We first made these chocolate crinkle cookies around Christmas—one of those spontaneous bakes when you want something sweet and show-stopping. What surprised us was how easy they came together for how fancy they looked, with their snowy powdered sugar tops and dramatic cracks. Since then, they’ve become one of our go-to recipes year-round. Soft, fudgy, and deeply chocolatey—these cookies are all about maximum impact with minimal effort.
Crinkle Cookies
These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.
Ingredients
- 1¾ cup white sugar
- ½ cup neutral oil
- 1 cup unsweetened cocoa powder
- 4 large eggs
- ½ tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- powdered sugar
Instructions
- In a large mixing bowl, whisk together the white sugar and oil until well combined and smooth.
- Add the cocoa powder and mix until a rich, chocolatey paste forms.
- Crack in the eggs one at a time, mixing thoroughly after each addition. The batter will start to loosen and become glossy.
- Stir in the vanilla extract.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients into the wet mixture, folding gently with a spatula until just combined. The dough will be thick and sticky.
- Cover the bowl with cling film and chill the dough in the fridge overnight (or at least 4 hours). This helps the dough firm up and makes it easier to roll.
- When ready to bake, preheat your oven to 175°C (350°F). Line a baking tray with parchment paper.
- Scoop out tablespoon-sized portions of dough and roll them into balls. Coat each ball generously in powdered sugar until no dough is visible.
- Place them spaced apart on the baking tray and bake for 10–11 minutes. They should puff up and crack beautifully.
- Remove from the oven and allow to cool on the tray for 5 minutes before transferring to a wire rack.
Notes
Note: For extra fudgy centers, slightly underbake the cookies—they’ll continue to set as they cool.
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