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Chocolate Crinkle Cookies

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

Chocolate Crinkle Cookies

4.97 from 28 votes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
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.

Author: Natalya Drozhzhin
Skill Level: Easy
Cost to Make: $3-$5
Keyword: chocolate cookies, chocolate crinkle cookies, crinkle cookies
Cuisine: American
Course: Dessert
Calories: 133
Servings: 20 cookies

Ingredients

Instructions

  1. In a mixing bowl, combine sugar, cocoa powder, oil, vanilla extract and eggs. Whisk until the mixture is smooth.

  2. In a separate bowl, combine flour together, baking powder and salt.

  3. Add the flour mixture to the cocoa mixture and stir to combine.

  4. Cover the dough with plastic wrap and refrigerate for at least 3 hours and up to overnight.

  5. Preheat the oven to 350F. Roll out cookie dough into even-sized balls (it's easier to roll with wet hands) and generously roll each into powdered sugar.

  6. 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.

  7. Allow cookies to slightly cool. Then, move them to a wire rack to fully cool down.

Nutrition Facts
Chocolate Crinkle Cookies
Amount Per Serving
Calories 133 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 16mg5%
Sodium 36mg2%
Potassium 71mg2%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 13g14%
Protein 2g4%
Vitamin A 24IU0%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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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

  • Lea
    October 10, 2021

    Hi Natasha! I just made the batter but it’s kind of thin, it’s nowhere near a cookie dough, I measured everything exactly how you wrote it, I put it in the fridge now but I dont see how it’s gonna harden in there, there is no butter in it.

    Reply

    • Natasha
      October 10, 2021

      HI Lea, there are a couple of reasons why the dough might seem flat. Please see the common questions section titled: “Why are my Chocolate Crinkle Cookies flat?”

      Reply

  • Joanne
    September 22, 2021

    Excellent cookie in a sensible portion size! Followed the metric conversion, left it in the fridge for 24hrs and cookies turned out perfect. Would add a little coffee in future. Recipe is a keeper. Thank you!

    Reply

    • Natashas Kitchen
      September 22, 2021

      Yay! I’m so glad you found a new favorite, Joanne!

      Reply

  • May Tie
    August 29, 2021

    Can i cut down the granulated sugar to 1/2 cup and confectioners sugar to 1/4 cup? Will it affect the cookies that are baked?

    Reply

    • Natasha's Kitchen
      August 30, 2021

      Hello May, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Zoie Penick
    July 11, 2021

    Hi Natasha! My sister and I made this recipe today. Our family and us loved it! They tasted like a brownie. We loved the confectioner sugar on top, of the cookies. We actually refrigerated our cookies overnight. We just like the flavor better, being chilled in the fridge overnight. Thanks for the recipe Natasha!

    Reply

    • Natasha's Kitchen
      July 11, 2021

      That’s awesome, Zoie! Thanks for sharing that with us. I’m happy to know that you all enjoyed it!

      Reply

  • xtina
    July 1, 2021

    Hi! What size of your cookie scoop did you use?

    Reply

  • MELISSA Ward
    May 10, 2021

    If I only have sweetened coco powder. Would you cut down on the sugar?

    Reply

    • Natasha
      May 11, 2021

      Hi Melissa, I would not recommend using sweetened cocoa powder since there are other additives and mix-ins that may affect the outcome of the cookies.

      Reply

  • Nona
    May 9, 2021

    Hi Natasha, Can I add some peanut butter to this recipe for some peanuty flavor? And how is that gonna change the other ingredients ratio?

    Reply

    • Natasha's Kitchen
      May 9, 2021

      Hi Nona, I haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Anjali
    March 19, 2021

    Excellent cookies. Used cookie scoop…no need to wet hands.

    Reply

    • Natashas Kitchen
      March 19, 2021

      Great idea! Thank you so much for sharing that with me!

      Reply

  • Shelby
    February 19, 2021

    Made these cookies for our friends and everyone LOVED them. They are cookies that you can’t stop eating. Thanks for a great recipe!!

    Reply

    • Natashas Kitchen
      February 19, 2021

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

      Reply

  • Catherine Cavner
    January 14, 2021

    Huge hit in my house and to the houses I delivered to!! Got request for the recipe!

    Reply

    • Natasha's Kitchen
      January 14, 2021

      That is so awesome! I’m very happy to hear that, thank you for sharing, Catherine!

