Chocolate crinkle cookies are one of those holiday classics that just feel like Christmas in your kitchen. With their fudgy, chocolatey centres and delicate powdered sugar “crackle” on top, they’re not only stunning to look at but absolutely irresistible to eat.
This version is fully vegan, with optional substitutions if you’re not dairy-free, and is also easy to make gluten-free. Whether you’re filling cookie trays for holiday gifting, a family gathering, or just sneaking a batch for yourself, these cookies are guaranteed to impress.
Why I Made this Recipe
Chocolate cookies have always been my go-to comfort bake, especially during the holidays. A few years ago, I wanted a recipe that was show-stopping but also safe for friends and family with allergies. The result? These crinkle cookies.
Every year, they’re the star of my holiday cookie trays. The smell of chocolate filling the kitchen instantly brings back memories of decorating cookies with my kids and sipping plant-based hot cocoa while the cookies bake. There’s something so joyful about a simple cookie turning into a centrepiece for celebrations, and that’s exactly what these do.
Why You’ll Love These Chocolate Crinkle Cookies
Here’s why this recipe is a holiday winner:
- Allergy-friendly options: Vegan, with optional dairy swaps and an easy gluten-free version.
- Beginner-friendly: Uses pantry staples and comes together in minutes.
- Perfect texture: Chewy centres, slightly crisp edges, and that gorgeous crackled exterior.
- Make-ahead friendly: Dough can be prepared in advance and frozen, so you can spread out your holiday baking.
- Family-approved: Kids love rolling the dough balls in sugar, making this a fun activity for little helpers.
Ingredients and Substitutions
This recipe is designed to be flexible while still giving perfect results.
- Butter: I use unsalted plant-based block butter for a vegan option. If you’re not dairy-free, feel free to swap with unsalted regular butter.
- White Sugar: Essential for sweetness and texture. I haven’t tested sugar alternatives for this recipe.
- Milk: Almond milk is my go-to plant-based option, but any milk (dairy or non-dairy) works.
- Vanilla: I love a touch of vanilla bean paste, but regular vanilla extract works too. For a festive twist, try peppermint extract!
- Flour: All-purpose flour works perfectly. For a lighter cookie, try cake flour. For gluten-free, I recommend Bob’s Red Mill 1-to-1 Baking Blend as it’s a straight swap.
- Cocoa Powder: Dutch-processed cocoa powder gives a rich chocolate flavour. You could use hot cocoa mix, but double-check ingredients for allergens.
- Baking Powder, Baking Soda, and Salt: These help the cookies rise and enhance flavour.
- Icing Sugar: Coats the dough and gives the cookies their signature crinkle effect.
How to Make Crinkle Cookies
Before you start, set yourself up for success. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Bring the butter to room temperature for smooth mixing and gather all the remaining ingredients so everything is within reach — it makes the process much easier.
1. Mix the Wet Ingredients
In a stand mixer or large bowl, whisk together the butter, sugar, plant-based milk, and vanilla until smooth and creamy. Using a stand mixer makes it extra easy, but a hand whisk works too.
Tip: A little extra vanilla or a touch of peppermint extract gives these cookies a festive aroma.
2. Add the Dry Ingredients
Sift together flour, cocoa powder, baking powder, baking soda, and salt. Gradually mix into the wet ingredients until fully combined (about 30 seconds).
Scrape down the sides of the bowl to make sure everything is evenly mixed.
3. Shape the Cookies
- Scoop about 1 tablespoon of dough and roll it into a ball.
- Roll each ball in white sugar, then coat generously with icing sugar for that signature crinkle.
Fun Family Tip: Kids love this part! Make it a holiday baking activity.
Top Tip: double-coat the cookie dough balls for a slightly crispier exterior.
4. Bake
- Place dough balls on a parchment-lined baking sheet, spaced about 2 inches apart.
- Bake for 10–13 minutes. The cookies will be soft in the centre when removed.
- Let cool on the pan for 5 minutes, then transfer to a wire rack.
Pro Tip: They firm up slightly as they cool but stay chewy inside.
Don’t these look wonderful! And I just can’t get enough of the smell of chocolate cookies when they are baking. It reminds me of Christmas so much.
Expert Tips for Perfect Chocolate Crinkles
- Butter temperature matters: Too soft, and the cookies spread too much.
- Don’t overmix: Mix dry ingredients just until incorporated to avoid dense cookies.
- Adjust sugar coating for texture: Double-coat for crisp edges, single coat for softer exterior.
- Use quality cocoa powder: Dutch-processed cocoa gives a deep, rich flavour.
- Work in batches: If upscaling the recipe and rolling multiple trays, refrigerate dough after 10–15 minutes to keep the balls from getting sticky.
Storage Tips
These chocolate crinkle cookies will stay fresh for up to 7 days when stored in an airtight container at room temperature, making them perfect for gifting or keeping on hand for holiday snacking. If you want to keep them longer, you can freeze the baked cookies for up to 3 months in an airtight container. When you’re ready to enjoy them, simply allow them to thaw at room temperature or warm them slightly in the microwave for that freshly-baked taste.
