Chocolate Crinkle Cookies have a rich and fudgy center with a crisp powdered sugar outer layer. Crinkle Cookies are just as important as Sugar Cookies on your holiday cookie tray.

Several Chocolate Crinkle Cookies on a tray

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Hi there! My name is Natalya and I run the blog Momsdish. If you already follow me, you know I love easy meals with simple ingredients. These Chocolate Crinkle Cookies are no exception. 

Why these are the Best Crinkle Cookies:

  • Simple Ingredients: Made with just a handful of kitchen staples you probably already have on hand.
  • Fast: these cookies can be whipped up quickly and you can chill them ahead.
  • Fudgy & Crisp: The centers are soft and gooey with crisp edges.
  • Keep Well: most cookies are best eaten fresh but these seem to get better with time.

These cookies are perfect for gifting and they are so good, you’ll want to make a double batch!

Chocolate Crinkle Cookie Up close with crinkles

What is a Chocolate Crinkle Cookie?

Chocolate Crinkle Cookies are like a cross between gooey Fudgy Brownies and crisp Chocolate Chip Cookies. They are rolled in powdered sugar before baking so they form “crinkles” as they expand in the oven.

The best part? Just like a good homemade Baklava, these cookies get better as they get a little stale. The outer layer just gets crunchier, while the center stays so gooey. Let’s just say you’ll find yourself hanging around your cookie jar for several days.

Ingredients for crinkle cookies with flour, cocoa powder, sugar, eggs, vanilla, oil

How to Make Chocolate Crinkle Cookies

Chocolate Crinkle Cookies are a blast to make. If you have kids around, they can help make these cookies. They will love rolling the chocolatey dough into bite-sized balls and coating them with a generous amount of powdered sugar, similar to Russian Tea Cakes

  1. Whisk together sugar, cocoa powder, oil, vanilla extract, and eggs. 
  2. In a separate bowl, whisk together flour, baking powder, and salt.
  3. Slowly add flour mixture to the cocoa mixture. Mix well. 
  4. Cover the dough and refrigerate for 3 hours and up to overnight. 
step by step images on how to make dough for the crinkle cookies

To Finish and Bake the Cookies

  1. Preheat the oven to 350F. Shape cookie dough into balls (a cookie scoop makes it easy to portion) and roll into powdered sugar. 
  2. Place cookies on a baking sheet, leaving space between each cookie. Bake for 10-12 minutes, depending on the size of the cookies. Cookies will come out soft but will harden as they cool down.
  3. Once cookies are slightly cooled, move them to a wire rack to fully cool down.
Chocolate crinkle cookie dough coated in powdered sugar

Common Questions

Why are my Chocolate Crinkle Cookies flat?

There are two reasons why your Chocolate Crinkle Cookies came out flat. Either the dough wasn’t chilled or you didn’t use enough flour. Make sure to properly measure flour by scooping it into your measuring cup and leveling off the top.

Where did Chocolate Crinkle Cookies originate?

Chocolate Crinkle Cookies first premiered in Betty Crocker’s famous cookie cookbook, “Cooky Carnival”. Crocker recounts being served the cookies by home chef Helen Fredell and begging her for the recipe. Fast forward to today and these cookies are gracing just about every holiday tray each year.

How do you know when Chocolate Crinkle Cookies are done?

You’ll know when Chocolate Crinkle Cookies are done when they start to develop those signature cracks on top. Typically, this takes anywhere from 10-12 minutes depending on their size.

Why is my dough too sticky or wet?

The dough for crinkle cookies should be very moist. Be sure to measure flour correctly, and it helps to roll the moist dough with wet hands.

A tray of baked chocolate crinkle cookies

Storing Chocolate Crinkle Cookies

  • Room Temperature: Keep your Chocolate Crinkle Cookies stored in an airtight container on the counter. They should stay fresh for up to a week. 
  • Freezing: Freeze your dough balls for up to 2 months in an airtight container. When you are ready to bake, remove them from the freezer and allow them to thaw for 30 minutes in the fridge before rolling them in powdered sugar. Bake according to instructions.

Make-Ahead Tip: You can make the dough a day or two in advance. Keep it refrigerated and only bake right before serving. 

Cookies Recipes You’ll Love

Natasha's Kitchen Cookbook

Chocolate Crinkle Cookies

4.97 from 583 votes
Author: Natalya Drozhzhin
Chocolate Crinkle Cookies served on platter
Chocolate Crinkle Cookies are a key component of every holiday cookie tray. Fudgy on the inside with a crispy, powdered sugar outer later, they are loved by kids and adults alike.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients 

Servings: 20 cookies

Instructions

  • In a mixing bowl, combine sugar, cocoa powder, oil, vanilla extract and eggs. Whisk until the mixture is smooth.
  • In a separate bowl, combine flour together, baking powder and salt.
  • Add the flour mixture to the cocoa mixture and stir to combine.
  • Cover the dough with plastic wrap and refrigerate for at least 3 hours and up to overnight.
  • Preheat the oven to 350F. Scoop dough with a mini ice cream scoop for even portioning into 20 cookies then roll cookie dough into even-sized balls (it's easier to roll with wet hands) and generously roll each into powdered sugar.
  • Place cookies on a baking sheet, being sure to leave space between each of the cookies. Bake for 10-12 minutes, depending on the size of the cookies. Cookies will come out soft but will harden as they cool down.
  • Allow cookies to slightly cool. Then, move them to a wire rack to fully cool down.

Nutrition Per Serving

85kcal Calories19g Carbs2g Protein1g Fat0.3g Saturated Fat0.1g Polyunsaturated Fat0.3g Monounsaturated Fat0.002g Trans Fat16mg Cholesterol36mg Sodium66mg Potassium1g Fiber13g Sugar24IU Vitamin A15mg Calcium1mg Iron
Nutrition Facts
Chocolate Crinkle Cookies
Amount per Serving
Calories
85
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.3
g
2
%
Trans Fat
 
0.002
g
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
0.3
g
Cholesterol
 
16
mg
5
%
Sodium
 
36
mg
2
%
Potassium
 
66
mg
2
%
Carbohydrates
 
19
g
6
%
Fiber
 
1
g
4
%
Sugar
 
13
g
14
%
Protein
 
2
g
4
%
Vitamin A
 
24
IU
0
%
Calcium
 
15
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: chocolate cookies, chocolate crinkle cookies, crinkle cookies
Skill Level: Easy
Cost to Make: $
Calories: 85

Natalya Drozhzhin

Natalya is a food blogger who founded Momsdish.com to make cooking easier. Growing up on a farm in Ukraine, Natalya was inspired by the amazing dishes that were prepared using simple ingredients. Natalya is most notably known for making cooking approachable for any person.

Read more posts by Natalya

Read comments/reviewsAdd comment/review

  • Michele
    February 19, 2024

    Great recipe but curious how the total time is 25 minutes when the dough is chilled for 3 hours????

    Be honest about the time involved.

    Reply

    • Natashas Kitchen
      February 19, 2024

      Hi Michele, the 25 minutes references the total hands on work. I hope that helps.

      Reply

  • F. Darr
    February 17, 2024

    Just curious, but why the pepper grinder in the photo? Great cookies, by the way.

    Reply

    • Natashas Kitchen
      February 17, 2024

      Hi F, that is a salt shaker in the photo, I hope that helps.

      Reply

  • amala
    February 12, 2024

    I used 1/2 brown sugar and 1/2 white sugar, so maybe that’s why my cookies weren’t that good. They didn’t spread at all by the 11 minute mark so I had to press them down slightly with my gloves, so they naturally came out a bit dense. I spooned and levelled my flour and also sifted it, and it was new flour, so I don’t know what happened.

