These traditional indulgent Chocolate Crinkle Cookies taste amazing and are so simple to make. Using the best combination of flavors such as cocoa powder, cinnamon, coffee, and sugar, these chewy chocolate Christmas cookies are a must-add to this year’s baking list!
These cookies are a must make for your holiday baking— they pack and travel well for mailing which is always a bonus! They can go with our Lemon Gooey Cookies and our Tropical Christmas Cookies in a nicely packed box!
This recipe is from my Grandma Oma’s recipe book. It looks like it’s from a Betty Crocker Cookbook she had in the ’50s! There is a variation in that I use sour cream rather than yogurt for a tangier taste and a perfect texture inside.
Crinkle cookies are so fun and a bit reminiscent of brownies! They go in the oven as little balls and come out with a crispy exterior that slightly cracks open exposing that chewy brownie-like center. For this reason, they are often referred to as gooey butter cookies.
It took me years to learn how to bake cookies successfully. From learning how to measure flour correctly, to making sure to chill them before baking to finding the right cookie sheet. It’s been a journey, but so completely worth it.
My Grandma was a cookie baking GENIUS. One of my favorite memories is receiving her cookies by mail! She delivered every kind of cookie you could imagine. Opening up a package delivery of Grandma’s cookies and smelling all of that goodness is something I won’t ever forget.
Baking gives us warm feelings of sweet aromas, memories of loved ones and the satisfying feeling of wrapping them as gifts and sharing with our friends, loved ones and neighbors. This is especially true during the holidays. Aside from sending cookies through the mail, doing a Christmas Cookie exchange is another way to share your baking as well as it is a fun and creative way to take the load off of your own baking to do list!
Whether you are hosting or attending a cookie swap, this Crinkle Cookie recipe is one you’ll want to keep in your back pocket. They are a quick and easy Christmas classic that everyone will love.
I’m going to share with you what I’ve learned so you can make them right from the beginning– no burnt cookies, no super flat cookies, no dried out edges and perfectly coated with large granules of sugar.
So, put on some Christmas music and meet me in the kitchen!
Christmas Cookies Week
This week I’m bringing you ALL THE COOKIES you’ll ever need for mailing this Christmas! I’m a part of Christmas cookies Week with many other food writers sharing all new recipes.
That’s not all– I’m sharing a giveaway for some prizes to make your baking even better! I’ve been given some products to showcase in these recipes but as always the opinions are all mine. I’d like to thank Analon, Adams Extract and Milliken Pecan Company for their generous donations for making this giveaway possible.
Check out the giveaway and all of the other cookie recipes at the end of this post!
- Butter – Use softened butter to start. You can either remove the butter about an hour before you want to use it so it’s ready.
- Brown sugar – I used dark brown sugar so the insides were a little softer. You can sub the regular, but they will be a little less chewy.
- Unsweetened cocoa powder – cocoa powder without the sugar is very bitter. This is exactly what you want because it allows you to control how much sugar you have in your recipe. Otherwise, it would be sweetness overload.
- Instant Coffee– espresso powder will work too— but real ground coffee won’t dissolve.
- Baking Soda – This acts as the leavening agent so you want to make sure it’s fresh! Buy some at the start of the baking season just to be safe. You can test for freshness if you have some in your kitchen by adding ½ teaspoon of baking soda to a cup then add 2 teaspoons of vinegar to it. If it bubbles it’s fresh enough to use. If it doesn’t, keep it for household cleaning but buy a new box for your baking!
- Ground cinnamon
- Egg whites
- Sour Cream – This is an alternative to yogurt that some recipes use. Others don’t have any dairy at all. But trust me, you want to follow this recipe exactly!
- Granulated Sugar – For the outer layer. You can also use powdered sugar if you prefer.
How to make Cappuccino Crinkle Cookies
- Preheat the oven and set aside a small bowl of the granulated sugar.
- Beat room temperature butter in a mixing bowl. Then add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon and beat until combined. The batter will be pebbly at this point
- Add in egg whites, sour cream, and vanilla and continue beating until thoroughly mixed. Finished it will be pancake batter consistency.
- Add the flour 1/3 at a time and continue mixing. Doing this it prevents the flour from flying all over. Go at a slow speed to help minimize too.
- Once the dough is combined it will be sticky!
