Skip to Content

Holiday Chocolate Crinkle Cookies

These easy to make Holiday Chocolate Crinkle Cookies are the perfect holiday cookie and are a must on your Christmas dessert tray.

Jump to Recipe Print Recipe
Chocolate Crinkle Cookies in cookie tin.

If you are a serious chocolate lover and are still looking for cookie recipes for the holidays, I highly recommend these Holiday Chocolate Crinkle Cookies. I make these cookies every year and they are always a hit.

These crinkle cookies have a deep chocolate flavour, are chewy and fudgy. They're incredibly delicious and will look so pretty and festive on your holiday table.

Tin of Chocolate Crinkle Cookies with cookie on napkin.

How to Make Chocolate Crinkle Cookies

These cookies are easy to make and are made with staple ingredients that you probably already have in your pantry. This recipe is adapted from Cook's Illustrated, you can find the original recipe here.

Ingredients Overview:

  • All-purpose flour
  • Instant espresso powder optional
  • Baking powder, baking soda and salt
  • Cocoa
  • Brown sugar
  • Vegetable oil
  • Eggs
  • Pure vanilla extract. Peppermint extract can be used for peppermint flavoured chocolate crinkles.
  • Granulated sugar
  • Confectioners' sugar

Steps Overview:

The important thing to take into consideration when making these cookies is that they require some chilling time before you can roll them into balls and bake them.

If you are a planner, then you're one step ahead, prepare the batter the night before, refrigerate and roll and bake the next day.

If you're more of a what shall I bake today person, no worries you can still make these. Simply cover the batter with cling film and freeze it for about an hour and a half. The batter should be chilled enough to roll and the cookies will bake up beautifully with perfectly shaped domes with a dark and white crackly look.

Tin of Holiday Chocolate Crinkle Cookies.

How to Store

These cookies can be made up to three months ahead of time and frozen to enjoy later on. Layer the cookies in an airtight container with wax paper between the layers of cookies and freeze. Thaw overnight in the refrigerator and remove from the refrigerator about 30 minutes before serving.

These chocolate crinkle cookies are a must on any holiday cookie tray! Don't forget to check out my Holiday Favourites section for more baking inspiration and sweet and savoury holiday-themed recipes.

Enjoy!

More Chocolate Recipes

Chocolate Crinkle Cookies in cookie tin.

Holiday Chocolate Crinkle Cookies

Adapted from Cook's Illustrated
These Holiday Chocolate Crinkle Cookies are the perfect holiday cookie and are a must on your holiday dessert tray.
5 from 5 votes
Prep Time 1 hr 15 mins
Cook Time 11 mins
Total Time 1 hr 26 mins
Course Dessert, Dessert/ snack
Cuisine American
Servings 44 cookies
Calories 96 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons. instant espresso powder optional
  • 2 teaspoons. baking powder
  • 1/2 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsweetened cocoa powder
  • 1.5 cups packed light brown sugar
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup granulated sugar
  • ½ cup confectioners' sugar

Instructions
 

  • In a medium bowl combine the all purpose-flour, espresso powder (if using), baking power, baking soda and salt. Stir with a whisk and set aside.
  • In the bowl of your mixer, add the cocoa powder, brown sugar and vegetable oil, blend until well combined.
  • Add the eggs, one at a time, mixing after each addition.
  • Add the vanilla extract and blend.
  • Slowly add the dry ingredients to the chocolate mixture and mix until well blended, being careful not to to overmix the batter.
  • Cover the bowl with cling film and refrigerate for 4 hours or more. If pressed for time, place covered bowl in the freezer and freeze for approximately an hour and a half.
  • When ready to roll the cookies, place a rack in the center of your oven and preheat the oven to 350ºF.
  • Line two baking sheets with parchment paper.
  • Using a cookie scoop or a tablespoon, scoop a ball of dough out, roll it in your hands and then roll the ball into the granulated sugar before rolling it a second time in powdered sugar.
  • Place balls of cookie dough about two inches apart on the baking sheet and repeat process until the sheet is full.
  • Bake in the oven for approximately 10 to 12 minutes. The cookies will look uncooked between the cracks but that is ok, they will set as they cool on the baking sheet. Please see note for explanation on determining time needed for baking cookies.

Notes

  1. If the dough sticks to your hands when rolling, just powder your hands with the icing sugar, the dough shouldn't stick anymore.
  2. If the dough is still too sticky then you should return it to the freezer or fridge for more chilling time.
  3. For very fudgy cookies, bake the cookies for 10 minutes. If you prefer them more done, leave them in the oven for an extra minute. I found that the cookies I left in for 12 minutes kept a perfectly domed shape. Those I took out at 10 min sunk in just slightly in the middle.
  4. Since all ovens are different, I recommend baking a few on a tray to see how you like them and what the perfect time is for you before baking an entire tray of cookies.
  5. Peppermint extract can be used for peppermint flavoured chocolate crinkles. Use up to 1 teaspoon of peppermint extract.
 

Nutrition

Calories: 96kcalCarbohydrates: 16gProtein: 1gFat: 3gSaturated Fat: 2gCholesterol: 14mgSodium: 50mgPotassium: 81mgSugar: 10gVitamin A: 20IUCalcium: 22mgIron: 0.7mg
Keyword Chocolate Crinkle Cookies, Holiday Chocolate Crinkle Cookies
Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!

SaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSave

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Vy Nguyen

Saturday 15th of September 2018

They look so good! I will try to make this for the holiday. How do you store these cookies and for how long? Thank you!

Sweet and Savoury Pursuits

Sunday 16th of September 2018

Thanks! These are a favourite during the holidays and I've made them ahead of time before and froze them for a good 3 weeks before serving them. Make sure you store them in the freezer in an airtight container. Thaw and serve at room temperature. Enjoy!

27 Vintage Christmas Cookies - Binky's Culinary Carnival

Monday 20th of March 2017

[…] Cookies Ginger Molasses Cookies Vanillekipferi Rocky Road Bars Italian Cookies Holiday Crinkle Cookies Easy Gingerbread Cookies […]

Robyn

Monday 26th of December 2016

I made these for Christmas and added peppermint extract...seriously the Best. Cookie. Ever. Thanks so much!!

Sweet and Savoury Pursuits

Tuesday 27th of December 2016

That's wonderful, I also made these cookies again this year. I love your idea of adding peppermint extract, I'll have to try it next year!

Robyn @ Simply Fresh Dinners

Wednesday 23rd of December 2015

These look simply delicious and so beautifully photographed! i saw you on FB and just had to come say hi to a fellow Canadian. Merry Christmas!

Sweet and Savoury Pursuits

Wednesday 23rd of December 2015

Thank you so much :) Merry Christmas to you Robyn!

HapaNomNom

Monday 14th of December 2015

These just scream, the holidays! And I can never pass up a cookie that combines chocolate and espresso!

Sweet and Savoury Pursuits

Monday 14th of December 2015

I agree, chocolate and espresso are a match made in heaven!

This site uses Akismet to reduce spam. Learn how your comment data is processed.