These chocolate crinkle cookies are a holiday staple in my home! We bake batches of these scrumptious, eggless cookies every other weekend during cookie season. The kids just love them, friends find excuses to drop in after dinner to munch on a couple of cookies with hot chocolate, and as an added benefit, they fill the house with their wonderful aroma.
Chocolate crinkle cookies are super simple to make and are an absolute delight for all chocoholics! These pretty crackly top cookies are crisp on the outside and like a moist fudgy brownie on the inside. They are rich, full-flavored, have soft baked centers, and have a crispy powdered sugar outer layer. There's something so festive about these cookies that they are always a part of the traditional Christmas cookie tray.
Also known as crackle cookies due to their characteristic cracked top, these bites of goodness are sure to become a repeat bake in your home.
WHY YOU'LL LOVE THESE CHOCOLATE CRINKLE COOKIES
- Simple, super easy, and a foolproof recipe to make.
- Great make-ahead cookies and can be stored for 2-3 weeks.
- The dough can be prepared well in advance.
- The dough can also be frozen for up to a month.
- A no-egg Christmas cookie recipe.
- Loved by children and adults, they are great for gifting.
- Look gorgeous with their brown and white crackly top!
HOW TO MAKE THESE CRINKLE COOKIES
- Step 1: Whisk coconut oil, and brown sugar in a bowl. Mix in Greek yogurt and vanilla extract and keep it aside.
- Step 2: In another bowl sift together cocoa powder, flour, baking soda, and salt. Add instant coffee powder to this mixture.
- Step 3: Now add the wet mixture to the dry contents and mix well.
- Step 4: This dough will be a little soft. Refrigerate for 30 - 60 minutes until the dough is firm enough to handle.
- Step 5: Preheat the oven to 180 degrees C and line the baking tray with Silpat or parchment paper.
- Step 6: Roll the dough into 1" balls.
- Step 7: Pour icing sugar into a shallow bowl. Roll the dough balls in icing sugar.
- Step 8: Place the dough balls on the prepared baking tray.
- Step 9: Bake for 10-12 minutes till the top is firm to touch. Do not overbake.
- Step 10:Cool on a wire rack. Store in an airtight container.
NOTES ON THE CHRISTMAS CRINKLE COOKIES
- I make this eggless version of the crinkle brownie cookies but if using eggs, yogurt can be replaced with 2 eggs.
- Also, coconut oil can be replaced by any neutral oil.
- I love adding coffee to make a mocha crinkle cookie version. The coffee makes the chocolate flavor more intense but again coffee can be skipped!
- Instead of icing sugar, confectionary sugar or powdered sugar can be used. Just make sure it's not lumpy, so do sift it.
Peppermint Chocolate Crinkle Cookies - Add 1 teaspoon of pure peppermint extract to the wet ingredients.
Double Chocolate Crinkle Cookies - Add chocolate chips to the batter!
Vegan - You can replace yogurt with plant-based yogurt.
I hope you give this recipe for chocolate crinkle cookies a try, they are so simple to make and kids love to help with them too! Serve them with hot chocolate, a glass of milk, or coffee - they pair well with everything.
OTHER COOKIES FOR YOUR HOLIDAY COOKIE TRAY
Half the joy of cooking is sharing it with others, which is why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these cocoa Christmas cookies as much as we do!
The Best Chocolate Crinkle Cookies Recipe!
- 1 cup / 130 gms Brown sugar
- 1/2 cup / 95 gms Coconut oil
- 1/2 cup / 140 gms Greek yogurt, plain
- 1 tsp Vanilla extract
- 1 3/4 cup / 200 gms All-purpose flour
- 1/2 cup / 40 gms Cocoa powder
- 1 tsp Baking soda
- 1/4 tsp Salt
- 2 tsp Instant coffee powder
- 1/2 cup / 50 gms Icing sugar
- In a large bowl, whisk together the brown sugar and coconut oil.
- Add the Greek yogurt and vanilla extract to the sugar mixture and mix well. Keep aside.
- In another bowl, sift together the flour, cocoa powder, baking soda, and salt.
- Whisk in the coffee powder.
- Pour the wet ingredients into the dry ingredients and mix well, until a soft dough is formed.
- Refrigerate the dough until firm, 30 - 60 minutes. You can refrigerate the dough for up to 3 days at this point or freeze the dough balls for a month. Let the frozen cookie dough thaw for 30 minutes before rolling them in icing sugar and baking.
- When you're ready to bake, preheat the oven to 180 C and line a baking tray with Silpat or parchment paper.
- Pour the icing sugar in a shallow bowl. Roll the dough into 1- inch balls and roll the balls in the icing sugar.
- Place cookies on a baking sheet, being sure to leave space between each of the cookies. Bake for 10-12 minutes or until the tops of cookies are slightly firm to touch. The cookies will harden as they cool, so please don't overbake.
- Cool completely on a wire rack before transferring to an air-tight container. Enjoy!
Half the joy of cooking is sharing it with others, which is why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this dark chocolate bark with almonds and marshmallows as much as we do!