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Amazing 1 Secret for Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

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These Chocolate Crinkle Cookies are a festive favorite, perfect for Christmas baking. Follow our simple steps to achieve that beautiful, cracked powdered sugar coating that makes them look as wonderful as they taste.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar (divided)
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups powdered sugar (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream the softened butter and 1 cup of the granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Place the remaining 1 cup of granulated sugar in one shallow dish and the powdered sugar in another.
  7. Scoop tablespoon-sized balls of dough. Roll each ball first in the granulated sugar, pressing gently to coat.
  8. Next, roll the sugared dough ball thoroughly in the powdered sugar, making sure it is completely covered.
  9. Place the heavily powdered dough balls onto the prepared baking sheets, leaving about 2 inches between them.
  10. Bake for 10 to 12 minutes. The edges will look set, but the centers will still be slightly soft. The signature crinkles will form as they cool.
  11. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Chilling the dough for 30 minutes before rolling can help prevent spreading.
  • Roll the dough generously in powdered sugar for the best crackle effect.
  • For extra dark cookies, use Dutch-processed cocoa powder.

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