Christmas Chocolate Crinkle Cookies
Chocolate crinkle cookies are small cocoa-rich rounds with snowy powdered-sugar tops and irregular cracks that reveal the dark dough beneath. The edges should be set while the centers stay soft. Chill the dough until it is easy to roll, then coat each portion just before baking so the sugar stays distinct. Check the cookies by their appearance rather than waiting for the centers to look firm.
Ingredients for Christmas Chocolate Crinkle Cookies
- 1 cup all-purpose flour (125g), measured without packing
- 1/2 cup unsweetened cocoa powder (about 40g)
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, softened (1 stick; about 115g)
- 1 cup granulated sugar (200g)
- 2 large eggs
- 1 teaspoon vanilla extract
- About 3/4 cup powdered sugar (90g), for coating
How to Make Christmas Chocolate Crinkle Cookies
- Combine the dry ingredients: Whisk the flour, cocoa powder, baking powder, and salt until evenly mixed and no cocoa lumps remain.
- Make the dough: Beat the butter and granulated sugar until creamy. Beat in the eggs and vanilla, then mix in the dry ingredients just until no flour remains. The dough will be thick and may be sticky.
- Chill the dough: Cover and refrigerate for about 2 hours, or until firm enough to scoop and roll without sticking excessively. Keep unused dough chilled between batches.
- Prepare the oven: Fully preheat to 350°F (175°C). Line a rimmed baking sheet with parchment and put the powdered sugar in a small bowl.
- Shape and coat: Scoop tablespoon-sized portions and roll into roughly round balls. Coat generously in powdered sugar just before baking, then place about 2 inches apart on the sheet.
- Bake: Bake uncovered for about 10 to 12 minutes, beginning to check at 10 minutes. Remove the cookies when they have puffed and cracked and the edges look set, even if the centers still look slightly soft. Bake one sheet at a time when practical; if baking multiple sheets and they brown unevenly, rotate them front to back once.
- Cool: Leave the cookies on the baking sheet for about 5 minutes so they firm up enough to move. Transfer to a wire rack to cool completely.
Why Chill the Dough?
Chilling makes the sticky dough easier to roll and helps limit spreading. Use the dough’s texture as the guide rather than the clock: it should feel firm, not warm and loose. Return it to the refrigerator if it softens while you shape later batches.
How to Keep the Coating Snowy
Roll each dough ball generously in powdered sugar shortly before it goes into the oven. Coated portions that sit too long can absorb the sugar, leaving less contrast between the white tops and dark cracks. Make sure the oven is fully preheated before baking.
How to Tell When the Cookies Are Done
For tablespoon-sized portions, start checking at 10 minutes. Look for puffed, cracked tops and set edges; the centers should still appear slightly soft. Cookie size and oven behavior can shift the timing, and the cookies continue to firm up on the hot sheet. Waiting until the centers look fully firm can leave them dry.
Peppermint Variation
For peppermint chocolate crinkles, replace some or all of the vanilla with up to 1/4 teaspoon peppermint extract. Use it sparingly so it does not overwhelm the cocoa. For a separate chocolate-and-mint cookie, try Chocolate Peppermint Cookies with White Chocolate Dip.
Serving Christmas Chocolate Crinkle Cookies
Serve with coffee or hot cocoa, or add them to a holiday cookie platter alongside Classic Pecan Snowball Cookies.
How to Store and Freeze the Cookies
Cool the cookies completely, then store in an airtight container at room temperature for about 4 to 5 days. Sealing them while warm can trap moisture and affect the powdered-sugar coating. Serve at room temperature; reheating is not needed.
Covered dough can be refrigerated for a short make-ahead period. To freeze dough, shape it into balls but leave them uncoated; roll in powdered sugar shortly before baking. Guidance varies on thawing shaped dough, but if baking from frozen, allow for extra time and use the cracks and set edges to judge doneness. Fully cooled baked cookies can be frozen airtight for up to about 3 months, with layers separated if needed.
Nutrition
Approximate nutrition per cookie, based on 24 cookies: 110 calories, 2g protein, 5g fat, and 17g carbohydrates. Per 100g: approximately 400 calories, 5g protein, 16g fat, and 63g carbohydrates. Values vary with cookie size and the amount of powdered sugar used.
Christmas Chocolate Crinkle Cookies
Equipment
- Mixing bowls
- Whisk
- Electric mixer
- Refrigerator
- Baking sheet
- Parchment paper
- Cookie scoop
- Wire rack
Ingredients
For the Cookies
- 1 cup all-purpose flour (125 g), measured without packing
- 1/2 cup unsweetened cocoa powder (about 40 g)
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, softened (1 stick; about 115 g)
- 1 cup granulated sugar (200 g)
- 2 large eggs
- 1 teaspoon vanilla extract
- About 3/4 cup powdered sugar (90 g), for coating
Instructions
- Whisk the flour, cocoa powder, baking powder, and salt until evenly combined and no cocoa lumps remain.
- Beat the butter and granulated sugar until creamy.
- Beat in the eggs and vanilla, then mix in the dry ingredients just until no flour remains.
- Cover the dough and refrigerate for about 2 hours, until firm enough to scoop and roll.
- Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment and place the powdered sugar in a small bowl.
- Scoop tablespoon-sized portions of dough and roll them into balls. Coat generously in powdered sugar just before baking.
- Place the dough balls about 2 inches apart on the baking sheet.
- Bake uncovered for 10 to 12 minutes, starting to check at 10 minutes. Remove when the cookies are puffed and cracked with set edges, even if the centers still look slightly soft.
- If baking multiple sheets and they brown unevenly, rotate them front to back once.
- Let the cookies rest on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Tips
- Use the dough’s texture as your guide; it should feel firm, not warm and loose.
- Keep unused dough refrigerated between batches, and return it to the refrigerator if it softens while shaping.
- Coat each dough ball in powdered sugar just before baking for a snowy finish.
- Check for puffed, cracked tops and set edges rather than waiting for the centers to look firm.
- Bake one sheet at a time when practical for more even results.
Variations
- Peppermint Chocolate Crinkles: Replace some or all of the vanilla with up to 1/4 teaspoon peppermint extract, using it sparingly so it does not overwhelm the cocoa.