These soft and light classic chocolate crinkle cookies are rolled in powdered sugar and have a brownie-like texture. Perfect for holidays, snacking, or gifting.

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Baked chocolate crinkle cookies stacked on a plate.

About Chocolate Crinkle Cookies

Even with all the fun, new desserts in the world these days, I’m still more of a traditionalist. I lean toward (and crave unconditionally) the classics.

Because you can’t fix what isn’t broken, amirite? And is there really anything more “not broken” than delicious chocolate cookies?

Not in my book!

It’s always a good time to have a deliciously simple chocolate cookie.

That’s what I love about recipes like this – they’re genuine crowd-pleasers.

And better yet, these chocolate crinkle cookies taste like brownie cookies, and trust me – that’s exactly as awesome as it sounds. They’re not as thick or moist as a brownie, but the inside is just as light, flavorful, and crumbly. 

These timeless cookies really are the best of both worlds and easily hold their own with all the trendy desserts of today.

Do you have to chill the dough?

This particular recipe calls for chilling the cookie dough for a minimum of one hour (or ideally up to eight hours). The primary reason for this is to make the dough more manageable for rolling and coating in powdered sugar.

If you’re curious about the purpose (and benefits!) of doing this, check out this article: Chilling Cookie Dough: Does it Make a Difference?

3 chocolate crinkle cookies stacked on top of each other.

What can you substitute for vegetable oil?

Since posting this recipe, many readers have asked if there’s a substitute for the vegetable oil.

I’ve only ever made these crinkle cookies with vegetable oil, so I don’t have any personal experience with this, but you can check out these articles for some guidance: Can I Substitute Butter for Vegetable Oil in Cake Mix? and How to Substitute Coconut Oil for Vegetable Oil.

How long are chocolate crinkle cookies good for?

Once prepared, these cookies can be stored in a sealed container on the counter for up to four or five days.

Can you freeze chocolate crinkle cookies?

If you’d like to always have a batch of these cookies on hand, the easiest way is to freeze them for later. There are two ways you can do this.

To freeze the raw dough: 

  • Mix all ingredients, then use a cookie scoop to scoop out about one tablespoon of dough and roll it into a ball (the same way you would before baking). Coat the cookie dough ball with powdered sugar.
  • Place cookie dough balls on a tray and freeze for at least two hours or until the outside is no longer tacky. Once firm, transfer to a freezer bag or a storage container with a sealable lid.
  • Cookie dough can be stored for up to six months. When ready to bake, arrange the frozen cookie balls on a baking sheet lined with parchment paper, then place the baking sheet to thaw in the refrigerator overnight. Once thawed, bake as directed.

To freeze the baked cookies:

  • Bake and allow to cool completely.
  • Store cookies in a single layer in a freezer bag or storage container. If you need to stack the cookies, separate each layer with a sheet of wax paper.
  • Baked cookies can be frozen for up to three months.
A crinkle cookie cut in half, exposing brownie-like center.

How long does the powdered sugar coating last?

These cookies have a soft, yet dry, texture, so the iconic powdered sugar coating for these crinkle cookies should last – however, this could easily be impacted by temperature. If the cookies will be above room temperature at any time, they could begin to absorb the powdered sugar coating.

To avoid this, you could try any of the following:

  • Store the cookies in the refrigerator or the freezer until ready to eat.
  • Coat the cookies in a thin layer of granulated sugar, then coat in a thick layer of powdered sugar.
  • Use a “non dissolving” powdered sugar coating instead of standard powdered sugar. I’ve personally never used a product like this, so I don’t have first hand knowledge on whether this will impact taste or texture, but I have heard good things from others who have tried it. King Arthor makes a brand of powdered sugar that does this.

