Chocolate Crinkle Cookies

‘Tis the season to be jolly, and filled up on Christmas treats and turkey! I love this time of year, all the festivities and Christmas Cheer. Nothing like truly celebrating a holiday with friends and family.

Every year there is one thing I always look forward too…. Christmas Cookies! I love baking many different recipes to share with everyone. A particular favourite of mine are Chocolate Crinkle Cookies!

These delicious, fudge and extra adorable cookies are always a hit wherever I go. The crowd always raves about them! Hence why I make them every single year! What’s great about these cookies is how simple they are to make. Ingredients that you probably already have hanging around in your pantry.

My MAIN tip for these cookies is to keep the dough chilled! Chilling the dough is what allows the cookies to crack on top while they bake. I have found if the batter got too warm before baking. They end up being a soft round top with no cracks. Taking away from their name!

As most recipes, you start by mixing the oil and sugar. Once combined, add the cocoa powder. Make sure everything is throughly mixed! Slowly add one egg at a time, plus the vanilla extra. The point of slowly is to prevent egg shells from becoming part of your cookie. So if you don’t want an extra crunch, I suggest you crack your eggs beforehand into a bowl. To prevent any additional, unwanted texture into your cookies.

Next you’ll want to add the dry ingredients till just combined. You don’t want to over mix this part. Once you have a bowl full of mixed dough. Place it in the fridge for at least four hours. I usually like to make these cookies at night and leave till the morning. It makes roughly 36 cookies which can take a while to bake.

Ok, you seem like pro now. Let’s BAKE!

Chocolate Crinkle Cookies

Yields: 36

Prep: 4.5 hours

Cook time: 12-14 minutes


  • 1/2 cup Oil (I prefer Refined Coconut Oil)
  • 2 cups White Sugar
  • 1 cup Unsweetened Cocoa Powder
  • 2 tsp Vanilla Extract
  • 4 eggs
  • 2 cups of flour
  • 1 tsp Salt
  • 2 tsp Baking Powder
  • 1 cup Powdered Sugar (or more)


  1. In a mixer or bowl, combine oil, sugar and cocoa powder. Mix thoroughly until combined.
  2. Add one egg at a time till mixed, then add the vanilla extract.
  3. In a separate bowl combine all dry ingredients. Slowly add them to the wet cocoa powder mixture. Mix till just combined.
  4. Wrap and place in the fridge for a minimum four hours or overnight.
  5. Once chilled, preheat oven to 350
  1. Roll dough into one inch balls. (If you make them larger be sure to add more baking time)
  2. Place in fridge for another 10 minutes to firm up again.
  3. Add the powder sugar to a bowl.
  4. Coat the dough balls with powder sugar, and bake for 12-14 minutes.
  5. Cool before eating!

Tips for Successful Cookies

I will repeat again, I know super annoying! Truly, it is very important to keep the dough chilled! Without cold dough you won’t get the iconic cracks/ crinkles.

Incase you are wondering when you are forming your balls, the dough is very sticky. Yes, even when chilled! So don’t fret if you notice how extra sticky this dough can be.

Do not over bake! You will get a dry, unpleasant crumbly texture. So don’t be afraid if after 10 minutes you take one out to test and it’s done already. It all depends on your size of cookies. One inch balls for me usually take 12 minutes.

For the best, decadent cookies. Be sure to use high quality cocoa powder. The recipe is basically a chocolate cookie, and if your chocolate isn’t good…the cookies won’t be!

And yes you can use different types of oil. I have used vegetable and extra virgin olive oil before and have had the same results. I prefer coconut oil for its health benefits, and I always have lots on hand.

Thanks for reading! And be sure to tag me in your creations! @thejaclynyvonne

Have a Merry Christmas!

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