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Soft and Fudgy Chocolate Crinkle Cookies

Close-up of a fudgy chocolate crinkle cookie broken in half, showing the rich interior and powdered sugar coating.
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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, divided
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup powdered sugar, for rolling

Instructions

  1. In a large bowl, cream together the softened butter and 1 cup of the 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 until just combined to form a thick dough.
  5. Place the remaining 3/4 cup granulated sugar and the powdered sugar into two separate shallow dishes.
  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 onto baking sheets lined with parchment paper, spacing them about 2 inches apart.
  8. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. The cookies will look slightly underdone in the center.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The crackle top will set as they cool.

Notes

  • For the best fudgy texture, do not overbake the cookies.
  • Chill the dough for 30 minutes before rolling if your kitchen is warm.
  • Use high-quality cocoa powder for a richer chocolate flavor.

Nutrition

Find it online: https://rosatasty.com/fudgy-chocolate-crinkle-cookies-recipe/