Chocolate Crinkle Cookies
Chocolate Crinkle Cookies have a rich and fudgy center with a crisp powdered sugar outer layer. Crinkle Cookies are just as important as Sugar Cookies on your holiday cookie tray.
This post may contain affiliate links. Read my disclosure policy.
Hi there! My name is Natalya and I run the blog Momsdish. If you already follow me, you know I love easy meals with simple ingredients. These Chocolate Crinkle Cookies are no exception.
Why these are the Best Crinkle Cookies:
- Simple Ingredients: Made with just a handful of kitchen staples you probably already have on hand.
- Fast: these cookies can be whipped up quickly and you can chill them ahead.
- Fudgy & Crisp: The centers are soft and gooey with crisp edges.
- Keep Well: most cookies are best eaten fresh but these seem to get better with time.
These cookies are perfect for gifting and they are so good, you’ll want to make a double batch!
What is a Chocolate Crinkle Cookie?
Chocolate Crinkle Cookies are like a cross between gooey Fudgy Brownies and crisp Chocolate Chip Cookies. They are rolled in powdered sugar before baking so they form “crinkles” as they expand in the oven.
The best part? Just like a good homemade Baklava, these cookies get better as they get a little stale. The outer layer just gets crunchier, while the center stays so gooey. Let’s just say you’ll find yourself hanging around your cookie jar for several days.
How to Make Chocolate Crinkle Cookies
Chocolate Crinkle Cookies are a blast to make. If you have kids around, they can help make these cookies. They will love rolling the chocolatey dough into bite-sized balls and coating them with a generous amount of powdered sugar, similar to Russian Tea Cakes.
- Whisk together sugar, cocoa powder, oil, vanilla extract, and eggs.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Slowly add flour mixture to the cocoa mixture. Mix well.
- Cover the dough and refrigerate for 3 hours and up to overnight.
To Finish and Bake the Cookies
- Preheat the oven to 350F. Shape cookie dough into balls (a cookie scoop makes it easy to portion) and roll into powdered sugar.
- Place cookies on a baking sheet, leaving space between each cookie. Bake for 10-12 minutes, depending on the size of the cookies. Cookies will come out soft but will harden as they cool down.
- Once cookies are slightly cooled, move them to a wire rack to fully cool down.
Common Questions
There are two reasons why your Chocolate Crinkle Cookies came out flat. Either the dough wasn’t chilled or you didn’t use enough flour. Make sure to properly measure flour by scooping it into your measuring cup and leveling off the top.
Chocolate Crinkle Cookies first premiered in Betty Crocker’s famous cookie cookbook, “Cooky Carnival”. Crocker recounts being served the cookies by home chef Helen Fredell and begging her for the recipe. Fast forward to today and these cookies are gracing just about every holiday tray each year.
You’ll know when Chocolate Crinkle Cookies are done when they start to develop those signature cracks on top. Typically, this takes anywhere from 10-12 minutes depending on their size.
The dough for crinkle cookies should be very moist. Be sure to measure flour correctly, and it helps to roll the moist dough with wet hands.
Storing Chocolate Crinkle Cookies
- Room Temperature: Keep your Chocolate Crinkle Cookies stored in an airtight container on the counter. They should stay fresh for up to a week.
- Freezing: Freeze your dough balls for up to 2 months in an airtight container. When you are ready to bake, remove them from the freezer and allow them to thaw for 30 minutes in the fridge before rolling them in powdered sugar. Bake according to instructions.
Make-Ahead Tip: You can make the dough a day or two in advance. Keep it refrigerated and only bake right before serving.
Cookies Recipes You’ll Love
- Peanut Butter Cookies – These nutty cookies always hit the spot
- Snowball Cookies – Melt-in-your-mouth delicious
- Meringue Cookies – easy and so festive dusted in powdered sugar
- Madeleine Cookies – Just as good as Starbucks Madeleine cookies
- Macaroon Cookies – The mother of all coconut cookies
Chocolate Crinkle Cookies
Ingredients
- 1/2 cup cocoa powder , (unsweetened)
- 1 cup granulated sugar
- 1/4 cup vegetable oil, (or canola, or light olive oil)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup confectioners sugar
Instructions
- In a mixing bowl, combine sugar, cocoa powder, oil, vanilla extract and eggs. Whisk until the mixture is smooth.
