Name: Holiday Crinkle Cookies
Yield: Makes about 40 cookies
Ingredients: 1 cup unsweetened cocoa powder; 2 cups granulated sugar; 1/2 cup vegetable oil; 4 eggs; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup confectioner\'s sugar

Photo by James Ransom

Test Kitchen-Approved

Author Notes

This holiday cookie recipe is easy, delicious, cute and crinkly. —Regan Baroni

Test Kitchen Notes

These holiday crinkle cookies are old-school (in a good way). As my kitchen filled with the scent of baking chocolate, I remembered the cookies my grandmother used to make. Regan Baroni's recipe makes cookies with a slighty crisp edge and a fudgy middle. I refrigerated the dough overnight, resulting in perfect crinkles in the cookies. Beware the powdered sugar shower you get from each bite, a sign of a cookie well enjoyed! —FrozenFoodie

Makes about 40 cookies

Ingredients

In This Recipe

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Directions

In a medium bowl, mix the cocoa, granulated sugar, and vegetable oil.
Beat in eggs one at a time and stir in vanilla.
In a separate large bowl, combine the flour, baking powder, and salt; then stir into the cocoa mixture.
Cover the dough and let cool in fridge for at least 4 hours. (This step is incredibly important to get the crinkles in the cookies)
Preheat oven to 350° F.
Line baking sheet with parchment paper and roll dough into 1-inch balls.
Coat each ball with confectioners sugar before placing on the baking sheet.
Bake for 10 to 12 minutes.
Transfer cookies to wire rack to cool and enjoy!

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74 Reviews

megan.oldenburger December 21, 2018

Hi- initially before refrigeration should the dough seem more like brownie batter? I followed directions exactly and that’s how it seems right now before refrigeration...any help would be appreciated!

Valérie T. December 26, 2018

Hi, merry Christmass!
Its should be firm, not sticky.
Just made some. Mmmm

Renee L. December 19, 2018

I'd like some thoughts on how to best store cookies for Christmas. Thank you!!

Author Comment

Regan B. December 20, 2018

Hi Renee! You can store them well wrapped at room temperature for several days, or you could even freeze them! Hope this helps! :) Enjoy!

Tobi H. December 19, 2018

I make these cookies every year around the holidays. My family loves them! I usually add mini chocolate chips, powdered espresso & double the recipe. Once baked, I store most of them in the freezer to take out as needed - ensures perfect texture retention every time!

Melinda January 21, 2018

These cookies looked great but, taste terrible. I probably won't try a cookie recipe again that uses oil rather than butter.

Author Comment

Regan B. December 20, 2018

Oh no! So sorry these didn't workout for you. I haven't had any problems with the taste. Some other readers suggested other things like adding walnuts or crushed peppermint candies. Maybe that might help? Happy Holidays!

Shelley T. January 13, 2018

I made these for Christmas and they were really good. I rolled half of them in crushed peppermint candies and half in confectioners sugar.

Eunice December 26, 2017

I just made these during my holiday baking extravaganza & I must say that these are definitely a new favorite! I bake for joy and to give away, but rarely eat the finish product other than 1 or 2. These cookies I wanted to keep the whole batch for myself!

I followed the recipe exactly, with 2 changes: I added candied ginger bc I had some (& it went amazing with the chocolate!) & I refrigerated the dough overnight, bc I didn't have time to bake that day. I let my dough sit at room temperature out the fridge for about 30ish minutes before using a 1inch cookie scoop and portioning out the dough and then rolling them into perfect balls. My dough was not sticky whatsoever and kept their from perfectly. I baked for 10 minutes and slight flattened the cookies with my spatula after baking before transferring them to the cooling rack.

The cookies fresh out of the oven have the most wonderful outside crunch with a warm cake/brownie like inside texture. Safe to say, its amazing & the 1 inch portions make it easy to just have one sweet snack, if you have the self control!

Shelley T. January 13, 2018

I also refrigerated the dough overnight and I had no problem. I’m going to have to try candied ginger. Brilliant idea!

mraerb December 20, 2017

Pretty fool proof recipe. Would add finely chopped walnuts next time.