Notes & tips for this crinkle cookie recipe

  • If you’re doing a lot of baking, I highly recommend having some silicone baking mats on hand. Baking cookies takes enough time without having to cut or measure parchment paper. Or if you prefer using parchment paper, you can try using pre-cut parchment paper sheets instead.
  • Plus, some quality baking sheets are a must for a cookie baking extravaganza!
  • For this recipe, I highly recommend using a stand mixer or a hand mixer. This recipe would be difficult to make by hand with a whisk.
  • Other readers have said they had issues with the cookies going flat. Before baking, be sure to check out this article – it could be a big help! One Reason Cookies Spread.

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How to make chocolate crinkle cookies

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – In a medium bowl, whisk together the following ingredients: cocoa powder, granulated sugar, flour, baking powder, and salt.

Step 2 – Using a stand mixer (or hand mixer + large bowl), whip together the vegetable oil, eggs, and vanilla.

Step 3 – While continuing to mix, add the dry ingredients to the wet, mixing until a sticky batter forms.

Step 4 – Chill the dough for about one hour.

Step 5 – Use a cookie scoop to scoop up some of the cookie dough, drop it in powdered sugar, then toss to coat. Use your hands to smooth the cookie dough into a ball, then place it on a baking sheet lined with parchment paper. Repeat this step until all the cookie dough is used.

Step 6 – Bake!

Step 7 – Serve and enjoy!

Recipe Details

Baked chocolate crinkle cookies stacked on a plate.
4.33 from 52 votes

Chocolate Crinkle Cookies

10 minutes prep + 10 minutes cook + 1 hour Chilling Time
153 kcal
Yields: 22 cookies
These soft and light classic chocolate crinkle cookies are rolled in powdered sugar and have a brownie-like texture. Perfect for holidays, snacking, or gifting.



  • In a medium bowl, whisk together cocoa powder, granulated sugar, flour, baking powder, and salt. Set aside.
  • Using a stand mixer (or hand mixer + large bowl), add vegetable oil, eggs, and vanilla extract. Mix on low just long enough to break the egg yolks, about 10-15 seconds.
  • Keeping speed on low, pour in 1/3 of the dry ingredients to the mixing bowl, blending for 30 seconds to 1 minute. Continue adding the rest of the dry ingredients until cookie batter is thoroughly mixed. Batter will be dark and sticky.
  • Cover and chill cookie dough for at least 1 hour, ideally 4 hours, or up to overnight.
  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Place powdered sugar in a shallow bowl and keep it handy for the next step.
  • Scoop 1-2 tablespoons of cookie dough with a cookie scoop and roll it into a ball. Drop ball in powdered sugar and toss to coat completely. Place sugar coated cookie ball on the prepared baking sheet. Repeat this step until all the cookie dough batter is used, spacing cookies 2 inches apart.
  • Bake cookies for 10-13 minutes or until tops of cookies are lined with cracks (as pictured).
  • Let cookies cool onΒ the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
  • Serve immediately.


Serving: 1cookie | Calories: 153kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 36mg | Potassium: 107mg | Fiber: 1g | Sugar: 16g | Vitamin A: 30IU | Calcium: 28mg | Iron: 0.9mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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Recipe Rating


    • Flavia

    Hi! I tried them and must have done something wrong because they turned out flat! Any suggestions for my next batch? Thank you!

    • Hey Flavia! Sorry to hear about the cookies πŸ™ There’s a couple different causes for flat cookies – the most common one would be too much air in the batter, which can come from mixing a little too much. Usually you want to mix up until the ingredients look “about” 90% incorporated. Another cause that’s a little more tricky is the temperature of the cookie tray. I used to put my cookie tray on the oven while it preheated (due to limited kitchen space) but I read that sometimes a hot cookie tray can have a negative impact on how cookies bake. I know these causes can be a little vague, but hopefully it will give you a few places to start πŸ˜€

    • AA

    i make it but don’t know why it took longer than 20 min to cook

    • Hey there! It could be the size of the cookies? I know I have a hard time “eyeballing” dough measurements when I’m baking. When I make these cookies again, I’ll double check my measurements vs the time – it’s been a bit since I wrote this recipe so I’m not 100% sure if I was using a cookie soup or my best judgment when I wrote everything down πŸ™‚

        • aa

        thanks for ur reply πŸ™‚

        i found that if i let the dough rest for 4 hours it will take more time to cook but, if i let it for one hour it will be fine with me (Y)

        thanks again πŸ™‚

    • Coconut crook
    • 5 stars

    These cookies were so easy and incredibly delicious! I made them for my coworkers at Christmas and they were such a hit! I used; gluten free flour, coconut oil and coconut sugar for the batter. I did however roll them in confectioners sugar. Don’t over cook them. They are like little soft brownie bites. I will definitely be making these again.

