Add a dollop of festivity and merriment to your life with these easy chocolate crinkle cookies!
Ever heard of “sugar-coating your words?” These easy chocolate crinkle cookies give this phrase a literal meaning!
Growing up, my grandma and mother used to bake cookies every other day and fill them up in a jar. All family members would help themselves to cookies whenever they felt like having a snack.
When I started a family, I kept the tradition alive. If you ever visit my home, you’ll usually find a jar of freshly baked cookies!
As the name suggests, this recipe is very easy to make. It requires a handful of ingredients that are readily available in our kitchens. Therefore, you won’t have to rush to the grocery store to get the ingredients for making a batch of these incredible cookies! In fact, if you follow my recipe now, you can have them ready in under 15 minutes!
And that’s the second reason for loving this recipe: It’s quick! It’s a simple mix-and-bake recipe where you have to put all the ingredients in a large bowl, give it a good mix, shape the dough into balls, and pop it in the oven!
But what makes these cookies an instant crowd-pleaser is their soft cake-like texture! They are so moist that they just melt in your mouth!
So, whether you’re looking for a cookie recipe for the holidays, a birthday, or a comforting snack, you can whip up these chocolate crinkle cookies and enjoy it with a cup of milk!
As I said, this easy chocolate crinkle cookies recipe requires all everyday items; here’s the complete list:
- 2 cups flour: I used all-purpose flour for this recipe; however, you can also use almond flour if you’re following a certain diet.
- 1 cup cocoa powder: These are chocolate crinkle cookies; therefore, a cup of cocoa powder is a must!
- 2 teaspoons baking powder: Baking powder helps the cookies rise and become fluffy.
- 1½ cup sugar: I used white sugar for the chocolate crinkle cookies, but you can also use brown sugar.
- ½ cup vegetable oil: We need an oil base to cream the cookies. So, you can use butter also as an alternative to vegetable oil.
- 3 large eggs: The eggs bind all the ingredients together while baking. Also, make sure to use eggs at room temperature.
- 2 teaspoons pure vanilla extract: To add that sweet vanilla flavor to the cookies.
- Confectioners’ sugar: For dusting the cookies. You can also use icing sugar or powdered sugar.
What are some variations to this easy chocolate crinkle cookies recipe?
You can go all out with trying new things with this recipe. For instance, you can throw in some chocolate chips to the batter for chocolate chip crinkle cookies. Or, you can add dried cherries or cranberries for a black forest twist. Crushed candy canes and cinnamon also add a delicious flavor to the cookies.
How to store the cookies?
You can store the baked cookies in an airtight container at room temperature for up to a week. However, if you want to store them for longer, place them in a freezer-safe bag and pop them in the freezer for up to 3 months. You can also freeze unbaked cookies by freezing the dough balls on a baking sheet without icing them, then transferring them to a freezer-safe bag.
What can we use instead of vanilla extract?
If you don’t have vanilla extract, you can use mint or orange extract as an alternative.
Do we have to chill the dough in the fridge?
If you want to make nice and firm dough balls that are not too sticky, it’s necessary to chill the dough in the fridge for up to 2 hours.
1. Coat the cookie dough balls completely in icing sugar for nice and crinkly cookies.
2. Bake them for 8 minutes for a fudgy center and crispy edges.
3. You can use a scoop to make equal-sized dough balls.
More Cookie Recipes to Enjoy
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 2 teaspoons baking powder
- 1 ½ cup sugar
- ½ cup vegetable oil
- 3 large eggs
- 2 teaspoons pure vanilla extract
- Confectioners' sugar, for dusting
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a bowl add eggs and beat. Cream sugar, oil and eggs together. Mix in vanilla.
- Combine dry ingredients with creamed mixture and mix together well until it becomes a fudgy dough.
- Cover and chill in fridge for 1-2 hours. Shape into 1 inch balls, roll in powdered sugar. Place 1 inch apart on cookie sheet and bake 8-10 minutes. Cool for a few minutes and transfer to cooling rack.