- In a separate bowl, combine flour together, baking powder and salt.
- Add the flour mixture to the cocoa mixture and stir to combine.
- Cover the dough with plastic wrap and refrigerate for at least 3 hours and up to overnight.
- Preheat the oven to 350F. Scoop dough with a mini ice cream scoop for even portioning into 20 cookies then roll cookie dough into even-sized balls (it's easier to roll with wet hands) and generously roll each into powdered sugar.
- Place cookies on a baking sheet, being sure to leave space between each of the cookies. Bake for 10-12 minutes, depending on the size of the cookies. Cookies will come out soft but will harden as they cool down.
- Allow cookies to slightly cool. Then, move them to a wire rack to fully cool down.
Nutrition Per Serving
Natalya Drozhzhin
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I am an experienced baker and I followed the recipe perfectly. Like some others, I found the dough very sticky, almost like a batter. They spread out flat, all running into each other. And even though I kept adding time – up to 14 mins – they were still gooey and very difficult to transfer, even after resting on the cookie sheet and yes, I did chill it overnight. I use the pour over method for measuring flour, so maybe if it’s more tightly packed, that would be the only difference.
Hi Sonya! I have a tutorial on how to measure ingredients here. There was an error in the recipe card which has been fixed/updated so you may be seeing some of the older comments. I have recently retested the recipe and had great results. The dough for these cookies is going to be very moist. Be sure to measure flour correctly, and it helps to roll the moist dough with wet hands. I recommend watching the tutorial to see if that helps. Also- be sure to use large eggs and not “extra large” since that can make a difference as well.
I followed the recipe exactly. They turned out o.k. Because of the oil, they were not dry, which is what I was looking for. They were hard to work with, though. Very sticky dough, even when working with wet hands. When rolling them in powdered sugar, I covered my hands with flour. That helped to keep them from sticking to me and not getting the powdered sugar all wet. The cookies spread out quite a bit and don’t hold that nice dome shape these cookies are known for. I will keep looking for a better recipe.
Hi Diana! I’m sorry it didn’t work out for you. I just recently tested this recipe and made some adjustments so I know the ingredients ratios as written in the recipe card are a accurate. Did you measure everything correctly? It seems as though something is off. Also- be sure to chill the dough long enough.
Absolutely amazing… I split the cocoa powder evenly to be half regular cocoa and half dutch process cocoa (for that “black” look), and added a half a cup of Andes Peppermint Chips, topping with a Hershey’s Candy Cane kiss, and they were, hands down, THE most amazing cookie I’ve ever made (and I’ve made quite a few). Thanks so much for what will become a new holiday staple!!! <3 LOVE LOVE LOVE!
Adding pepperming I think is a great idea! Thank you so much for your review and for sharing that with us.
These came out perfectly cracked on the outside and chocolatey soft and fudgey inside.
That’s wonderful!
Is there a difference between using oil and butter? I like the flavor of butter but I know oil often lends a fudgier texture…
Hi Kristy! To be honest, I have not tested butter to know how it would affect the recipe.
Hi! Can these be frozen after making? And if so, how long can they stay in the freezer?
Thank you!
Hi Christine! These are freezer-friendly before baking (see my note above). I haven’t tried freezing them after baking to advise on the outcome. I think it could work, but not sure how it would affect the texture and likely you’ll need to re-coat them in powdered sugar.
I made this recipe today and followed it exactly as written. It turned out fantastically! Slightly crispy on the outside and soft on the inside with lots of chocolate flavor! Not to mention they were really interesting/nice-looking cookies!
So glad to hear that, Richard!
My husband is in a care home and the PSW’s made these with the residents and froze them until their tree decorating party. They froze beautifully.
I have been making this cookie for over 30 years. I was very upset to find that I had missed placed the recipe. I stumbled upon your website and almost did not use your recipe because of a comment someone posted. I am so glad that I chose to ignore the comment that these cookies were not like their “grandmother made”. I beg to differ. These cookies are EXACTLY like the cookies that THIS grandmother made. I only bake them for 11 minutes just until the sheen disappeared from the batter. Did you could see in the cracks. Are used Hershey‘s new cherry filled kisses. I make cookie trays for all my deliverymen, neighbors, and mailman. They will absolutely adore these cookies. Thank you so much Natasha!