Maddie December 18, 2017

Wonderful recipe. Followed recipe perfectly, except the chilling time. I was on a time crunch so I refrigerated the dough for 3 hours, not 4. They came out delicious & with perfect crinkles!

Pamela December 17, 2017

So trying to make cookies today and it seems like dough is powdery and doesn’t form one ball. Is that the way it’s supposed to be? Also going to bake in high altitude tomorrow

Bentley December 17, 2017

Such a good, classic and easy recipe! The only thing I would keep in mind for next time since I haven't made these before is to not shake off the powdered sugar before putting on the cookie sheet. It's super tempting to do so, but definitely let it happen :)

Teresa December 13, 2017

I want to make this recipe but I'm new to high altitude baking. Has anyone made these at over 4,000 feet, and if so with what modifications? Thank you!

lizs December 13, 2017

I made these yesterday for a potluck, and they are *so* good! And easy!

I forgot to get powdered sugar, so I coated them in cocoa instead, which helped cut the sweetness. And I sprinkled them with just a little bit of Maldon sea salt as soon as I took them out of the oven.

Thanks!

Author Comment

Regan B. December 13, 2017

Hi Lizs! The addition of Maldon sea salt is going to be my next tweak! Great idea! Thanks for your feedback!

Kim December 19, 2017

What kind of cocoa did you use? I made these and though very good I just find them a tad too sweet with the powdered sugar.. thanks!

lizs December 20, 2017

I just used Hershey's. The salt on top also helped! :)

brigitte December 13, 2017

I made these cookies yesterday exactly as directed, left in fridge overnight. Perfect results. Delicious cookie, plan on making again. Thanks so much!

Author Comment

Regan B. December 13, 2017

I'm so glad you loved the recipe, Brigitte! Thanks for your feedback!

Liz December 12, 2017

These are wonderful! Tonight, I am adding a little pulverized candy cane to the powdered sugar. Thanks!

Author Comment

Regan B. December 13, 2017

Hi Liz! Ohhhhh... that sounds really really good. Thanks for the idea! :)

Valérie T. December 12, 2017

Oh my! Way to good. Made second bath and added some chilli for a little kick. Both delish. Thank you so much deff will make more.

Author Comment

Regan B. December 13, 2017

Ok, I LOVE the idea of adding chili powder for a little kick... spicy/chocolate combo. Great insight! Thank you for your comment!

Valérie T. December 18, 2017

Next time I will quarter the recipe and play with the amount of chilli as I do not want to put to much if you get my drift :-). Love your recipe, Ta.

Valérie T. December 12, 2017

Oh my! Way to good. Made second bath and added some chilli for a little kick. Both delish. Thank you so much deff will make more.

Kathryn December 11, 2017

These cookies are a hit! The flavor is rich without being too rich. I, too, let the dough chill overnight and had no issue with stickiness or other consistency issues. These are definitely entering the line-up of tasty, elegant, and simple holiday treats.

Author Comment

Regan B. December 13, 2017

Hi Kathryn! I'm so glad you loved the recipe! Thanks for your feedback!

Amanda F. December 10, 2017

I just made this for the first time and they are delicious. I left the dough in the fridge overnight and I did still have some issues with stickiness, and my cookies spread pretty far - BUT, like I said, delicious. I do recommend using parchment paper instead of a silpat, as the ones I made on a silpat stuck a bit whereas the ones I made on parchment came right off.

Author Comment

Regan B. December 13, 2017

This is great feedback, Amanda! Thank you for your insight! I'm glad you enjoyed the recipe!

Brittany W. December 8, 2017

My dough looks like a thick brownie batter. Not sure why. Hoping chilling in the fridge helps or it may need more flour.

Author Comment

Regan B. December 13, 2017

Hi Brittany! Did chilling in the fridge help? I know that the 'chilling' process is really important for the batter. I hope it worked out for you.

Michael B. December 8, 2017

Question - do you think subbing out the eggs for something else to make the cookies vegan would work? I'm imagining applesauce or aqua fava. Thanks!

Author Comment

Regan B. December 8, 2017

Hi Michael, I haven't tried to make this a vegan recipe, but I imagine that the applesauce or aqua fava would work. I'd be interested to hear how this turns out if you try it. Thanks for the suggestion!