Chocolate Crinkle Cookies Recipe posted by Something Swanky Pin Share Tweet Email Jump to Recipe SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. I remember, as a kid, Crinkle Cookies were the pinnacle of my Christmas cookie season. Once my mom had made a batch of those, I felt like Christmas could officially happen, and I could survive another 11 months without Christmas treats. I don’t know how it’s happened, but somehow I’ve forgotten them over the years. And, tragically, it’s been a long, long time since I’ve eaten one. So when my brother texted me this week, wanting to know why I didn’t have a crinkle cookie recipe posted anywhere.. I figured it was about time to change all of that! As every kid knows, the beauty of crinkle cookies is that you get a double dose of sweetness with these things. Of course, there’s the soft, dark chocolate-y cookie at the heart of this treat. But the exciting part is the thick, snowy layer of powdered that envelops each cookie. Exactly why is it sooooooooo great to lick powdered sugar off your fingers after each cookie? I don’t know. Maybe it’s because you sort of feel like you’re getting away with something. Like you’re really getting two treats in one. After you finish your cookie, you’re not really done, because you still have a bit of that sugary goodness left over on your sticky fingers. And somehow… that’s really cool. Plus… I have it on good authority that these are Santa’s favorites. Just something to keep in mind 😉 Continue to Content Chocolate Crinkle Cookies Yield: 2 dozen Chocolate Crinkle cookie are easy, delicious, and always a family favorite! Print Ingredients 1/2 cup (1 stick) unsalted butter, at room temperature 1 cup light brown sugar 2 large eggs 1 1/4 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup confectioners’ sugar Instructions Preheat oven to 350ºF. Prepare a baking sheet by lining it with paper or a silicone baking mat.Cream together the butter and brown sugar until light and fluffy. Mix in the eggs.Add the flour, cocoa powder, baking powder, and salt. Mix just until soft dough forms.Scoop by rounded tablespoons and roll each ball in the powdered sugar, evenly coating each one.Bake until cookies are set and the tops cracked, about 13 minutes. Transfer to a wire rack to cool completely. Notes Can store in an airtight container at room temperature for 3-4 days to keep fresh.
These are such a perfect holiday cookie! Those crinkles! The black and white contrast makes me want to devour them 🙂 Pinned! Reply
I ADORE these cookies! We will be making them with the great grandmother this year!! Thanks for reminding me of how wonderful they are! I had forgotten as well!! Reply
THESE are the perfect chocolate cookie I’ve been searching for. Bookmarked for future baking! Thank you! Reply
Crinkle cookies are SO Christmasy-maybe because the powdered sugar looks like snow? Either way…they’re chocolate. and cookies. which means they must be devoured! Reply
The instructions were so easy to follow and the cookies smelled just scrumptious when they were done!! The last step had me puzzled. I wanted to eat the cookies right away. It was so hard to put them in the container for those 3 long days!!! When I finally got to my cookies they were a little too crunchy. I think next time I will skip the last step and just eat them right away. 🙂 Reply
Oh, I’m so sorry!! That last bit is just the instructions for storage! Just so you know how long they can be stored and still be okay… up to 3 or 4 days. Yes– definitely, next time eat the cookies right away!! 🙂 Reply
These looked really yummy but they aren’t very sweet. I ate one, and had no desire to go back for more. Reply
Brown sugar, eggs and salt are missing from the ingredients list but it’s in the directions. What are those measurements? Reply
You’re missing several ingredients on them list of ingredients.. brown sugar, eggs, baking powder, salt. Reply
Sorry about that. We must have missed this when transferring to a new card system. The recipe has now been updated! Reply
