Introduction

Vintage Chocolate Crinkle Cookies are a delightful treat with a fudgy center and a crackled powdered sugar exterior. These classic cookies are rich in chocolate flavor with a hint of espresso, perfect for sharing or enjoying with a cup of coffee.

The image shows several dark brown chocolate crinkle cookies with a thick layer of white powdered sugar cracked on top, creating a rough, mosaic-like texture. The cookies are spread across a white marbled surface scattered with small pieces of crushed red and white peppermint candy. On the bottom right side, there are two whole red and white striped candy canes lying crossed. The overall look is festive and textured, with a mix of rough cookie surfaces and smooth candy shapes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cups granulated sugar
½ cup vegetable oil
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup unsweetened Dutch cocoa powder
1 teaspoon espresso powder
2 cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
½ teaspoon table salt
1 cup powdered sugar, sifted (for rolling dough balls in)

Instructions

Step 1: Using a stand mixer with the paddle attachment or a medium mixing bowl and handheld mixer on medium-high speed, beat together the granulated sugar and vegetable oil until well combined.
Step 2: Lower the mixer speed to medium-low. Add the eggs one at a time and then the vanilla extract, mixing until fully incorporated.
Step 3: Add the cocoa powder and espresso powder, mixing just until combined. Scrape the sides of the bowl as needed.
Step 4: Add the flour, baking powder, and salt, and mix until the dough comes together. Cover the bowl tightly with plastic wrap and chill in the refrigerator for 4 hours or overnight.
Step 5: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 6: Place the sifted powdered sugar in a shallow bowl. Using a 1 ½ tablespoon cookie scoop, portion the dough and roll each portion into a ball. Roll each dough ball in powdered sugar until well coated.
Step 7: Place the coated dough balls on the baking sheet, spacing them about 2 inches apart.
Step 8: Bake for 10 to 12 minutes, until the cookies develop crackles on their surface, the edges are set, and the centers remain soft.
Step 9: Let the cookies rest on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.

Tips & Variations

For a deeper chocolate flavor, try using Dutch-processed cocoa powder rather than natural cocoa powder.
If you don’t have espresso powder, substitute with instant coffee granules or omit it for a milder taste.
Chilling the dough overnight helps develop richer flavor and prevents spreading during baking.
For a festive twist, add a pinch of cinnamon or use colored powdered sugar for rolling.

Storage

Store the fully cooled cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can freeze the baked cookies for up to three months. Thaw at room temperature before serving. These cookies are best enjoyed slightly soft but will stay delicious when gently reheated in a low oven.

How to Serve

A stack of four round chocolate crinkle cookies is shown close up on a white marbled texture. Each cookie has a dark brown, almost black base with a cracked surface pattern covered in white powdered sugar, creating a cracked effect. The top cookie is broken in half, showing a soft and moist dark chocolate interior. The cookies rest on a metal cooling rack, with a blurry background of more cookies and a white cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough improves with chilling and can be refrigerated for up to 24 hours or frozen for longer storage. Just thaw in the refrigerator before scooping and baking.

Why do the cookies crackle on top?

The crackled appearance comes from rolling the dough balls in powdered sugar before baking, which dries the surface and creates those signature cracks as the cookies expand.