That’s wonderful, Trish! I’m so glad you found this recipe!
These came out perfectly. Thank you for this delicious recipe. This will be my go to recipe for crinkle cookies.
So glad to hear that, Mary!
I make chocolate crinkles every December. This is a terrific recipe. Cookies came out perfect.
I added Andes peppermint chips to a few of them and that was delicious also!
It sounds like you have a holiday tradition with these, that’s so great! Thank you so much for sharing that with me, Lolly!
I don’t mean to be one of those people but I did not like them at all idk why I put 50 grams or olive oil and the whole cookie tastes like oil which made it really bad other wise it would of been a really good
Hi Christina! Be sure to use “light olive oil” which is neutral in flavor.
Really disappointed, they turned out really flat and not like the picture. You can’t even see all the powdered sugar! I had to look over the recipe to make sure I didn’t do anything wrong. I’ll have to try a different recipe next time, but according to the reviews this is supposed to be the best one.
HI Adeline, it sounds like something may have been off in the proportions of wet to dry ingredients. Did you make any changes in the recipe? Also, another super important step is letting the dough chill in the refrigerator for 3 hours or the cookies will be difficult to form and will go flat.
CHOCOLATE CRINKLE COOKIES
There are no ingredients listed. Directions are three though. 😁
Hi Sue, the ingredients and instructions are at the bottom of the recipe post on the recipe card. Simply click “Jump to Recipe” at the top of page. I hope this helps.
Holy moly these came out soft, chewy, and delicious. Family and friends all loved it. Definitely sharing this recipe!
Thank you for the wonderful feedback! I’m so glad you loved the recipe.
Hi Natasha,
I would like to try this recipe for the holidays. Which size baking sheet did you use, and how much space between each cookie?
Thank You!
Hi Alicia, we used this exact Wilton Baking Sheet (Affiliate Link), its dimensions are 20.35″L x 12.13″W x 1.31″H. I hope this helps.
Been making these and they’re always great. I accidentally left the dough in the fridge for two days (my kids were sick). When I finally made them, the depth of the flavour is just out of this world. ❤️ Thank you, Natasha.
Hi Lisa! I’m so glad they were enjoyed. Thank you for sharing.
Best Chocolate Crinkle cookie recipe I’ve found. They turn out perfect!
Thank you, Kate. We appreciate your excellent feedback!
Can you freeze baked cookies? Thank you for responding. I don’t need them for another 5 days.
You can store the cookies at room temperature in an airtight container for up to 5 days. You can freeze them but the powdered sugar coating will not be as visible and they won’t be as crunchy on the outside.
It’s best to freeze the dough and then bake them.
OMG,,,These are so easy to make and so little ingredients,,,wonder how they would be with pieces of walnuts,,,will for sure make again.
Just thought I had to leave a review here as I’ve made these so many times and people that try it, loved it. I live in the UK and most people here don’t know what “crinkles” is and they love it so much 😊😊. Thanks to your recipe; the only crinkles recipe I follow and will keep making it til every Brit here tried it 😅😅. Thanks very much, Natasha. Love your videos and your recipes.
Oh wow! Thank you so much for sharing that with me, Haydee! I’m so glad these are a hit!
This is the perfect crinkle cookie recipe! I tried a couple different ones before finding this one, but they all turned out too rich. This recipe has the perfect flavor and texture.
Thank you so much, Maria. We’re so glad that you loved our recipe a lot!
These are delicious. I make them all the time and everyone loves them
I’m so happy you enjoyed that. Thank you for sharing that with us, Linda!
The recipe is very easy to follow and I enjoyed making the cookies. They are delicious although a bit too sweet for me. Next time I’m making them, I will add slightly less sugar. Thank you for the recipe!
Hi Diana! You’re welcome. So glad you enjoy the recipe!
hey natasha is it okay if I add Nesquik chocolate powder and i add less sugar instead of coco powder
Hi Anna, I haven’t tested that to advise on the outcome. If you experiment, let me know how you liked the recipe.
Would the dough be okay if i did not keep it in the fridge for as long as three hours?
Hi Paiton! The dough needs to be chilled and cold enough or the cookies will go flat.
