These Chocolate Crinkle Cookies are fudgy and soft in the middle, like a brownie in texture, with a crackled exterior. They’re one of my favorite Christmas cookies!

Calling any Christmas cookie your “favorite” is always kind of silly, because clearly there is no one favorite.

Chocolate Crinkle Cookies - In Rows On Parchment Paper

But this is one of the cookies I make every year, along with snowballs, shortbread cookies, and snickerdoodles, to name a few.

Crinkle cookies are gorgeous to look at, but they truly deliver in taste and texture.

I love the chewy in the middle, crisp on the edges texture that it has, and you can even have the same time of experience in other flavors, like Lemon Crinkle Cookies!

Chocolate is definitely the best though, and the most classic.

Crinkle Cookies - In Rows On Parchment Paper with Cracked Design

Some people call these cookies “snowcaps,” because of how they look with the confectioner’s sugar coating outside cracking. I think it’s really pretty!

A bonus to these is that they also happen to be dairy-free.

It can be hard to find dairy-free cookies for those who can’t eat butter, when so many cookies are butter-based. And they taste wonderful!

How to Make Chocolate Crinkle Cookies:

For the dry ingredients, combine flour, cocoa powder, baking powder, and salt:

Cocoa Powder, Flour, Leavener, and Salt in Mixing Bowl

Whisk to combine:

Mixed Cocoa Powder Flour Mixture in Bowl with Whisk

For the wet ingredients, combine eggs, sugar, oil, and vanilla extract:

Pouring Oil Into Bowl with Eggs, Sugar, and Vanilla

Whisk vigorously for one minute until the mixture is light yellow and quite frothy:

Whisked Egg and Oil Mixture in Stainless Steel Bowl with Whisk

Add the wet ingredients to the dry:

Cocoa Flour Mixture In Bowl with Egg Oil Mixture On Top with Whisk

Stir it all together until you get a thick and shiny dough:

Chocolate Crinkles Cookie Dough in Stainless Steel Bowl

Now, refrigerate the dough for at least 3-4 hours.

I know, waiting for cookies to chill is no fun. But, the chilling is important!

First, it develops the flavor of the cookie (I’ve tested this, and it doesn’t taste as good or chocolate-y without the chill period), and it also firms the dough so it’s more scoopable.

Once the dough is chilled, use a cookie scoop to portion out scoops onto a tray:

Scooped Crinkles Cookie Dough on a Silicone Mat

Roll them into balls with the palms of your hands, then coat generously in confectioner’s sugar:

Balls of Chocolate Crinkles Dough Covered in Powdered Sugar on Silicone Mat

Bake for 9-10 minutes, until they have cracked and puffed up.

Chocolate Crinkles Recipe - Presented on a Wire Rack Lined with Parchment Paper

It’s fine if the cookies glisten a bit in the cracks, because you don’t want to overbake these cookies, and they continue to cook after you take them out of the oven.

Candy Cane Cookies and Thumbprint Cookies are more of my favorite Christmas cookies. Enjoy!

Get the full recipe below, plus a video if you’d like more guidance.

Chocolate Crinkle Cookies In Rows On Parchment Paper

Chocolate Crinkle Cookies

These Chocolate Crinkle Cookies are one of my favorite Christmas cookie recipes! Also called snowcaps, they are fudgy and soft in the middle, like a brownie.

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  • 1 cup all-purpose flour (5 ounces by weight)
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 1/3 cup oil*
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup confectioner's sugar for rolling


  • In a bowl, whisk to combine the flour, cocoa, baking powder, and salt.
  • In another bowl, whisk to combine the sugar, oil, eggs, and vanilla.
  • Add the dry ingredients to the wet, and mix until no flour streaks remain. Chill the dough for at least 4 hours and up to overnight.
  • Use a medium (1.5 tbsp) cookie scoop to portion out the dough, then roll into balls. They should be about 1” in diameter.
  • Preheat oven to 350F. Line a baking sheet with a silicone mat or parchment paper.
  • Roll the balls in confectioner’s sugar until generously and completely coated, then place 12 on a sheet pan.
  • Bake for 9-10 minutes, until the cookies are crinkled and puffed up into a mound shape. You want to underbake this type of cookie, so it's fine if it looks a little raw in the cracks, as it will continue cooking slightly out of the oven.
  • Let cool slightly to set, then enjoy!


*Any neutral oil works, and I actually even like olive oil.


Calories: 190kcal, Carbohydrates: 30g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 31mg, Sodium: 92mg, Fiber: 2g, Sugar: 20g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Post updated in October 2018. Originally published December 2016. This post contains an affiliate link.