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These rich, fudgy, soft and chewy Classic Crinkle Cookies have a dense chocolate brownie-like interior with a light powdered sugar layer showing off the pretty crackled exterior. These cookies are an old-fashioned holiday staple and are as beautiful as they are tasty!

Supplies

Cooking spray
Large and medium bowls
Measuring cups and spoons, and food scale (if desired)
Whisk
Rubber spatula
Handheld or stand mixer
Cookie spatula
Large spoon
Baking sheet
Parchment paper or silicone baking mats

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Alright, you ready to get started making these classic chocolate crinkle cookies?! Let’s get baking!

How to make Classic Crinkle Cookies

First, Combine the dry ingredients. In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking powder, and salt. Set aside.

In a small bowl, measure out your powdered sugar and set aside.

Using a hand-held mixer or stand mixer, combine the granulated sugar and oil. Add in the eggs one at a time, and the vanilla extract.

Then, slowly add the dry ingredients until well incorporated. The mixture will be very thick and fudgy. Place into a sealed container for at least two hours for the dough to chill throughout.

Once the dough is thoroughly chilled, preheat the oven to 350 degrees, and line a baking sheet with parchment paper or a silicone baking mat.

Use a tablespoon and scoop out slightly mounded balls of dough. Roll it between your hands to form a ball. To make the ball-rolling process easier, you will want to wash your hands frequently. This is very sticky dough and makes it hard to roll the balls if there is any buildup on your hand from the previous ball. I find that having slightly moist hands also helps, but do not get it too wet or the powdered sugar will melt and not look as crisp after it is baked. While I have not tried it, I think that spraying your hands with cooking spray or lightly greasing your hands with butter or Crisco would also make it easier to roll the balls.

After rolling each ball, you will then roll it in the powdered sugar until it is evenly covered on all sides. Place on the baking sheet about 2 inches apart.

Bake for ten minutes and then allow the Classic Crinkle Cookies to cool on the pan for about three minutes. Transfer cookies to a wire rack to finish cooling.

Classic Crinkle Cookies

★

1 from 1 reviews

Author: Melissa
Prep Time: 20 minutes + 2 hours chill
Cook Time: 10
Total Time: 43 minute
Yield: 24 cookies 1x

Print Recipe

Description

These rich fudgy, soft and chewy Classic Crinkle Cookies have a dense chocolate brownie-like interior with a light powdered sugar layer showing off the pretty crackled exterior. These cookies are an old-fashioned holiday staple and are as beautiful as they are tasty!

Scale

Ingredients

3/4 cup granulated sugar (159 grams)
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour (127 grams)
1/2 cup unsweetened cocoa powder (46 grams)
1 teaspoon baking powder (5 grams)
1/4 teaspoon salt (1 gram)
1 cup powdered sugar, for coating cookies

Instructions

Combine the dry ingredients. In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
In a small bowl, measure out your powdered sugar and set aside.
Using a hand-held mixer or stand mixer, combine the granulated sugar and oil. Add in the eggs one at a time, and the vanilla extract.
Slowly add the dry ingredients until well incorporated. The mixture will be very thick and fudgy. Place into a sealed container for at least two hours for the dough to chill throughout.
Once the dough is thoroughly chilled, preheat the oven to 350 degrees, and line a baking sheet with parchment paper or a silicone baking mat.
Use a tablespoon and scoop out slightly mounded balls of dough. Roll it between your hands to form a ball, and then roll it in the powdered sugar until it is evenly covered on all sides. Place on the baking sheet about 2 inches apart.
Bake for ten minutes and then allow the Classic Crinkle Cookies to cool on the pan for about three minutes. Transfer cookies to a wire rack to finish cooling.