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.
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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!
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.
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.
- Whisk together sugar, cocoa powder, oil, vanilla extract, and eggs.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Slowly add flour mixture to the cocoa mixture. Mix well.
- Cover the dough and refrigerate for 3 hours and up to overnight.
To Finish and Bake the Cookies
- Preheat the oven to 350F. Shape cookie dough into balls (a cookie scoop makes it easy to portion) and roll into powdered sugar.
- 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.
- Once cookies are slightly cooled, move them to a wire rack to fully cool down.
Common Questions
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.
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.
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.
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.
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
- Peanut Butter Cookies – These nutty cookies always hit the spot
- Snowball Cookies – Melt-in-your-mouth delicious
- Meringue Cookies – easy and so festive dusted in powdered sugar
- Madeleine Cookies – Just as good as Starbucks Madeleine cookies
- Macaroon Cookies – The mother of all coconut cookies
Chocolate Crinkle Cookies
Ingredients
- 1/2 cup cocoa powder , (unsweetened)
- 1 cup granulated sugar
- 1/4 cup vegetable oil, (or canola, or light olive oil)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup confectioners sugar
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
Natalya Drozhzhin
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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.
Thank you so much, Maria. We’re so glad that you loved our recipe a lot!
These are delicious. I make them all the time and everyone loves them
I’m so happy you enjoyed that. Thank you for sharing that with us, Linda!
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!
Hi Diana! You’re welcome. So glad you enjoy the recipe!
hey natasha is it okay if I add Nesquik chocolate powder and i add less sugar instead of coco powder
Hi Anna, I haven’t tested that to advise on the outcome. If you experiment, let me know how you liked the recipe.
Would the dough be okay if i did not keep it in the fridge for as long as three hours?
Hi Paiton! The dough needs to be chilled and cold enough or the cookies will go flat.
Can you freeze the cookie
They look and taste great! Ty for recipe
Hi Anita! See my recipe notes above for freezing the dough. I’m glad you love the recipe.
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.
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.
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! ✨
You’re welcome! I’m so happy you enjoyed it, Beverly!
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?
Hi Lainey, I bet it will be delicious with chocolate chips too. We’d love to know how it goes if you try it!
Some of my favorite cookies ever!! I got a lot of compliments when I made them!
Hi Moriah! That’s wonderful to hear. So glad you enjoyed the recipe.
The cookies were excellent.
Easy to follow recipe.
I’m saving this recipe for another time.
Great to hear that you enjoyed the cookies!
Hi!
I’m anxious to make these. Should I sift the flour first?
Hi Marsha! Here is my tutorial on how I measure my flour. Sifting is not necessary, but you could if you’d like to.
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!!!
Hi Linda! That’s hilarious! I’m glad they were such a hit!
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.
Hi Pam, I bet this could be delicious with chocolate chips! Thank you so much for sharing that with me.
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!
Hi TCM, This recipe is very simple and the dough can be made 1-2 days in advance and then baked before serving.
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
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!
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!
I’m so glad you loved the recipe! Thank you for sharing.
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!
Hi Kat! Thank you for sharing your experience. I’m glad you loved the cookies.
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.
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.”
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.
I’m so happy you loved the recipe!
It came out perfect just as in the picture and taste so yummy! Our kids love it😍.Thank you Natasha for this yummy recipe.
You’re welcome! I’m so happy you enjoyed it, Jeena!
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??
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.
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.
That’s wonderful, Jeff! I’m so glad you enjoyed this recipe. Thank you for sharing your experiment.
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🤗
Hi Ashley! They sound adorable. I’m so glad you loved this recipe.
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.
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.
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.
Hi Deb! That’s wonderful to hear. Thank you for trying my recipe.
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.
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.
Hi Kary, I recommend reading this portion in the recipe “Why are my Chocolate Crinkle Cookies flat?” for some tips.
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.
Thanks for sharing that with us!
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.
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.
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.
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?
Hi Holly! I have not tested these cookies with butter to advise.
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.
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.
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.
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.
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.
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.
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?
Hi Eli. Either the dough wasn’t chilled or you didn’t use enough flour. Those are the two most common reasons.
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?
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.
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!
You’re welcome! I’m so happy you enjoyed it, Kat!
I used Hersey’s Dark Chocolate Cocoa powder. Wow! Easy recipe, I refrigerated overnight, and they are yummy!!!!
These are always a hit! I’m so glad you loved them, Colleen!
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!
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.
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…
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.
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!
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.
why am I seeing Natalya Drozhzhin from Momsdish at the bottom of all Natasha’s recipes???
