Christmas Crinkle Cookies

If there’s one cookie that instantly feels like holiday magic, it’s a Christmas Crinkle Cookie. You know the one—crinkly snowy top, soft fudgy center, that unfairly irresistible scent of cocoa drifting through the kitchen. Every time I bake a batch, someone wanders in asking, “Are those the chocolate ones with the powdered sugar?” Yes. Yes, they are. And they never last long.

These cookies are the kind you bake once during the season and then swear you’ll double the batch next time. They’re nostalgic, festive, and surprisingly simple. And with just a few technique tricks, they come out picture-perfect every time—deep chocolatey ridges “cracking” through that snowy sugar coating. Kind of feels like the cookie version of opening a present.

Let’s dig in.

Christmas Crinkle Cookies aren’t just charming; they’re a masterclass in contrast. Fudgy yet light, sweet yet slightly bitter from good cocoa, crisp at the edges but pillow-soft in the center. They taste like holiday joy with a cocoa backbone. They’re also an old-school cookie with roots in European holiday baking traditions—crinkle-style cookies existed long before Pinterest, usually as a way to create a dramatic presentation without fancy equipment. Pretty neat, right?

I also love this recipe because it’s forgiving. Even if your dough is a little soft or you accidentally coat them like snowballs, they still bake into those beautiful crackly rounds. And kids love rolling them in sugar. Warning, though: you may find a sugar explosion on the counter after.

Ingredients & Substitutions

Here’s the lineup for these Christmas Crinkle Cookies, along with the simple swaps you can make if you’re short on something or need to adjust for diet.

All-Purpose Flour
Classic structure. If you need gluten-free, use a high-quality cup-for-cup blend with xanthan gum.

Unsweetened Cocoa Powder
Natural cocoa gives the best crinkle texture. Dutch-processed works too, just gives a deeper color and smoother taste. If you want ultra-dark dramatic cookies, go half Dutch, half natural.

Granulated Sugar
It sweetens and also helps the cookies spread correctly. You can sub coconut sugar, but expect slightly less crinkle definition and a hint of caramel flavor.

Vegetable Oil
Keeps the interior soft and fudgy. Melted butter works, but the cookies will be a bit more cakey. Olive oil gives a fruity note—surprisingly nice.

Eggs
Help bind and create that brownie-like texture. You can use flax eggs in a pinch, but the cookies won’t puff as dramatically.

Baking Powder
The lift behind those signature cracks. No real substitute here.

Vanilla Extract
Essential aroma. If you’re out, try almond extract—just use ¼ teaspoon since it’s intense.

Salt
Brings out everything else. Always keep it.

Powdered Sugar + Granulated Sugar for Coating
This is the trick to perfect snowy tops. Rolling the dough balls in granulated sugar before powdered sugar helps prevent the powdered sugar from melting into the dough.

A quick expert shopping tip: choose a fresh, deeply aromatic cocoa powder. If it smells faint or dusty, your cookies won’t have that rich Christmas flavor.

Step-by-Step Instructions

Let’s break it down so your Christmas Crinkle Cookies turn out bakery-beautiful.

1. Mix the dry ingredients.
Whisk flour, cocoa, baking powder, and salt. Whisking aerates the mixture slightly—important for light crackles.

2. Beat the wet ingredients.
Combine sugar, eggs, vanilla, and oil until glossy. Don’t underbeat. You’re looking for a slightly thickened, emulsified mixture.

3. Combine wet and dry.
Add dry ingredients in two additions. The dough will be sticky—don’t panic. Sticky is good. Sticky means fudgy.

4. Chill.
This is the big one. Chill at least 2 hours, overnight ideal. Cold dough + hot oven = dramatic cracks.

5. Preheat and prep coating.
Set oven to 350°F (175°C). Place granulated sugar in one bowl, powdered sugar in another.

6. Scoop and roll.
Scoop tablespoon-sized portions. Roll in granulated sugar first, then pile on the powdered sugar. Really coat them. Don’t be shy.

7. Bake.
Bake 10–12 minutes. They’ll puff, crack, and then settle. Pull them out when the centers look just slightly underdone.

