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I've had these during the holidays but have never made them.

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Whether you need to make a big batch of easy cookies for your holiday cookie exchange or you're just craving fudgy, cake-like chocolate cookies, let us present you with the best chocolate crinkle cookie recipe you've ever had.

This is a foolproof recipe for the dreamiest chocolate crinkle cookies that will look as beautiful as they are delicious.

What Are Chocolate Crinkle Cookies?

Chocolate crinkle cookies have become a holiday staple, but they're also great any time of year. They're cake-like cookies made with unsweetened cocoa powder, vegetable oil, and a handful of other pantry staple ingredients.

Before baking, the cookies are coated in confectioners' sugar. When they bake up, they end up with a cracked (or "crinkled") effect.

They're the perfect cookie for brownie or Devil's food cake lovers because of their rich, fudgy flavor and texture.

How to Make Chocolate Crinkle Cookies

You'll find the full recipe below, but here's what you can expect to make these chocolate crinkle cookies.

Make the Dough

Mix your wet ingredients together in a stand mixer or with your hand mixer. Then slowly add the dry ingredients until combined.

Chill the Dough

Cover and refrigerate the dough for at least four hours. This step is very important because it will harden the sticky dough and make it easier to work with.

Form the Cookies

Form the dough into 1-inch balls and coat each ball with a generous amount of confectioners' sugar.

Bake the Cookies

Bake in a 350-degree F oven for 10 to 12 minutes.

How to Store Chocolate Crinkle Cookies

Store cookies in an airtight container at room temperature for at least a week. After that, the cookies will start to get dry and crumbly.

How to Freeze Chocolate Crinkle Cookies

You can freeze chocolate crinkle cookies, both baked and unbaked.

For baked cookies, simply stash them in an airtight container or zip-top bag in layers with a piece of parchment paper in between each layer. Freeze them for up to three months.

For unbaked cookies, you can place the dough balls (without the confectioners' sugar) on a sheet pan and freeze until solid. Once they're solid, transfer the dough balls to a zip-top bag or airtight container and freeze for up to three months. When you're ready to bake them, simply let the dough thaw overnight in the refrigerator, then coat them in confectioners' sugar and bake - you may need to add an extra minute or two for the baking time.

Allrecipes Community Tips and Praise

"A showy cookie that is rich and moist with a little crispy coating. Delightful. Would be good in variations too. Nuts would be good, mint would be good, almond would be good, cinnamon and chili might be great," suggests Debra.

"These are my absolute favorite cookies. Very much like a brownie...but not. I refrigerate the dough till firm, then I roll the balls. I freeze the balls before I roll in sugar and bake," says Crystal G.

"Super yummy and very easy recipe. I made sure to really coat the cookie balls in powdered sugar before baking, and it did not disappoint! They turned out beautifully and they were a nice, chocolate addition to my Christmas cookie exchange," according to JennaJ.

Editorial contributions by Bailey Fink

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Brownie-like chocolate crinkle cookies coated in confectioners' sugar are perfect for holidays, parties, or afternoon treats!

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Thin Mint Cupcakes are rich chocolate cupcakes smothered with chocolate ganache and minty frosting, then topped with Thin Mints! Girl Scout or not, this is a dream come true! Lizzy from Your Cup of Cake is here today with some fantabulous cupcakes. Oh how I could go for one right now, without a box in sight! Thanks so much for guest posting today, Lizzy!
I am so happy to be back here guest posting for the sweet and gorgeous Jamie! I'm Lizzy from Your Cup of Cake and cupcakes are my specialty! I can hardly find a drawer in my house that isn't full of cupcake liners and sprinkles!

I'm not sure about you, but I was a proud and faithful Girl Scout. I loved camping and hiking and earning all the badges, but I mostly did it for the cookies. Not just any cookie... the Thin Mints. I'll admit I sampled way too many cookies while I was in the kitchen making this recipe, whoops!

Adding a layer of chocolate ganache to any cupcake really takes it to the next level, plus it seals in the moisture of the cake! So this is a really great trick to use for wedding or parties where you know the cupcakes will be sitting out for a while. You can always add a little more or less whipping cream depending on how thick or thin you want the ganache to be. And remember, if the ganache cools down and gets too thick to dip your cupcakes in, just pop it back in the microwave for a 10-15 second "zap" and it will be good to go!