    Maybe I made my cookies a bit big? Each one was like 1.5 tbsp worth of dough and doubling the recipe yielded 30 cookies, each one the diameter of two small coins (after I pressed them down).

    They also weren’t ‘fudgy’ and didn’t have that much of a chocolate taste. Of course, they’re not horrible, but I was really disappointed:( I’ve tried your chocolate cupcakes and they’re my favorite, but this was different.

    Reply

    • Natasha
      February 12, 2024

      Hi Amala, I would suggest making them exactly as written and to the size that is recommended in the post. Making them larger would change the bake time. I always recommend making the recipe exactly as written, because that is how I tested it, before attempting changes.

      Reply

  • amal
    February 6, 2024

    Hello! I’ve found that in chocolate recipes, using brown sugar makes the final product much fudgier and rich in chocolate flavor. If I were to use brown sugar for this, how much should I use?

    Also, what’s the reason for using oil instead of butter?

    I have to make these for my bakesale at school next week, so please let me know soon. Thanks so much!! <3

    Reply

    • NatashasKitchen.com
      February 7, 2024

      Hi Amal! I haven’t tested these substitutions. Oil helps with the moisture and it’s important for the cookies spreading and cracking. Reading through the comments, one of my readers reported good results using butter in place of oil, and another reported swapping out 1/2 of the sugar for brown sugar. Let us know how they turn out if you experiment.

      Reply

  • Brooke
    January 6, 2024

    I make this recipe just about once a week. My family absolutely loves them!!

    Reply

    • Natashas Kitchen
      January 6, 2024

      That’s just awesome! Thank you for sharing your wonderful review, Brooke!

      Reply

  • Abby
    January 1, 2024

    I loved these cookies, they were easy to make and turned out great! They are my new favorites!

    Reply

    • NatashasKitchen.com
      January 1, 2024

      That’s great, Abby! I’m so glad you love the recipe.

      Reply

  • Abby
    January 1, 2024

    These are the best cookies I’ve ever had their like brownies in cookie form!

    Reply

    • NatashasKitchen.com
      January 1, 2024

      That’s a great way to describe these! So glad you loved the recipe.

      Reply

  • Jean Taylor
    December 31, 2023

    I have used a Crinkles recipe since 1981 that I got from my Mom.. It’s been a good one, BUT, read yours a couple weeks ago and have made 2 batches in a week! They are so good..My son rates them a 12, better than my old recipe.. Thank you.

    Reply

    • NatashasKitchen.com
      January 1, 2024

      That’s wonderful, Jean. Thank you for sharing.

      Reply

  • KKH
    December 28, 2023

    Hello! I’m not sure what I did wrong but these did not taste good. The texture was perfect but they did not taste like chocolate. I typically use Nestle Toll House 100% cocoa but am wondering if it was a bad choice? They were incredibly bland so we threw them away. Any suggestions appreciated.

    Reply

    • NatashasKitchen.com
      December 29, 2023

      Hi! I’m sorry you had difficulty with the recipe. I’ve never had these be bland before. I don’t believe it was the cocoa powder since Nestles is 100% pure cocoa. Did you make any substitutions or forget any ingredients?

      Reply

      • KKH
        December 30, 2023

        Thank you for your response. I believe I made them correct. They had no chocolate flavor which is so odd. May have been baker’s error 🙁

        On a side note I just made your chocolate chip cookie recipe and they are DELICIOUS!

        Reply

        • NatashasKitchen.com
          December 31, 2023

          That’s great to hear!

          Reply

  • Katharina
    December 28, 2023

    I made these from different recipes before and no matter what I did they were always very hard— these however were lovely chewy on the edges and super soft on the inside. Very brownie-y according to the tasters, they were popular to the point the recipe was asked. Thank you!!

    Reply

    • Natashas Kitchen
      December 28, 2023

      You’re welcome! I’m so happy you enjoyed it, Katharina!

      Reply

  • Usha
    December 24, 2023

    Fantastic recipe! Made it last week and had to remake it today as they disappeared pretty quickly 😉 Thanks for your recipes… your cookbook is under our Christmas tree – can’t wait to unwrap it tomorrow!

    Reply

    • NatashasKitchen.com
      December 24, 2023

      Hi Usha! Thank you. Merry Christmas! I’m so glad you loved this recipe!

      Reply

  • Kim
    December 24, 2023

    Made two batches of these cookies this week. I’m not sure why you would need to handle the dough at all. I refrigerated overnight and dropped the dough into the powdered sugar from the mini scoop. I scraped the scoop on the side of the bowl so the bottom was flat. This method yielded more cookies. About 40, I am not sure if I used the right size scoop. I just used the smallest one I had. Baked 10 minutes. Perfect.

    Reply

    • NatashasKitchen.com
      December 24, 2023

      Thank you for sharing, Kim! That’s great.

      Reply

  • Cat
    December 23, 2023

    Absolutely delicious!! I made these for my co-workers and family as a holiday treat and it was a hit! Everyone loved them. Definitely will be making this recipe again. I did make two adjustments:

    1. I left the batter in the fridge overnight instead of for four hours like the recipe said. I read through others comments and I noticed that a frequent complaint was that the batter was too sticky to work with. I didn’t experience any problems with stickiness as the dough was nice and firm when I used it. Would definitely recommend leaving it in your fridge overnight instead.

    2. I had to put the cookies in for 13-15 minutes instead of 10-12 minutes, however, this was almost certainly because I made my cookies a bit bigger. So if you plan on making your cookies bigger than a mini ice cream scoop, it will take closer to 15 minutes for them to bake.

    Reply

    • Natashas Kitchen
      December 23, 2023

      Thank you so much for sharing that with me, Cat! I’m so happy you enjoyed these cookies!

      Reply

    • Jennski
      December 29, 2023

      I accidently left the dough in overnight because I was exhausted and had no problems working with it the next day. I really liked these cookies!!!

      Reply

  • Hilda Testini
    December 23, 2023

    Follow the recipe and my cookies came out delicious
    Thank you Natasha.
    I will make this cookies all year round.

    Reply

    • NatashasKitchen.com
      December 23, 2023

      So glad to hear that, Hilda!

      Reply

  • Hannah
    December 23, 2023

    Prep time and total time were very misleading. Should’ve included the time needed from chilling.

    Reply

  • Fay
    December 23, 2023

    I make this recipe ALL the time, it’s so good! I’ve made it for family and they beg me to make them every time I see them. Perfect recipe, 10/10, no notes. Thanks so much for sharing !!

    Reply

    • Natashas Kitchen
      December 23, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, Fay!

      Reply

  • Lilian
    December 22, 2023

    My cookies didn’t flatten at all! They stayed round after 10 minutes so I baked them for 2 minutes and it still didn’t flatten. Do you know what happened?

    Reply

    • NatashasKitchen.com
      December 22, 2023

      Hi Lilian! Be sure to measure your flour correctly. Using too much flour would cause this. I have a tutorial on How to measure ingredients here. I hope that helps.

      Reply

  • Kelli Sparks
    December 21, 2023

    I am wondering if I can add some chopped nuts, and if I would need to alter the liquid ingredients if I do so. My family loves nuts, and I don’t, so it helps me not gobble all of the cookies myself! LOL

    Reply

    • NatashasKitchen.com
      December 22, 2023

      Hi Kelli. I have not tested that, but I think it could work. Let us know if you experiment.

      Reply

    • Mel
      December 23, 2023

      Try rolling them in (finely chopped) before rolling in powder sugar! We’ve done this and it works great.

