Christmas is coming! These traditional Christmas cookies are deliciously thick, soft-baked fudgy brownie cookies that are generously coated with powdered sugar with crispy crinkles baked in. These are amazing chocolate crinkle cookies and 100% addictive! You will want to add these to your baking list!
Chocolate crinkle cookies are a rich chocolate cookies that are rolled in powdered sugar before you bake them. As the cookies start to spread out in the oven, the powdered sugar starts cracking creating that classic crinkled look that makes them so popular!
They are the best and one of the favorite cookies of Christmas along with these!
Reasons we can't resist Chocolate Crinkle Cookies!
- Simple staple ingredients you most likely have already on hand! YES!
- They are fast to make! No need to roll your balls out. Woot-woot! By using a 1 ½ tablespoon cookie scoop, scoop dough balls out onto a baking sheet with parchment paper and place in fridge for 10-15 minutes to let them harden up. This will make it easy, so you can roll them in powdered sugar effortlessly without getting your hands all sticky. Unless you want to? I hate getting my hands all sticky...so this is also a time-saver!
- Because they're chocolate!! The chocolate centers are soft and gooey with crisp powdered sugar edges. Who could resist?
- These cookies get better with time and don't have to be eaten the same day or day 2, so you can make them ahead of time for your cookie exchange or gifting!
These cookies are perfect for gifting and they are so yummy, you’ll definitely want to make a double batch!
For a deep, rich chocolate flavor, get a boost from a teaspoon or 2 of espresso powder.
Add ¼ to ½ teaspoon mint or peppermint extract for a cool wintery vibe
Add some peanut butter chocolate chips inside or a peanut butter cup for peanut butter love.
This is slated for one of our favorite classic and perfect holiday cookies ever! Let the magic...errr BAKING begin!
Best Fudgy Chocolate Crinkle Cookies
- ½ cup confectioners' sugar
- 1 ⅔ cups + 2 tablespoons all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter 1 stick room temperature
- 1 ¼ cups sugar
- 3 eggs
- 1 teaspoon vanilla extract or ¼ teaspoon peppermint or mint extract
- Preheat an oven to 350°F. Line 2 baking sheets with parchment paper.
- Put the confectioners' sugar into a bowl and set aside.
- In another bowl, whisk together the flour, cocoa, baking powder and salt. Set aside.
- In a large bowl, using a mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes.
- Add 1 egg and beat on medium speed until blended and repeat with other eggs, add in vanilla and beat until blended.
- Add in the flour mixture gradually and beat on low speed just until combined.
- No need to roll your balls out. By using a 1 ½ tablespoon scoop, scoop dough balls out onto a baking sheet with parchment paper and place in fridge for 10-15 minutes to let them harden up. This will make it easy, so you can roll them in powdered sugar effortlessly without getting your hands all sticky. Unless you want to? I hate getting my hands all sticky...so this is also a time-saver!
- Now roll the balls in the confectioners' sugar until generously covered and place on lined baking sheets about 2 inches apart.
- Bake the cookies until they are crackled and puffed, 10 to 12 minutes, more if still fudgy on top.
- Remove the baking sheet from the oven and set it on a wire rack for 15 minutes.
- Using a metal spatula, move the cookies onto the rack and let cool completely.
- Repeat with the rest of the cookies. Makes about 24 cookies.