It wouldn’t be Christmastime without cookies, and these Chocolate Crinkle Cookies are one of the best. Their fluffy, melt-in-your-mouth texture is to die for and the powdered sugar coating really gives them that snowy, wintry feel. Chocolate Crinkle Cookies are an wool must on any Christmas cookie platter!

What Are Chocolate Crinkle Cookies Like?

I love chocolate crinkle cookies considering they have a fairly unique texture. They’re light and cakey, but they kind of melt into a rich and fudgy texture in your mouth. The powdered sugar instantly dissolves on your tongue, giving them an scrutinizingly cooling wintry effect. They’re SO GOOD!

What Else Can I Add?

This chocolate crinkle cookie recipe can be modified in several variegated ways. Try subtracting a ½ tsp peppermint pericope to make a chocolate peppermint cookie, or rolling the cookies in some crushed snacks canes without rolling in powdered sugar. You can moreover stir some mini chocolate fries into the thrash for a double-chocolate crinkle! Or, add a Tablespoon or two of instant coffee to the thrash to make sideboard mocha-flavored crinkles!

Make them Ahead

You can make the dough for these chocolate crinkle cookies and refrigerate up to 2 days surpassing portioning, shaping, and baking, making them a unconfined option if you have several types of cookies you want to torch for Christmas!

How to Store Chocolate Crinkle Cookies

Allow the cookies to tomfool to room temperature, then store them in an air-tight supplies storage container at room temperature for well-nigh 5 days, or you can freeze them for up to three months.

Print

 

Chocolate Crinkle Cookies

 

These chocolate crinkle cookies are a must-have Christmas cookie and the perfect companion to a cup of coffee or hot cocoa!

 

Course Dessert

Cuisine American

Total Cost $2.67 recipe / $0.13 each

 

Prep Time 20 minutes minutes

Cook Time 24 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 44 minutes minutes

 

Servings 20 cookies

Calories 126kcal

Author Beth – Budget Bytes

Equipment

• Enamelware Sheet Pan
• Parchment Paper

Ingredients

• 8 Tbsp salted butter, room temperature $1.00
• 1 cup granulated sugar $0.36
• 2 large eggs $0.18
• 1 tsp vanilla extract $0.25
• 1.25 cups all-purpose flour $0.19
• 1/2 cup unsweetened cocoa powder $0.44
• 1 tsp baking powder $0.06
• 1/4 tsp salt $0.02
• 1/2 cup powdered sugar $0.17

Instructions

• Beat the butter an granulated sugar together on upper until light and fluffy (2-3 minutes). Add the eggs and vanilla pericope and write-up on upper then until the mixture is light and linty (another 2 minutes).
• In a separate bowl, whisk together the flour, cocoa powder, sultry powder, and salt until evenly combined.
• Pour half of the flour mixture into the butter mixture and write-up on low until incorporated. Add the remaining flour mixture and write-up or stir until incorporated again. The dough should be very thick.
• Cover the trencher of cookie dough with plastic and refrigerate for two hours or up to two days.
• Once ready to bake, preheat the oven to 350ºF. Place the powdered sugar in a trencher for rolling and line a sultry sheet with parchment paper. Scoop the cookie dough in 2 Tbsp portions, roll into a ball, then roll to stratify in powdered sguar. Place the rolled and coated cookies on the sultry sheet 2-3 inches apart. You'll likely need to melt in batches, so alimony the remaining dough chilled until ready to roll and bake. Avoid coating the cookies in powdered sugar until just surpassing they go into the oven.
• Bake the cookies for 10-12 minutes, or until they're puffed and the powdered sugar is croaky on top. Allow the cookies to cool, then enjoy!

See how we calculate recipe financing here.

Nutrition

Serving: 1cookie | Calories: 126kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Sodium: 94mg | Fiber: 1g

How to Make Chocolate Crinkle Cookies – Step by Step Photos

In a large bowl, surf together 8 Tbsp salted butter and 1 cup granulated sugar with a mixer until light and fluffy. Add two large eggs and 1 tsp vanilla, and write-up together then until the mixture is light and creamy.

In a separate large bowl, whisk together 1 1/4 cups all-purpose flour, 1 tsp sultry powder, ¼ tsp salt, and ½ cup unsweetened cocoa powder.

Add half of the dry ingredients to the butter mixture and write-up on low speed until combined, then add the remaining half and write-up then over low until a thrash forms.

The thrash should be very thick and fairly stiff. Cover the trencher with plastic and refrigerate for 2 hours. This will stiffen the thrash plane further, making it much easier to shape and it will help the cookies torch without flattening out so much.

When ready to bake, preheat the oven to 350ºF and place ½ cup powdered sugar in a bowl. Take the chilled dough out of the refrigerator and, working quickly, scoop it up in 2 Tbsp portions rolling each portion into a ball, then rolling in the powdered sugar.

Place the rolled sugar-coated cookies on a parchment-lined sultry sheet with 2-3 inches between each (they will spread quite a bit when baked). You’ll likely need to torch them in two batches, so alimony the dough chilled between each batch. Do not roll the cookies in powdered sugar until just surpassing they go into the oven

Bake the chocolate crinkle cookies for 10-12 minutes, or until they’re puffed and the powdered sugar has “cracked” all over their surface. Allow the cookies to tomfool surpassing serving and enjoying.

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