      Reply

  • Cheryl Bredin
    December 21, 2023

    These were fun to make! They taste great. And they are so cute! I discovered that wet hands were too messy. I just dropped a tablespoon of dough into the sugar. They were easy to shape into a ball after that. And then dropped into the powdered sugar. They don’t need to be perfectly shaped. When they puff up in the oven they become symmetrical.

    Reply

    • NatashasKitchen.com
      December 21, 2023

      Hi Cheryl! Thank you for the tip!

      Reply

  • Sandy
    December 21, 2023

    These are the best chocolate crinkles I’ve had. The ones from when I was a child I never ate. The only problem i found was you say to use a mini ice cream scoop and when touching the words it take you to 3 scoops but not one is a mini ice cream scoop. So which one is the best to buy. One last thing why can’t they all be referred by the same like measuring spoons and cups are.

    Reply

    • Natasha
      December 22, 2023

      HI Sandy, when I click on both of the links above for the mini ice cream scoop, I am seeing the correct one, the OXO brand trigger release scoop that I own. I think I see what you mean – on the Amazon listing there are 3 sizes. You want the “small cookie scoop” size which is the one it should open first.

      Reply

  • Hannah
    December 20, 2023

    For those asking about using butter in place of oil – it works! I used 1/4c very soft butter and kept all else the same. I refrigerated the dough overnight and they came out lovely and buttery. Enjoy!

    Reply

    • NatashasKitchen.com
      December 20, 2023

      Thank you for sharing that with us, Hannah!

      Reply

  • terri
    December 19, 2023

    made these for the first time. baked them and they are rock hard! they have no flavor really. so i added a few drops of pepermint to my dough and worked it in..tastes alot better just a hint of pepermint but still are rock hard.

    Reply

    • NatashasKitchen.com
      December 20, 2023

      Hi Terri! They should not be hard. A couple of reasons this could happen is either over baking, using too much flour, or not correctly measuring your other ingredients causing the wet/dry ratio to be off. I’ve had so many positive comments come in across my social media channels in the last few weeks about these cookies. I hope you’ll give them another try. Please watch my tutorial on How to measure ingredients to help.

      Reply

    • Cheryl Bredin
      December 21, 2023

      I think they cooked too long. I had one batch that made hard cookies because the timer was not set. I told my husband those are biscotti cookies. 🥰

      Reply

    • K
      December 22, 2023

      Most likely you overbaked them. It’s easy to do. Whenever I make them my mom always says to make sure I don’t cook them too long because they are not very forgiving if overbaked.

      Reply

  • Judy Bronner
    December 19, 2023

    These cookies are delicious.
    The only thing I did different was I used coconut oil. It gives a very slight coconut taste to to the cookie which is good and it makes it much easier to roll in balls as the oil congeals in the fridge.

    Reply

    • Natasha's Kitchen
      December 20, 2023

      That’s a good diea too, Judy. Thank you so much for sharing and for your review!

      Reply

    • Christina
      December 22, 2023

      I did this too! I didn’t have to let them sit as long and they weren’t sticky!

      Reply

    • Jennski
      December 29, 2023

      Next time I will try it with the coconut oil, I would love that!

      Reply

  • Barbara Bruce
    December 18, 2023

    My daughter said these are some of the best cookies Ive ever made! Big hit!

    Reply

    • Natashas Kitchen
      December 18, 2023

      That’s just awesome! Thank you for sharing your wonderful review, Barbara!

      Reply

  • Deb Greenaway
    December 16, 2023

    These cookies are soo good! Easy to make and everyday ingredients! This is my first time trying a recipe from internet, but after this will certainly try many many more!

    Reply

    • NatashasKitchen.com
      December 16, 2023

      Hi Deb! I’m so glad you found this recipe and so glad that you also enjoyed it. Thank you for your review.

      Reply

  • Joanne Jovich
    December 16, 2023

    Tried two batches of these with a bad result both times. Batter was chilled. That cookies ran together. Threw out the whole thing. Followed all the steps to the letter. Oh well!!

    Reply

    • NatashasKitchen.com
      December 16, 2023

      Hi Joanne! That is odd. I’ve had so many comments and pictures come in across my social media channels (Facebook/Instagram) just today of many viewers sharing their results. They are turning out great. I’ve even recently tested the recipe myself so I know the ingredient quantities are right as written.
      Something must be off (the ratio of wet to dry). I have a tutorial here on How to measure ingredients . I hope that helps.

      Reply

    • Olga
      December 18, 2023

      That happened to me when I didn’t chill the dough for 3 hours, double batch can take even more time.

      Reply

  • Ulla Warmuth
    December 15, 2023

    I love the chocolate crinkle cookies and they were so easy to make. They were so delicious. Can the recipe be doubled? Thank you for having videos on your website.
    Have a very Merry Christmas.

    Reply

    • Natashas Kitchen
      December 15, 2023

      Hi Ulla, yes, this recipe can be doubled. I’m so glad you loved this recipe.

      Reply

  • YeahRok
    December 15, 2023

    Awesome recipe! I haven’t eaten these in probably 40 years, and have never made them. A few tips:

    –For each batch, portion just enough chilled batter into a bowl set over ice to keep it cold.

    –Dip and rest the scoop in a bowl of hot water.

    –Completely rinse the stuck batter off the scoop every two dozen cookies.

    –Let them cool for about two minutes after baking. Any longer and they stick.

    –REVEL IN THE DELICIOUSNESS!

    I used a 1tsp scoop and the cookies turned out about the size of a silver dollar; bite-size cookies have fewer calories! This size bakes in eight minutes.

    Reply

    • NatashasKitchen.com
      December 15, 2023

      Thank you for the feedback. So glad you love the recipe!

      Reply

  • Brianne
    December 14, 2023

    Just made these and they came out amazing!! I’m new to baking and this was super easy to follow and they were perfectly cooked in just 10 minutes. Thank you for this recipe!!

    Reply

    • Natasha's Kitchen
      December 15, 2023

      You’re welcome! Thank you for your great comments and feedback.

      Reply

  • LB
    December 14, 2023

    Just made these – absolutely delicious! I used vegetable oil, and left in the fridge for 3 hrs. I didn’t have a mini scoop, so I used a 1/2 TBSP measuring spoon and it made 27 cookies. They baked for 10 min and are perfect! Hope this helps if you, like myself, do not have a mini scoop!

    Reply

    • NatashasKitchen.com
      December 14, 2023

      Thank you so much for sharing that with us, LB!

      Reply

  • Sandra Ruble
    December 14, 2023

    I just baked a double recipe of chocolate crinkle cookies. They are delicious and just look perfect. I followed your directions, cooking temperature and time. Love all your recipes!

    Reply

    • NatashasKitchen.com
      December 14, 2023

      Hi Sandra! I’m so glad you’re enjoying the recipes. Thank you for the feedback.

      Reply

  • Sonya
    December 13, 2023

    I am an experienced baker and I followed the recipe perfectly. Like some others, I found the dough very sticky, almost like a batter. They spread out flat, all running into each other. And even though I kept adding time – up to 14 mins – they were still gooey and very difficult to transfer, even after resting on the cookie sheet and yes, I did chill it overnight. I use the pour over method for measuring flour, so maybe if it’s more tightly packed, that would be the only difference.

    Reply

    • NatashasKitchen.com
      December 13, 2023

      Hi Sonya! I have a tutorial on how to measure ingredients here. There was an error in the recipe card which has been fixed/updated so you may be seeing some of the older comments. I have recently retested the recipe and had great results. The dough for these cookies is going to be very moist. Be sure to measure flour correctly, and it helps to roll the moist dough with wet hands. I recommend watching the tutorial to see if that helps. Also- be sure to use large eggs and not “extra large” since that can make a difference as well.