She is a personal friend of mine and also a food blogger, I’ve had a few guest recipe on my blog.
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.
Hi Kristina! See my notes above “Why are my Chocolate Crinkle Cookies flat?”
Can you tell me how much butter to substitute instead of oil, please? These cookies look so good! Thank you.
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)
I made these today. They are delightful and delicious, reminiscent of brownies. I’ll make again.
Good to know that you liked this recipe!
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.
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.
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.
Made crinkle cookies, Natasha they are incredible and so easy. Thank you and Merry Christmas
You’re welcome! I’m so glad you loved them. Merry Christmas!
Can you make the dough a few days in advance and just keep it in the fridge?
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).
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 😉
That’s brilliant! And they sound amazing, Katherine! Thank you for sharing.
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!
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.
Thank you for sharing, Renee!
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!
Thanks for sharing, Jess! 🙂
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.
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?
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.
I’m happy to know that you found your new favorite recipe!
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!
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.
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!
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
Hi Tara, I hope you love this recipe! As long as its regular un-sweetened cocoa it should work great!
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!
Glad you enjoyed the results!
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??
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!
I have made these cookies before and they turned out great.Can these cookies be frozen after baking?
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.
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 😅
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
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!
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/
I make these 24/7 :))
They are AWESOME! Totally recommend them to everyone!
Thanks for the awesome review!
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.
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.
That’s so great! It sounds like you have a new favorite, Linda!
Hi Natasha!
Have you tried adding chocolate chips and walnuts to these cookies?
Thanks,
Inna
Hi Inna, 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.
I noticed you said to “roll out the dough”. But if you are making balls why would you roll it out? I just used a cookie scoop. Maybe it’s a misprint?
Hi Lois, you are correct. Those instructions could have been written more clearly. I have updated the print friend recipe to be more clear. Thank you for pointing that out.
This was the first year trying the Chocolate Crinkle cookies. My granddaughter and I made them and were really impressed with their rich flavor and unique “look”. Some of mine looked like your picture but others seemed to suck the powdered sugar into the cookie. Maybe I just need to be sure there is a thick coating of powdered sugar on them. But, they were great!!! The combination of crispy and fudgey was a real winner. Everybody loved them and I can’t keep grabbing one every time I pass by.
Hi Lois, great to know that the recipe was a success! Thank you for your good comments and feedback, we appreciate it.
Cookies are delicious. Definitely a keeper and a family favourite.
That’s just awesome! Thank you for sharing your wonderful review!
This is pretty much the same recipe I’ve seen in so many other sites….but I go to yours because I appreciate and always find your additional notes and photos helpful. That was the case with these cookies as well. I made note that the flour measurement may impact the end result as did the refrigeration time. I also did not overmix. They turned out perfectly and will become a staple year round. Thank you 🙂
I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment
This is by far the best Crinkle cookie recipe. Thank you so much for this recipe. Was a big hit in my Christmas cookie trays.
I’m so happy you loved the cookies!
I made this yeasterday and the result was amazing 😍 very easy to follow. I used olive oil and chilled for 5 hrs. Thank you Natasha ❤️
You’re welcome, Jazzy. Good to know that you loved the result!
Love your recipes.
Keep them coming.
But as for all the pop ups, adds ouff hard to focus.
Hi Jocelyn, since we don’t sell anything on our site and our recipes are completely free for readers, the ads are what make it all possible and also create jobs (we have 3 team members) in addition to supporting my own family. Unless we moved to a paid subscription (which no one is asking for), the ads are a necessary thing.
Hi Natasha!
These cookies are amazing, my whole family loves them and they are a big hit everywhere I take them! I have a question tho… I want to make these for Christmas but I want to make them red. Would adding food coloring alter their taste? And how much would you recommend adding? Thanks in advance!
Thank you for your awesome feedback, Madelene. I honestly haven’t tried making these cookies red to advise. If you do an experiment, please share with us how it goes.
Food coloring has no taste so should not affect the cookie flavor. However, I don’t know how much that extra liquid would do to them cause you’d probably have to add a whole bottle of red coloring.
I followed the recipe to a tee, refrigerating the dough overnight. They are delicious. I’ll be sure to be extra generous with the powdered sugar next time.
That sounds like a great plan, April. Thank you so much for the review!
These cookies can be tricky. I chilled the dough for 30 hrs, and put the bowl of dough in the freezer between batches. The dough was still quite soft, but manageable. I made very small balls..large marble size, and still baked 10 mins. They were a bit flat, but the powdered sugar stayed, and the flavor was there.
