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The Best Fudgy Chocolate Crinkle Cookies: Easy Holiday Recipe

Close-up of two fudgy chocolate crinkle cookies dusted heavily with powdered sugar, one broken open.

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Make soft, fudgy chocolate crinkle cookies with a beautiful powdered sugar crackle top. This easy recipe delivers rich, brownie-like flavor perfect for holiday baking.

Ingredients

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

Instructions

  1. In a large bowl, cream together the softened butter and 1 cup of the granulated sugar until light and fluffy.
  2. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. In a separate medium bowl, whisk together the cocoa powder, flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Place the remaining 3/4 cup granulated sugar and the powdered sugar into two separate shallow dishes.
  6. Scoop rounded tablespoons of dough and roll each ball first in the granulated sugar, then generously coat it in the powdered sugar.
  7. Place the coated dough balls about 2 inches apart on baking sheets lined with parchment paper.
  8. Bake at 350°F (175°C) for 10 to 12 minutes. The edges should look set, but the centers will still look soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The crinkles will set as they cool.

Notes

  • For the best fudgy texture, do not overbake the cookies. They should look slightly underdone when you remove them from the oven.
  • If you want a more pronounced crackle, chill the dough balls in the refrigerator for 30 minutes before rolling them in the powdered sugar.
  • Use high-quality cocoa powder for the deepest chocolate flavor.

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