You can also freeze the unbaked dough balls, which is a great way to plan ahead during busy holiday baking. To do this, place the dough balls on a lined baking pan and flash-freeze them for about an hour before transferring them to an airtight container or a Ziploc bag. When you’re ready to bake, just coat the frozen dough in sugar and add a couple of minutes to the baking time for perfect results every time.
Common Questions
As the cookies spread, they naturally crackle due to the combination of ingredients, and the powdered sugar coating highlights that design. The trick to enhancing the crinkle effect is rolling the dough balls in sugar before baking. For a slightly crispier exterior, you can double-coat the dough by rolling first in white sugar and then in icing sugar.
Absolutely! Simply swap the all-purpose flour for your preferred gluten-free flour blend. My favourite is Bob’s Red Mill 1-to-1 Gluten-Free Baking Blend, which works as a straight swap and gives excellent texture.
Yes! The combination of baking soda and baking powder helps cookies rise and spread in a way that creates the signature crinkle. Sugar coating highlights the cracks. For another festive twist, try my Red Velvet Cookie recipe that also uses this technique.
Definitely! During the busy holiday season, I recommend prepping the dough balls ahead of time. You can store them in the fridge for up to 24 hours before rolling, coating in sugar, and baking.
Yes! Flash-freeze the dough balls, then let them sit at room temperature for about 5 minutes before rolling and coating them in sugar. Add 2–3 minutes to the baking time to ensure they bake perfectly.
If your cookies spread without cracking, it’s usually because the dough was too warm, not coated in enough sugar, or the oven temperature was slightly off. Chilling the dough slightly before rolling and double-coating with sugar can help create those beautiful crinkles.
Serving Tips
These chocolate crinkle cookies are best enjoyed shortly after coming out of the oven, while the centres are soft and chewy and the edges are just slightly crisp. I love pairing them with a tall glass of plant-based milk for a cozy holiday treat, but they’re equally delicious on their own or as part of a festive cookie tray.
If you’re serving them later, you can easily reheat the cookies in the microwave for a few seconds to bring back that freshly-baked warmth.
More Cookie Recipes
Cookies and the Holiday Season are practically besties! These crinkle cookies pair beautifully with other holiday favourites making them a versatile addition to gift trays or holiday celebrations.
- White Chocolate Cranberry Drop Cookies (Vegan)
- Festive Shortbread (Vegan)
- Disney Inspired Chocolate Chip Cookies
- Orange Cranberry Biscotti (Dairy Free, Nut Free)
- Orange Spice Sugar Cookies (No Spread, No Chill)
These chocolate crinkle cookies are the perfect holiday treat: cozy, chocolatey, allergy-aware, and full of festive spirit. Trust me – once you’ve baked a batch, they’ll be requested every year.
I’d love to see your cookies! Share them on Instagram and tag me @itsbakeangel so we can celebrate your baking together.
Vegan Chocolate Crinkle Cookies – Perfect Holiday Baking
Ingredients
- 100 grams Plant Based Butter (unsalted)
- 200 grams White Sugar
- 30 ml Plant Based Milk (2 tbsp)
- 10 ml Vanilla Bean Paste (2 tsp)
- 120 grams All Purpose Flour
- 60 grams Cocoa Powder (Dutch Processed)
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- Pinch of Salt
- 65 grams Icing Sugar (for coating)
Instructions
Prep:
- Gather all your ingredients and supplies. Bring butter to room temperature. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Wet ingredients:
- In a stand mixer or large bowl, whisk together 100 grams Plant Based Butter (unsalted), 200 grams White Sugar, 30 ml Plant Based Milk, and 10 ml Vanilla Bean Paste until smooth and creamy.
Add Dry Ingredients:
- Add 120 grams All Purpose Flour, 60 grams Cocoa Powder, 1 tsp Baking Soda, 1 tsp Baking Powder, and Pinch of Salt. Mix until fully incorporated, scraping down the sides as needed.
Shape Cookies:
- Scoop about 1 tablespoon of dough, roll into a ball, then coat in 65 grams Icing Sugar. Optional: double-coat by rolling first in white sugar for extra crispiness.
- Repeat the process until you've used up all of the dough. This recipe makes approximately 16 cookies, depending on the size of the dough ball that you make.
Bake:
- Place dough balls on the lined baking sheet, spacing ~2 inches apart. Bake for 10–13 minutes. Cookies will be soft in the centre when removed. Allow to cool on the pan for 5 minutes, then transfer to a wire rack.
Video
Notes
- Yield: this recipe makes approx 16 crinkle cookies.
- Gluten-Free Option: Swap all-purpose flour for your preferred gluten-free blend (I love Bob’s Red Mill 1-to-1).
- Top Tip: Double-coating in sugar gives a crispier exterior while keeping the centre soft and chewy.
- Storage: Store in an airtight container at room temperature for up to 7 days.
- Freezing Baked Cookies: Freeze up to 3 months; thaw and warm slightly in the microwave before serving.
- Planning Ahead: Freeze unbaked dough balls on a lined tray for 1 hour, then transfer to an airtight container. When ready, coat in sugar and bake, adding 2–3 minutes to the baking time.
- Serving Suggestion: Best served warm with a tall glass of plant-based milk. Reheat later in the microwave if needed.
These cookies are the epitome of holiday baking! I hope you love them as much as we do.