature.
  • Use good quality cocoa powder.
  • Patience. You have to chill the dough in the fridge. If you don’t chill the dough, your cookies will be a mess and will spread. You will get better results if you chill the dough overnight.
  • Don’t use warm cookie sheets to bake the cookies. If you just have one cookie sheet, wait, let the sheet cool before using it again.
  • And finally, roll them very good in powdered sugar. If you don’t roll them in enough powdered sugar, your won’t get a nice crackle top.
  • I like to add some cinnamon to these cookies. If you prefer to not use cinnamon, that’s completely fine too. I think cinnamon gives a nice special tasty flavor.
  • Also, if you like peppermint, you can add 1/2 teaspoon so you have that classic chocolate-peppermint flavor, just add the extract when you add the vanilla. If you use peppermint, don’t use cinnamon.

Let’s start with the recipe.

Yield about 20 cookies. You can double the ingredients to make a bigger batch.


For the chocolate cookies

1/2 cup unsweetened cocoa powder (I used Ghirardelli )

1 cup white granulated sugar

1/4 cup vegetable oil

2 eggs, room temperature

1 1/4 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

For the white sugar coating

1/2-3/4 cup powdered sugar/confectioners sugar


For the cookies

1.-In a bowl mix flour, baking powder, salt and cinnamon. Set aside.

2.-In a bowl of a stand mixer or any other mixer add cocoa powder, sugar, oil. Mix well. Add in eggs and mix again. Add vanilla extract, mix for another minute.

3.-Add dry ingredients into the wet ingredients and mix until you don’t see any flour.

4.-You can cover the bowl with plastic wrap or you can take the dough out from the bowl and pour the sticky dough on the top of plastic wrap and cover again with plastic (this is what I usually do). Place the cookie dough in the fridge for at least 6 hours or overnight. I get better results when the dough rest in the fridge for a whole night.

Next morning…

5.-Preheat oven to 350 F. Line cookie sheets with parchment paper. Make balls of dough with your hands (about one inch size). Coat each ball in powdered sugar, coat them good! If your hands get dirty, wash them and start rolling again. If the dough gets soft quick, place it into the fridge again.

What I usually do is cut my dough in half, work just with that and let the other part in the fridge until ready to use.

6.-Place all the sugar coated cookie balls onto prepared cookie sheets. Bake for about 12 minutes. After baking, take the baking sheet out of the oven and let the cookies cool for about 2 minutes before placing them on cooling racks. Let the cookies cool completely.