Thank you so much for sharing that with me, Kathy! I would recommend looking through the tips to ensure adjustments weren’t made resulting in a different outcome. I’m glad you enjoyed the flavor!
Hi, Can this cookie be made into a thumbprint? – I wanted to add a rasperry jam to the middle.
Hi Kim, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe
Follow recipe and turn out great. Hubby loves them. Very easy to make and I am not a baker!
I’m glad to hear that you enjoyed this recipe, Ginny!
My dough has been refrigerting for almost four hours. It is very gooey and hard to roll into balls. Do I need to refrigerate longer?
Hi Katherine, You may cover the dough with plastic wrap and refrigerate for at least 3 hours and up to overnight.
Hii Natasha! HUGEE fan of your recipes!
Tried this one, followed recipe and measurements exactly but cookies turned out flat and started to burn from the bottom quite early on – what could I be doing wrong
Hi Zara, 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?”
Yeah I think perhaps the dough didn’t chill for long enough, but what can I do about the bottom burning within 5 mins of the baking time, please help
Hi Meen, if cookies are not spreading, it could be due to using too much flour. Check out our post on how to measure ingredients for baking. Also, make sure you are not using convection oven settings. This recipe is written for a conventional oven.
Can I bake with a different oil? Such as butter/ ghee or coconut oil? I don’t consume vegetable oil and wanted to know if alternates
Hi Natasha, I honestly haven’t tried using butter, ghee, or coconut oil yet to advise. I’ve tried 1/2 cup vegetable oil (or canola, or light olive oil)
Looking forward to try this recipe (crinkle cookies).
Only one problem, I can only PRINT in black and any of the the ingredients that are in colour ‘disappear’ on the page.
It’s OK if I remember to write them in but often get to the kitchen with blank lines!!!
Hi Wendy, The print-friendly recipe is at the bottom of each post. Once you scroll there, click on the print icon in that recipe card, which will open a print screen, then you would need to click file and print. I hope that helps! If not, please let me know exactly what steps you are taking and where you are navigating to print our recipes.
Hi! These cookies are amaaazing :
My family and I love them. Today was the second day in a row baking them 🙂 just discovered them
That’s so great! It sounds like you have a new favorite, Ana!
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.
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?”
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!
Yay! I’m so glad you found a new favorite, Joanne!
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?
Hello May, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
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!
That’s awesome, Zoie! Thanks for sharing that with us. I’m happy to know that you all enjoyed it!
Love all your recipes! Has anyone tried freezing these after they are baked?
Hi Lisa, 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.
Hi! What size of your cookie scoop did you use?
Hi xtina, we used this small cookie scoop here. You can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
If I only have sweetened coco powder. Would you cut down on the sugar?
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.
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?
Hi Nona, I haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.
I’m trying this right now. I’m freezing a teaspoon size of peanut butter to test with two of the cookies. I plan to roll the cookie dough around the peanut butter.
Excellent cookies. Used cookie scoop…no need to wet hands.
Great idea! Thank you so much for sharing that with me!
Made these cookies for our friends and everyone LOVED them. They are cookies that you can’t stop eating. Thanks for a great recipe!!
That’s so great! It sounds like you have a new favorite!
Huge hit in my house and to the houses I delivered to!! Got request for the recipe!
That is so awesome! I’m very happy to hear that, thank you for sharing, Catherine!
Turned out amazing
I’m so glad you enjoyed it!
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.
Hi Lana, please read the “Why are my Chocolate Crinkle Cookies flat?” in the recipe. I hope that helps.
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. 😋
That’s so great! Thank you for sharing that with me, Judie!
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.
Hi Arlene, I am not so sure as that never happened to me yet. I hope it still goes well!
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
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles
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!
You are most welcome, Nancy. Thank you for sharing your good feedback!
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.
I’m so happy you enjoyed that. Thank you for sharing that with us!
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 !
Thank you so much for sharing all your helpful tips! I hope you have a very Merry Christmas!
These cookies are amazing really good taste like a brownie
I’m so happy to hear that! Thank you for sharing your great review!
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💕
That’s just awesome!! I’m so glad you’re enjoying our recipes, Betsy!
Just made these today and they are AWESOME! Definitely a keeper for future Christmas baking traditions.
Thank you for sharing, Betsy! Glad you enjoyed this recipe.
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?
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.
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!
Hello Mary, I haven’t tried that yet to advise maybe someone else here has tried that and could give some recommendations?
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?
Hi Joanne, make sure to coat the cookies adequately and thoroughly in powdered sugar before baking.
