Chocolate Crinkle Cookies

These Chocolate Crinkle Cookies are everything you want in a festive bake. They’re soft in the middle, fudgy like a brownie and coated in a crackly layer of powdered sugar that makes them look beautifully snow dusted. They’re quick to mix, fun to roll and perfect for Christmas baking trays. The batch size is ideal for gifting or keeping in a tin for cosy evenings with a cup of tea.

I love these cookies because they tick all the boxes for an easy chocolate bake. The dough is simple, the ingredients are minimal and the end result always looks like you’ve put in far more effort than you actually have. They also happen to be naturally egg free and dairy free when made with plant based milk, and you can easily make them gluten free too.

Why You Will Love This Recipe

• Super chocolatey with a soft, fudgy centre
• That classic powdered sugar crinkle on top
• One bowl recipe
• Naturally egg free and easy to make vegan
• Simple ingredients
• Great for gifting at Christmas

Ingredients Breakdown

Be sure to check the recipe card for the full list of ingredients and quantities.

Powdered sugar – coats the dough balls and creates the classic crinkle effect.
Caster sugar – sweetens the dough and helps achieve a soft, brownie like texture.
Sunflower oil – keeps the cookies moist. You can also use avocado oil or melted coconut oil.
Milk – helps bring the dough together. You can use almond, oat, soy or dairy milk.
Vanilla extract – adds warmth and enhances the chocolate flavour.
Plain flour – gives structure. Swap for gluten free flour for a gluten free version.
Cocoa powder – the key to that rich, chocolatey taste.
Baking powder – helps the cookies puff and crackle.
Fine sea salt – balances sweetness and deepens flavour.

Tips

• If the dough is too sticky, chill it for 10 to 15 minutes.
• Roll generously in powdered sugar to get the best crinkle.
• Do not overbake as they firm up as they cool.

Vegan Adaptation

This recipe is already naturally egg free. To make it fully vegan:

• Use plant based milk such as soy or oat
• Confirm your powdered sugar is vegan friendly

Gluten Free Adaptation

• Replace the plain flour with a 1 to 1 gluten free baking blend
• Add 1 extra teaspoon of milk if the dough feels dry
• Bake as normal

Storage

Store fully cooled cookies in an airtight container for 3 to 5 days. They also freeze well for up to 2 months.

Psst…see those links? They’re Amazon affiliate links! If you click them and purchase something, I may get a tiny commission (enough for a cuppa, maybe? ☕️) at no cost to you. I only recommend products I genuinely love, so you’re in good hands!

Chocolate Crinkle Cookies

These Chocolate Crinkle Cookies are soft, chewy, rich and perfectly coated in snowy powdered sugar. They’re simple to make, bake beautifully every time and are ideal for holiday treats or easy chocolate baking. Vegan and gluten free options included.

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:11 minutes mins

Total Time:21 minutes mins

Course: Dessert

Cuisine: American

Keyword: Chocolate Cookies, Chocolate Crinkle Cookies, Crinkle Cookies

Servings: 14

Equipment

• Weighing Scales
• Stand Mixer or mixing bowl with hand whisk
• Baking Sheet
• Baking Paper/Greaseproof Paper
• Spatula
• Wire Rack

Ingredients

For Rolling

• 60 grams powdered sugar ½ cup

For the Cookies

• 150 grams caster sugar ¾ cup
• 60 ml sunflower oil (or use avocado oil or melted coconut oil) ¼ cup
• 60 ml milk of choice (almond, soy, oat or dairy) ¼ cup
• ¼ teaspoon vanilla extract ¼ tsp
• 90 grams plain flour (use a 1 to 1 gluten free flour blend to make these gluten free) ¾ cup
• 55 grams cocoa powder ⅔ cup, unsweetened
• 4 grams baking powder 1 tsp
• 1.5 grams fine sea salt ¼ tsp

Instructions

• Preheat the oven to 180°C (350°F). Line two baking trays with parchment paper. Place the powdered sugar in a small bowl.
• Mix the wet ingredients
• In a stand mixer or mixing bowl, whisk together the caster sugar and sunflower oil until glossy. Add the milk and vanilla and whisk until smooth.
• Add the plain flour, cocoa powder, baking powder and salt. Mix with a spatula until a soft dough forms. It will be sticky.
• Shape the cookies
• Scoop tablespoons of dough (around 1½ tbsp each), roll into balls and coat generously in powdered sugar. If the dough sticks to your hands, dust your fingertips with powdered sugar.
• Place the dough balls onto the trays, leaving 5 cm (2 inches) between each one.
• Bake for 11 to 13 minutes until cracked on top. They should feel soft in the centre.
• Let the cookies cool on the tray for 5 minutes, then move to a wire rack to cool completely.