Can you freeze the cookie
They look and taste great! Ty for recipe
Hi Anita! See my recipe notes above for freezing the dough. I’m glad you love the recipe.
There’s something off with the metric conversions. It calls for 112 g of oil, but that seems to be way too much. The dough was so oily that the powdered sugar got dissolved by the oil when the cookies were in the oven. It also results in a bit of an oily aftertaste.
The cookies are fine. Crispy on the outside, chewy on the inside. If I were to bake them again, I’d add a bit more salt to up the flavour of the cocoa and cut the oil in half.
Oh my goodness you are right! The metric conversion was off. I’m so sorry about that. I fixed it. It was displaying 112 g of oil when it should have been about 55 grams of oil. A while back we corrected the oil measurement on this recipe and the correction didn’t carry over to the metric measurements. I sincerely apologize for that. I hope you give the cookies another try and thank you so much for letting me know so I can make the correction.
i love your recipe so much. its just that they have to sit in the fridge for 3 hours. thankyou
The dough needs to be chilled and cold enough or the cookies will go flat but it will be worth the wait.
Have just made these cookies for the first time. And I have to say I am super pleased with them. They are firm on the outside with a nicely moist brownie middle. Better to make them small than medium sized. And, happy to find a recipe for them with oil instead of butter. Thanks for a great recipe Natasha! ✨
You’re welcome! I’m so happy you enjoyed it, Beverly!
I’ve tried this recipe many times and my family and I have always enjoyed it! I plan on making it today and would like to try and add a few chocolate chips to the batter, would that affect the way they bake at all?
Hi Lainey, I bet it will be delicious with chocolate chips too. We’d love to know how it goes if you try it!
Some of my favorite cookies ever!! I got a lot of compliments when I made them!
Hi Moriah! That’s wonderful to hear. So glad you enjoyed the recipe.
The cookies were excellent.
Easy to follow recipe.
I’m saving this recipe for another time.
Great to hear that you enjoyed the cookies!
Hi!
I’m anxious to make these. Should I sift the flour first?
Hi Marsha! Here is my tutorial on how I measure my flour. Sifting is not necessary, but you could if you’d like to.
Hi Natasha, the only bad thing about these cookies were that my husband ate most of them before the sun rose. I made 21 last night and this morning there were only 7 left. Need i say more. I have enjoyed all of your recipes so far, you are my go to when i want to prepare a different meal. Keep the spoons banging!!!
Hi Linda! That’s hilarious! I’m glad they were such a hit!
These cookies looked pretty but they did not have nearly enough chocolate flavor.
I’ve since seen other recipes that all called for adding chocolate chips, which probably would have saved these.
Hi Pam, I bet this could be delicious with chocolate chips! Thank you so much for sharing that with me.
Made these for Christmas and they turned out delicious!! Super chocolaty and puffy, sugar didn’t burn at all!! My only question would be is how long does the dough last in the fridge?? Thanks!
Hi TCM, This recipe is very simple and the dough can be made 1-2 days in advance and then baked before serving.
I used made two batches and used olive oil and premium dutch chocolate. I made a mistake on the first batch and added soda AND powder by accident. They were flat but delicious! The second batch was made without mistake and they were puffy and delicious but tasted more like a brownie than a cookie. Honestly I like the first batch better! I think the key is light oil and quality cocoa powder. It’s expensive but worth it! Chill overnight and no issues with rolling into balls with your hands. Very simple recipe especially when you read it correctly. lol
I’m so glad you tried it again and it worked out so well! Thank you so much for sharing that review with me, CA!
Made exactly as written; came out delicious!! Slightly crispy on the outside and brownie soft on the inside. YUM! And, they’re so pretty! 🙂 Thanks for the new cookie recipe. Definitely making them again and again!
I’m so glad you loved the recipe! Thank you for sharing.
I made a double batch and put half normal cocoa powder and then a really good quality one. And you have to chill then for 5hrs at least. They are so freaking sticky. To avoid making a huge mess like I did, put the cookie dough in the fridge in the same container you made it is. Once it’s all combined, it’s too sticky to transfer to another container!
But holy heck are they delicious. Like 2 to 3 days later, they keep getting better. Some sort of cookie magic. Yum! New fav holiday cookie recipe!!! These are devine!
