Crinkle Cookies

Rich and fudgy chocolate crinkle cookies are perfect for the holidays! They taste like soft brownies and are oh so pretty with their powdered sugar coating.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 12

Total Time 32

Servings cookies

Calories 173kcal

Author Sam Merritt

Equipment

Ingredients

12 Tablespoons (170 g) unsalted butter softened
1 ½ cups (300 g) sugar
½ cup (100 g) light or dark brown sugar tightly packed
4 large eggs
2 teaspoons vanilla extract
2 ½ cups (313 g) all-purpose flour
1 cup (100 g) natural cocoa powder
1 Tablespoon baking powder
¾ teaspoon salt
1 cup mini chocolate chips
1 cup (125 g) powdered sugar for rolling

Instructions

Combine butter and sugar in a large bowl and use an electric mixer to beat until light and fluffy.
12 Tablespoons unsalted butter, 1 ½ cups sugar, ½ cup light or dark brown sugar
Add eggs, one at a time, stirring until completely incorporated after each addition.
4 large eggs
Stir in vanilla extract.
2 teaspoons vanilla extract
In a separate, medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt.
2 ½ cups all-purpose flour, 1 cup natural cocoa powder, 1 Tablespoon baking powder, ¾ teaspoon salt
Gradually add dry ingredients to wet until completely combined.
Stir in mini chocolate chips.
1 cup mini chocolate chips
Cover bowl with plastic wrap and refrigerate at least 4 hours or overnight.
After chilling, preheat oven to 350F (175C).
Roll dough into 1 ½ Tablespoon-sized balls (about 38g) with your hands and roll thoroughly in powdered sugar.
1 cup powdered sugar
Transfer to baking sheet and bake on 350F (175C) for 10 minutes.
Allow cookies to cool completely on baking sheet before enjoying.

Video

Notes

Storing

Store in an airtight container at room temperature for up to 5 days.

A note about humidity

Sometimes during the summer/due to high humidity the powdered sugar will melt on the cookies.

Nutrition