      Reply

  • Diana
    December 11, 2023

    I followed the recipe exactly. They turned out o.k. Because of the oil, they were not dry, which is what I was looking for. They were hard to work with, though. Very sticky dough, even when working with wet hands. When rolling them in powdered sugar, I covered my hands with flour. That helped to keep them from sticking to me and not getting the powdered sugar all wet. The cookies spread out quite a bit and don’t hold that nice dome shape these cookies are known for. I will keep looking for a better recipe.

    Reply

    • NatashasKitchen.com
      December 11, 2023

      Hi Diana! I’m sorry it didn’t work out for you. I just recently tested this recipe and made some adjustments so I know the ingredients ratios as written in the recipe card are a accurate. Did you measure everything correctly? It seems as though something is off. Also- be sure to chill the dough long enough.

      Reply

  • Jennifer
    December 10, 2023

    Absolutely amazing… I split the cocoa powder evenly to be half regular cocoa and half dutch process cocoa (for that “black” look), and added a half a cup of Andes Peppermint Chips, topping with a Hershey’s Candy Cane kiss, and they were, hands down, THE most amazing cookie I’ve ever made (and I’ve made quite a few). Thanks so much for what will become a new holiday staple!!! <3 LOVE LOVE LOVE!

    Reply

    • Natasha's Kitchen
      December 10, 2023

      Adding pepperming I think is a great idea! Thank you so much for your review and for sharing that with us.

      Reply

  • Michelle
    December 10, 2023

    These came out perfectly cracked on the outside and chocolatey soft and fudgey inside.

    Reply

    • NatashasKitchen.com
      December 10, 2023

      That’s wonderful!

      Reply

  • Kristy Lin
    December 7, 2023

    Is there a difference between using oil and butter? I like the flavor of butter but I know oil often lends a fudgier texture…

    Reply

    • NatashasKitchen.com
      December 7, 2023

      Hi Kristy! To be honest, I have not tested butter to know how it would affect the recipe.

      Reply

    • Carol
      December 24, 2023

      I’m a bit of a butter snob when it comes to homemade cookies, but I’ve had some bad results with chocolate crinkles made with butter. These were perfect.

      Reply

  • Christine
    December 7, 2023

    Hi! Can these be frozen after making? And if so, how long can they stay in the freezer?
    Thank you!

    Reply

    • NatashasKitchen.com
      December 7, 2023

      Hi Christine! These are freezer-friendly before baking (see my note above). I haven’t tried freezing them after baking to advise on the outcome. I think it could work, but not sure how it would affect the texture and likely you’ll need to re-coat them in powdered sugar.

      Reply

  • Richard
    December 6, 2023

    I made this recipe today and followed it exactly as written. It turned out fantastically! Slightly crispy on the outside and soft on the inside with lots of chocolate flavor! Not to mention they were really interesting/nice-looking cookies!

    Reply

    • NatashasKitchen.com
      December 6, 2023

      So glad to hear that, Richard!

      Reply

    • Kathleen
      December 12, 2023

      My husband is in a care home and the PSW’s made these with the residents and froze them until their tree decorating party. They froze beautifully.

      Reply

  • Trish
    December 6, 2023

    I have been making this cookie for over 30 years. I was very upset to find that I had missed placed the recipe. I stumbled upon your website and almost did not use your recipe because of a comment someone posted. I am so glad that I chose to ignore the comment that these cookies were not like their “grandmother made”. I beg to differ. These cookies are EXACTLY like the cookies that THIS grandmother made. I only bake them for 11 minutes just until the sheen disappeared from the batter. Did you could see in the cracks. Are used Hershey‘s new cherry filled kisses. I make cookie trays for all my deliverymen, neighbors, and mailman. They will absolutely adore these cookies. Thank you so much Natasha!

    Reply

    • NatashasKitchen.com
      December 6, 2023

      That’s wonderful, Trish! I’m so glad you found this recipe!

      Reply

  • Mary
    December 6, 2023

    These came out perfectly. Thank you for this delicious recipe. This will be my go to recipe for crinkle cookies.

    Reply

    • NatashasKitchen.com
      December 6, 2023

      So glad to hear that, Mary!

      Reply

  • Lolly
    December 1, 2023

    I make chocolate crinkles every December. This is a terrific recipe. Cookies came out perfect.

    I added Andes peppermint chips to a few of them and that was delicious also!

    Reply

    • Natashas Kitchen
      December 1, 2023

      It sounds like you have a holiday tradition with these, that’s so great! Thank you so much for sharing that with me, Lolly!

      Reply

  • Christina
    November 28, 2023

    I don’t mean to be one of those people but I did not like them at all idk why I put 50 grams or olive oil and the whole cookie tastes like oil which made it really bad other wise it would of been a really good

    Reply

    • NatashasKitchen.com
      November 29, 2023

      Hi Christina! Be sure to use “light olive oil” which is neutral in flavor.

      Reply

  • Adeline
    November 24, 2023

    Really disappointed, they turned out really flat and not like the picture. You can’t even see all the powdered sugar! I had to look over the recipe to make sure I didn’t do anything wrong. I’ll have to try a different recipe next time, but according to the reviews this is supposed to be the best one.

    Reply

    • Natasha
      November 25, 2023

      HI Adeline, it sounds like something may have been off in the proportions of wet to dry ingredients. Did you make any changes in the recipe? Also, another super important step is letting the dough chill in the refrigerator for 3 hours or the cookies will be difficult to form and will go flat.

      Reply

  • Sue
    November 21, 2023

    CHOCOLATE CRINKLE COOKIES

    There are no ingredients listed. Directions are three though. 😁

    Reply

    • Natashas Kitchen
      November 21, 2023

      Hi Sue, the ingredients and instructions are at the bottom of the recipe post on the recipe card. Simply click “Jump to Recipe” at the top of page. I hope this helps.

      Reply

  • Lucas L
    November 21, 2023

    Holy moly these came out soft, chewy, and delicious. Family and friends all loved it. Definitely sharing this recipe!

    Reply

    • NatashasKitchen.com
      November 21, 2023

      Thank you for the wonderful feedback! I’m so glad you loved the recipe.

      Reply

  • Alicia
    November 20, 2023

    Hi Natasha,

    I would like to try this recipe for the holidays. Which size baking sheet did you use, and how much space between each cookie?

    Thank You!

    Reply

  • Lisa
    November 20, 2023

    Been making these and they’re always great. I accidentally left the dough in the fridge for two days (my kids were sick). When I finally made them, the depth of the flavour is just out of this world. ❤️ Thank you, Natasha.

    Reply

    • NatashasKitchen.com
      November 20, 2023

      Hi Lisa! I’m so glad they were enjoyed. Thank you for sharing.

      Reply

  • Kate
    October 29, 2023

    Best Chocolate Crinkle cookie recipe I’ve found. They turn out perfect!

    Reply

    • Natasha's Kitchen
      October 29, 2023

      Thank you, Kate. We appreciate your excellent feedback!

      Reply

  • Heidi
    October 22, 2023

    Can you freeze baked cookies? Thank you for responding. I don’t need them for another 5 days.

    Reply

    • NatashasKitchen.com
      October 22, 2023

      You can store the cookies at room temperature in an airtight container for up to 5 days. You can freeze them but the powdered sugar coating will not be as visible and they won’t be as crunchy on the outside.
      It’s best to freeze the dough and then bake them.

      Reply

  • Helene
    October 21, 2023

    OMG,,,These are so easy to make and so little ingredients,,,wonder how they would be with pieces of walnuts,,,will for sure make again.