Hi Kat! Thank you for sharing your experience. I’m glad you loved the cookies.
Cookies turned out okay, but I found the recipe really frustrating to follow. A mini ice cream scoop is not a useful measurement, as it’s not a consistent amount and not everyone has one. Because I had to guess at how big each cookie should be and didn’t know if they were the intended size, I was uncertain of the baking time. This would’ve been fine if the recipe told you what to look for to know when they’re done, but it doesn’t. I had to look at another recipe to learn the doneness indicator.
I think I’ll try a different recipe next time, as these were somehow not quite what I want from a crinkle cookie.
Hi Ciara! Sorry to hear that. In step 5 in the instructions, I linked the exact cookie scoop I used (click on the red font). Also, see my notes above under common questions for “How do you know when Chocolate Crinkle Cookies are done.”
So simple and good. They are like mini brownies. I didn’t use a scoop and just eyeballed it, the dough was very easy to work with.
I’m so happy you loved the recipe!
It came out perfect just as in the picture and taste so yummy! Our kids love it😍.Thank you Natasha for this yummy recipe.
You’re welcome! I’m so happy you enjoyed it, Jeena!
Hi! I’ve been making these cookies for about 3 years & they are a Christmas staple now. But this year went completely wrong! My powdered sugar started burning only after 5 minutes in 350°f oven. The oven temp was not malfunctioning because I had just made a whole batch of sugar cookies just before. I ruined 2 pans of crinkles because of this and have no idea why. I had some dough left over and baked that with no issues (no powdered sugar) Any ideas to why the powdered sugar burnt so quickly??
Hi Monica! I’m sorry, that is a pain. The thing that comes to mind is the oven temperature being too high causing it to burn. Do you use an internal oven thermometer? If not, I highly recommend it.
These are perfect cookies if you follow all the steps carefully. Ours were wonderful. We made sure our oven was hot and ready before rolling out the cookies to minimize the time out of the fridge to oven. We subbed bobs redmill 1:1 gluten free flour and it worked seamlessly. We also played around with crushing some candy cane to top them off. Chef kiss.
That’s wonderful, Jeff! I’m so glad you enjoyed this recipe. Thank you for sharing your experiment.
I tried these for Christmas cookie gifts. I couldn’t help myself, I made a small portion “normal” with cookie scoop… then rolled some with cling wrap and used Mickey Mouse cookie cutter. Turned out so cute and yummy to boot🤗
Hi Ashley! They sound adorable. I’m so glad you loved this recipe.
I thought I should warn folks who think these are going to taste like the Chocolate Crinkles that our moms always made from the tried-and-true Betty Crocker recipe. They won’t. I didn’t feel like running to the store for unsweetened chocolate so I found this recipe on the internet. Cocoa powder simply isn’t the same. The problem some of these commenters had with the amount of oil you give is easy to figure out when you realize the Betty Crocker recipe is utilizing the oil from the chocolate. Her recipe calls for half the amount of oil.
And, yes, the appearance is definitely different. They’re bound to flatten out with all that oil. And the powdered sugar sinks in very noticebly.
But my biggest problem is the taste. They’re not even close to what my family is expecting on the cookie tray tomorrow night.
Chocolate is chocolate. Cocoa powder is a whole other thing.
Hi Bonnie, I re-made these today for our Christmas cookie platter and following a reader suggestion, I updated this recipe to 1/4 cup extra light olive oil. Using less oil did result in a dough that was easier to work with. As far as the chocolate goes, these are like an airy brownie in texture and flavor – they are very chocolatey. We haven’t had any concerns about the flavor on these. Make sure to use unsweetened natural cocoa powder and not sweetened cocoa.
These cookies are my daughter’s childhood favorite. We use to buy them from The Cookie Tree in Marysville, California. We moved 2000 miles away 22 years ago. She talks about them every year at Christmas time. I had never made them. They came out so perfectly delicious. In addition they were easy to make. I can’t wait to surprise her with them on Christmas Eve. Thank you so much.
Deb.
Hi Deb! That’s wonderful to hear. Thank you for trying my recipe.
I was looking at this recipe to recreate Cookie Tree cookies as well! I grew up in Yuba City and have fond memories of their cookies.
