These Christmas Crinkle Cookies are rich, chocolatey, and irresistibly soft on the inside with a beautiful crackled, snowy sugar coating on the outside. What makes them special is the contrast between the deep cocoa flavor and the delicate sweetness of powdered sugar. They’re easy to make, festive, and perfect for holidays, cozy evenings, or whenever you crave a homemade chocolate treat.
Every December, these cookies become a must-have in our home. The moment I pull them out of the oven, my kitchen fills with the smell of warm chocolate, and my little family magically appears around the counter. My husband loves sneaking one while they’re still warm, even though I tell him to wait until they cool! These cookies have turned into our holiday tradition—baked on quiet evenings, shared with laughter, and always gone faster than expected.
Why This Christmas Crinkle Cookies Recipe
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Deep, rich chocolate flavor with a soft, fudgy center
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A stunning crackled look that makes them perfect for holidays
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Made with simple pantry ingredients
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No butter required, yet incredibly moist
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Perfect for gifting, parties, or cozy family moments
Ingredients
(Adjusted serving size: makes about 24 cookies)
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200 g (0.44 lb) white sugar
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110 g (0.24 lb) neutral vegetable oil
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2 large eggs, at room temperature
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5 g (0.01 lb) vanilla extract
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250 g (0.55 lb) all-purpose flour
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50 g (0.11 lb) unsweetened cocoa powder
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10 g (0.02 lb) baking powder
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3 g (0.006 lb) salt
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120 g (0.26 lb) powdered sugar, for coating
Directions
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Heat your oven to 175°C (350°F) and prepare a baking tray with parchment paper.
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In a large bowl, blend the white sugar with the oil until well combined.
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Mix in the eggs one at a time, then stir in the vanilla until smooth.
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In a separate bowl, combine the flour, cocoa powder, baking powder, and salt.
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Slowly add the dry mixture to the wet ingredients, stirring until a thick dough forms.
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Cover the dough and refrigerate for about 30 minutes to make it easier to handle.
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Scoop small portions of dough, roll them into bite-sized balls, and generously coat each one in powdered sugar.
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Arrange the cookies on the prepared tray, leaving space between them.
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Bake for 10–12 minutes, until the edges are set but the centers remain soft.
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Let the cookies rest on the tray for a few minutes before moving them to a wire rack to cool completely.
Notes
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For extra chocolate intensity, you can add a handful of chocolate chips to the dough.
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If the dough feels too sticky, chilling it a little longer will help.
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These cookies stay soft for days when stored in an airtight container.
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You can substitute vegetable oil with sunflower or canola oil for a similar result.
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Perfect for freezing: store baked cookies or raw dough balls for later use.