I was enchanted by these Christmas Crinkle Cookies. They blend all-purpose flour, unsweetened cocoa powder, granulated sugar, and soothing vanilla extract to create a remarkably festive treat. Each bite offers hints of rich cocoa and gentle sweetness that make this recipe a standout on any holiday dessert table, simply irresistible.

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I always get excited trying out new holiday recipes and this Christmas Crinkle Cookies one really caught my eye. Its combination of festive colors and rich flavors makes it a standout on any cookie platter.

I started by mixing 2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/4 teaspoon salt and 1 cup granulated sugar. Then i added 1/2 cup vegetable oil, 2 large eggs and 1 teaspoon vanilla extract to keep things interesting.

Once the dough came together i rolled each cookie in 1 cup powdered sugar to get that signature crinkled finish. Its tasty twist reminded me a bit of recipes like white chocolate peppermint cake cookies or even those fun cake mix peppermint bark cookies i used to make.

If you try these out, you’ll soon find they disappear in a flash so give em a shot this holiday season.

Why I Like this Recipe

I really like this recipe because it’s super easy to make even when I’m not the most experienced in the kitchen. I love how the ingredients come together in a way that makes the cookies soft inside and just slightly crispy on the outside. I also enjoy the whole process of chilling the dough and then rolling it in that powdered sugar – it makes me feel like I’m actually doing something fun and a little messy. Plus, every time I bake these, they bring a bit of holiday cheer; it’s like a little festive treat that always makes my day feel special.

Ingredients

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All-purpose flour forms the cookie base, adding carbohydrates and slight protein for mild texture.
Unsweetened cocoa provides deep chocolate flavor and antioxidants but adds a bittersweet taste to balance sugar.
Granulated sugar gives the cookies sweet flavor while contributing mostly carbohydrates; use in moderation for better health.
Vegetable oil keeps treats moist and tender, though its fats mean moderation in consumption.
Eggs binds the cookie dough together while adding moisture and a dash of protein for richness.
Vanilla extract lifts the flavor with a warm, aromatic undertone that complements the sweet and chocolaty notes.
Powdered sugar offers a snowy, sweet coating for a festive finish that adds slight crunch.

Ingredient Quantities

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

1 cup granulated sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 cup powdered sugar (for rolling)

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a bowl, sift together 2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon salt.

3. In a separate large bowl, beat 1 cup granulated sugar, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until it’s well combined.

4. Gradually stir the dry ingredients into the wet mix until the dough forms.

5. Cover the dough and chill it in the fridge for about 30 minutes to make it easier to handle.

6. Once chilled, scoop out tablespoon sized portions and roll each one between your hands into a ball.

7. Place 1 cup powdered sugar in a shallow bowl and roll each dough ball in the powdered sugar until fully coated.

8. Arrange the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart since they will spread a bit.

9. Bake the cookies for 10-12 minutes, until you see a slight crackle on top.

10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your festive treats!

Equipment Needed

1. Preheated oven and a baking sheet lined with parchment paper
2. A medium bowl for sifting dry ingredients
3. A large bowl for mixing wet ingredients
4. A sifter for the flour, cocoa powder, baking powder and salt
5. An electric mixer or hand whisk for beating the sugar, oil, eggs and vanilla
6. Measuring cups and spoons
7. A refrigerator to chill the dough
8. A tablespoon-sized scoop (or regular spoon) for portioning the dough
9. A shallow bowl for the powdered sugar
10. A wire cooling rack to cool the cookies after baking

FAQ

How do I know when the cookies are done?

They should look set on the edges and still be a bit soft in the middle, but firm up as they cool. Don't overbake em or they'll get too hard.

Can I use another type of oil instead of vegetable oil?

Sure, you can use canola oil or even melted butter. Just be aware that it might change the flavor a little bit.

My dough is stickier than i expected, what should i do?

If the dough is too sticky, try chilling it in the fridge for about 30 minutes. This makes it easier to roll in powdered sugar.

Can these recipes be made ahead of time?

Yep, you can bake them ahead and store in an airtight container at room temp for up to a week. They even taste a bit better after a day.

What if I don’t have all-purpose flour, can i substitute?

You can try using a gluten free blend, but the texture might not be exactly the same. Experiment a bit to see what works for you.

Christmas Crinkle Cookies Recipe Substitutions and Variations

If you’re low on all-purpose flour, you can try using whole wheat pastry flour for a nuttier flavor, though it might make the cookies a tad denser.
You can swap unsweetened cocoa powder for Dutch-processed cocoa powder which has a smoother flavor, just keep in mind it might darken the cookies a bit.
If you don’t have baking powder, mix 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar as an alternative, but be careful with the measurements.
You could replace granulated sugar with coconut sugar for a slightly caramel taste, though it might change the texture a little.
Instead of vegetable oil, melted butter or even a light coconut oil could work, but using butter might add a richer flavor and a softer texture.

Pro Tips

Pro tip #1: If you can, let the dough chill for a bit longer than 30 minutes—like up to an hour. I’ve noticed that extra time really helps the dough firm up, making it way easier to shape and less likely to spread out too much during baking.

Pro tip #2: Try using a cookie scoop instead of eyeballing tablespoon portions. This little hack makes your cookies a lot more even so they all bake uniformly. If you dont have one, just grabs some by the spoon, but be careful with the size.

Pro tip #3: When rolling the dough in the powdered sugar, mix in a tiny pinch of cinnamon. It’s a small step that gives the cookies a subtle extra flavor and makes them feel a bit more special.

Pro tip #4: Keep a close watch while they’re in the oven. Even if the instruction says 10-12 minutes, ovens can vary so check on them early. Once you see faint crackles on top, they’re clued in that they’re done enough.

Christmas Crinkle Cookies Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

145

kcal

Equipment: 1. Preheated oven and a baking sheet lined with parchment paper
2. A medium bowl for sifting dry ingredients
3. A large bowl for mixing wet ingredients
4. A sifter for the flour, cocoa powder, baking powder and salt
5. An electric mixer or hand whisk for beating the sugar, oil, eggs and vanilla
6. Measuring cups and spoons
7. A refrigerator to chill the dough
8. A tablespoon-sized scoop (or regular spoon) for portioning the dough
9. A shallow bowl for the powdered sugar
10. A wire cooling rack to cool the cookies after baking

Ingredients

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup powdered sugar (for rolling)

Directions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a bowl, sift together 2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon salt.
In a separate large bowl, beat 1 cup granulated sugar, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until it's well combined.
Gradually stir the dry ingredients into the wet mix until the dough forms.
Cover the dough and chill it in the fridge for about 30 minutes to make it easier to handle.
Once chilled, scoop out tablespoon sized portions and roll each one between your hands into a ball.
Place 1 cup powdered sugar in a shallow bowl and roll each dough ball in the powdered sugar until fully coated.
Arrange the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart since they will spread a bit.
Bake the cookies for 10-12 minutes, until you see a slight crackle on top.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your festive treats!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.