    • Thanks for writing in – I’m SO glad they turned out so well! πŸ˜€

      • Jessie

      how long did you cook them for

    • Heather

    Hi, how many cookies does one recipie make?

    • Hey Heather! This should make about 22 medium-to-large sized cookies.

    • Kayla Anderson

    Can I make those in advance and freeze them? I would love to make multiple batches of Christmas treats but I am planning on making it early and freeze them. Is this type of cookies would work as freezable?

  • Hey Georgie! Yes, you can substitute for olive oil (just not extra virgin). The taste might be a little different, but not enough to worry about.

      • Tealy

      Why not extra virgin?

    • Georgie

    What are some ingredients that you can replace the vegetable oil with? Does olive oil work?

    • Tina

    Its look nice…can I replace the vegetable oil to melted butter..?

    • AA

    Hi! I was wondering if I can replace the vegetable oil with coconut oil?

    • Carri
    • 5 stars

    I have to make these every Christmas for my youngest daughter that is a Senior in HIGH School! She just Loves them (:

    • Clare

    Hi my daughter and I made these but I thought I’d let you know that we picked up 2 tablespoons of mixture and they were HUGE so not sure if it was a typo and you meant teaspoons or whether they are meant to be gigantic πŸ™‚ either way we absolutely loved them πŸ™‚ will be making again

    • Hailey

    I made these and they didn’t turn out, they were flat, what happened? I followed all of the steps

    • Hey Hailey! I’m so sorry they didn’t turn out πŸ™ There’s a couple of things that could have caused flat cookies. Normally I’d ask questions about the butter you used, since that can be problematic with cookies, but there isn’t any in this recipe. I found this article that has a few suggestions – hopefully some of these will help?

    • Sue Cramer

    Can I use coconut oil instead of vegetable oil

    • Hayley
    • 5 stars

    These were AMAZING. They are so easy to make. Thank you for the recipe!

    • Thanks Hayley! I’m glad they turned out so well πŸ˜€

    • Lindsey

    I’m going to try putting a bit of caramel in them!

    • Adding caramel? Genius! If you made them, I’d LOVE to hear how they turned out πŸ˜€

    • Terry

    These looked so good…but I could NOT get them not to stick. I coated the pan liberally with Pam and they all stuck, so I used the parchment paper and they stuck again. They are more cakey than the texture of a cookie.

    • Sorry you had trouble Terry! The texture is a little different than a “normal” cookie, but it should still be manageable. I’m at a bit of a loss about the sticking to the pan and parchment paper. May I ask what type of oil did you use?

    • Stacy

    I found this incredibly difficult to mix (as did my electric mixer). Super sticky at the end and it was impossible to even finish mixing in the dry ingredients!

    • Dana Kirkmeyer

    I have friends who are gluten intolerant. I feel bad because all the recipes I find that I want to try, are NOT Gluten Free. Do you have any recipes (like this chocolate cringle cookie) that ARE gluten free?

    • Alysha

    2-3 heaping tablespoons? Or teaspoons? Every time I use tablespoons they come out way too big and make less than 22 πŸ™

    • Hey Alysha! When I made these I was aiming for 2-3 heaping TABLEspoons, but I know what you mean about cookies that tend to come out a little too big. I think a good rule of thumb is that once you’ve rolled the cookie dough into a ball, it should fit comfortably in your palm and only cover about 25%-40% of your palm. Anything more than that and the cookies might end up mega cookies.