These Christmas crinkle cookies are one of my favorite treats to add to a holiday cookie tray. They have soft, fudgy centers, slightly crisp edges, and a beautiful coating of powdered sugar that cracks as the cookies bake. The red and green sprinkles make them even more festive for Christmas.
I love how these cookies look after coming out of the oven. Each one has its own little pattern of cracks, with white powdered sugar showing against the dark chocolate underneath. They look like they belong in a Christmas bakery, but they’re simple enough to make at home.
The dough is easy to prepare with basic baking ingredients. After chilling, you roll it into balls, coat them generously in powdered sugar, and bake until the cookies puff up and develop their signature crinkled tops.
These Christmas crinkle cookies are perfect for cookie exchanges, holiday parties, homemade gifts, or a cozy evening with hot chocolate. They also make a lovely addition to a Christmas dessert table because no two cookies look exactly alike.
Quick Answer
Christmas crinkle cookies are soft chocolate cookies rolled in powdered sugar before baking. As they spread in the oven, their tops crack to reveal dark chocolate underneath. Chilling the dough and using a generous powdered sugar coating helps create their classic crinkled appearance.
❤️ Why You’ll Love This Recipe
- Soft and fudgy: The centers stay tender with a rich chocolate flavor.
- Beautiful cracked tops: Powdered sugar creates the classic crinkle look.
- Perfect for Christmas: Red and green sprinkles add a cheerful holiday touch.
- Easy to make ahead: Prepare the dough in advance and bake when you’re ready.
- Lovely for gifting: Their snowy coating makes them stand out on cookie trays and in gift boxes.
Ingredients You’ll Need
These cookies use simple ingredients to create a rich chocolate flavor and a soft, brownie-like texture. For the best crinkles, chill the dough and coat each dough ball generously in powdered sugar.
For the Chocolate Cookie Dough
- 1 cup (200 g) granulated sugar: Sweetens the cookies and helps create their soft texture.
- ½ cup (120 ml) neutral oil: Keeps the centers moist and tender.
- 2 large eggs: Bind the dough and help the cookies puff as they bake.
- 2 teaspoons vanilla extract: Adds warmth to the chocolate flavor.
- 1 cup (85 g) unsweetened cocoa powder: Gives the cookies their deep chocolate taste.
- 1 cup (125 g) all-purpose flour: Provides structure.
- 1 teaspoon baking powder: Helps the cookies rise and crack.
- ¼ teaspoon salt: Balances the sweetness and enhances the chocolate.
For Rolling and Decorating
- ½ cup (60 g) powdered sugar: Coats the cookies and creates the snowy crinkle finish.
- 2 tablespoons red and green Christmas sprinkles, optional: Adds festive color to the cookies.
Equipment You’ll Need
- Large mixing bowl
- Medium mixing bowl
- Whisk or electric hand mixer
- Rubber spatula
- Measuring cups and spoons or a kitchen scale
- Plastic wrap
- Baking sheets
- Parchment paper
- Small bowl for powdered sugar
- Cookie scoop or tablespoon
- Wire cooling rack
How to Make Christmas Crinkle Cookies
Step 1: Mix the Sugar and Oil
In a large mixing bowl, whisk together the granulated sugar and oil until well combined.
The mixture will look glossy. This oil-based dough helps the cookies stay moist and soft after baking.
Step 2: Add the Eggs and Vanilla
Add the eggs one at a time, whisking after each addition.
Stir in the vanilla extract until the mixture looks smooth and evenly combined.
Step 3: Add the Cocoa Powder
Add the unsweetened cocoa powder and mix until it is fully incorporated.
The mixture will become thick and dark. Scrape down the sides of the bowl so no dry cocoa remains.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the chocolate mixture. Stir gently until a thick, sticky dough forms.
Stop mixing as soon as the flour disappears. Overmixing can make the cookies tougher.
Step 5: Chill the Dough
Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours.
The dough will firm up as it chills, making it easier to roll. Chilling also helps the cookies hold their shape long enough to develop their signature cracks.
If the dough is still very sticky, leave it in the refrigerator a little longer.
Step 6: Prepare the Baking Sheets
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Place the powdered sugar in a small bowl.
If you’re using Christmas sprinkles, keep them nearby so you can add them before baking.
Step 7: Shape the Cookies
Scoop about 1 tablespoon of chilled dough for each cookie and roll it gently between your palms to form a ball.
The dough may feel sticky, so work quickly. If it becomes too soft, return it to the refrigerator before continuing.
If using sprinkles, gently press a few onto the dough balls before coating them in powdered sugar.
Step 8: Coat the Dough in Powdered Sugar
Roll each dough ball generously in powdered sugar until completely covered.
Don’t brush off the excess. A thick coating helps create the contrast between the white sugar and dark chocolate cracks.
Place the coated balls on the prepared baking sheets, leaving about 2 inches between them.
Step 9: Bake the Cookies
Bake for 10–12 minutes, or until the cookies have puffed up and developed visible cracks across their tops.
The centers may look slightly soft when you remove them from the oven. That’s fine because they will continue to set as they cool.
Avoid overbaking, as this can make the cookies dry rather than fudgy.
Step 10: Cool and Serve
Let the cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack.
Allow them to cool completely before storing. If the powdered sugar has absorbed a little moisture, dust the cooled cookies with a small amount of fresh powdered sugar before serving.
Tips for the Best Christmas Crinkle Cookies
- Chill the dough thoroughly. Cold dough is easier to handle and helps the cookies develop their crinkled tops.
- Use enough powdered sugar. A generous coating gives you a more noticeable snowy finish.
- Don’t overbake. Remove the cookies when the tops have cracked and the centers still look slightly soft.