Try shaking them around in the powdered sugar instead of hand rolling them. That made the difference for me.
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?
Hi Lucy, please see the section titled “Why is my dough too sticky or wet?” which may help.
Any adjustments for high altitude? I’m eager to try these but live at 6,500 feet…
Hi Karen, here is a great resource with high altitude baking advice.
Thank you. Sometimes recipes work with no adjustments! I never know…
Maybe someone who has made these at high altitude will comment!
Hi. Going to try these. Just wondering if they would freeze well?
Hi Cathy, please see the storing section and “freezing” subsection in the post. I hope you love the crinkle cookies!
Super simple. My go to cookies. These are delish! Thanks for all your great recipes. Love you!
You’re welcome! I’m so happy you enjoyed it, Joy!
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?
Hi Rinbky, you can use canola or vegetable oil.
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!
Yay, so excellent! Thanks for your wonderful feedback, Nina. Appreciate it.
These are melt in your moutb delicious, there are a hit in my household!
Love it! Thanks for your great review, Nancy!
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?
Hi Krystyna, see the section above that says “Why is my dough too sticky or wet?” which has some helpful tips.
These cookies are so delicious!
Love how easy it is to put together. Thank you, Natasha! I love all of your recipes!!
Susan
I’m so glad you enjoyed it! Thank you for the wonderful review!
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.
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!
Hi
Can I add chopped walnuts?
Fatuna
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.
Could I make them with almond flour? will they still have the same texture?
Hi Victoria, I have not tested that substitute to advise. If you happen to experiment, I would love to know how you like that!
Made the batter yesterday and plan to roll/bake today but the batter was very wet. Is the right consistency?
Hi Jillian, I haven’t had that experience, I’m curious how this turned out for you.
I want to try this amazing recipe, but can i use aluminum foil instead of a cookie sheet ?
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.
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.
Hi Amanda, I haven’t tried that yet but I think it’s a good idea to try and experiment!
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.
so I made it, it was so easy I couldn’t believe it. very deish and it’s gone lol
So great to hear that, thank you for your good feedback!
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.
Hi Jeney, please read the “Why are my Chocolate Crinkle Cookies flat?” in the recipe. I hope that helps.
Love these cookies! Do you think its safe to freeze the finished cookies?
Thanks.
Hi Diana, 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.
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 .
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.
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.
Hi, can i use Dutch processed cocoa powder?
Hi Chin, yes that should work well with dutch processed cocoa powder.
Hi natasha, thank you for sharing this recipe.. Love the crinkles, it is so delicious and my nephew and nieces love it..
I’m glad to hear that, Chin. You are so welcome!
Do you have to sift the flour? Above it says “sift”, but in the recipe it just says to “combine”…
Hi Desiree, yes, we used sifted flour but then combined it with the other ingredients.
I haven’t sifted the flour it turned out great
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 🤷♀️
Hi Ines, I’d love to know the name of them!
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.
Hi Larisa, so great to hear that it was a hit! Thanks for your great comments and feedback, we appreciate it!
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!
I haven’t tried that yet but you can do an experiment on a few cookies first and see how it goes.
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 🎄
These cookies are so festive and perfect for Christmas!
Hi, I’m a new baker, I’m wondering does the recipe use milk
Hi Rosemary, it doesn’t have milk. Please go through the recipe again and it’s list of ingredients.
Can you please do tomba chicken please 😢😢😢🙂🙂🙂
Thank you for that suggestion, Malak!
Hi! Can I replace the vegetable oil with melted butter in this recipe?
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)
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
Thank you so much for sharing that tip with me, Donna! I’m so glad you enjoyed this recipe!
Hi Donna would you mind sharing your recipe that you used to make your Lemon crinkle cookies please.
Can I replace the sugar with stevia sugar in this recipe?
Hi Carol, I haven’t tested that substitution to advise. If you experiment, let me know how you liked the recipe.
what type of Hand mixer do u use Natasha?
Hi Amy, you can find our favorite tools in our Blog Shop here or our Amazon shop here.
Don’t need mixer. Easy by hand
Seriously such a delicious cookie! My family love them!
Glad to hear that, Melissa. Thank you!
So easy and so good! Loved the powdered sugar with the chocolate cookies.
I’m so happy you enjoyed that. Thank you for sharing that with us!
These are one of our very favorite holiday cookies! So easy to make and so soft and chewy!
That’s so great! It sounds like you have a new favorite!
Do you need to butter cookie sheets before baking?
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!
I hope you love this recipe!