If you’re craving rich, fudgy, and oh-so-delicious cookies, this Chocolate Crinkle Cookies Recipe is exactly what you need in your life. I absolutely love how these cookies turn out — soft on the inside with that classic crinkly powdered sugar crackle on top. When I first tried this recipe, I was hooked immediately, and I just had to share it with you because it’s truly fan-freaking-tastic.
Why You’ll Love This Recipe
- Fudgy Texture: These cookies come out perfectly soft and rich—never dry or crumbly.
- Eye-Catching Look: That classic crackled powdered sugar topping makes them super photogenic and festive.
- Simple Ingredients: You probably already have everything in your pantry, so no last-minute grocery runs.
- Make Ahead Friendly: The dough chills beautifully, which means you can prep in advance and bake fresh cookies whenever.
Ingredients You’ll Need
This Chocolate Crinkle Cookies Recipe blends classic pantry staples with a splash of Grand Marnier to add a subtle depth of flavor. The cocoa powder and sugar ratios create that beautiful crinkle effect while tasting oh-so-chocolatey.
- Unsalted butter: Softened butter helps keep the cookies tender and rich without being greasy.
- Granulated sugar: Adding sugar twice—once in the dough, once for rolling—gives these cookies sweetness and texture.
- Large eggs: Eggs bind the dough and make it light and fluffy when beaten well.
- Grand Marnier: This orange-flavored liqueur adds a subtle citrus twist that perks up the chocolate.
- All-purpose flour: Provides structure without being too heavy.
- Cocoa powder: Unsweetened cocoa powder delivers intense chocolate flavor and helps with that dark, fudgy color.
- Baking powder: Gives the cookies a slight lift so they’re puffy, not flat.
- Salt: Enhances the chocolate and balances sweetness.
- Powdered sugar: Used for coating to create that iconic crackly surface.
Variations
I love to tweak this Chocolate Crinkle Cookies Recipe depending on the occasion or mood. You can easily make it your own by playing with add-ins or flavor twists—you’ll find that a few little changes can turn these cookies into something even more special!
- Orange zest instead of Grand Marnier: Sometimes I swap out the liqueur for fresh orange zest to keep it family-friendly but still get that bright hint of citrus.
- Chocolate chips or chunks: Adding a handful of bittersweet chocolate chips makes each bite extra indulgent.
- Gluten-free flour blend: You can sub in a 1-to-1 gluten-free flour if you want to make these cookies gluten-free—just be sure your baking powder is gluten-free too.
- Spiced variation: A dash of cinnamon or chili powder adds a cozy or spicy kick that’s surprisingly delicious.
How to Make Chocolate Crinkle Cookies Recipe
Step 1: Soften Butter and Mix Sugar
Start by preheating your oven to 350°F and lining several baking sheets with parchment paper. In your mixer bowl, cream together the softened unsalted butter and granulated sugar until it’s nicely combined and smooth. This step is important because well-creamed butter and sugar help create that tender, melt-in-your-mouth texture we all love.
Step 2: Add Eggs and Grand Marnier
Add the eggs one at a time, mixing after each addition. You’re looking for a light and fluffy mixture here—this aerates the dough and makes the cookies rise just right. Stir in the Grand Marnier next; it might sound fancy, but I promise it’s worth the little extra step because the flavor it adds is subtle and elegant.
Step 3: Combine Dry Ingredients and Chill Dough
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually incorporate this dry mixture into your wet ingredients, mixing just until everything comes together—overmixing can make the cookies tough, so take it easy. Cover the dough with plastic wrap and pop it in the fridge for at least 4 hours, or overnight if you can. I discovered this chilling step is crucial to getting that perfect crinkle and rich chocolate flavor.
Step 4: Roll Cookie Dough in Sugar Coatings
When you’re ready to bake, scoop the chilled dough into 1-inch balls using a cookie scoop for even sizes. Roll each ball first in granulated sugar, then coat it generously in powdered sugar. This double sugar coating is what gives the cookies their iconic crackly appearance as they bake, so be sure they’re thoroughly covered.
Step 5: Bake to Crinkly Perfection
Place your cookie balls spaced about 1½ inches apart on the prepared sheets and bake in your preheated oven for 10 to 12 minutes. You’re looking for cookies to puff up and crack beautifully on top. If you’re baking two sheets at once, swap their positions halfway through so they bake evenly. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. This cooling step helps them set perfectly.
Pro Tips for Making Chocolate Crinkle Cookies Recipe
- Chill the Dough Properly: Don’t skip the chilling step! It helps the dough firm up so your cookies hold their shape and get those pretty cracks.
- Use a Cookie Scoop: I found using a scoop makes the cookie sizes uniform, which means even baking every time.
- Don’t Overbake: Pull the cookies out when they are puffed and cracked but still soft in the middle; they’ll set as they cool for perfect chewiness.
- Double Sugar Coating: Rolling first in granulated sugar and then in powdered sugar creates that iconic crinkle texture and adds a beautiful sparkle.
How to Serve Chocolate Crinkle Cookies Recipe
Garnishes
I usually skip heavy garnishes on these cookies because their crackled powdered sugar coating steals the show, but if I want to jazz them up, a sprinkle of flaky sea salt or a dusting of cocoa powder adds a nice contrast and depth.