    Reply

  • Haydee
    October 21, 2023

    Just thought I had to leave a review here as I’ve made these so many times and people that try it, loved it. I live in the UK and most people here don’t know what “crinkles” is and they love it so much 😊😊. Thanks to your recipe; the only crinkles recipe I follow and will keep making it til every Brit here tried it 😅😅. Thanks very much, Natasha. Love your videos and your recipes.

    Reply

    • Natashas Kitchen
      October 21, 2023

      Oh wow! Thank you so much for sharing that with me, Haydee! I’m so glad these are a hit!

      Reply

  • Maria
    August 1, 2023

    This is the perfect crinkle cookie recipe! I tried a couple different ones before finding this one, but they all turned out too rich. This recipe has the perfect flavor and texture.

    Reply

    • Natasha's Kitchen
      August 1, 2023

      Thank you so much, Maria. We’re so glad that you loved our recipe a lot!

      Reply

  • Linda
    June 21, 2023

    These are delicious. I make them all the time and everyone loves them

    Reply

    • Natashas Kitchen
      June 22, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, Linda!

      Reply

  • Diana
    June 3, 2023

    The recipe is very easy to follow and I enjoyed making the cookies. They are delicious although a bit too sweet for me. Next time I’m making them, I will add slightly less sugar. Thank you for the recipe!

    Reply

    • NatashasKitchen.com
      June 3, 2023

      Hi Diana! You’re welcome. So glad you enjoy the recipe!

      Reply

  • Anna Luchenko
    May 16, 2023

    hey natasha is it okay if I add Nesquik chocolate powder and i add less sugar instead of coco powder

    Reply

    • Natashas Kitchen
      May 16, 2023

      Hi Anna, I haven’t tested that to advise on the outcome. If you experiment, let me know how you liked the recipe.

      Reply

  • paiton
    March 28, 2023

    Would the dough be okay if i did not keep it in the fridge for as long as three hours?

    Reply

    • NatashasKitchen.com
      March 28, 2023

      Hi Paiton! The dough needs to be chilled and cold enough or the cookies will go flat.

      Reply

  • Anita
    March 25, 2023

    Can you freeze the cookie

    They look and taste great! Ty for recipe

    Reply

    • NatashasKitchen.com
      March 25, 2023

      Hi Anita! See my recipe notes above for freezing the dough. I’m glad you love the recipe.

      Reply

  • Emilie
    March 22, 2023

    There’s something off with the metric conversions. It calls for 112 g of oil, but that seems to be way too much. The dough was so oily that the powdered sugar got dissolved by the oil when the cookies were in the oven. It also results in a bit of an oily aftertaste.

    The cookies are fine. Crispy on the outside, chewy on the inside. If I were to bake them again, I’d add a bit more salt to up the flavour of the cocoa and cut the oil in half.

    Reply

    • Natasha
      March 23, 2023

      Oh my goodness you are right! The metric conversion was off. I’m so sorry about that. I fixed it. It was displaying 112 g of oil when it should have been about 55 grams of oil. A while back we corrected the oil measurement on this recipe and the correction didn’t carry over to the metric measurements. I sincerely apologize for that. I hope you give the cookies another try and thank you so much for letting me know so I can make the correction.

      Reply

      • boston Peterson
        November 5, 2023

        i love your recipe so much. its just that they have to sit in the fridge for 3 hours. thankyou

        Reply

        • Natasha's Kitchen
          November 5, 2023

          The dough needs to be chilled and cold enough or the cookies will go flat but it will be worth the wait.

          Reply

  • Beverly Conway
    February 24, 2023

    Have just made these cookies for the first time. And I have to say I am super pleased with them. They are firm on the outside with a nicely moist brownie middle. Better to make them small than medium sized. And, happy to find a recipe for them with oil instead of butter. Thanks for a great recipe Natasha! ✨

    Reply

    • Natashas Kitchen
      February 24, 2023

      You’re welcome! I’m so happy you enjoyed it, Beverly!

      Reply

  • Lainey
    February 19, 2023

    I’ve tried this recipe many times and my family and I have always enjoyed it! I plan on making it today and would like to try and add a few chocolate chips to the batter, would that affect the way they bake at all?

    Reply

    • Natasha's Kitchen
      February 19, 2023

      Hi Lainey, I bet it will be delicious with chocolate chips too. We’d love to know how it goes if you try it!

      Reply

  • Moriah
    February 14, 2023

    Some of my favorite cookies ever!! I got a lot of compliments when I made them!

    Reply

    • NatashasKitchen.com
      February 14, 2023

      Hi Moriah! That’s wonderful to hear. So glad you enjoyed the recipe.

      Reply

  • Brian mieras
    January 29, 2023

    The cookies were excellent.
    Easy to follow recipe.
    I’m saving this recipe for another time.

    Reply

    • Natasha's Kitchen
      January 29, 2023

      Great to hear that you enjoyed the cookies!

      Reply

  • Marsha
    January 29, 2023

    Hi!
    I’m anxious to make these. Should I sift the flour first?

    Reply

    • NatashasKitchen.com
      January 29, 2023

      Hi Marsha! Here is my tutorial on how I measure my flour. Sifting is not necessary, but you could if you’d like to.

      Reply

  • Linda T Bey
    January 13, 2023

    Hi Natasha, the only bad thing about these cookies were that my husband ate most of them before the sun rose. I made 21 last night and this morning there were only 7 left. Need i say more. I have enjoyed all of your recipes so far, you are my go to when i want to prepare a different meal. Keep the spoons banging!!!

    Reply

    • NatashasKitchen.com
      January 13, 2023

      Hi Linda! That’s hilarious! I’m glad they were such a hit!

      Reply

  • Pam
    January 7, 2023

    These cookies looked pretty but they did not have nearly enough chocolate flavor.
    I’ve since seen other recipes that all called for adding chocolate chips, which probably would have saved these.

    Reply

    • Natashas Kitchen
      January 7, 2023

      Hi Pam, I bet this could be delicious with chocolate chips! Thank you so much for sharing that with me.

      Reply

  • TCM
    January 6, 2023

    Made these for Christmas and they turned out delicious!! Super chocolaty and puffy, sugar didn’t burn at all!! My only question would be is how long does the dough last in the fridge?? Thanks!

    Reply

    • Natashas Kitchen
      January 6, 2023

      Hi TCM, This recipe is very simple and the dough can be made 1-2 days in advance and then baked before serving.

      Reply

  • CA
    December 30, 2022

    I used made two batches and used olive oil and premium dutch chocolate. I made a mistake on the first batch and added soda AND powder by accident. They were flat but delicious! The second batch was made without mistake and they were puffy and delicious but tasted more like a brownie than a cookie. Honestly I like the first batch better! I think the key is light oil and quality cocoa powder. It’s expensive but worth it! Chill overnight and no issues with rolling into balls with your hands. Very simple recipe especially when you read it correctly. lol

    Reply

    • Natashas Kitchen
      December 30, 2022

      I’m so glad you tried it again and it worked out so well! Thank you so much for sharing that review with me, CA!

      Reply

  • Christine K.
    December 27, 2022

    Made exactly as written; came out delicious!! Slightly crispy on the outside and brownie soft on the inside. YUM! And, they’re so pretty! 🙂 Thanks for the new cookie recipe. Definitely making them again and again!

    Reply

    • NatashasKitchen.com
      December 27, 2022

      I’m so glad you loved the recipe! Thank you for sharing.

