Before you start
Crinkle cookies look impressive but they're easy: a soft chocolate dough rolled in powdered sugar that splits into a white-and-dark crackle as it bakes. Chilling the dough isn't optional here, since it's sticky, so build in the fridge time.
Everything you need
- 1⅓ cups (167 g) all-purpose flour
- ½ cup (42 g) cocoa powder
- 1 cup (200 g) granulated sugar
- ⅓ cup (73 g) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1½ tsp baking powder
- ¼ tsp fine salt
- ½ cup (60 g) powdered sugar, for rolling
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
-
Whisk the granulated sugar, oil, eggs and vanilla until smooth and glossy.
For this step
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (60 g) powdered sugar
-
Sift in the flour, cocoa, baking powder and salt. Stir to a soft, sticky dough.
For this step
- 1⅓ cups (167 g) all-purpose flour
- ½ cup (42 g) cocoa powder
- 1½ tsp baking powder
- ¼ tsp fine salt
-
Cover and chill for at least 2 hours, or overnight. The dough must be firm enough to roll into balls.
-
Heat the oven to 175°C / 350°F and line two trays. Put the powdered sugar in a shallow bowl.
For this step
- ½ cup (42 g) cocoa powder
- 1 cup (200 g) granulated sugar
- 1½ tsp baking powder
- ½ cup (60 g) powdered sugar
-
Scoop tablespoon balls, roll each into a ball, then roll heavily in the powdered sugar so it's fully coated. Space them well apart.
For this step
- ½ cup (42 g) cocoa powder
- 1 cup (200 g) granulated sugar
- 1½ tsp baking powder
- ½ cup (60 g) powdered sugar
-
Bake for 10 to 12 minutes until puffed and cracked but still soft in the middle. Cool on the tray for 5 minutes, then a rack.
Baker's tips
- Coat the balls generously in powdered sugar. A thick layer gives the boldest white cracks.
- The centres should look slightly underdone when you pull them out. They set as they cool and stay fudgy.
Make it your own
- Add ½ cup (85 g) chocolate chips to the dough for extra melt.
- A pinch of espresso powder in the dough deepens the chocolate flavour.
Storing & freezing
Airtight at room temperature for 4 days. The rolled, sugared balls can be frozen and baked from frozen with 1 to 2 extra minutes.
Frequently asked
Why did my crinkle cookies not crack?
The dough was probably too warm and spread before setting. Chill it well and roll the balls in a thick coat of powdered sugar right before baking.
Can I skip chilling the dough?
No. This dough is soft and sticky, so it needs at least 2 hours in the fridge to be firm enough to shape and to crack properly.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
More to bake
Cookies
Brown Butter Chocolate Chip Cookies
Deeply toffee-ish, crisp at the edge, chewy in the middle.
Cookies
Chewy Oatmeal Cookies
Soft and chewy in the middle with lightly crisp edges.
Cookies
Soft Peanut Butter Cookies
Thick, tender and full of roasted peanut flavour, with the classic fork marks.
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.