Soft fudgy crinkle cookies (Printable version)

Chewy and chocolatey crinkle cookies with a delicate powdered sugar coating and soft fudgy center.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1 cup granulated sugar
06 - 1/4 cup vegetable oil
07 - 2 large eggs
08 - 1 teaspoon vanilla extract

→ Coating

09 - 1/2 cup powdered sugar

# How to Prepare:

01 - Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl.
02 - In a large bowl, blend sugar and vegetable oil. Incorporate eggs one at a time, then stir in vanilla extract.
03 - Gradually combine dry ingredients with wet mixture, stirring until a sticky dough forms.
04 - Cover dough and refrigerate for at least 1 hour until firm.
05 - Preheat oven to 350°F. Line baking sheets with parchment paper.
06 - Scoop heaping tablespoons of dough, roll into balls, then coat generously in powdered sugar.
07 - Arrange dough balls 2 inches apart on the prepared baking sheets.
08 - Bake for 10 minutes until cookies are set but remain soft in the center.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert advice:

01 -
  • They look bakery-fancy but require zero special skills or fancy equipment.
  • That crackled sugar exterior creates an irresistible textural contrast with the soft, chewy chocolate center.
  • One batch stays fresh for days, and the dough actually gets better after sitting in the fridge.
  • Vegetable oil keeps them moist and tender in a way butter alone never quite manages.
02 -
  • The refrigeration step is where the magic happens—skipping it means you get flat, dense cookies instead of those gorgeous cracked tops.
  • Room temperature makes a real difference; cold dough stays too stiff to roll, and warm dough spreads into puddles, so give yourself time.
  • Don't overbake these by even a minute or two—they should look slightly underdone when they come out, which is counterintuitive but necessary for that fudgy center.
03 -
  • If your dough feels too soft to roll, chill it for an extra 15 minutes—patience here prevents frustration.
  • Rolling the dough balls in your hands warms them just enough to be workable but cold enough to coat evenly in sugar without it falling off.

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