- Roll into individual balls with your hand and place it into the bowl of granulated sugar to coat completely. Alternatively use a melon baller.
- Place each of the sugar rolled balls onto an ungreased cookie sheet about 2 inches apart.
- Bake in the oven until the edges are firm and you see the outer layer form those signature cracks.
- Remove to a wire rack to cool.
Buy the largest cookie sheet you can find that will fit into your oven. More cookies fit onto the pan and less time spent baking!
When I went to cooking school they had these ginormous cookie sheets that I ended up buying at the kitchen supply store. I bought this one on Amazon one for a second one this cookie season. Now, I am baking cookies for each recipe twice, at most which is a total time saver. Win/Win!
- For the sake of time and convenience, use a mixer. If you don’t have one, you can still make these by hand (my grandma always did).
- Measure the flour correctly. Scoop the flour with a spoon into the measuring cups then use a knife to level it off. Don’t dig your measuring cup into the bag, that compacts it and gives you more flour than needed.
- Some bakers say to only weigh the flour, which I know works. But if this scooping method worked for my Grandma for over 70 years then it definitely works for me! In my experience, I have never had a dense cookie.
Variations with these gooey crinkle cookies
- A Hershey’s kiss or a chocolate covered espresso bean on the top will add a nice touch!
- Add in mini chocolate chips for extra chocolatey goodness.
- Add heath bar crunch to the center of the ball for a surprise center.
- Roll in powdered sugar for a festive look. The contrast will highlight the crinkles.
Questions you might have
I forgot to soften my butter, what can I do? This tip is from Sally’s Baking Addiction. Microwave a pyrex measuring cup with a cup of water in it on high for 2 minutes. Then take your butter, cut it into tablespoons, and place it in a separate bowl.
Put the butter in the microwave, but do not cook it. Just let the leftover heat of the boiling water soften the butter. Close the microwave door and let it sit inside for 10 minutes. It will be softened at that point. Neat isn’t it?!
Note – If you have a lot of butter for a recipe, you may need to spread the butter out on the plate/bowl inside.
Can I make these ahead of time and freeze them? Yes. Prior to the point where you would coat them in sugar, place the dough balls onto a parchment-lined cookie sheet and freeze for 30 minutes. Once frozen, place in a zip log bag and remove any excess air.
These will keep in the freezer for up to 3 months. When you are ready to bake them, let them thaw in the fridge the night before then toss them in sugar and bake as directed.
Can I ship these? These crinkles hold up well for shipping. Be sure and check out our post for packing properly so they arrive intact!
Welcome to #ChristmasCookies week where more than 25 bloggers are sharing cookie recipes perfect for your holiday celebrations. Hosted by Ellen from Family Around the Table, Christie from A Kitchen Hoor’s Adventures and Heather from Hezzi-D’s Books and Cooks, we invite you to not only check out the recipes but enter the amazing giveaway.
Don’t miss one delicious cookie recipe! Follow along on Pinterest.
Prize 1: Tower of Treats from Millican Pecan Company
Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is an 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.
Prize 2: An Assortment of Flavored Extracts from Adams Extract and Spices
In January 2013, Adams, one of the oldest continuously operated companies in Texas and one of oldest spice and extract companies in the United States, celebrated its 125th birthday and was awarded the Texas Treasure Business Award, an award sponsored by State Bill 920 that recognizes the accomplishments of Texas businesses that have provided employment opportunities and support to the state’s economy for at least 50 years and pays tribute to the state’s well-established businesses and their exceptional historical contributions toward the state’s economic growth and prosperity.
Today, Adams proudly manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™, Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™, and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines. In addition, Adams is proud to manufacture for some of the nations most respected Private Label Brands as well as other legacy Regional Seasoning Brands and is used to flavor many commercially produced food products around the nation.
Prize 3: A Set of Baking Pans from Anolon
Established in the 1950’s, Meyer Manufacturing started by making and selling flashlights. In 1971 they started their journey into selling cookware. By 1986 they released the world’s first hard-anodized nonstick cookware which revolutionized the world of home cooking. Their nonstick surface didn’t flake or scratch easily.
Today they sell bakeware with nonstick interior and exterior made with a special sapphire-reinforced blend that is triple coated. NOTE: Color may vary from the photo above.
