Crinkle Cookies Recipe

Crinkle Cookies are melt in mouth, fudgy cookies made using flour, chocolate, eggs, sugar, butter and vanilla extract . Crinkle Cookies are a treat to eyes and most commonly made during Christmas and for holidays. Learn to make Crinkle Cookies Recipe with step by step pictures.

Chocolate crinkle cookies was on my ‘to bake’ list since a long time and now since Christmas is just around the corner I have no perfect time than this to try this. These crinkle cookies are pure indulgence, do try and enjoy this treat!

About Crinkle Cookies

Chocolate Crinkles are soft, fudge-like cookies with a generous coating of icing sugar. The name “Crinkle” refers to how the powdered sugar shows cracks(crinkles) as the cookies bake, showing a bit of chocolate here and there giving it a cracked look. Dont they look cute?!

Since the day I bought few Xmas props just for clicking sake mittu kept asking me daily : so did you bake anything?! Did you click with the props?! these are the first few questions she asks me when she is back from school yes almost daily. And finally today baked these cookies, clicked and made it ready to surprise her and she absolutely loved the chocolatey chewy melt in the mouth cookies and the cookies got over in no time.

Crinkle Cookies Ingredients

• Flour – All purpose flour or maida is used for this recipe. However you can use wheat flour too, have given the recipe in variations.
• Butter – Butter at room temperature is used but it is okay if it is chilled you can use a whisk to soften it.
• Sugar – Icing sugar is used in these classic cookies. But you can replace it with powdered sugar too.
• Vanilla – Though vanilla essence is optional this gives a mild flavor to the cookies.
• Chocolate- Dark chocolate or milk chocolate can be used for this recipe.
• Salt – Use salt if your butter is unsalted, if you are using salted butter then skip salt.

Similar Recipes

• Almond cookies
• Ragi cookies
• Nutella cookies
• Shortbread cookies
• Fruit and Nut Cookies

How to make Crinkle Cookies Step by Step

1.Chop cooking chocolate coarsely and transfer it to a heat proof bowl placed over a sauce pan of simmering water. Add butter and melt it until creamy and saucy as shown below. Cool down to room temperature.

2.Beat egg and sugar until thick, pale and fluffy. Add vanilla essence and beat it once. When you slowly raise the beater, the batter will fall back into the bowl in slow ribbons, that is the correct consistency. Add it to melted chocolate butter mixture and whisk it well until even mixing. Set aside.

3.In a separate mixing bowl whisk together maida, baking powder and salt. Now add this mixture to the chocolate mixture and mix well. It will be sticky at this stage.

4.Cover with a silver foil / plastic wrap and chill it for at least 3 hours or overnight is best. It should be firm when you touch and see. Preheat oven to 165 deg C for 10 minutes. Now the dough is ready to use.

5.Meanwhile use a tablespoon to scoop out the dough then shape it into balls and roll each ball into icing sugar.

6.Make sure it is completely coated so that no chocolate dough is shown outside. Do this for the entire dough. Lay a parchment paper in the baking tray and line the cookies about 1.5 inches apart. Bake them at 165 deg C for 8-10 minutes. Mine got done in exactly 10 minutes. The edges will be slightly firm but the center will be slightly soft that is correct texture for chewy cookies. Do not overbake till crispy. Remove from oven and cool down in wire rack.

Serve it warm or at room temperature. Store in airtight container and enjoy!

Expert Tips

• It is best to refrigerate it overnight so that it is firm to roll and shape them into balls. I couldn’t wait so refrigerated only for 3 hours.
• While melting cooking chocolate, make sure to check and refill the saucepan with water incase if it gets emptied in between.
• I used half and half of semi sweet and dark chocolate so the sweetness was just perfect for me.
• I forgot to make the batter and refrigerate it overnight so I chilled the cookie dough only for 3 hours, you see I go impatient when the recipe calls for chilling/waiting time as I could not wait to see the beautiful crinkle cookies.
• Choose good quality cooking chocolate for best results.
• Don’t be tempted to overbake seeing the soft cookies after 10mins, they will become firm after cooling down. Overbaking the cookies makes them dry.
• The cookies are best when had warm.
• When you roll the cookie dough balls in icing sugar, make sure to roll them evenly so that the chocolate dough doesn’t show up outside.
• The chocolate should be melted with some butter, and once melted allow the mixture to cool down to room temperature before adding to the batter.
• If you like coffee flavor add a teaspoon of instant coffee powder to the flour mixture.
• These cookies can be stored in an airtight container at room temperature for a day or 2 but I bet they will not last long mine got over the same day I baked them.

