These Crinkle Cookies are one of my favorite holiday treats. Richly chocolaty and fudgy they remind me a little bit of a super soft brownies that have been rolled in powdered sugar!
I originally shared these Chocolate Crinkle Cookies over on Spend with Pennies!
We’re going to jump right in to these Crinkle Cookies in a minute, but first, have I told you guys about my “Baker’s Club” yet? A little while ago I started a Facebook group specifically for those of you who followed the blog and enjoyed baking. It’s still pretty new and small, but I think it’s a great place for people to ask any baking related questions they might have and to share pictures of their baked goods.
I’d love it if you joined in, asked any questions, shared any advice, and especially if you’d share your baking pictures! Successes and failures welcome (I know I have plenty of the latter), and they don’t just have to be from my website, of course!
Ok, but now let’s get back to these beautiful sugar coated Crinkle Cookies, shall we?
These cookies are a classic cookie recipe and they are sometimes also called Snowcaps (I just learned this, I always thought “Snowcaps” were just nonpareil-covered chocolates) for their powdered sugar coating (which resembles snow, of course!).
These cookies have an amazingly soft, melt-in-your-mouth texture, and to make them as soft and fudgy as possible I substitute some of the white sugar for brown sugar for chewier and more richly flavored cookies.
I also add mini chocolate chips into the batter… they’re optional but highly recommended because I really believe you can never have enough chocolate. The end result is cookies that remind me of brownies, only softer and slightly less dense. And covered in powdered sugar, of course.
These cookies aren’t difficult to make, but they do take some patience! The crinkle cookie dough will need to chill for several hours before it can be rolled and baked; this will keep your cookies from spreading too much and will also make the dough easier to roll. This dough still tends to be a bit sticky (you’ll definitely get your hands dirty!), but the chilling makes it possible to roll the dough into neat little balls.
Don’t be shy with the powdered sugar — use as much as needed to evenly coat your cookies. I actually like to roll them in sugar, then wash and dry my hands (to get rid of all of the chocolate from the dough!) and then roll the sugared dough in my hands, pressing it into the dough and then re-rolling in sugar if needed. This helps my cookies stay well-coated in sugar after baking.
Enjoy, and if you make them I hope you’ll share a photo on my Baker’s Club Facebook page!!
Crinkle Cookies
Ingredients
- 12 Tablespoons (170 g) unsalted butter softened
- 1 ½ cups (300 g) sugar
- ½ cup (100 g) light or dark brown sugar tightly packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups (313 g) all-purpose flour
- 1 cup (100 g) natural cocoa powder
- 1 Tablespoon baking powder
- ¾ teaspoon salt
- 1 cup mini chocolate chips
- 2 cups powdered sugar for rolling
Instructions
- Combine butter and sugar in a large bowl and use an electric mixer to beat until light and fluffy.12 Tablespoons (170 g) unsalted butter, 1 ½ cups (300 g) sugar, ½ cup (100 g) light or dark brown sugar
- Add eggs, one at a time, stirring until completely combined.4 large eggs
- Stir in vanilla extract.2 teaspoons vanilla extract
- In a separate, medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt.2 ½ cups (313 g) all-purpose flour, 1 cup (100 g) natural cocoa powder, 1 Tablespoon baking powder, ¾ teaspoon salt
- Gradually add dry ingredients to wet until completely combined.
- Stir in mini chocolate chips.1 cup mini chocolate chips
- Cover bowl with plastic wrap and refrigerate at least 4 hours or overnight.
- After chilling, preheat oven to 350F (175C).
- Roll dough into 1 ½ Tablespoon-sized balls with your hands and roll thoroughly in powdered sugar.2 cups powdered sugar
- Transfer to baking sheet and bake on 350F (175C) for 12 minutes.
- Allow cookies to cool completely on baking sheet before enjoying.
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Pat
My Christmas plate needed a chocolate cookie to complete the balance of flavors. I’m so glad I tried this one. My husband was hovering over the finished cookies, and for the first time I could say, “Take any one, there are no duds.” These cookies are scrumptious! One cup of powdered sugar was more than enough.
Martha Green
Looks yummy! What do you think about using chopped nuts instead of chocolate chips in the dough for a more “brownie like” taste?
Sam
Hi Martha! That should be fine, and sounds quite good! Enjoy!
Allie
These Chocolate Crinkle Cookies are my favorite Christmas cookies! I just ate one and had a great moment of joy. I am serving them for a Christmas event tonight and am excited to share them. Thanks, Sam! You’re very good at what you do.
Recipe note: I only needed about 1/2 cup of powdered sugar and it was great.
Sam
Thank you so much, Allie! I’m so glad you enjoyed the cookies so much. 🙂