If you love mint desserts, make sure and check out my adorable Shamrock Shake Cupcakes my Andes Mint Cake -it's dripping in chocolate and rimmed with Andes Mints!

This post may contain affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

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Thin Mint Cupcakes | My Baking Addiction

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Thin Mint Cupcakes are rich chocolate cupcakes smothered with chocolate ganache and minty frosting, then topped with Thin Mints! Girl Scout or not, this is a dream come true! Lizzy from Your Cup of Cake is here today with some fantabulous cupcakes. Oh how I could go for one right now, without a box in sight!

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Zack

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The most incredible Red Velvet Cake with Cream Cheese Frosting! Fluffy, soft, buttery and moist with the most perfect velvet texture!

Super easy to make Red Velvet Cake is similar to the original recipe that started it all! Made entirely from scratch with a few tips and tricks, this is one cake that takes centre stage! Softer than most cakes with a mouth-watering velvet-like texture in each bite.

Any cake that layered and slathered with a cream cheese frosting ( carrot cake comes to mind) can sit by me with a huge spoon. Out of all cakes on this blog, this one is my favourite.

Red Velvet Cake

Is it chocolate? Is it vanilla? WHAT IS IT! Essentially it's a chocolate cake made with little cocoa powder. The cocoa reacts with the acidic vinegar and buttermilk, and in turn keeps the cake moist, light, and fluffy. The chocolate taste is fairly mild but the flavours are delicately rich.

MY LATEST VIDEOS

How To Make Red Velvet Cake

This red velvet cake has been adapted from The New York Times, with slight adjustments to the ingredients and the addition of oil for an even softer, richer and buttery melt-in-your-mouth cake. We tested a few versions with just butter, some with only oil, and some with half a dozen eggs! Truthfully, the one we are publishing is the best and received high praise from everyone who tried it. Both young and old!

With all the testing I have a few tips to get you the best results!

Cake flour - We tried this version with both all purpose/plain flour and cake flour, and the cake flour version resulted in a softer, velvety cake, fooling everyone into thinking we had purchased it from an expensive baker! You can certainly use all purpose though if that's all you have. You will still get an incredible cake.

Oil - This addition guarantees a moist sponge. Mix it together with your cocoa powder and red dye so the three incorporate really well into the cake batter. This ensures the cocoa powder is mostly dissolved before being mixed through.

Buttermilk OR milk with vinegar - We tried one version using buttermilk plus vinegar and one version making our own buttermilk, souring full cream milk with 1-2 teaspoons of vinegar before starting. Both worked INCREDIBLY well!

The batter is then split into two separate 8-inch baking pans to create two layers. We tried it with 9-inch pans and while the texture was good, the layers were a little too thin for our liking. We trimmed the dome on top away so the top layer sits better on the bottom layer. When trimming, you will feel how moist this cake really is! Try to save these pieces to decorate the cake with later! (Good luck not sneaking some pieces to eat! If you start, you won't be able to stop.)

Just like my Best Fudgy Chocolate Cake, this one is so super addictive it's hard to stop at one piece! Not overly sweet, but perfectly rich at the same time. You'll see what I mean when you try it!

Looking for more red velvet recipes

Red Velvet French Toast | The Best Red Velvet Churros | Red Velvet Marble Waffles

The most incredible Red Velvet Cake with Cream Cheese Frosting is fluffy, soft, buttery and moist with the most perfect velvet texture! Super easy to make with a few tips and tricks for the best results! You will go crazy for a second slice!

*To make your own buttermilk, mix 1 cup of full cream milk with 1 teaspoon vinegar before baking. Allow the milk to sour for 5-10 minutes.

Adapted from The New York Times

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The most incredible Red Velvet Cake with Cream Cheese Frosting is fluffy, soft, buttery and moist with the most perfect velvet texture! Super easy to make with a few tips and tricks for the best results! You will go crazy for a second slice!

