It’s simple, delicious, and the best chocolate crinkle cookie recipe ever made with a combination of powdered sugar and butter. Christmas and the holidays are a perfect time to serve these cookies!
Besides butter cookies and melting moments cookies, chocolate crinkle cookies are popular Christmas cookies. The greatest chocolate crinkle cookies you’ve ever had are made with this simple recipe. This is a fail-proof recipe that even a beginner baker can follow.
The distinction between the white powder and the dark chocolate gives it a cracked appearance that I adore. These rich, soft, and somewhat chewy cookies resemble brownies. They’re the ideal gifts for neighbors, friends, and family for Christmas and the holidays.
This is a basic recipe that requires only three steps:
- Use a stand mixer to combine the cookie dough. The dough is chilled in the refrigerator for at least four hours.
- Form the dough into balls. Then roll them in powdered sugar using your hands.
- Ten minutes in the oven is all that is needed.
To create handmade chocolate crinkle cookies, follow the step-by-step directions in the recipe card and watch my video above.
TIPS FROM THE BAKER:
To make the powdered sugar on the cookies even whiter, sprinkle a lot of powdered sugar on each one before baking. While baking, powdered sugar can seep into the cookie dough, preventing that. Crinkle chocolate peppermint cookies are made by substituting peppermint extract for vanilla extract in the cookie recipe.
However, this recipe is so simple that you don’t need to buy a pre-packaged cake mix to create these cookies. In the recipe, cocoa powder can be replaced with unsweetened chocolate. If you’re using genuine chocolate, all it takes is a minute or two in the microwave to melt it. After one minute, stir the melted chocolate.
Add extra 10 seconds of heating in the microwave if the chocolate isn’t melting smoothly. Because of the powdered sugar on these cookies, I don’t recommend freezing them. Before baking in the oven, do not coat them in powdered sugar.
Use a toaster oven to reheat frozen cookies before sprinkling with powdered sugar. Cookies can be stored in an airtight jar at room temperature for up to one week. Cookies made with this recipe have only 48 calories per serving. Bake up a batch of the cookies and serve them among other holiday treats. The following recipes are my favorites.
- unsweetened cocoa powder, about 1 cup
- granulated sugar, about two cups
- Unsalted butter (recommended) or olive oil is used in place of the butter in this recipe.
- A total of four eggs were laid.
- The equivalent of a tablespoon (10 ml) flavoring in the form of vanilla extract
- Salt with a half teaspoon
- baking powder in the amount of 2 teaspoons
- all-purpose flour, two cups (240 grams)
- 50 g powdered sugar, half a cup
HOW TO BAKE CHOCOLATE CRINKLE COOKIES
- Beat the cocoa, granulated sugar, and butter (or oil) on medium speed in a stand mixer bowl. Add one egg at a time (it is suggested to blend well after each addition). It’s time to pour in the rest of the ingredients, except for powdered sugar, in the order they appear on the list. The bowl should be covered with plastic wrap and refrigerated for four hours.
- Bake at 350°F (176°C) for 30 minutes. Put parchment paper on the baking sheets. Shape the dough into balls (preferably 1-inch) and coat them in powdered sugar. Bake at least 2 inches apart on the prepared baking sheet.
- Approximately ten minutes in the oven should be enough. After one minute on the heated cookie sheet, remove the cookies and let them cool fully on a wire rack.