      Reply

  • Amie
    January 9, 2021

    Turned out amazing

    Reply

    • Natashas Kitchen
      January 9, 2021

      I’m so glad you enjoyed it!

      Reply

  • Lana
    January 2, 2021

    Made these cookies recently, very easy to make. The only issues they became flat after sitting on the counter, not sure why? But they tasted good anyways. Thanks for the recipe Natasha.

    Reply

    • Natashas Kitchen
      January 2, 2021

      Hi Lana, please read the “Why are my Chocolate Crinkle Cookies flat?” in the recipe. I hope that helps.

      Reply

  • Judie Arroyo Goldstein
    December 31, 2020

    Thanks for this yummy Krinkle recipe! My daughter and I have always enjoyed chocolate peppermints so we have made our own version of crinkles, we call them chocolate mint crinkles. We added Andes peppermint crunch about 3/4cup and 1.5 teaspoons of peppermint. extract. We use to crush candy canes but now that we found Andes it is so much easier. 😋

    Reply

    • Natashas Kitchen
      December 31, 2020

      That’s so great! Thank you for sharing that with me, Judie!

      Reply

  • Arleen N.
    December 27, 2020

    HI, I accidentally pour the cocoa powder with the flour mix, will it have a different result? The dough is in the fridge now as I am writing this email.

    Reply

    • Natasha's Kitchen
      December 27, 2020

      Hi Arlene, I am not so sure as that never happened to me yet. I hope it still goes well!

      Reply

  • Juanita
    December 26, 2020

    O my word,these cookies are amazing just made them and they to die for. I’m a baker with my own bakery but whow these cookies are a winner. Thank you so much for sharing this recipe

    Reply

    • Natashas Kitchen
      December 26, 2020

      Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles

      Reply

  • Nancy L Maxwell
    December 25, 2020

    WOW! I made these last night for family today and they came out delicious! An easy recipe and so much flavor! Thank you for sharing! Merry Christmas!

    Reply

    • Natasha's Kitchen
      December 26, 2020

      You are most welcome, Nancy. Thank you for sharing your good feedback!

      Reply

  • Susie Coker
    December 24, 2020

    Turned out GREAT! Tip: I kept a large bowl of water next to where I was rolling the balls and kept rinsing the sticky off whenever it got to be too much. It also helped keep my hands wet.

    Reply

    • Natashas Kitchen
      December 24, 2020

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

      Reply

  • Debbie T
    December 24, 2020

    These cookies are delicious !
    BUT if you decide to use a cookie scoop not all small cookie scoops are the same size and you really need to let these chill as long as you can and longer. First try making these after chilling for 6 hours and it only produced 13 cookies using an OXO “small” cookie scoop and they never hardened. The dough was a nightmare. Way to soft. Second time around cause i know Natasha and Natalya’s recipes are always amazing I tried again. Found out that even the better quality small cookie scoops often say small (2tsps) but actually are a tablespoon or more. Was able to find a “Small” Walmart cookie scoop that looked smaller then i had. Instant success ! Chilled cookie dough for close to 20 hours and it was wonderful. Made sure to lay parchment paper on the cookie sheets. Sprayed a small amount of cooking spray on my cookie scoop. Used the smaller cookie scoop and made 20 cookies. Only 10 on a 11″x17″ baking sheet at a time and refrigerated the dough while these were baking. Hope this helps someone. Merry Christmas everyone and thank you Natalya and Natasha for all your dedicated and hard work !

    Reply

    • Natasha
      December 24, 2020

      Thank you so much for sharing all your helpful tips! I hope you have a very Merry Christmas!

      Reply

  • Chrustine
    December 22, 2020

    These cookies are amazing really good taste like a brownie

    Reply

    • Natashas Kitchen
      December 22, 2020

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Elizabeth Vela (Betsy)
    December 21, 2020

    I’ve been baking all morning your choclate chips, peanut butter cookies and now these!! they are beautiful and a keeper!!! everyone of your recipes are winners!! Thank you so much💕

    Reply

    • Natashas Kitchen
      December 21, 2020

      That’s just awesome!! I’m so glad you’re enjoying our recipes, Betsy!

      Reply

  • Betsy Stevenson
    December 20, 2020

    Just made these today and they are AWESOME! Definitely a keeper for future Christmas baking traditions.

    Reply

    • Natasha's Kitchen
      December 20, 2020

      Thank you for sharing, Betsy! Glad you enjoyed this recipe.

