Holiday baking is so much fun isn’t it?! Especially when you have these delightful crinkle cookies baking in your oven!
Chocolate Crinkle Cookies are absolutely perfect for the festive season because they look like they have been out playing in the snow! They’re gorgeous to serve at your dinner parties over the season or for afternoon tea. The ingredients are all your basic at home staples too, making it very easy for everyone to bake a batch.
I always like to give you a pre-warning before the recipes if it’s one that requires some pre-prep. Once you make the dough for these cookies, you have to then refrigerate the batter for at least 4 hours or ideally overnight. This is because the batter is so thick and fudgy in texture that it’s quite impossible to roll them into balls. So refrigerating them for this amount of time is a must. I personally chill my dough overnight just to be sure.
Once you roll them into balls, you then roll each in a generous amount of icing sugar. Place them on your lined tray and keep them as balls, do not flatten. They collapse into round cookies during baking and that’s when the magical cracks appear on top!
I hope you enjoy these chocolate crinkle cookies perfect for your at home Christmas baking!Print
Chocolate Crinkle Cookies! Fudgy chocolate cookie dough rolled in snow white icing sugar! Perfect for your at home Christmas baking!
- 1/2 cup (50g) cocoa powder, sifted
- 1 cup (150g) plain all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- 2/3 cup (150g) white granulated sugar
- 1/3 cup (70g) light brown sugar, lightly packed* see notes
- 1/4 tsp instant coffee powder
- 2 tsp vanilla bean extract
- 50g (4 Tbsp) unsalted butter, melted then slightly cooled
- 2 large eggs, room temperature
- 1/3 cup icing/confectioners sugar, plus more if needed
- Note: The batter for this recipe requires 4 hours or overnight chilling time.
- In a small mixing bowl, sift cocoa powder. Add flour, baking powder and salt. Whisk until well combined, set aside.
- In a large mixing bowl, add both sugars and coffee powder, mix until combined.
- Stir through vanilla and melted butter until well combined.
- Add eggs, one at a time, mixing well with a whisk after each addition.
- Add half the dry flour mixture. Whisk until just combined.
- Add remaining flour and use a spatula or wooden spoon until it forms a thick smooth batter, it will be quick thick.
- Cover bowl with plastic wrap and refrigerate batter for 4 hours or overnight until the batter is firm enough to roll into balls.
- Preheat oven to 180ºC (356ºF). Line a large baking tray with parchment paper, set aside.
- Place icing sugar into a small bowl.
- Remove dough from refrigerator.
- Pick up approx. 1 tablespoon of dough and roll into a smooth ball.
- Place ball in the icing sugar and roll it around until its completely covered in the sugar.
- Place on lined tray. Keep them in balls, do not flatten. Leaving about 2 inches between each cookie to allow for spreading.
- Repeat above method with remaining dough.
- Bake for 10-12 minutes until cracks appear. The tops of the cookies will still be soft when you remove them, they will firm up once cooled.
- Remove from oven and allow to cool on tray for 5 minutes.
- Carefully transfer cookies to a wire rack to cool completely.
Store in an airtight container, in the pantry, for 1 week. *Lightly packed brown sugar means to press the sugar lightly into your measuring cup using the back of a teaspoon, add more, lightly press down again, until the amount of sugar reaches the brim of your measuring cup.