Crinkle Soft Fudgy Cookies (Printable)

Soft, fudgy crinkle treats with powdered sugar coating, chewy and deeply chocolatey.

# Ingredient List:

→ 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 Make:

01 - Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl.
02 - In a large bowl, blend the sugar and vegetable oil. Beat in eggs one at a time, then stir in vanilla extract.
03 - Gradually incorporate the dry mixture into the wet mixture until a sticky dough forms.
04 - Cover and refrigerate the dough for at least one hour until it firms up.
05 - Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
06 - Scoop heaping tablespoons of dough, roll into balls, then coat them thoroughly in powdered sugar.
07 - Place the coated dough balls two inches apart on the prepared baking sheets.
08 - Bake for 10 minutes until the cookies are set but remain soft in the center.
09 - Allow cookies to cool on the baking sheets for five minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • They're soft and chewy in the center while looking impressively sophisticated, like you know some baking secret.
  • The powdered sugar coating crazes as they bake, creating those gorgeous cracks without any special technique required.
  • Ready from bowl to cooling rack in under 30 minutes, plus they keep beautifully for days.
02 -
  • Don't skip the refrigeration step—warm dough spreads too much and the cookies bake before they can crackle properly.
  • The powdered sugar coating is everything; it needs to be thick enough that the cookies look snowy before they go in the oven.
  • At exactly 10 minutes, your cookies should still jiggle slightly in the center. Overbaking turns them into cakey chocolate cookies instead of fudgy ones.
03 -
  • Room temperature eggs incorporate into the oil-sugar mixture more smoothly, creating a silkier dough with better rise and crackle.
  • If your powdered sugar coating seems thin after rolling, do a second coat—the extra layer is what creates those dramatic cracks.

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