      Reply

  • Melissa L.
    December 19, 2020

    Hi Natasha, can we put the dough in the freezer for a while to quicken the process instead of putting them in the fridge for 3 hours? And if so, how long do you think they should stay in the freezer?

    Reply

    • Natasha's Kitchen
      December 20, 2020

      Hi Melissa, I haven’t really tried that yet to advise on the timing. This is the only process that I have tried so far.

      Reply

  • Mary Steinsdoerfer
    December 18, 2020

    I would like to try to make these using an egg substitute, like Bob’s Red Mill Egg Replacer. Do you or anyone else here know if that would work? Or maybe someone may have tried using this instead? My grandson is allergic to eggs. Thank you! I love your recipes Natasha! God Bless You!

    Reply

    • Natasha's Kitchen
      December 20, 2020

      Hello Mary, I haven’t tried that yet to advise maybe someone else here has tried that and could give some recommendations?

      Reply

  • Joanne
    December 16, 2020

    I just made these. They taste great,but some cookies are classic white w/ dark cracks. Others are cracked but no white sugar areas. They’re grayish:brown. I measured flour correctly, dough was chilled… what am I doing wrong?

    Reply

    • Natasha
      December 18, 2020

      Hi Joanne, make sure to coat the cookies adequately and thoroughly in powdered sugar before baking.

      Reply

    • Lee
      July 15, 2021

      Try shaking them around in the powdered sugar instead of hand rolling them. That made the difference for me.

      Reply

  • Lucy
    December 15, 2020

    I made the cookies but I could not form balls because the dough was quite watery and it was sticking to my hands a lot. As a result, I ended up forming flat cookies. They were still tasty but I don’t know why the dough wasn’t firm enough to make the intended round shape. I followed the recipe as directed but maybe you have some suggestions what else I can do to improve the cookies in the future?

    Reply

    • Natasha
      December 16, 2020

      Hi Lucy, please see the section titled “Why is my dough too sticky or wet?” which may help.

      Reply

  • Karen
    December 15, 2020

    Any adjustments for high altitude? I’m eager to try these but live at 6,500 feet…

    Reply

    • Natasha
      December 15, 2020

      Hi Karen, here is a great resource with high altitude baking advice.

      Reply

      • Karen
        December 15, 2020

        Thank you. Sometimes recipes work with no adjustments! I never know…

        Maybe someone who has made these at high altitude will comment!

        Reply

  • Cathy
    December 15, 2020

    Hi. Going to try these. Just wondering if they would freeze well?

    Reply

    • Natasha
      December 15, 2020

      Hi Cathy, please see the storing section and “freezing” subsection in the post. I hope you love the crinkle cookies!

      Reply

  • Joy Linsk
    December 14, 2020

    Super simple. My go to cookies. These are delish! Thanks for all your great recipes. Love you!

    Reply

    • Natashas Kitchen
      December 14, 2020

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

      Reply

  • Rinky Panchal
    December 14, 2020

    Hey Natasha this recipe looks superr can’t wait to bake these. I have a question .Can I use sunflower oil instead of canola/olive oil?

    Reply

    • Natasha's Kitchen
      December 14, 2020

      Hi Rinbky, you can use canola or vegetable oil.

      Reply

  • Nina
    December 13, 2020

    I baked these today (prepped them yesterday) and they are so, so good! They came out perfectly and taste delicious. And now I’m sharing this recipe!

    Reply

    • Natasha's Kitchen
      December 14, 2020

      Yay, so excellent! Thanks for your wonderful feedback, Nina. Appreciate it.

      Reply

  • Nancy
    December 13, 2020

    These are melt in your moutb delicious, there are a hit in my household!

    Reply

    • Natasha's Kitchen
      December 13, 2020

      Love it! Thanks for your great review, Nancy!

      Reply

  • Krystyna
    December 9, 2020

    Hi!! I’ve made these and followed the whole recipe and measured everything but just used olive oil instead of vegetable oil. I chilled the cookies for 24 hours and the dough was very runny and impossible to form into balls. Do you have any tips?

    Reply

    • Natasha
      December 10, 2020

      Hi Krystyna, see the section above that says “Why is my dough too sticky or wet?” which has some helpful tips.

      Reply

  • Susan
    December 9, 2020

    These cookies are so delicious!
    Love how easy it is to put together. Thank you, Natasha! I love all of your recipes!!
    Susan

    Reply

    • Natashas Kitchen
      December 9, 2020

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Shari
    December 8, 2020

    Just made the dough..it seems to be really soft. Like I didn’t put enough flour in…..its in saran wrap and in the fridge. Put it in a bowl.