Serving and Storage

Store the cookies in an airtight container. These Cookies tastes great on its own or with a cup of milk. It keeps well in room temperature for about a week, but the dough freezes well for about 3 months.

If you have any more questions about this Chocolate Crinkle Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this  Chocolate Crinkle Cookies Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Crinkle Cookies Recipe

Crinkle Cookies are melt in mouth, fudgy cookies made using flour, chocolate, eggs, sugar, butter and vanilla extract . Crinkle Cookies are a treat to eyes and most commonly made during Christmas and for holidays. Learn to make Crinkle Cookies Recipe with step by step pictures.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Servings15 cookies

AuthorSharmilee J

1x2x3x

Ingredients

• 3/4 cup maida / all purpose flour ~97 gms
• 115 grams cooking chocolate
• 1/2 cup icing sugar
• 1/4 cup granulated white sugar ~50 gms
• 2 tablespoon unsalted butter
• 1 egg
• 1 teaspoon vanilla essence
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• * I used half and half of semi sweet and dark chocolate chopped coarsely

Instructions

• Chop cooking chocolate coarsely and transfer it to a heat proof bowl placed over a sauce pan of simmering water. Add butter and melt it until creamy and saucy as shown below. Cool down to room temperature.
• Beat egg and sugar until thick, pale and fluffy. Add vanilla essence and beat it once. When you slowly raise the beater, the batter will fall back into the bowl in slow ribbons, that is the correct consistency. Add it to melted chocolate butter mixture and whisk it well until even mixing. Set aside.
• In a separate mixing bowl whisk together maida, baking powder and salt. Now add this mixture to the chocolate mixture and mix well. It will be sticky at this stage.
• Cover with a silver foil / plastic wrap and chill it for at least 3 hours or overnight is best. It should be firm when you touch and see. Preheat oven to 165 deg C for 10 minutes. Now the dough is ready to use.
• Meanwhile use a tablespoon to scoop out the dough then shape it into balls and roll each ball into icing sugar.
• Make sure it is completely coated so that no chocolate dough is shown outside. Do this for the entire dough. Lay a parchment paper in the baking tray and line the cookies about 1.5 inches apart. Bake them at 165 deg C for 8-10 minutes. Mine got done in exactly 10 minutes. The edges will be slightly firm but the center will be slightly soft that is correct texture for chewy cookies. Do not overbake till crispy. Remove from oven and cool down in wire rack.
• Serve it warm or at room temperature. Store in airtight container and enjoy!

Notes

• It is best to refrigerate it overnight so that it is firm to roll and shape them into balls. I couldn’t wait so refrigerated only for 3 hours.
• While melting cooking chocolate, make sure to check and refill the saucepan with water incase if it gets emptied in between.
• I used half and half of semi sweet and dark chocolate so the sweetness was just perfect for me.
• I forgot to make the batter and refrigerate it overnight so I chilled the cookie dough only for 3 hours, you see I go impatient when the recipe calls for chilling/waiting time as I could not wait to see the beautiful crinkle cookies.
• Choose good quality cooking chocolate for best results.
• Don’t be tempted to overbake seeing the soft cookies after 10mins, they will become firm after cooling down. Overbaking the cookies makes them dry.
• The cookies are best when had warm.
• When you roll the cookie dough balls in icing sugar, make sure to roll them evenly so that the chocolate dough doesn’t show up outside.
• The chocolate should be melted with some butter, and once melted allow the mixture to cool down to room temperature before adding to the batter.
• If you like coffee flavor add a teaspoon of instant coffee powder to the flour mixture.
• These cookies can be stored in an airtight container at room temperature for a day or 2 but I bet they will not last long mine got over the same day I baked them.

Nutrition Facts

Crinkle Cookies Recipe

Amount Per Serving (30 g)

Calories 114 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 15mg5%

Sodium 32mg1%

Potassium 55mg2%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 10g11%

Protein 1g2%

Vitamin A 66IU1%

Calcium 12mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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