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Chocolate Crinkle Cookies! Fudgy chocolate cookie dough rolled in snow white icing sugar! Perfect for your at home Christmas baking!

Chocolate Crinkle Cookies

  • Author: Wholesome Patisserie
  • Prep Time: overnight
  • Cook Time: 12 min
  • Total Time: 2 minute
  • Yield: 24 cookies 1x


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


  1. Note: The batter for this recipe requires 4 hours or overnight chilling time.
  2. In a small mixing bowl, sift cocoa powder. Add flour, baking powder and salt. Whisk until well combined, set aside.
  3. In a large mixing bowl, add both sugars and coffee powder, mix until combined.
  4. Stir through vanilla and melted butter until well combined.
  5. Add eggs, one at a time, mixing well with a whisk after each addition.
  6. Add half the dry flour mixture. Whisk until just combined.
  7. Add remaining flour and use a spatula or wooden spoon until it forms a thick smooth batter, it will be quick thick.
  8. Cover bowl with plastic wrap and refrigerate batter for 4 hours or overnight until the batter is firm enough to roll into balls.
  9. Preheat oven to 180ºC (356ºF). Line a large baking tray with parchment paper, set aside.
  10. Place icing sugar into a small bowl.
  11. Remove dough from refrigerator.
  12. Pick up approx. 1 tablespoon of dough and roll into a smooth ball.
  13. Place ball in the icing sugar and roll it around until its completely covered in the sugar.
  14. Place on lined tray. Keep them in balls, do not flatten. Leaving about 2 inches between each cookie to allow for spreading.
  15. Repeat above method with remaining dough.
  16. 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.
  17. Remove from oven and allow to cool on tray for 5 minutes.
  18. Carefully transfer cookies to a wire rack to cool completely.
  19. Enjoy!


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.