    Reply

    • Natashas Kitchen
      December 8, 2020

      Hi Shari! The dough is very sticky in chocolate crinkle cookies. That’s who you have to keep the dough really cold. It helps to make your hands wet when working with the dough. I hope that is helpful!

      Reply

  • Fatima
    December 7, 2020

    Hi
    Can I add chopped walnuts?

    Fatuna

    Reply

    • Natasha's Kitchen
      December 7, 2020

      Hi Fatima, I haven’t tried that yet but feel free to experiment. I think that could work! Please let us know how it goes if you try it.

      Reply

  • victoria
    December 7, 2020

    Could I make them with almond flour? will they still have the same texture?

    Reply

    • Natashas Kitchen
      December 7, 2020

      Hi Victoria, I have not tested that substitute to advise. If you happen to experiment, I would love to know how you like that!

      Reply

  • Jillian
    December 7, 2020

    Made the batter yesterday and plan to roll/bake today but the batter was very wet. Is the right consistency?

    Reply

    • Natashas Kitchen
      December 8, 2020

      Hi Jillian, I haven’t had that experience, I’m curious how this turned out for you.

      Reply

  • Carina
    December 6, 2020

    I want to try this amazing recipe, but can i use aluminum foil instead of a cookie sheet ?

    Reply

    • Natasha's Kitchen
      December 6, 2020

      Hi Carina, you can bake cookies on aluminum foil, but you should be aware that they will cook faster and the bottoms will brown more and get crispy.

      Reply

  • Amanda
    December 6, 2020

    I made these with my daughter. What an easy cookie to make. Have you ever used mint extract instead of vanilla? We bought some the other day to experiment with.

    Reply

    • Natasha's Kitchen
      December 6, 2020

      Hi Amanda, I haven’t tried that yet but I think it’s a good idea to try and experiment!

      Reply

    • Maggie
      December 8, 2020

      I have a similar recipe that calls for the addition of chocolate chips. Sometimes we’ve used mint chocolate chips and they turned out really good.

      Reply

  • AREFEH VASEFI
    December 5, 2020

    so I made it, it was so easy I couldn’t believe it. very deish and it’s gone lol

    Reply

    • Natasha's Kitchen
      December 6, 2020

      So great to hear that, thank you for your good feedback!

      Reply

  • Jeney
    December 4, 2020

    I followed the recipe to a T by measuring/leveling flour and chilled for about 6 hours but cookies were flat. Couldn’t roll them because would stick to hands. Don’t know what I did wrong.

    Reply

    • Natasha's Kitchen
      December 6, 2020

      Hi Jeney, please read the “Why are my Chocolate Crinkle Cookies flat?” in the recipe. I hope that helps.

      Reply

  • Diana
    December 4, 2020

    Love these cookies! Do you think its safe to freeze the finished cookies?
    Thanks.

    Reply

    • Natashas Kitchen
      December 5, 2020

      Hi Diana, I have only tried these fresh. So I cannot advise on freezing them. If you experiment, I would love to know how you like that!

      Reply

    • Nina
      December 6, 2020

      I had to up the temperature to 375. I did 350 for 12 min. The center was raw. The center was cooked at 375. Good cookie .

      Reply

  • Toni Tortorici
    December 4, 2020

    I plan to make these this year for my family.I always add a new cookie,this one will be my choice this year. Have you ever added white chocolate chips to the recipe? Good idea? THANKS.

    Reply

    • Natasha
      December 4, 2020

      Hi Toni, I haven’t added white chocolate chips but I think that would hinder how they spread and form the crinkles. If you experiment, let me know. If you want to hide chocolate morsels in the center, you might try that with our Russian Tea Cakes instead.

      Reply

  • Chin
    December 3, 2020

    Hi, can i use Dutch processed cocoa powder?

    Reply

    • Natasha
      December 4, 2020

      Hi Chin, yes that should work well with dutch processed cocoa powder.

      Reply

      • Chin
        December 15, 2020

        Hi natasha, thank you for sharing this recipe.. Love the crinkles, it is so delicious and my nephew and nieces love it..

        Reply

        • Natasha's Kitchen
          December 16, 2020

          I’m glad to hear that, Chin. You are so welcome!

          Reply

  • Desiree Ayson Rosales
    December 3, 2020

    Do you have to sift the flour? Above it says “sift”, but in the recipe it just says to “combine”…

    Reply

    • Natashas Kitchen
      December 3, 2020

      Hi Desiree, yes, we used sifted flour but then combined it with the other ingredients.