Tasty but mine turned out more like brownie brittle than puffy crinkle cookies. They flattened out to be very thin cookies and all the powdered sugar was absorbed. I used a knife for leveling the flour so had the proper amount and I chilled the dough for 24 hours. Baked second tray for only 8 minutes and they still came out super flat with all the powdered sugar absorbed.
Hi Kary, I recommend reading this portion in the recipe “Why are my Chocolate Crinkle Cookies flat?” for some tips.
I love this recipe. Would change cocoa to dark chocolate cocoa; also sugar, half sugar Needs to be brown sugar. Bang the tray on the counter right after coming out oven.;) they worth the works.
Thanks for sharing that with us!
The oil amount is incorrect in this recipe. I made this twice, once as written and once with 1/4 C oil (based on reviews). The 1/4 C oil worked much better. This is NOT an issue with incorrectly measuring the flour; it is an error in the recipe. When using 1/2 C oil, I even tried to roll dough in sugar before the powdered sugar and that didn’t help. Powdered sugar got absorbed and cookies were greasy. Using 1/4 C oil resulted in picture-perfect and very tasty cookies.
HI Jen, I think you are right. The recipe still works with 1/2 cup but I retested them today with 1/4 cup and they were even easier to work with and still super soft and fudgy.
There is a recipe exactly like this but doubled except for the oil. It has 1/2 cup like yours. I think it should be 1/4 cup to make half of the full recipe. It was very oily and very sloppy to work dough.
Hi,
These cookies look so good! Could I by chance make them with melted butter? I do not have a mild oil on hand. Would it become less moist?
Hi Holly! I have not tested these cookies with butter to advise.
I lost my recipe and thought this was pretty close. I realized too late that this has more oil and a longer baking time. First sheet of cookies came out dry and brittle after 10 minutes. Second sheet of cookies were softer and chewier, which are my preference, but they still spread considerably and the confectioners sugar completely absorbed into the cookies. I recommend reducing the oil to 1/4 cup and baking time to 8 minutes.
Hi Maria! I have not had that experience with this recipe. It sounds like you could have used too much flour if they were dry. Make sure to properly measure flour by scooping it into your measuring cup and leveling off the top. I will attach my tutorial on how to measure ingredients HERE. The cookie dough is moist so it will absorb some of the powdered sugar. Be generous when rolling the dough balls into the powered sugar. It may also help to roll them once through granulated sugar and then powdered sugar.
These were very good but I had the same problem others did with the sugar melting in. I used more sugar and was careful to keep them very cold and they turned out well and everyone loved them. I made a second batch with half the amount of oil and they were WAY better. They rose better and the sugar didn’t melt in. Both ways produced a delicious cookie but with 1/2 cup of oil required me to get them into the oven fast and double roll in powdered sugar.
Hi Janine! Thank you for the wonderful feedback and for sharing your experience. You could also try to roll them through granulated sugar first and then powdered sugar.
Great Recipe! Mine are flat and the powdered sugar dissolved on most. . .pointers for next time? They are still delicious! and I chilled overnight if helpful.
Hi Jamie! The 2 most common reasons for flat cookies are either not using enough flour or not chilling the dough long enough. This is how I measure my flour HERE. The dough is wet so be very generous when rolling them in powdered sugar because some of the sugar will dissolve. It may help to roll them in granulated sugar first and then powdered sugar.
Chilled my dough overnight, weighed my flour and used new baking powder, and they STILL turned out flat as pancakes. Where did I go wrong?
Hi Eli. Either the dough wasn’t chilled or you didn’t use enough flour. Those are the two most common reasons.
I just got done making the batter, and it’s in the refrigerator now. I did add one cup of flour a little at a time to a cup measure before leveling off. The batter is not runny but sort of a thickish blob. It’s definitely not thick enough to hold a shape at this point. Wondering? does the batter thicken up more as it sits in the refrigerator?
Hi! This dough can be tricky. But if its too soft, it could be that there is not enough flour. As you can see in the images above, it is very soft and sticky but holds its shape and will thicken slightly when chilled. Watch my tutorial on how to measure flour HERE.
These are delicious and so pretty! I refrigerated them overnight and they were super easy to roll into balls for baking. Thanks for a great recipe!
You’re welcome! I’m so happy you enjoyed it, Kat!