      Reply

  • Kat Grant
    December 26, 2022

    I made a double batch and put half normal cocoa powder and then a really good quality one. And you have to chill then for 5hrs at least. They are so freaking sticky. To avoid making a huge mess like I did, put the cookie dough in the fridge in the same container you made it is. Once it’s all combined, it’s too sticky to transfer to another container!
    But holy heck are they delicious. Like 2 to 3 days later, they keep getting better. Some sort of cookie magic. Yum! New fav holiday cookie recipe!!! These are devine!

    Reply

    • NatashasKitchen.com
      December 26, 2022

      Hi Kat! Thank you for sharing your experience. I’m glad you loved the cookies.

      Reply

  • Ciara
    December 25, 2022

    Cookies turned out okay, but I found the recipe really frustrating to follow. A mini ice cream scoop is not a useful measurement, as it’s not a consistent amount and not everyone has one. Because I had to guess at how big each cookie should be and didn’t know if they were the intended size, I was uncertain of the baking time. This would’ve been fine if the recipe told you what to look for to know when they’re done, but it doesn’t. I had to look at another recipe to learn the doneness indicator.

    I think I’ll try a different recipe next time, as these were somehow not quite what I want from a crinkle cookie.

    Reply

    • NatashasKitchen.com
      December 26, 2022

      Hi Ciara! Sorry to hear that. In step 5 in the instructions, I linked the exact cookie scoop I used (click on the red font). Also, see my notes above under common questions for “How do you know when Chocolate Crinkle Cookies are done.”

      Reply

  • Candy
    December 24, 2022

    So simple and good. They are like mini brownies. I didn’t use a scoop and just eyeballed it, the dough was very easy to work with.

    Reply

  • Jeena
    December 24, 2022

    It came out perfect just as in the picture and taste so yummy! Our kids love it😍.Thank you Natasha for this yummy recipe.

    Reply

    • Natashas Kitchen
      December 24, 2022

      You’re welcome! I’m so happy you enjoyed it, Jeena!

      Reply

  • Monica
    December 24, 2022

    Hi! I’ve been making these cookies for about 3 years & they are a Christmas staple now. But this year went completely wrong! My powdered sugar started burning only after 5 minutes in 350°f oven. The oven temp was not malfunctioning because I had just made a whole batch of sugar cookies just before. I ruined 2 pans of crinkles because of this and have no idea why. I had some dough left over and baked that with no issues (no powdered sugar) Any ideas to why the powdered sugar burnt so quickly??

    Reply

    • NatashasKitchen.com
      December 24, 2022

      Hi Monica! I’m sorry, that is a pain. The thing that comes to mind is the oven temperature being too high causing it to burn. Do you use an internal oven thermometer? If not, I highly recommend it.

      Reply

  • Jeff
    December 24, 2022

    These are perfect cookies if you follow all the steps carefully. Ours were wonderful. We made sure our oven was hot and ready before rolling out the cookies to minimize the time out of the fridge to oven. We subbed bobs redmill 1:1 gluten free flour and it worked seamlessly. We also played around with crushing some candy cane to top them off. Chef kiss.

    Reply

    • NatashasKitchen.com
      December 24, 2022

      That’s wonderful, Jeff! I’m so glad you enjoyed this recipe. Thank you for sharing your experiment.

      Reply

  • Ashley B
    December 24, 2022

    I tried these for Christmas cookie gifts. I couldn’t help myself, I made a small portion “normal” with cookie scoop… then rolled some with cling wrap and used Mickey Mouse cookie cutter. Turned out so cute and yummy to boot🤗

    Reply

    • NatashasKitchen.com
      December 24, 2022

      Hi Ashley! They sound adorable. I’m so glad you loved this recipe.

      Reply

  • Bonnie Rae
    December 23, 2022

    I thought I should warn folks who think these are going to taste like the Chocolate Crinkles that our moms always made from the tried-and-true Betty Crocker recipe. They won’t. I didn’t feel like running to the store for unsweetened chocolate so I found this recipe on the internet. Cocoa powder simply isn’t the same. The problem some of these commenters had with the amount of oil you give is easy to figure out when you realize the Betty Crocker recipe is utilizing the oil from the chocolate. Her recipe calls for half the amount of oil.
    And, yes, the appearance is definitely different. They’re bound to flatten out with all that oil. And the powdered sugar sinks in very noticebly.
    But my biggest problem is the taste. They’re not even close to what my family is expecting on the cookie tray tomorrow night.
    Chocolate is chocolate. Cocoa powder is a whole other thing.

    Reply

    • Natasha
      December 23, 2022

      Hi Bonnie, I re-made these today for our Christmas cookie platter and following a reader suggestion, I updated this recipe to 1/4 cup extra light olive oil. Using less oil did result in a dough that was easier to work with. As far as the chocolate goes, these are like an airy brownie in texture and flavor – they are very chocolatey. We haven’t had any concerns about the flavor on these. Make sure to use unsweetened natural cocoa powder and not sweetened cocoa.

      Reply

  • Deb
    December 22, 2022

    These cookies are my daughter’s childhood favorite. We use to buy them from The Cookie Tree in Marysville, California. We moved 2000 miles away 22 years ago. She talks about them every year at Christmas time. I had never made them. They came out so perfectly delicious. In addition they were easy to make. I can’t wait to surprise her with them on Christmas Eve. Thank you so much.
    Deb.

    Reply

    • NatashasKitchen.com
      December 22, 2022

      Hi Deb! That’s wonderful to hear. Thank you for trying my recipe.

      Reply

    • Kristin
      April 26, 2023

      I was looking at this recipe to recreate Cookie Tree cookies as well! I grew up in Yuba City and have fond memories of their cookies.

      Reply

  • Kary
    December 22, 2022

    Tasty but mine turned out more like brownie brittle than puffy crinkle cookies. They flattened out to be very thin cookies and all the powdered sugar was absorbed. I used a knife for leveling the flour so had the proper amount and I chilled the dough for 24 hours. Baked second tray for only 8 minutes and they still came out super flat with all the powdered sugar absorbed.

    Reply

    • Natasha's Kitchen
      December 22, 2022

      Hi Kary, I recommend reading this portion in the recipe “Why are my Chocolate Crinkle Cookies flat?” for some tips.

      Reply

  • BradleeBoujee
    December 22, 2022

    I love this recipe. Would change cocoa to dark chocolate cocoa; also sugar, half sugar Needs to be brown sugar. Bang the tray on the counter right after coming out oven.;) they worth the works.

    Reply

    • Natasha's Kitchen
      December 22, 2022

      Thanks for sharing that with us!

      Reply

  • Jen
    December 22, 2022

    The oil amount is incorrect in this recipe. I made this twice, once as written and once with 1/4 C oil (based on reviews). The 1/4 C oil worked much better. This is NOT an issue with incorrectly measuring the flour; it is an error in the recipe. When using 1/2 C oil, I even tried to roll dough in sugar before the powdered sugar and that didn’t help. Powdered sugar got absorbed and cookies were greasy. Using 1/4 C oil resulted in picture-perfect and very tasty cookies.

    Reply

    • Natasha
      December 23, 2022

      HI Jen, I think you are right. The recipe still works with 1/2 cup but I retested them today with 1/4 cup and they were even easier to work with and still super soft and fudgy.

      Reply

  • Dana Seepish
    December 21, 2022

    There is a recipe exactly like this but doubled except for the oil. It has 1/2 cup like yours. I think it should be 1/4 cup to make half of the full recipe. It was very oily and very sloppy to work dough.

    Reply

  • Holly
    December 21, 2022

    Hi,
    These cookies look so good! Could I by chance make them with melted butter? I do not have a mild oil on hand. Would it become less moist?

    Reply

    • NatashasKitchen.com
      December 21, 2022

      Hi Holly! I have not tested these cookies with butter to advise.

