Soft, fudgy, and rolled in powdered sugar, these classic Chocolate Crinkle Cookies deliver that beloved Betty Crocker-style crackle with every bite.
Every December, my kids and I turn the kitchen into a full-blown cookie workshop with flour footprints, sticky counters, chocolate smudges… the whole nine yards. It’s chaotic, it’s sweet, and honestly, one of my favorite mom moments every year. Our tray lineup ALWAYS includes these Chocolate Crinkle Cookies, some Peanut Butter Blossoms, and our festive Chocolate Chunk Peppermint Pudding Cookies. If you’re building cookie tins this year, don’t miss my Best Christmas Cookie Collection too!
These cookies have that iconic crackly top, soft centers, and that nostalgic “tastes like childhood holidays” flavor. They use simple pantry staples and come out perfect every time.
What are Chocolate Crinkle Cookies?
Chocolate Crinkle Cookies, sometimes called Betty Crocker Chocolate Crinkles or Chocolate Crinkle Christmas Cookies, are soft, brownie-like cookies rolled in powdered sugar before baking. As they puff and spread in the oven, they develop the signature “crinkled” look: dark chocolate cracks peeking through snowy white sugar.
Why they crackle: As the dough heats, the outside sets slightly before the inside expands. Combined with baking powder, this expansion pushes through the powdered sugar coating, creating that classic crinkle effect. It’s simple kitchen science – and the best part? Every crack is perfectly photogenic and oh-so-delicious.
Betty Crocker popularized this cookie decades ago, and it’s been a holiday baking staple ever since. They’re dependable, easy to make, and such a pretty addition to any cookie tray. For a fun twist, try my Candy Cane Crinkle Blossoms!
Why You’ll Love this Recipe
- Quick & Simple: Made with everyday pantry ingredients.
- Holiday Classic: Perfect for cookie exchanges and Christmas baking.
- Rich, Fudgy Texture: Like your favorite brownie (think Lunchlady Brownies)… but in cookie form.
- Freezer-Friendly: Bake ahead or freeze the dough for stress-free holidays.
- Kid-Approved: My three testers devour them every year.
Ingredient Notes
Full measurements in the printable recipe HERE.
- Vegetable Oil: Keeps the cookies tender and fudgy. Canola or grapeseed work too.
- Unsweetened Chocolate: Melted and cooled for deeper chocolate flavor than cocoa alone.
- Granulated Sugar: Helps create that moist, brownie-like texture.
- Eggs: Room temperature is key for smooth mixing.
- All-Purpose Flour: Spoon and level to avoid dense cookies. You can also use a 1:1 gluten-free blend.
- Baking Powder & Salt: Make those crinkles puff up beautifully.
- Powdered Sugar: The snowy coating that gives chocolate crinkles their signature look.
Variations & Substitutions
- Double Chocolate: Add 1 cup mini chocolate chips.
- Peppermint: 1 teaspoon peppermint extract or top with peppermint Hershey’s kiss.
- Mint: Replace or add mint extract to vanilla.
- Add-Ins: Nuts, cherries, or cranberries.
- Small Batch: Scale down to 12 cookies by halving ingredients.
- Gluten-Free: Substitute 1:1 gluten-free flour (like Bisquick GF), follow same chilling + rolling steps.
Helpful Baking Tips
- Roll generously: If you can still see the chocolate, you need more powdered sugar.
- Chill the dough: Sticky dough = flat cookies. Overnight chilling works wonders.
- Prefer fudgy over cakey? Bake 8-9 minutes.
- Extra festive: Add 1 teaspoon peppermint extract or roll in crushed candy canes after baking.
- Texture tweaks: Butter instead of oil = richer flavor, slightly less fudgy.
- For that perfect crackle: Try rolling in granulated sugar before powdered sugar.
Storage & Make-Ahead Tips
- Room Temp: Up to 5 days in an airtight container.
- Refrigerated: 8-9 days.
- Freeze Baked: Up to 3 months – layer with wax paper to prevent sticking.
- Freeze Dough Balls: Up to 3 months; roll in sugar just before baking.
Tip: If powdered sugar dulls after freezing, lightly sift more on top for that snowy look.