      Reply

      • AREFEH VASEFI
        December 5, 2020

        I haven’t sifted the flour it turned out great

        Reply

  • Ines
    December 3, 2020

    Oh my those look delicious! I have been on the hunt for a Ukrainian cookie recipe. At a recent potluck, there were these really soft, moist cookies, shaped like little logs. They had almost like a ricotta cheese texture, I don’t think they are baked at all. Anyway, maybe you happen to know something like it for a future recipe post 🤷‍♀️

    Reply

    • Natashas Kitchen
      December 3, 2020

      Hi Ines, I’d love to know the name of them!

      Reply

    • Larisa
      December 7, 2020

      Just made these cookies, they turned out perfect. Didn’t flatten and were so gooey on the inside. I was worried they would be too sweet with the powdered sugar on top, but the cocoa provided a nice balance and they were just right. I’m just sad there’s none left to try how they taste a few days later… Guess I need to make them again.

      Reply

      • Natasha's Kitchen
        December 8, 2020

        Hi Larisa, so great to hear that it was a hit! Thanks for your great comments and feedback, we appreciate it!

        Reply

  • Kathy
    December 3, 2020

    I have been looking for a recipe like this except I want to roll the ball in sugar instead of powdered sugar. Will it get the crinkled effect if I do that? Thanks!

    Reply

    • Natasha's Kitchen
      December 3, 2020

      I haven’t tried that yet but you can do an experiment on a few cookies first and see how it goes.

      Reply

  • Lyana Katykhin
    December 2, 2020

    One of my most favorite cookies ever!!!! My 3 year old and I had so much fun making them! Definitely will be making another batch for Christmas 🎄

    Reply

    • Natasha's Kitchen
      December 3, 2020

      These cookies are so festive and perfect for Christmas!

      Reply

  • Rosemary
    December 2, 2020

    Hi, I’m a new baker, I’m wondering does the recipe use milk

    Reply

    • Natasha's Kitchen
      December 3, 2020

      Hi Rosemary, it doesn’t have milk. Please go through the recipe again and it’s list of ingredients.

      Reply

  • Malak
    December 2, 2020

    Can you please do tomba chicken please 😢😢😢🙂🙂🙂

    Reply

    • Natashas Kitchen
      December 2, 2020

      Thank you for that suggestion, Malak!

      Reply

  • Jaqueline
    December 2, 2020

    Hi! Can I replace the vegetable oil with melted butter in this recipe?

    Reply

    • Natasha's Kitchen
      December 2, 2020

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

      Reply

  • DONNA Young
    December 2, 2020

    Did you know you can also use chocolate cake mix to make these as well. I’ve also used lemon cake mix to make lemon crinkle cookies

    Reply

    • Natashas Kitchen
      December 2, 2020

      Thank you so much for sharing that tip with me, Donna! I’m so glad you enjoyed this recipe!

      Reply

    • Sheryl
      December 2, 2020

      Hi Donna would you mind sharing your recipe that you used to make your Lemon crinkle cookies please.

      Reply

  • Carol
    December 2, 2020

    Can I replace the sugar with stevia sugar in this recipe?

    Reply

    • Natashas Kitchen
      December 2, 2020

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

      Reply

  • Amy
    December 2, 2020

    what type of Hand mixer do u use Natasha?

    Reply

  • Melissa
    December 1, 2020

    Seriously such a delicious cookie! My family love them!

    Reply

    • Natasha's Kitchen
      December 1, 2020

      Glad to hear that, Melissa. Thank you!

      Reply

  • Stephanie
    December 1, 2020

    So easy and so good! Loved the powdered sugar with the chocolate cookies.

    Reply

    • Natashas Kitchen
      December 1, 2020

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

      Reply

  • Ashley F.
    December 1, 2020

    These are one of our very favorite holiday cookies! So easy to make and so soft and chewy!

    Reply

    • Natashas Kitchen
      December 1, 2020

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

      Reply

    • Joy Beck
      December 5, 2020

      Do you need to butter cookie sheets before baking?

      Reply

  • Annah
    December 1, 2020

    Natasha!!!! ive been looking for a crinkle cookie recipe from you and you’ve finally posted one! can’t wait to try it this Christmas!

    Reply

    • Natashas Kitchen
      December 1, 2020

      I hope you love this recipe!

      Reply

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