      Reply

  • Maria
    December 20, 2022

    I lost my recipe and thought this was pretty close. I realized too late that this has more oil and a longer baking time. First sheet of cookies came out dry and brittle after 10 minutes. Second sheet of cookies were softer and chewier, which are my preference, but they still spread considerably and the confectioners sugar completely absorbed into the cookies. I recommend reducing the oil to 1/4 cup and baking time to 8 minutes.

    Reply

    • NatashasKitchen.com
      December 20, 2022

      Hi Maria! I have not had that experience with this recipe. It sounds like you could have used too much flour if they were dry. Make sure to properly measure flour by scooping it into your measuring cup and leveling off the top. I will attach my tutorial on how to measure ingredients HERE. The cookie dough is moist so it will absorb some of the powdered sugar. Be generous when rolling the dough balls into the powered sugar. It may also help to roll them once through granulated sugar and then powdered sugar.

      Reply

  • Janine Barclay
    December 20, 2022

    These were very good but I had the same problem others did with the sugar melting in. I used more sugar and was careful to keep them very cold and they turned out well and everyone loved them. I made a second batch with half the amount of oil and they were WAY better. They rose better and the sugar didn’t melt in. Both ways produced a delicious cookie but with 1/2 cup of oil required me to get them into the oven fast and double roll in powdered sugar.

    Reply

    • NatashasKitchen.com
      December 20, 2022

      Hi Janine! Thank you for the wonderful feedback and for sharing your experience. You could also try to roll them through granulated sugar first and then powdered sugar.

      Reply

  • Jamie D
    December 20, 2022

    Great Recipe! Mine are flat and the powdered sugar dissolved on most. . .pointers for next time? They are still delicious! and I chilled overnight if helpful.

    Reply

    • NatashasKitchen.com
      December 20, 2022

      Hi Jamie! The 2 most common reasons for flat cookies are either not using enough flour or not chilling the dough long enough. This is how I measure my flour HERE. The dough is wet so be very generous when rolling them in powdered sugar because some of the sugar will dissolve. It may help to roll them in granulated sugar first and then powdered sugar.

      Reply

  • Eli G.
    December 19, 2022

    Chilled my dough overnight, weighed my flour and used new baking powder, and they STILL turned out flat as pancakes. Where did I go wrong?

    Reply

    • NatashasKitchen.com
      December 19, 2022

      Hi Eli. Either the dough wasn’t chilled or you didn’t use enough flour. Those are the two most common reasons.

      Reply

  • Bekkaf
    December 19, 2022

    I just got done making the batter, and it’s in the refrigerator now. I did add one cup of flour a little at a time to a cup measure before leveling off. The batter is not runny but sort of a thickish blob. It’s definitely not thick enough to hold a shape at this point. Wondering? does the batter thicken up more as it sits in the refrigerator?

    Reply

    • NatashasKitchen.com
      December 19, 2022

      Hi! This dough can be tricky. But if its too soft, it could be that there is not enough flour. As you can see in the images above, it is very soft and sticky but holds its shape and will thicken slightly when chilled. Watch my tutorial on how to measure flour HERE.

      Reply

  • Kat
    December 19, 2022

    These are delicious and so pretty! I refrigerated them overnight and they were super easy to roll into balls for baking. Thanks for a great recipe!

    Reply

    • Natashas Kitchen
      December 19, 2022

      You’re welcome! I’m so happy you enjoyed it, Kat!

      Reply

  • Colleen
    December 17, 2022

    I used Hersey’s Dark Chocolate Cocoa powder. Wow! Easy recipe, I refrigerated overnight, and they are yummy!!!!

    Reply

    • Natashas Kitchen
      December 17, 2022

      These are always a hit! I’m so glad you loved them, Colleen!

      Reply

  • Barb M
    December 15, 2022

    I have made these and they are excellent. That being said, the recipe keeps flipping to ads and is very annoying. I know you have to have ads but there should be a way to stop recipe from flipping!

    Reply

    • Natashas Kitchen
      December 15, 2022

      I’m so glad you enjoyed it, Barb! Thank you for sharing your concerns and feedback. The only way we can continue providing free recipes is by having ads on our site, so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. But we will definitely take note of your feedback and use it to improve our website.

      I appreciate your feedback, and I hope you love every recipe you try.

      Reply

      • Kati G
        December 15, 2022

        I agree with Barb. I’m trying to read the comments and the page just keeps flipping back to the top to different areas with ads causing us to go back and find where we left off. I understand a pop up add that you can exit out but this is moving us up and down the page not leaving us where we left off. Very annoying and discouraging to use your recipe. I’ve used your recipes before and never had this problem before. Maybe you should look into this as it seems like a glitch…

        Reply

        • Natasha
          December 16, 2022

          Hi Kati, I have sent your message to our tech team to investigate as that should not be occurring. Hopefully, they will be able to identify and implement a fix quickly. Thank you for letting me know. Your feedback is important to me.

          Reply

  • Kristina
    December 14, 2022

    I’m curious to know why doesn’t the recipe time include the 3 hours (or longer) fridge time? I can’t properly rate the recipe because I haven’t made them yet but when I read 25 minutes total time, I wasn’t expecting to see the 3+ hours time refrigeration required. Maybe I’ll give them a try when I have more time to devote to them!

    Reply

    • NatashasKitchen.com
      December 14, 2022

      Hi Kristina! Those are waiting hours, not active prepping/labor hours so that is why they are not included in the total time. This recipe is very simple and the dough can be made 1-2 days in advance and then baked before serving. The dough needs to be chilled long enough or the cookies will be flat.

      Reply

  • ChefduJour
    December 13, 2022

    why am I seeing Natalya Drozhzhin from Momsdish at the bottom of all Natasha’s recipes???

    Reply

    • NatashasKitchen.com
      December 13, 2022

      She is a personal friend of mine and also a food blogger, I’ve had a few guest recipe on my blog.

      Reply

  • Kristina
    December 13, 2022

    I attempted to make these but they flattened out immediately on the pan before I even had the chance to put them in the oven. It’s like they melted in my hand rolling them…even after wetting them in ice cold water.

    Reply

    • NatashasKitchen.com
      December 13, 2022

      Hi Kristina! See my notes above “Why are my Chocolate Crinkle Cookies flat?”

      Reply

  • Cee
    December 12, 2022

    Can you tell me how much butter to substitute instead of oil, please? These cookies look so good! Thank you.

    Reply

    • Natasha's Kitchen
      December 12, 2022

      Hi Cee, I honestly haven’t tried using butter yet to advise. I’ve tried 1/2 cup vegetable oil (or canola, or light olive oil)

      Reply

  • Ash
    December 11, 2022

    I made these today. They are delightful and delicious, reminiscent of brownies. I’ll make again.

    Reply

    • Natasha's Kitchen
      December 12, 2022

      Good to know that you liked this recipe!

      Reply

  • Shirlee
    December 11, 2022

    Can I freeze the cookies after baking? I will be baking lots of cookies for Christmas. I was planning on freezing until ready to share.

    Reply

    • Natasha's Kitchen
      December 11, 2022

      Hi Shirlee, yes you can freeze them. Please go through this portion in the recipe “Storing Chocolate Crinkle Cookies” as I have provided some tips on how to store or freeze them.

      Reply

  • Sandra
    December 9, 2022

    I have been comparing recipes and notice that yours asks for 1/2 cup oil whereas the others ask for 1/4 cup oil. I wonder if that’s why some bakers are noticing that their cookies spread too much.

