Soft Chocolate Crinkle Cookies (Holiday)
These Soft Chocolate Crinkle Cookies are fudgy, tender, and irresistibly soft with a beautiful crackled powdered sugar exterior—perfect for holiday baking!
Servings: 24 servings
Ingredients
- 1 cup granulated sugar provides sweetness and structure
- 1/2 cup vegetable oil keeps the cookies soft and moist
- 2 large eggs binds the dough and adds richness
- 1 teaspoon vanilla extract enhances the overall flavor
- 1 cup all-purpose flour the base of the dough
- 1/3 cup unsweetened cocoa powder gives that deep chocolate flavor
- 1 teaspoon baking powder helps the cookies rise slightly
- 1/4 teaspoon salt balances sweetness and intensifies flavor
- 1/2 cup powdered sugar for rolling the dough balls to create the crackled effect
Instructions
- In a large bowl, whisk together the granulated sugar and vegetable oil until combined. Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract. This mixture will be smooth and slightly thick.
- In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Make sure there are no lumps for even mixing.
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Avoid overmixing; it’s okay if a few streaks of flour remain. The dough will be sticky and thick.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour. Chilling helps the dough firm up, making it easier to handle and preventing excessive spreading.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a cookie scoop or spoon, scoop out about 1.5 tablespoon-sized portions of dough. Roll each portion into a ball, then roll it generously in powdered sugar until fully coated.
- Place the rolled dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the cookies have cracked beautifully on top but still feel soft in the center.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will firm up slightly as they cool but remain soft and tender inside.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Whisk
- Spatula
- Baking Sheet
- Cooling rack
- Cookie scoop or spoon
Notes
- This recipe yields soft, fudgy cookies perfect for the holidays; bake 1-2 minutes longer for a crispier texture.
- Chilling the dough is essential to achieve the signature crackled look and prevent spreading.
- Be generous when rolling dough balls in powdered sugar for the best crackle effect and sweet contrast.
- Try adding festive colored sugar crystals or a pinch of cinnamon to the dough for holiday flair.
- Store cookies in an airtight container with a slice of bread to maintain softness for up to 5 days, or freeze for up to 3 months.