I used Hersey’s Dark Chocolate Cocoa powder. Wow! Easy recipe, I refrigerated overnight, and they are yummy!!!!
These are always a hit! I’m so glad you loved them, Colleen!
I have made these and they are excellent. That being said, the recipe keeps flipping to ads and is very annoying. I know you have to have ads but there should be a way to stop recipe from flipping!
I’m so glad you enjoyed it, Barb! Thank you for sharing your concerns and feedback. The only way we can continue providing free recipes is by having ads on our site, so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. But we will definitely take note of your feedback and use it to improve our website.
I appreciate your feedback, and I hope you love every recipe you try.
I agree with Barb. I’m trying to read the comments and the page just keeps flipping back to the top to different areas with ads causing us to go back and find where we left off. I understand a pop up add that you can exit out but this is moving us up and down the page not leaving us where we left off. Very annoying and discouraging to use your recipe. I’ve used your recipes before and never had this problem before. Maybe you should look into this as it seems like a glitch…
Hi Kati, I have sent your message to our tech team to investigate as that should not be occurring. Hopefully, they will be able to identify and implement a fix quickly. Thank you for letting me know. Your feedback is important to me.
I’m curious to know why doesn’t the recipe time include the 3 hours (or longer) fridge time? I can’t properly rate the recipe because I haven’t made them yet but when I read 25 minutes total time, I wasn’t expecting to see the 3+ hours time refrigeration required. Maybe I’ll give them a try when I have more time to devote to them!
Hi Kristina! Those are waiting hours, not active prepping/labor hours so that is why they are not included in the total time. This recipe is very simple and the dough can be made 1-2 days in advance and then baked before serving. The dough needs to be chilled long enough or the cookies will be flat.
why am I seeing Natalya Drozhzhin from Momsdish at the bottom of all Natasha’s recipes???
She is a personal friend of mine and also a food blogger, I’ve had a few guest recipe on my blog.
I attempted to make these but they flattened out immediately on the pan before I even had the chance to put them in the oven. It’s like they melted in my hand rolling them…even after wetting them in ice cold water.
Hi Kristina! See my notes above “Why are my Chocolate Crinkle Cookies flat?”
Can you tell me how much butter to substitute instead of oil, please? These cookies look so good! Thank you.
Hi Cee, I honestly haven’t tried using butter yet to advise. I’ve tried 1/2 cup vegetable oil (or canola, or light olive oil)
I made these today. They are delightful and delicious, reminiscent of brownies. I’ll make again.
Good to know that you liked this recipe!
Can I freeze the cookies after baking? I will be baking lots of cookies for Christmas. I was planning on freezing until ready to share.
Hi Shirlee, yes you can freeze them. Please go through this portion in the recipe “Storing Chocolate Crinkle Cookies” as I have provided some tips on how to store or freeze them.
I have been comparing recipes and notice that yours asks for 1/2 cup oil whereas the others ask for 1/4 cup oil. I wonder if that’s why some bakers are noticing that their cookies spread too much.
Made crinkle cookies, Natasha they are incredible and so easy. Thank you and Merry Christmas
You’re welcome! I’m so glad you loved them. Merry Christmas!
Can you make the dough a few days in advance and just keep it in the fridge?
Hi Mariya! I have not tested that to know if it would affect the texture of the cookie but you can freeze them before baking (see my notes above).
I love these cookies!! I made them last year and they were a huge hit- I added cinnamon and chilli powder for an extra “hit”! This year I’ve made them with the chilli and cinnamon, and added the spices to the icing sugar- yummy!! I’ve also made some with ground up candy canes and added some candy cane dust to the icing sugar for extra flavour… I’m calling them my “Fire and Ice” Christmas Crinkle Cookies 😉
That’s brilliant! And they sound amazing, Katherine! Thank you for sharing.
Katherine I was wondering about the cinnamon. I wanted to add some but afraid to. Can you tell me how much cinnamon, please? Thank you so much!
I just made these cookies, and they were super easy and delicious. My family and friends all begged for the recipe! I used my Ninja Air Fryer Oven, and they came out even more fudgy in the middle. I did notice a couple of the balls I had prerolled in the confectioner’s sugar, started to seep into the dough. Maybe that’s the reason some people had problems. I just made sure to roll the balls in the sugar, right before I put them onto the pan, and into the airfryer.