- Measure the flour carefully. Too much flour can make the cookies dry and cakey.
- Work in small batches. Keep unused dough in the refrigerator while shaping the cookies.
- Use parchment paper. It prevents sticking and makes cleanup easier.
- Leave space between cookies. They need room to spread as they bake.
- Let them cool on the tray first. Freshly baked crinkle cookies are delicate and can break if moved too soon.
Storage & Make-Ahead
How to Store Christmas Crinkle Cookies
Allow the cookies to cool completely before placing them in an airtight container.
Store them at room temperature for up to 5 days. Place parchment paper between layers if stacking them.
The powdered sugar may absorb a little moisture over time. If the cookies lose their snowy appearance, add a light dusting of fresh powdered sugar just before serving.
Can You Freeze Christmas Crinkle Cookies?
Yes. Once completely cooled, place the cookies in a freezer-safe container with parchment paper between the layers. Freeze for up to 3 months.
Thaw them at room temperature before serving.
Can You Freeze the Cookie Dough?
Yes. Scoop the dough into balls and freeze them on a tray until firm. Transfer them to a freezer-safe bag or container and freeze for up to 2 months.
For the best crinkle finish, thaw the dough balls in the refrigerator until firm but workable, then roll them in powdered sugar immediately before baking. You may need to add a minute or two to the baking time.
Can You Make the Dough Ahead?
Absolutely. Cover the dough tightly and refrigerate it for up to 48 hours. If it becomes very firm, let it sit at room temperature for a few minutes before scooping.
This makes holiday baking easier because you can prepare the dough one day and bake fresh cookies the next.
Variations
Make Red Velvet Crinkle Cookies
Replace part of the cocoa powder with a little less cocoa and add red gel food coloring. Keep in mind that this changes the recipe, so the color and texture may vary. For a stronger red velvet flavor, use a recipe developed specifically for red velvet crinkle cookies.
Add White Chocolate Chips
Fold ½ cup white chocolate chips into the dough before chilling. The creamy chocolate pieces make a lovely contrast with the dark cocoa flavor.
Add Peppermint Flavor
Replace ¼ teaspoon of the vanilla extract with peppermint extract. Start with a small amount because peppermint can quickly overpower the chocolate.
Make Them Extra Chocolatey
Fold ½ cup semisweet chocolate chips into the dough for little pockets of melted chocolate.
Add Christmas Sprinkles
Mix a small amount of red and green sprinkles into the dough or press a few onto the dough balls before coating them in powdered sugar. Keep most of the powdered sugar coating visible for the classic crinkle appearance.
Common Mistakes to Avoid
1. Skipping the Chill Time
Warm dough is sticky and can spread too much in the oven. Chill it for at least 2 hours so the cookies are easier to shape.
2. Using Too Much Flour
Excess flour can make the cookies dry and reduce their fudgy texture. Weigh the flour if possible, or spoon it into a measuring cup and level it off.
3. Applying Too Little Powdered Sugar
A thin coating may disappear as the cookies bake. Roll each ball until it is fully covered in a generous layer of powdered sugar.
4. Overbaking the Cookies
Crinkle cookies should have set edges and slightly soft centers. They will continue to firm up after leaving the oven.
5. Baking Dough That Has Become Too Warm
If the dough softens while you’re shaping the cookies, return it to the refrigerator. Cool dough is easier to handle and usually gives more consistent results.
6. Moving the Cookies Too Soon
Freshly baked cookies can be fragile. Let them rest on the baking sheet for about 5 minutes before transferring them to a cooling rack.
Frequently Asked Questions
Why didn’t my Christmas crinkle cookies crack?
The dough may not have been chilled long enough, or the oven may not have been hot enough. Make sure the dough is firm before baking and that your oven is fully preheated.
Why did my powdered sugar disappear?
The sugar may have absorbed moisture from the dough during baking. A generous coating helps, and you can dust the cooled cookies with fresh powdered sugar before serving.
Can I make crinkle cookies without oil?
This recipe uses oil to help keep the cookies moist. Replacing it with butter changes the texture, so it’s best to use a recipe specifically designed for butter if you prefer not to use oil.
Can I use Dutch-process cocoa powder?
You can, but the cocoa type may affect the flavor and color. Natural unsweetened cocoa is a reliable choice for this recipe. If using Dutch-process cocoa, expect a slightly different result.
How do I keep crinkle cookies soft?
Avoid overbaking and store the cooled cookies in an airtight container. The oil in this recipe helps keep the centers moist.
Can I make Christmas crinkle cookies ahead of time?
Yes. Prepare the dough up to 48 hours ahead and refrigerate it. You can also bake the cookies a few days before serving and store them in an airtight container.
Can I add sprinkles without ruining the crinkle effect?
Yes. Add a few sprinkles to the dough balls before coating them in powdered sugar. Keep the sprinkles light so the white coating remains visible.
Can I freeze baked crinkle cookies?
Yes. Freeze completely cooled cookies in a sealed container for up to 3 months. Thaw at room temperature and refresh the powdered sugar coating if needed.
More Cookie Recipes You’ll Love
If you’re planning a holiday baking day, try these other sweet treats:
Conclusion
These Christmas crinkle cookies are soft, chocolatey, and covered in a beautiful snowy coating that makes them perfect for the holidays. Their cracked tops give every cookie its own look, while the rich chocolate centers make them a treat everyone can enjoy.
Remember to chill the dough, coat the cookie balls generously in powdered sugar, and take them out of the oven while the centers are still slightly soft.
Make a batch for a Christmas cookie exchange, add them to a homemade gift box, or serve them with hot chocolate during a holiday movie night. I hope these cookies bring a little extra sweetness to your Christmas baking!