8. Cool.
Let them rest on the tray 2 minutes, then transfer to a rack.

Common Mistakes to Avoid
Don’t skip chilling. Don’t use warm hands when rolling. And don’t overbake unless you want them cakey, which is totally fine but not classic crinkle.

Variations
Chocolate-mint: Add ½ teaspoon peppermint extract.
Mexican chocolate: Add ½ teaspoon cinnamon + pinch cayenne.
Vegan: Use flax eggs, vegetable oil, and ensure your sugar is vegan-friendly.
Mocha: Add 1 teaspoon instant espresso.

Baking Techniques & The Science Behind Christmas Crinkle Cookies

Crinkle cookies rely on contrasting temperatures. When cold dough hits a hot oven, the exterior sets immediately while the interior keeps expanding. This difference causes the surface to tear open into dramatic snowy fissures.

The powdered sugar coat serves two roles:

1. It highlights those cracks.
2. It absorbs surface moisture, preventing the cookie from spreading too fast.

Oil keeps the interior soft because it doesn’t solidify like butter when cooled. That’s why these taste fudgy even at room temp.

Useful tools:
A cookie scoop ensures uniform size (uniform size = even cracking).
A high-quality sheet pan prevents overbrowning.
Parchment paper keeps bottoms tender—not brittle.

And because someone always asks: silicon mats are okay, but parchment usually gives more lift.

👉 Recipe Card

Christmas Crinkle Cookies

Prep Time: 15 minutes (plus chilling)
Cook Time: 10–12 minutes
Servings: 24 cookies
Nutrition (per cookie): ~115 calories, 4g fat, 18g carbs, 1g protein

Ingredients:
1 cup unsweetened cocoa powder
1 ½ cups granulated sugar
½ cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup granulated sugar (for coating)
1 cup powdered sugar (for coating)

Instructions:

1. Whisk flour, cocoa, baking powder, and salt in a bowl.
2. Beat the sugar, oil, eggs, and vanilla until smooth and glossy.
3. Add dry ingredients to wet and mix until just combined.
4. Cover and chill at least 2 hours or overnight.
5. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
6. Scoop dough into 1-tablespoon balls. Roll in granulated sugar, then powdered sugar.
7. Bake 10–12 minutes until crackled and slightly soft in the center.
8. Cool and serve.

Serving & Pairing Suggestions

Christmas Crinkle Cookies shine on a cookie platter, especially paired with gingerbread, sugar cookies, or shortbread. Their dark chocolate personality balances lighter, buttery cookies.

They’re also spectacular with:
Hot cocoa (go full holiday cliché, it’s worth it).
Coffee, especially a strong dark roast that echoes the cocoa.
Peppermint tea for a fresh, cozy contrast.
A scoop of vanilla ice cream if you want a warm-cold contrast—just microwave a cookie for 8 seconds.

If you’re gifting them, layer parchment between rows in a tin so the powdered sugar stays crisp.

Conclusion

Christmas Crinkle Cookies are a perfect little blend of nostalgia, technique, and chocolatey indulgence. Once you master the rhythm—chill long, roll twice, bake short—you get consistent, gorgeous results. They’re simple enough for weeknight baking yet festive enough to steal the spotlight at a holiday party.

Make a batch. Or two. Honestly, just double it upfront.

FAQs

Why didn’t my cookies crack?

The dough was likely too warm. Chill longer next time, or reduce your oven temp slightly if it runs hot.

Why did my powdered sugar melt?

You probably skipped the granulated sugar pre-roll, or your dough balls were too warm. Make sure they’re firm and cold.

Can I freeze the dough?

Yes. Scoop and freeze the balls first, then roll in sugars right before baking. Bake straight from frozen, adding 1–2 minutes.

Can I make them gluten-free?

Absolutely—use a 1:1 gluten-free blend. They may spread slightly less, but they still crinkle beautifully.

Do these cookies stay soft?

Yes. Oil-based cookies keep their fudgy center for days. Store airtight for best texture.

If you want any extra versions—peppermint, espresso, stuffed, or even red-velvet crinkles—just tell me and I’ll write them!