Easy Chocolate Crinkle Cookies Recipe
These easy chocolate crinkle cookies are everything you want in a homemade treat—crackly on the outside, fudgy on the inside, and packed with deep cocoa flavor. Perfect for the holidays or any day, this simple, make-ahead recipe delivers big on taste and presentation without any fuss.
Prep Time 20 minutes mins
Cook Time 10 minutes mins
4 hours hrs
Total Time 4 hours hrs 30 minutes mins
- 2 cups white sugar
- 1 cup unsweetened cocoa powder
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup confectioners' sugar for coating
In a medium bowl, mix together the sugar, cocoa powder, and vegetable oil until smooth.
Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually stir the dry ingredients into the wet mixture until fully combined.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Scoop or roll the chilled dough into 1-inch balls. Roll each ball generously in confectioners' sugar and place them 1 inch apart on the baking sheets.
Bake for 10 to 12 minutes, or until the tops are cracked and the edges are just set.
Let the cookies rest on the baking sheet for 3–4 minutes before transferring to a wire rack to cool completely.
Repeat with remaining dough.
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Chill the dough thoroughly to prevent spreading and ensure defined cracks.
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Roll generously in powdered sugar to get that bold crinkle look.
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Don’t overbake—edges should be set, but centers will finish cooking as they cool.
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Add mini chocolate chips or a pinch of cinnamon for a fun twist.
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Store in an airtight container to keep them soft and fudgy.