    Reply

  • Sarah Smith
    December 9, 2022

    Made crinkle cookies, Natasha they are incredible and so easy. Thank you and Merry Christmas

    Reply

    • NatashasKitchen.com
      December 9, 2022

      You’re welcome! I’m so glad you loved them. Merry Christmas!

      Reply

  • Mariya
    December 8, 2022

    Can you make the dough a few days in advance and just keep it in the fridge?

    Reply

    • NatashasKitchen.com
      December 8, 2022

      Hi Mariya! I have not tested that to know if it would affect the texture of the cookie but you can freeze them before baking (see my notes above).

      Reply

  • Katherine
    December 2, 2022

    I love these cookies!! I made them last year and they were a huge hit- I added cinnamon and chilli powder for an extra “hit”! This year I’ve made them with the chilli and cinnamon, and added the spices to the icing sugar- yummy!! I’ve also made some with ground up candy canes and added some candy cane dust to the icing sugar for extra flavour… I’m calling them my “Fire and Ice” Christmas Crinkle Cookies 😉

    Reply

    • NatashasKitchen.com
      December 2, 2022

      That’s brilliant! And they sound amazing, Katherine! Thank you for sharing.

      Reply

    • Connie Collamer
      December 20, 2022

      Katherine I was wondering about the cinnamon. I wanted to add some but afraid to. Can you tell me how much cinnamon, please? Thank you so much!

      Reply

  • Renee
    November 28, 2022

    I just made these cookies, and they were super easy and delicious. My family and friends all begged for the recipe! I used my Ninja Air Fryer Oven, and they came out even more fudgy in the middle. I did notice a couple of the balls I had prerolled in the confectioner’s sugar, started to seep into the dough. Maybe that’s the reason some people had problems. I just made sure to roll the balls in the sugar, right before I put them onto the pan, and into the airfryer.

    Reply

    • NatashasKitchen.com
      November 28, 2022

      Thank you for sharing, Renee!

      Reply

  • Jess
    November 24, 2022

    I love these cookies. I make them as part of my Christmas cookie batch every year! A little tip so the powdered sugar stays stark white and doesn’t melt as much…. First roll dough in a light layer of normal sugar. Then, heavily coat it with the powdered sugar!

    Reply

    • NatashasKitchen.com
      November 24, 2022

      Thanks for sharing, Jess! 🙂

      Reply

  • Marissa
    November 23, 2022

    I didn’t love this recipe. It was fine, but I felt like the oil flavor really came through, so I wish it had used butter. Also I had the issue with the sugar dissolving that a lot of people had. Also they were flatter than I had hoped even though I weighed the flour and chilled for four hours. There’s probably better chocolate crinkle recipes out there.

    Reply

    • Natasha
      November 23, 2022

      Hi Marissa, I’m sorry these didn’t work out as expected for you. Without being there, it’s hard to say what the culprit might be. I suggest checking out our post on how we measure ingredients to see if maybe the measurements could be off?

      Reply

    • Christine M. Rucinski
      December 5, 2022

      I made these tonight as one of my Christmas cookies this year, and they were perfect. I wish I could share my pic to show you. This going to be a go to from now on.

      Reply

      • Natasha's Kitchen
        December 6, 2022

        I’m happy to know that you found your new favorite recipe!

        Reply

  • Jennifer
    November 21, 2022

    Hi Natasha, I made these twice and they taste AMAZING, but the powdered sugar dissolves when it bakes, it comes out with the crinkles, but the sugar on top is very faded and just doesn’t look as nice. Why did this happen and do you know how to fix? Thanks!

    Reply

    • NatashasKitchen.com
      November 21, 2022

      Hi Jennifer! This happens from moisture on the cookie causing the sugar to melt or even from humidity in the air. Give them a generous coat of powdered sugar. You can also lightly roll the cookie dough balls in granulated sugar first, then coat them in powdered sugar to see if that helps.

      Reply

    • Rick
      December 12, 2022

      I made these from a different recipe and that recipe suggested rolling all the balls in powdered sugar, and then rolling them a second time in powdered sugar. They came out looking great!

      Reply

  • Tara
    November 16, 2022

    I’m going to try these cookies for the firsttime, and I was wondering if it matters why brand of cocoa powder you use?
    Thanks

    Reply

    • Natashas Kitchen
      November 16, 2022

      Hi Tara, I hope you love this recipe! As long as its regular un-sweetened cocoa it should work great!

      Reply

  • Taylor H.
    November 14, 2022

    I would not make any cookies with oil, so I used butter and they were fantastic! The dough was chilled and formed perfectly. I wanted the real crinkle experience, so I rolled the dough in white sugar before rolling in the powdered sugar. They were a home run!

    Reply

    • Natasha's Kitchen
      November 14, 2022

      Glad you enjoyed the results!

      Reply

  • Evelyn
    November 2, 2022

    I tried cooking a batch of these yummy cookies. They tasted great but the sugar hardly showed. It seemed to fall off the cookies.
    What did I do wrong??

    Reply

    • NatashasKitchen.com
      November 2, 2022

      Hi Evelyn! Look over my recipe notes and pictures again to see if you missed anything or to see if your cookies looked different than mine. Watch my tutorial on how to measure your ingredients correctly. These cookies are extra moist so the confectioner’s sugar could melt a bit but it shouldn’t be falling off of the cookies. A few things that could help, be VERY generous when rolling them in the sugar! Also, you could try rolling the cookie dough balls in a little granulated sugar first (a very light coat) before rolling them in the confectioner’s sugar. I hope that helps!

      Reply

  • Gloria
    May 28, 2022

    I have made these cookies before and they turned out great.Can these cookies be frozen after baking?

    Reply

    • Natashas Kitchen
      May 28, 2022

      Hi Gloria, these are freezer-friendly before baking. I haven’t tried freezing them after baking to advise on the outcome. If you experiment, let me know how you liked the recipe.

      Reply

  • Bernadette Bobis
    May 1, 2022

    Hi, i tried this recipe and generously rolled the batter to confectioner sugar but when its cooked the sugar was melted i mean it taste perfect but the appearance seems off 😅

    Reply

  • Sue
    April 23, 2022

    Hi Natasha I made these cookies and they came out PERFECT ! Didn’t lasted long though 😁 How can I turn them into lemon crinkle cookies ? Maybe I substitute coconuts to choc powder ? Plus lemon zest and lemon juice ?
    Thank you so much

    Reply

    • Natashas Kitchen
      April 23, 2022

      Hi Sue, while I haven’t tried making these with lemon or coconut flavoring, one of my readers mentioned this in the comments: “I’ve also used lemon cake mix to make lemon crinkle cookies” I hope that helps!

      Reply

    • Sharon Vinci
      November 8, 2022

      I have been wanting to try this recipe for a while, saw your post and thought I would share ~ I love lemon too! https://orderisda.org/culture/our-recipes/recipe-limoncello-crinkle-cookies/

      Reply

  • Isabela
    February 24, 2022

    I make these 24/7 :))
    They are AWESOME! Totally recommend them to everyone!

    Reply

    • Natasha's Kitchen
      February 24, 2022

      Thanks for the awesome review!

      Reply

  • Lali
    December 28, 2021

    This is similar to another recipe I was using only with more oil. I found this made the dough easier to work with, but the cookies did not spread enough – the opposite problem of what some others were having.

    Reply

  • Linda Finch
    December 28, 2021

    I made these for the New Year! I made a mistake, because I don’t think they will last that long. My family loves them. They came out perfect. This will be a holiday keeper. Thank you so much for the recipe.

    Reply

    • Natashas Kitchen
      December 28, 2021

      That’s so great! It sounds like you have a new favorite, Linda!

      Reply

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