Side Dishes
These cookies pair wonderfully with a glass of cold milk, a cup of freshly brewed coffee, or a rich hot chocolate (especially in colder months!). For holiday gatherings, I like serving them alongside a bowl of mixed berries or whipped cream to balance the richness.
Creative Ways to Present
For special occasions, I love arranging these cookies in festive tiers or on a decorative plate lined with colorful napkins. You can also tie small stacks of crinkle cookies with ribbon or place them in pretty glass jars as edible gifts—everyone always goes crazy for these thoughtful treats!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature to keep them fresh for up to a week. If they soften a bit, just pop them in a warm oven for a few minutes to crisp up the edges again—it works like a charm every time.
Freezing
You can absolutely freeze these cookie dough balls before baking. Just roll them in sugar as usual, arrange on a baking sheet to freeze solid, then transfer to a freezer-safe container. When ready to bake, add an extra minute or two to baking time straight from the freezer. It’s a great way to have fresh cookies anytime you want!
Reheating
If you have leftover baked cookies that have lost a little crispness, a quick 3-5 minute warm-up in a 325°F oven brings back that perfect texture without drying them out. Avoid microwaving, or they’ll get too soft and lose their charm.
FAQs
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Can I make chocolate crinkle cookies without Grand Marnier?
Absolutely! If you don’t have Grand Marnier or prefer to keep the cookies alcohol-free, you can substitute with orange zest or even vanilla extract. The orange liqueur adds a subtle hint of citrus that complements the chocolate beautifully, but leaving it out won’t ruin your cookies.
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Why does the dough need to chill for so long?
Chilling the dough firms it up, which makes it easier to shape and prevents the cookies from spreading too much during baking. It also helps develop the flavors and is essential for creating those signature crinkles when rolled in powdered sugar.
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Can I use Dutch-process cocoa powder instead of natural cocoa?
Yes, you can swap in Dutch-process cocoa powder if that’s what you have, but keep in mind it’s less acidic than natural cocoa. This might slightly affect the cookie’s rise and color, but the flavor will still be delicious.
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How do I prevent the cookies from sticking to the baking sheet?
Using parchment paper or a silicone baking mat is the best way to prevent sticking and help your cookies bake evenly. If you don’t have either, lightly greasing the baking sheet can help, but be aware this might affect the cookie’s texture slightly.
Final Thoughts
This Chocolate Crinkle Cookies Recipe holds such a warm spot in my heart—it’s one of those recipes I always turn to when I want to impress guests or simply indulge. You’ll find these cookies are easy to make, look amazing, and taste even better than they look. Give it a try, and I promise these chewy, fudgy crinkle cookies will become a fast favorite in your home too. Trust me, once you make them, you’ll keep coming back for more!
Print
Chocolate Crinkle Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 12 minutes
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously soft and fudgy Chocolate Crinkle Cookies with a crackled powdered sugar coating. These buttery cocoa cookies have a hint of Grand Marnier for a subtle orange flavor, making them a festive and irresistible treat perfect for holidays or any occasion.
Ingredients
Chocolate Crinkle Cookies
- 12 tablespoons butter, unsalted, softened (1 1/2 sticks)
- 2 cups granulated sugar
- 4 large eggs
- 2 tablespoons Grand Marnier
- 2 1/2 cups all-purpose flour
- 1 cup cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
For Rolling Cookies In
- 1/2 cup granulated sugar
- 1 cup powdered sugar (icing sugar or confectioners sugar)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line 3 baking sheets with parchment paper and set them aside for later use.
- Cream Butter and Sugar: In the bowl of your mixer, add the softened butter and granulated sugar. Mix until the ingredients are well combined and the mixture is creamy.
- Add Eggs and Grand Marnier: Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Continue mixing until the batter is light and fluffy, then stir in the Grand Marnier for a subtle orange flavor.
- Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt to ensure even distribution.
- Mix Dry Ingredients Into Wet: Gradually add the dry flour mixture to the mixer bowl containing the wet ingredients. Mix just until combined to avoid overworking the dough. Cover the bowl with plastic wrap and chill in the refrigerator for 4 hours or overnight to firm up the dough.
- Prepare Rolling Sugars: Place the remaining granulated sugar and powdered sugar each into separate shallow plates or bowls, to be used for coating the cookie dough balls.
- Form and Roll Cookies: Using a cookie scoop or your hands, form the chilled dough into 1-inch balls. Roll each ball first in granulated sugar, then in powdered sugar, ensuring each ball is fully coated in both sugars.
- Arrange Cookies on Sheets: Transfer the sugar-coated cookie balls to the prepared baking sheets, spacing them about 1 ½ inches apart to allow for spreading. Each sheet should fit roughly 12 cookies.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the cookies have puffed and developed cracked tops. If baking two sheets simultaneously, rotate their positions halfway through the baking time to ensure even cooking.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to wire racks to cool completely before serving or storing.
Notes
- Chilling the dough is essential for the crackled effect and to prevent cookies from spreading too much during baking.
- If Grand Marnier is not available, you can substitute with another orange liqueur or omit it altogether for a more classic chocolate taste.
- For easier rolling, keep your hands cool or lightly dusted with powdered sugar to prevent dough from sticking.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 21g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