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zack

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This Sugar Cookie Recipe is the only cut out cookie recipe I use. I have been baking these cookies for years and have found it be the most delicious and foolproof cut out recipe ever!

I am CRAZY excited about today! Not only am I sharing my MOST favorite sugar cookie recipe, but we're also kicking off our 12 Days of Christmas Cookies series again (If you missed last years list check it out HERE!) The next 12 days will be filled with a mix of classic and creative cookie recipes to give you inspiration for your holiday cookie platter. ANNNND we're starting out with...

My ALL TIME FAVORITE Easy Sugar Cookie Recipe!

I can't believe in my 10 years of blogging I have never done a full post dedicated to this classic cookie recipe. I have shared Soft Amish Sugar Cookies, Cream Cheese Cut Out Sugar Cookies, Pressed Sugar Cookies, but never a classic butter cut out cookie recipe. I have thought about it a few times, but figured you guys probably already HAD a cut out cookie recipe. Well, after tons of messages in my BAKING COMMUNITY I realized you wanted MY recipe for cut out cookies, not just any old recipe.

MY OTHER RECIPES

So today we're kicking off the 12 Days of Christmas Cookies with easiest, buttery, sugar cookie recipe ever. Let's get started!

How to Make Cut Out Sugar Cookies

The beauty of this recipe is that there are very few ingredients, so following a few simple steps is all it takes!

Use quality ingredients! When you're making sugar cookies, you want them to taste good, right? So make sure you're high quality butter and vanilla especially. These are the two flavors that really shine through, so use fresh butter and good vanilla!

Don't substitute margarine or butter flavored shortening for this recipe! I even splurge on a fancy European butter when making these sugar cookies, because there is a higher fat content, and while it's not great for your thighs, it does help produce a more delicious cookie!

Using a stand mixer fitted with the paddle attachment is great for this recipe. You can use a hand mixer if you prefer, but making these cookies without a mixer is difficult because you want to cream your butter and sugar together for 2 minutes. AND there is a lot of flour in these, and the dough can get hard to mix by hand.

Do I Need to Chill the Sugar Cookie Dough?

Ok, let's talk. Chilling cookie dough is annoying. I get it. SO, this cookie recipe requires ZERO chilling. Are you excited? Let's talk about what that means...

I use cold butter when I make the cookie dough, so we're already ahead of the game. Just cube the cold butter when you mix it with your sugar and it will be fine! You mix the butter and sugar together for 2 minutes, so everything will be mixed. Just make sure to scrape the sides of the mixing bowl as necessary so everything is combined evenly.

If you are prepping your holiday baking in advance and would prefer to chill the dough so you have things made ahead you ABSOLUTELY can. It isn't going to hurt the dough to chill it, you just don't have to!

What if you are using a VERY intricate cookie cutter and want to make sure you have precise edges? If I am using a very detailed cutter what I will do is make the dough, roll it out, cut out my cookie and pop it in the fridge to chill for 30 or so minutes. This isn't necessary, but if you're concerned, it's a step that can't hurt!

Baking Sheets Matter!

Ok, this is one of the most common things that cause cookies to not "turn out like the picture". I use THIS baking sheet almost exclusively. I almost never use light colored or thick baking sheets. Lighter colored baking sheets tend to make your cookies spread a bit more and they don't give a golden edge as easily, especially with cut out cookies.

A darker colored, thin baking sheet will give you a golden edge, and your cookies won't spread nearly as much, giving you precise edges! I do always bake on parchment paper for easy clean up and an even bake. Parchment paper also helps the cookies from browning too fast!

Can I Freeze Sugar Cookies?

YES!! You can absolutely freeze sugar cookies (or the dough)! Here's how...

If you want to bake your cookies and freeze them to decorate later first allow the cookies to cool completely. Next package them up in a flat tupperware-style container, separating the layers with pieces of parchment paper. Make sure they are sealed, air-tight, in the container to prevent any freezer tastes from absorbing into the cookies.

Alternately you can use a zip-top bag to store the cookies. Just lay the bags flat in the freezer and make sure there is nothing placed on top. I tend to only use this method if I am freezing very sturdy shapes. If you have delicate shapes, you will certainly want to store them in a container to prevent breaking.

