When it comes to cookies—especially when it comes to KIDS and cookies—these are one of the hands-down faves. Requested year after year, likely already in the cookie repertoire of many of our seasoned junior bakers, these fudgy gems have kids hankering for more.
What’s in the perfect kid cookie? There’s no rolling pin, chilling, or cookie cutters here. Instead, the chocolate crinkle cookie dough is rolled into balls and baked as is. The result? They puff up and crackle (hence the name “crinkle cookies”) and become perfectly crisp on the exterior yet irresistibly soft and fudgy in the center. These rich but not-too-sweet morsels offer the perfect cookie balance that makes them instant classics.
Since they’re so simple to make, they’re also a great way to get kids in the kitchen — depending on ages they can help you add ingredients to the mixer, mix, or roll the cookies. Plus they’ll be more than happy to help with (not!) the most challenging task — eating them!
How to Make Chocolate Crinkle Cookies
- Make the cookie dough. Mix together flour, cocoa, baking powder and salt in a bowl. Cream butter and sugar in a mixer, then add eggs and vanilla. Mix in the flour mixture. You’ve got your crinkle cookie dough!
- To chill or not to chill. If you’re short on time or baking with an impatient toddler, then hurry on to the next step. If the dough is feeling warm and sticky, chilling it for an hour or two will make it easier to work with. You can also make the dough ahead of time and leave it covered and refrigerated for up to two days (or freeze it) if you want to get a head start.
- Form into balls. Next, scoop up a tablespoon or so of dough and roll it into a ball. Lightly roll the balls in confectioners’ sugar and place on a greased baking sheet. Be sure to leave about 2 inches between each cookie dough ball as they will expand during baking. It might be tempting to flatten the cookies but resist the urge – they will flatten on their own in the oven, which is what gives crinkle cookies their distinctive texture.
- Bake. Bake the cookies until they are crackled and puffed, then let them cool completely on a wire rack. Now your only job left is to try not to eat them all in one sitting.
Ive been making these for a few yrs. My recipe says pur in fridge 6 hours or overnight. Delicious chocolaty treats!
I am just making the cookies with my nana I’ve made them before and they are really good. We are adding some other stuff to make them taste better.great recipe!💕🍪🍪
Hi! I’m a big fan of this web and an instagram follower. I live in Spain and sometimes I have problems to access to some recipes, for example this one. I can see the video and the explanation but when I click on the link to get the recipe I can’t access due to some European regulations. Can somebody please answer this message with a copy of the recipe?
Thank you very much!
Hi . I am Sophie from Germany and I have the same problem as Ari from Spain. I checked and some links are possible to open but this one for the recipe unfortunately not😢. Would be there any possibility to change the link? E.g With Martha Stewart cookie recipe I had no Problem. Thank youuuuu…so much
1/2 cup (2 oz./60 g) confectioners’ sugar
1 2/3 cups (9 oz./280 g) all-purpose flour
1/2 cup (1 1/2 oz./45 g) unsweetened cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. salt
8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature
1 1/4 cups (10 oz./315 g) sugar
1/2 tsp. vanilla extract
Preheat an oven to 350°F (180°C). Grease 2 baking sheets with butter. Put the confectioners’ sugar into a bowl and set aside.
In another bowl, using a wooden spoon, stir together the flour, cocoa, baking powder and salt. Set aside.
In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.
Turn off the mixer and add the flour mixture. Beat on low speed just until blended.
Using a tablespoon, scoop up a rounded spoonful of dough. Using your hands, roll the dough into a ball, then roll the ball in the confectioners’ sugar until covered. Place the ball on one of the prepared baking sheets. Repeat, spacing the balls about 2 inches (5 cm) apart.
When 1 baking sheet is full, put it in the oven and bake the cookies until they are crackled and puffed, 10 to 12 minutes. Transfer to a wire rack and let cool for 15 minutes. Transfer the cookies to the wire rack and let cool completely. Repeat to bake the remaining cookies. Makes about 24 cookies.
Hello! I just wanted to say hello
Thank you! I live in England and had the same problem opening the recipe.
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These look fantastic and so quick to whip up. Many thanks for sharing. Best wishes Sebby