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Soft and Fudgy Chocolate Crinkle Cookies

A stack of rich, dark chocolate crinkle cookies heavily dusted with powdered sugar, sitting on a white plate.
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Make classic, soft, and fudgy chocolate crinkle cookies with a beautiful powdered sugar crackle top. This easy recipe is perfect for holiday baking.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar, plus more for rolling
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup powdered sugar, for coating

Instructions

  1. In a large bowl, cream together the softened butter and 1 3/4 cups of granulated sugar until light and fluffy.
  2. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. In a separate bowl, whisk together the cocoa powder, flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a thick dough.
  5. Place the powdered sugar in a shallow dish. Place the extra granulated sugar in another shallow dish.
  6. Roll the dough into 1-inch balls. Roll each ball first in the granulated sugar, then thoroughly coat it in the powdered sugar.
  7. Place the coated dough balls about 2 inches apart on baking sheets lined with parchment paper.
  8. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. The edges should look set, but the centers will still look soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The crinkles will form as they cool.

Notes

  • For the best crackle effect, chill the dough for at least 1 hour before rolling and coating.
  • If you want an extra fudgy texture, slightly underbake the cookies.
  • Use high-quality cocoa powder for the richest chocolate flavor.

Nutrition

Find it online: https://juliameal.com/crinkle-cookies-soft-fudgy-recipe/