Chocolate Crinkle Cookies

5 from 1 vote

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Chocolate Crinkle Cookies are a must-have for holiday baking. They are like a rich, brownie rolled in powdered sugar and taste like a dream.

One great thing about crinkle cookies is that they are made using simple ingredients that you most likely have in your kitchen right now. They are incredibly easy to whip up that even novice bakers will have great success. They deserve a place on that cookie platter!

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Chocolate Crinkle Cookies

Chocolate lovers unite! What’s not to love about a cookie that tastes like a rich, chewy brownie? They look pretty enough to gift because the cookies get little cracks in them which look like chocolate cracks under the white powdered sugar. They are festive and delicious.

These cookies are not only fool proof but they freeze incredibly well too. You can make them in advance for a party or just tuck some away in the freezer for when you get that chocolate craving. 

Why are they called crinkle cookies?

Crinkle cookies are rolled in powered sugar before baking. This cute name stems from the powered sugar cracking and the crinkles that form as the cookie begins to take shape. 

How do you know when Chocolate Crinkle Cookies are done?

The cookies will be done when the crinkles appear on top. This typically takes 10-12 minutes but watch them because time varies depending on your home oven. They will be pretty soft when they come out of the oven but will harden as they cool. The rule of thumb is to let them cook 1 minutes longer after they “crack”.

Can I make crinkle cookies with a cake or brownie mix?

You sure can, however this recipe and ingredient list are so easy that I’d just make it from scratch and not buy a packaged mix. Seriously, there’s nothing to these!

How much powdered sugar do I need to use to coat the cookies?

You want to make sure that the cookies are totally covered in powdered sugar and it will take about 1/2 cup total to cover all of your cookie dough balls.. You will know when they are properly covered because you won’t be able to see any of the dough underneath. This is an important step if you want a good crinkle factor.

More cookie recipes:

If you’ve tried this Chocolate Crinkle Cookie recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories AND add your photo to your comment so that other can see your creation.

close up top view of a cooling rack cracked cookies that are nearly white on top but the cracks reveals dark chocolaty lines
5 from 1 vote

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies are one of my favorite Christmas cookies but I’m guilty of making them the whole year. They are the perfect rich chocolate flavor, so pretty, and easy to make too!
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 20 cookies


  • ½ cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • cup granulated sugar, for rolling
  • ½ cup powdered sugar, for rolling
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  • Preheat the oven to 350 degrees F. 
  • Using an electric mixer or a stand mixer, beat the butter and 1 cup of granulated sugar together until light and fluffy, about 3 minutes of mixing. 
  • Add the egg and the vanilla and mix until well incorporated. 
  • Add the flour, cocoa powder, baking powder, and salt to the bowl and mix on low until well combined and you have a uniform dough. Scrape down the sides of the bowl as needed to ensure the dough is mixed well. 
  • Roll 1.5 tablespoons of dough into balls. 
  • Roll each dough ball in granulated sugar and then powdered sugar until completely covered. The granulated sugar helps the powdered sugar to stick better.
  • Place the prepared dough on parchment or baking mat lined cookie sheets about 2 inches apart.
  • Bake until cookies about 1 minute after the point where they appear “cracked” and have start to spread, about 10-12 minutes total.
  • Let cookies cool on sheet pan for a few minutes, then transfer to a wire rack to cool completely.
  • Repeat with remaining cookie dough.
  • Store baked cookies in an airtight container for several days.


  • The cookies will start to absorb the powdered sugar after a few hours and they won’t be as white as they once were. They still taste great though. If you need them to be extra pretty for a party or something, don’t make them more than a few hours ahead of time. 


Serving: 1 of 20 cookies, Calories: 136kcal, Carbohydrates: 22g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 20mg, Sodium: 55mg, Potassium: 45mg, Fiber: 1g, Sugar: 16g, Vitamin A: 154IU, Calcium: 18mg, Iron: 1mg
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Chocolate Crinkle Cookies are a crowd pleaser for sure. The chewiness, combined with the crisp outer edges, and decadent center makes for a perfect treat. Make these for your neighbors or to take to your next holiday party. 

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