Soft, fudgy, and dusted in snowy powdered sugar — these Chocolate Crinkle Cookies are a classic holiday treat that look just as festive as they taste. Each cookie bakes up with those signature crackled tops, revealing a rich chocolate interior that’s chewy on the inside and slightly crisp on the edges.

Perfect for Christmas cookie exchanges, dessert trays, or an afternoon baking session with a warm cup of coffee or cocoa.

This is a Simply Made Recipe provided by Lilly Ashley. Good recipes, without the paragraphs and fluff to sift through!

Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1/4 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1/2 cup powdered sugar (for coating)

Instructions

Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
Make batter: In a large bowl, beat together sugar, oil, eggs, and vanilla until smooth. Gradually add dry ingredients and mix until a thick dough forms.
Chill: Cover the dough and refrigerate for at least 2 hours, or overnight for best results.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Form cookies: Scoop 1-inch dough balls and roll each one generously in powdered sugar.
Bake: Place on the prepared baking sheet and bake 10–12 minutes, until crinkled and set but still soft in the center.
Cool: Allow cookies to cool on the sheet for 5 minutes before transferring to a rack.

Nutrition (per cookie)


Calories	110
Carbohydrates	18g
Protein	1g
Fat	4g
Sugar	12g

💡 Simply Made Tip:

For extra fudgy texture, don’t overbake! Take them out when the edges are just set — they’ll continue to firm up as they cool, keeping that chewy, brownie-like center.