Make Sweets & Treats your one-stop shop for all your holiday sprinkle needs. In addition to fun, festive and colorful sprinkles, Sweets & Treats offers cupcake liners, edible glitters, sugars, and more.
Founded in 2010 by Shannon Harvey out of an industry need for bold, bright cupcake liners and baking supplies that are the life of the party! Based in Louisiana, Sweets & Treats is a designer cupcake liner manufacturer and party supply company that creates exclusive greaseproof cupcake liners, sprinkles, sprinkle mixes, paper straws, and other baking supplies.
Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #ChristmasCookies bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Giveaway open to US Residents only who are 18 years of age or older to enter giveaway. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookies posts or entry.
- 1/3 Cup Butter, softened
- 1 Cup Packed Brown Sugar
- 2/3 Cup Unsweetened Cocoa Powder
- 1 Tablespoon Instant Coffee Granules
- 1 Teaspoon Baking Soda
- 1 Teaspoon Ground Cinnamon
- 2 Egg Whites
- 1/3 Cup Sour Cream
- 1/2 Teaspoon Vanilla
- 1 1/2 Cup All Purpose Flour
- 1/2 Cup Sugar
- Preheat oven to 350°
- Beat butter in a mixing bowl on medium-high for 30 seconds.
- Add brown sugar, cocoa powder, coffee granules, baking soda and cinnamon. Beat until combined, scraping the sides of the bowl down occasionally.
- Beat in egg whites, sour cream and vanilla until fully mixed.
- Add the flour in 1/3 at a time until well mixed.
- Place granulated sugar (see note about other sugar options) in a small bowl.
- Drop dough in teaspoon fulls into your hand and roll into a ball. (You can also use a scoop but it may get stuck, the dough is very sticky.
- Place balls into the bowl of sugar. Coat twice if using granulated sugar. Coat once if using raw sugar or sanding sugar.
- Place sugar rolled balls onto an ungreased cookie sheet 2 inches apart.
- Bake for 8 - 10 minutes or until edges are firm.
- Transfer to a wire rack to cool
- Store in layers separated by parchment paper in airtight containers. Store at room temperature for a week or freeze for up to 3 months.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no additional cost to you.
Amount Per Serving: Calories: 85Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 60mgCarbohydrates: 14gFiber: 1gSugar: 9gProtein: 1g
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.
More Christmas Cookie Recipes
- Amaretti Snowball Cookies by Our Sutton Place
- Bourbon Pecan Snowballs by Leftovers Then Breakfast
- Brown Sugar Pecan Cookies by Hezzi-D’s Books and Cooks
- Cappuccino Crinkles by West Via Midwest
- Cherry Garlands by Jolene’s Recipe Journal
- Chocolate Hazelnut Cookies by Kate’s Recipe Box
- Chocolate Peppermint Kiss Cookies by Books n’ Cooks
- Chocolate Sugar Kisses by An Affair from the Heart
- Christmas Confetti Amaretti Cookies by The Spiffy Cookie
- Christmas Mouse Shortbread Cookies by Palatable Pastime
- Christmas Pinwheel Cookies by Lemon Blossoms
- Cinnamon Chip Holiday Spice Cake Mix Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Cinnamon Pecan Snickerdoodles by Daily Dish Recipes
- Classic Butter Spritz Cookies by Cheese Curd In Paradise
- Gluten Free Gingerbread Cookies by Frugal & Fit
- Hermit Cookies by A Kitchen Hoor’s Adventures
- Honey Spice Oatmeal Cookies by Family Around the Table
- Melting Snowman Cookies by Karen’s Kitchen Stories
- Pecan Brown Sugar Cookies by Cindy’s Recipes and Writings
- Pecan Pie Bars by Eat Move Make
- Pecan Pie Cookies by Art of Natural Living
- Peppermint Chocolate Cookies by Swirls of Flavor
- Peppermint Kiss Cookies by Devour Dinner
- Peppermint Patty Cookies by A Day in the Life on the Farm
- Peppermint Shortbread Cookies by Simply Inspired Meals
- Raspberry Jam Cookies by Making Miracles
- Reindeer Cookies by Sweet Beginnings
- Soft Sugar Cookies with Sprinkles by Jersey Girl Cooks
- Toffee Bars by That Recipe
- White Chocolate Cranberry Crinkle Cookies by Blogghetti