You can also freeze the dough! Once you've made the cookie dough, you can package it in a zip-top bag, then double bag it for extra protection. When you're ready to bake the cookies, allow it to come up to almost room temperature and roll it out!

Either the frozen dough or frozen baked cookies will be good for 30 days in your freezer.

Decorating Sugar Cookies is Easy!

I actually prefer to decorate my sugar cookies with my buttercream frosting. I used to have all the patience to decorate sugar cookies with royal icing, but I've decided that is not my calling in life. So bring on the buttercream and sprinkles.

BUT since I know everyone isn't on the buttercream bandwagon like me I am also sharing an easy sugar cookie icing with the cookie recipe in the recipe card. It's a simple icing that is great for beginner decorators who aren't worried about precise decorating. Plus, in my opinion it tastes way better than royal icing!

OR here are the links to my other sugar cookie icings/frosting:

I hope this will be your go-to Sugar Cookie Recipe from now on!

Easy Sugar Cookies Recipe

Author: Shelly

Yield: 24 large cookies 1x

Cookies:

Sugar Cookie Icing:

Sugar Cookie Icing

Stay tuned for 11 more DELICIOUS Cookie Recipes in my 12 Days of Christmas Cookies extravaganza!!

You Might Also Like These Recipes:

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This Sugar Cookie Recipe is the only cut out cookie recipe I use. I have been baking these cookies for years and have found it be the most delicious and foolproof cut out recipe ever! I am CRAZY excited about today!

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Cheesecake lovers will savor every bite of this light and pretty pie, even if they don't have to watch their diets. Our whole family enjoys it. -Kim Van Rheenen, Mendota, Illinois

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Sweet and creamy, this chocolaty pie is topped with a meringue, and baked until the filling is set and the billowy topping is tinged with gold.

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Looking for the best brownie recipe on the internet? You've come to the right place! These rich, fudgy brownies are topped with a decadent homemade frosting. The Allrecipes community can't get enough - this top-rated brownie recipe is one of our most popular desserts ever!

How to Make Brownies

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Brownie Ingredients

These are the ingredients you'll need to make the best brownie recipe ever:

· For the brownies: butter, white sugar, eggs, vanilla extract, cocoa powder, all-purpose flour, salt, and baking powder
· For the frosting: butter, cocoa powder, honey, vanilla extract, confectioners' sugar

How to Make Homemade Brownies

Here's a very brief overview of what you can expect when you make homemade lasagna:

1. Make the brownies: Melt the butter on the stove, then remove from heat and add the remaining wet ingredients. Beat in the dry ingredients. Spread the batter in the pan and bake.
2. Frost the brownies: Stir the frosting ingredients together until well-combined, then frost the brownies while they are still warm. Cut into squares when cool.

How to Tell If Brownies Are Done

You'll know the brownies are done baking when the top is dry and the edges are pulling away from the pan. Baked in an oven preheated to 350 degrees F, the brownies should be ready after about 25 to 30 minutes.

How Long Do Brownies Last?

Brownies will last 3 to 4 days in an airtight container at room temperature and up to a week in the refrigerator. Since these brownies are frosted, either store them in a single layer or stack them with wax paper between each layer.

Learn more: How to Store Brownies

Can You Freeze Brownies?

Yes, you can freeze brownies! It's best to frost them after they are thawed, though. To freeze brownies, wrap them tightly with plastic wrap and aluminum foil. Place them in a freezer-safe container. Freeze for up to three months.

Allrecipes Community Tips and Praise

"This easy and straightforward brownie recipe could be made and enjoyed without the frosting, but the frosting adds just a little bit of jazz that the family enjoyed," according to Deb C.

"These are SPOT ON," says Michelle Lo. "I added chocolate chips and walnuts for extra decadence."

"Love these brownies," raves Suzy Stevens. "I've made them several times and everyone always raves about them. Simple and way better than from the box. Delicious even without the frosting."

Editorial contributions by Corey Williams

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This brownie recipe makes moist, delicious brownies that are cakey on the outside and fudgy in the middle. The chocolate frosting makes them the best!

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