Christmas Edition: Chocolate Crinkle Cookies


6 dozen


5 min


10-12 min

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Christmas time to me : a good excuse to bake sweet treats and eat them! I’ve always related Christmas to sweets – cookies, hot chocolates, candy canes, puddings, and mince pies (so far, I’ve chowed down a dozen of mince pies?). I just can’t help but to be merry!!

I did not do this with the first Christmas Edition post, but I would like to start it now. My Christmas Gratitude. I am thankful that even though life may sometimes seem unfair and difficult, I have a roof over my head and a warm meal everyday. All these could have never been possible without the hard work my husband does so that we are always cared for, independent and we do not need to rely on anyone but ourselves in our daily lives.

Chocolate Crinkle Cookies

These cookies are totally perfect to indulge during this wintery season. Fudgey-brownie like goodness coated in powdered sugar to give it that snow-look. It’s another soft-dough type of cookie like the Ginger Cookies, just that this one requires some chillin’ before working with it. The cookie is great to make if you have kids as they can have fun rolling it in powdered sugar.

Recipe adapted from allrecipes .

Chocolate Crinkle Cookies


  • ½ cup Butter
  • 2 cups Sugar
  • ½ teaspoon Salt
  • 1 cup Cocoa Powder
  • 4 Eggs
  • 2 teaspoons Vanilla Extract
  • 2 cups All Purpose Flour
  • 2 teaspoons Baking Powder
  • ½ - ¾ cup Powdered Sugar, for coating


  1. Melt butter (do not boil) and set aside to cool.
  2. In a large mixing bowl or a stand mixer with flat paddle attachment, add sugar, salt, cocoa powder and cooled melted butter. Mix till combined.
  3. Add vanilla extract (or peppermint for peppermint flavoured cookies) and eggs one at a time. Mix well and scrape down if necessary.
  4. Add all purpose flour and baking powder. Mix till everything is combined. Dough will be soft.
  5. Cover with plastic wrap and refrigerate for at least 4 hours.
  6. Pre-heat oven to 175°C (350°F). Prepare several baking trays and line with parchment paper.
  7. Lightly wet your hands before rolling. Roll dough into 1-inch balls or scoop out ½ Tablespoon of dough and roll it. Chill dough balls if it starts getting soft.
  8. Generously (till you can’t see the dough) coat each ball in powdered sugar and place on prepared baking trays. I could fit 16 dough balls per tray.
  9. Bake for 12 minutes. Baking time my vary depending on oven and size of dough balls.
  10. Allow cookies to cool down on baking tray for a couple of minutes before transferring to cooling rack.


  • Conversion Table
  • Add peppermint extract instead of vanilla for peppermint flavour

Enjoy and merry baking!

Cherry's Signature

Chocolate Crinkle Cookies
Chocolate Crinkle Cookies

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