Thank you for sharing, Renee!
I love these cookies. I make them as part of my Christmas cookie batch every year! A little tip so the powdered sugar stays stark white and doesn’t melt as much…. First roll dough in a light layer of normal sugar. Then, heavily coat it with the powdered sugar!
Thanks for sharing, Jess! 🙂
I didn’t love this recipe. It was fine, but I felt like the oil flavor really came through, so I wish it had used butter. Also I had the issue with the sugar dissolving that a lot of people had. Also they were flatter than I had hoped even though I weighed the flour and chilled for four hours. There’s probably better chocolate crinkle recipes out there.
Hi Marissa, I’m sorry these didn’t work out as expected for you. Without being there, it’s hard to say what the culprit might be. I suggest checking out our post on how we measure ingredients to see if maybe the measurements could be off?
I made these tonight as one of my Christmas cookies this year, and they were perfect. I wish I could share my pic to show you. This going to be a go to from now on.
I’m happy to know that you found your new favorite recipe!
Hi Natasha, I made these twice and they taste AMAZING, but the powdered sugar dissolves when it bakes, it comes out with the crinkles, but the sugar on top is very faded and just doesn’t look as nice. Why did this happen and do you know how to fix? Thanks!
Hi Jennifer! This happens from moisture on the cookie causing the sugar to melt or even from humidity in the air. Give them a generous coat of powdered sugar. You can also lightly roll the cookie dough balls in granulated sugar first, then coat them in powdered sugar to see if that helps.
I made these from a different recipe and that recipe suggested rolling all the balls in powdered sugar, and then rolling them a second time in powdered sugar. They came out looking great!
I’m going to try these cookies for the firsttime, and I was wondering if it matters why brand of cocoa powder you use?
Thanks
Hi Tara, I hope you love this recipe! As long as its regular un-sweetened cocoa it should work great!
I would not make any cookies with oil, so I used butter and they were fantastic! The dough was chilled and formed perfectly. I wanted the real crinkle experience, so I rolled the dough in white sugar before rolling in the powdered sugar. They were a home run!
Glad you enjoyed the results!
I tried cooking a batch of these yummy cookies. They tasted great but the sugar hardly showed. It seemed to fall off the cookies.
What did I do wrong??
Hi Evelyn! Look over my recipe notes and pictures again to see if you missed anything or to see if your cookies looked different than mine. Watch my tutorial on how to measure your ingredients correctly. These cookies are extra moist so the confectioner’s sugar could melt a bit but it shouldn’t be falling off of the cookies. A few things that could help, be VERY generous when rolling them in the sugar! Also, you could try rolling the cookie dough balls in a little granulated sugar first (a very light coat) before rolling them in the confectioner’s sugar. I hope that helps!
I have made these cookies before and they turned out great.Can these cookies be frozen after baking?
Hi Gloria, these are freezer-friendly before baking. I haven’t tried freezing them after baking to advise on the outcome. If you experiment, let me know how you liked the recipe.
Hi, i tried this recipe and generously rolled the batter to confectioner sugar but when its cooked the sugar was melted i mean it taste perfect but the appearance seems off 😅
Hi Natasha I made these cookies and they came out PERFECT ! Didn’t lasted long though 😁 How can I turn them into lemon crinkle cookies ? Maybe I substitute coconuts to choc powder ? Plus lemon zest and lemon juice ?
Thank you so much
Hi Sue, while I haven’t tried making these with lemon or coconut flavoring, one of my readers mentioned this in the comments: “I’ve also used lemon cake mix to make lemon crinkle cookies” I hope that helps!
I have been wanting to try this recipe for a while, saw your post and thought I would share ~ I love lemon too! https://orderisda.org/culture/our-recipes/recipe-limoncello-crinkle-cookies/
I make these 24/7 :))
They are AWESOME! Totally recommend them to everyone!
Thanks for the awesome review!
This is similar to another recipe I was using only with more oil. I found this made the dough easier to work with, but the cookies did not spread enough – the opposite problem of what some others were having.
I made these for the New Year! I made a mistake, because I don’t think they will last that long. My family loves them. They came out perfect. This will be a holiday keeper. Thank you so much for the recipe.
That’s so great! It sounds like you have a new favorite, Linda!