Save This Recipe
We'll email this post to you, so you can come back to it later!
These chocolate crinkle cookies are rich, fudgy, and cracked open on top in that classic crinkle-cookie way — rolled in powdered sugar so they bake up looking like little snow-dusted brownies. They come together in one bowl, no mixer required, and they disappear fast every single time I make them.
Why You’ll Love This Recipe
One-bowl and no mixer just stir the wet ingredients together, no creaming required
Deep chocolate flavor real cocoa powder gives it a rich, almost bittersweet base
That signature crackle the powdered sugar coating cracks open in the oven for the classic crinkle look
Not overly Sweet rich and chocolatey without tasting like straight sugar
Great texture contrast soft, fudgy centers with a slightly crisp sugar coating
A Few Notes on the Ingredients
The cocoa powder matters more than you’d think. I use the unsweetened stuff, obviously, but there’s a difference between the cheap kind and the kind that’s been sitting in your pantry so long it’s gone a little gray — don’t use that one, learn from my mistakes. Dutch-process if you have it, though I usually don’t, so regular natural cocoa does just fine, it just gives you a slightly different flavor, a little brighter maybe.
Butter, melted, not softened — I know some recipes want you to cream butter and sugar together with a mixer and all that, but this one doesn’t need it, which is part of why I like it. Real butter though, not margarine, my mother would come back from the grave over that one.
The powdered sugar for coating — don’t skimp here, this is doing a lot of the visual work, and also it’s the part that gets kind of messy and fun, in my opinion, especially if you’ve got a kid around who wants to help. Mine used to fight over who got to roll the balls in sugar. I don’t remember who usually won.
Ingredients
1 cup (120g) all-purpose flour
½ cup (50g) unsweetened cocoa powder — the good stuff, not the sad forgotten kind
1 teaspoon baking powder
¼ teaspoon salt
½ cup (115g) unsalted butter, melted (let it cool a little so it doesn’t cook your eggs)
1 cup (200g) granulated sugar
2 large eggs
1 teaspoon Vanilla extract
½ cup (120ml) milk
½ cup (60g) powdered sugar, for coating — maybe a little more, I always end up needing extra
Instructions
Preheat your oven to 350°F (175°C), and line a baking sheet with parchment — don’t skip the parchment, I did once, years ago, and spent a good twenty minutes scraping cookie off the pan with a butter knife while muttering to myself.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Just set it aside, nothing exciting happening here yet.
In a larger bowl, mix your melted butter and sugar together until it’s smooth — this won’t take long, it’s not like creaming butter with a mixer, more just stirring until it looks glossy-ish. Beat in the eggs one at a time. Then the Vanilla. I usually just dump the vanilla in without measuring, if I’m being honest, a splash more than a teaspoon most days.
Now add your dry ingredients into the wet, alternating with the milk — a little flour mixture, a little milk, back and forth — until you’ve got a smooth batter. It’ll look thick and dark, almost like brownie batter, which I guess it kind of is.
Here’s the part people skip and shouldn’t: cover the bowl and stick it in the fridge for about 30 minutes. It firms the dough up so it’s not a sticky nightmare to roll, and honestly it helps the crinkling happen better when they bake — though I’ll admit, some years I’m impatient and skip this step entirely and they still turn out fine, just a little flatter, a little less dramatic-looking.
Roll tablespoons of the chilled dough into balls — I use my hands, don’t overthink the size, they don’t need to be perfect — and then roll each one in the powdered sugar until it’s fully coated, thick, like it rolled through a snowbank. Set them on your parchment-lined sheet about 2 inches apart, they do spread some.
Bake for 25 to 30 minutes. You’re looking for them to have spread out and cracked open on top, with the dark chocolate showing through the white sugar — that’s the whole look we’re going for. They should feel soft when you press gently, but set, not jiggly. Every oven’s a little different, mine runs hot so I usually pull mine closer to 24 minutes, but yours might need the full 30.
Let them sit on the pan for about 10 minutes before moving them to a wire rack — they’re fragile straight out of the oven and will fall apart on you if you rush it, ask me how I know.
Other Ways to Make Them (Or Ways They’ve Gone Sideways)
My daughter, the design one, makes hers with a pinch of espresso powder mixed into the dry ingredients, says it deepens the chocolate flavor, and I’ll admit she’s not wrong, though I don’t always have espresso powder sitting around so I skip it more often than not. She also insists on European butter, which — fine, if you want to spend the extra money, I’m not going to stop you.
I tried a version once with orange zest in the batter, thinking it’d be nice around the holidays, and it was… fine? Not bad, but not something I’ve repeated. It felt like it was fighting with the chocolate instead of working with it, if that makes sense. Some combinations just don’t need the help.
Danny, meanwhile, likes to add mini chocolate chips into the dough, which honestly is probably too much chocolate but he’s twenty-four and not asking my permission anymore, so.
Keeping Them (Or Forgetting Them, More Likely)
They keep in an airtight container on the counter for about four or five days, though the powdered sugar coating does start to sort of melt into the cookie after day two — still tastes fine, just looks less crackly and more like a plain chocolate cookie that’s given up a little. I’ve also frozen the dough balls before baking, which works great, you just add a couple extra minutes to the bake time and don’t even need to thaw them first.
I will say I have absolutely left a plate of these out on the stove, covered with a dish towel, and completely forgotten about them for two days before remembering — they were still perfectly good, for what it’s worth, cookies are forgiving that way.
A Last Thought
I don’t know why these specific cookies stuck with our family the way they did, out of everything I’ve made over the years — there’s nothing all that special about them on paper, it’s a pretty basic cocoa cookie dressed up in powdered sugar. But there’s something about pulling a tray of these out and seeing all those cracked white tops that just feels like it means something, even if I couldn’t tell you exactly what. Maybe it’s just that they’re easy enough that I never dread making them, even on a tired Tuesday. Carol would probably be amused that her typewritten recipe card is still getting used, twenty-some years and one state-away move later. I should probably call her, actually. It’s been a while.
Crinkle Cake
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup powdered sugar for coating
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, stir the melted butter and granulated sugar until smooth and glossy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Add the dry ingredients to the wet mixture alternately with the milk, mixing until a thick, smooth chocolate batter forms.
- Cover the bowl and refrigerate for 30 minutes, until the dough is firm enough to roll.
- Scoop tablespoon-sized portions of chilled dough and roll them into balls.
- Roll each ball generously in powdered sugar until fully coated.
- Place the coated dough balls on the prepared baking sheet about 2 inches apart.
- Bake for 25–30 minutes, until the tops are cracked, the centers are set, and the dark chocolate shows through the powdered sugar.
- Let the crinkles cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.