Recipes » How to Make Crinkle Cookies – Chocolate, Lemon, & Red Velvet

How to Make Crinkle Cookies – Chocolate, Lemon, & Red Velvet

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A holiday tradition, here’s our secret recipe for 3 amazing flavors, lemon crinkle cookies, chocolate crinkle cookies & red velvet crinkle cookies!

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Crinkle cookies are soft, pillowy cookies with an attractive crackled and crinkly exterior accentuated with powdered sugar. Invented in St Paul, Minnesota by Helen Fredell, the secret to the cookie’s crinkled appearance is due to surface of the cookie dough ball rapidly drying before it finishes spreading and rising.

How to Make Crinkle Cookies

The method for making crinkle cookies from scratch is the same, regardless of the flavor (Lemon, Chocolate, or Red Velvet)

  1. Combine the dry ingredients together.
  2. Beat wet ingredients together.
  3. Combine all ingredients.
  4. Chill the cookie dough in the refrigerator.
  5. Roll cookie dough into balls.
  6. Generously coat the balls in confectioners’ sugar.
  7. Bake.

b101 crinkle cookies chocolate lemon redvelvet

How to Fix Sticky Crinkle Cookie Dough

Crinkle cookie dough should not be sticky or tacky, if it is, it should be refrigerated for at least thirty minutes before forming it into balls and rolling the balls in powdered sugar. The use of sticky or tacky dough will result in a cookie that overspreads during baking, resulting in overly crispy, flat cookies.

Chocolate Crinkle Cookies Recipe

You’ll Need:
1 cup (5 ounces) all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups packed brown sugar
3 large eggs
4 teaspoons instant espresso powder
1 teaspoon vanilla extract
4 ounces unsweetened chocolate, chopped
4 tablespoons unsalted butter

1/2 cup granulated sugar
1/2 cup confectioners’ sugar

Adjust oven rack to middle position and heat oven to 325 °F. Line two baking sheets with a Silpat. Combine flour, cocoa, baking powder,  espresso powder, baking soda, and salt together in bowl, whisking.

Cream brown sugar; eggs;  and vanilla together in large bowl. Microwave chocolate and butter in bowl at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes.

Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes.

Spread granulated sugar in shallow dish. Spread confectioners’ sugar in second shallow dish. Drop 2-tablespoon-sized dough balls (medium dough scoop #30)  directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat; space dough balls evenly on prepared sheets, 12 per sheet.

Bake cookies on the middle rack, 1 sheet at a time, for 12 minutes.  They should appear puffed and cracked, the edges will  begin to set but centers are still soft (cookies will appear a bit raw between cracks and seem underdone), about 12 minutes. If you’re using a traditional oven and not a convection oven, rotate the baking sheet halfway through baking.

Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Let cookies cool completely before serving.

b101 chocolate crinkle cookies

Lemon Crinkle Cookies Recipe

You’ll Need:
1 cup unsalted butter, room temperature (2 sticks)
1 3/4 cups granulated sugar
2 large eggs
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
3 cups all-purpose flour (stir, spoon into cup, and level)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2-5 drops yellow food coloring (optional)
1 cup powdered sugar

In the bowl of a stand mixer, cream the butter and granulated sugar until light and fluffy, about 3-5 minutes. Scrape the bowl with a rubber spatula.
Turn the mixer on low and beat in the eggs, lemon juice, lemon zest, and vanilla. Scrape the bowl again. Then on low, mix in 1 cup of flour, baking powder, salt, baking soda, and food coloring. Once combined mix in the remaining 2 cups of flour, just until smooth.
Cover and chill the dough for at least 30 minutes.

Spread confectioners’ sugar in second shallow dish. Drop 2-tablespoon-sized dough balls (medium dough scoop #30)  directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat; space dough balls evenly on prepared sheets, 12 per sheet.

Bake cookies on the middle rack, 1 sheet at a time, for 12 minutes.  They should appear puffed and cracked, the edges will  begin to set but centers are still soft (cookies will appear a bit raw between cracks and seem underdone), about 12 minutes. If you’re using a traditional oven and not a convection oven, rotate the baking sheet halfway through baking.

Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Let cookies cool completely before serving.

b101 lemon crinkle cookies

Red Velvet Crinkle Cookies Recipe

You’ll Need:
3 cups of all-purpose flour
1/4 cup unsweetened cocoa powder
2 teaspoons of baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup unsalted butter , room temperature
1 1/3 cups of granulated sugar
3 large eggs
1 tablespoon of milk
1 1/2 teaspoons of vanilla
5 teaspoons of red food coloring
1 cup of powdered sugar

In a small mixing bowl, combine the dry ingredients,, mixing well, then set them aside.
In the bowl of a stand up (or hand) mixer, cream the butter and granulated sugar until fluffy.
Add the eggs one at a time, until they combine after each addition. Add milk, vanilla and red food coloring, beating to combine.
Slowly add dry ingredients at low speed and mix only until combined. Cover bowl with plastic wrap and chill for 30 minutes or until firm enough to form balls.

Spread confectioners’ sugar in second shallow dish. Drop 2-tablespoon-sized dough balls (medium dough scoop #30)  directly into confectioners’ sugar and roll to coat, do not shake of excess; space dough balls evenly on silpat-lined baking sheets, 12 per sheet.

Bake cookies on the middle rack, 1 sheet at a time, for 12 minutes.  They should appear puffed and cracked, the edges will  begin to set but centers are still soft (cookies will appear a bit raw between cracks and seem underdone), about 12 minutes. If you’re using a traditional oven and not a convection oven, rotate the baking sheet halfway through baking.

Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Let cookies cool completely before serving.

b101 christmas crinkle cookies

How Long Can I Store Crinkle Cookies?

Regardless of the flavor, place the cooled crinkle cookies in an airtight container and store at room temperature. The cookies should be consumed within 7-10 days (not that they’ll last that long around the family!)

b101 chocolate crinkle cookies 1

If you prefer smaller cookies, you can use a smaller cookie dough scoop, but be sure to reduce the baking time as will.

b101 lemon crinkle cookie stack

Variation Ideas

Add up to 1 cup of chopped nuts, chocolate chips, white chocolate chips to the dough just prior to refrigerating.  See also Nutella Crinkle Cookies

b101 red velvet crinkle cookie stack
Red Velvet Crinkle Cookies

chocolate crinkle cookies recipe

Chocolate Crinkle Cookies Recipe Print

b101 chocolate crinkle cookies 1
cropped b101 header logo

Chocolate Crinkle Cookies Recipe

Budget101.com by Melissa 'Liss' Burnell
Chocolate crinkle cookies are a timeless classic, beloved by people of all ages. With their show-stopping crackled, crinkly exterior dusted with powdered sugar and pillowy texture, it’s no wonder why they’re a favorite treat!
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Prep Time 10 minutes
Cook Time 12 minutes
Refrigerate 10 minutes
Total Time 32 minutes
Course cookies, Dessert, Snack
Cuisine American
Servings 20 cookies
Calories 170 kcal

Equipment

Ingredients
  

  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups packed brown sugar
  • 3 large eggs
  • 4 teaspoons instant espresso powder
  • 1 teaspoon vanilla extract
  • 4 ounces unsweetened chocolate (chopped)
  • 4 tablespoons unsalted butter
Sugar Crinkle Topping

Instructions
 

  • Adjust oven rack to middle position and heat oven to 325 °F. Line two baking sheets with a Silpat.
  • Combine flour, cocoa, baking powder, espresso powder, baking soda, and salt together in bowl, whisking.
    1 cup all-purpose flour
    ½ cup unsweetened cocoa powder
    1 teaspoon baking powder
    ¼ teaspoon baking soda
    4 teaspoons instant espresso powder
    ½ teaspoon salt
  • Cream brown sugar; eggs; and vanilla together in large bowl.
    1 ½ cups packed brown sugar
    3 large eggs
    4 tablespoons unsalted butter
    1 teaspoon vanilla extract
  • Microwave chocolate and butter in bowl at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes.
    4 ounces unsweetened chocolate
  • Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain.
  • Let dough sit at room temperature for 10 minutes.
  • Spread granulated sugar in shallow dish.
    ½ cup granulated sugar
  • Spread confectioners’ sugar in second shallow dish.
    ½ cup confectioners’ sugar
  • Drop 2-tablespoon-sized dough balls (medium dough scoop #30) directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat; space dough balls evenly on prepared sheets, 12 per sheet.
  • Bake cookies on the middle rack, 1 sheet at a time, for 12 minutes. They should appear puffed and cracked, the edges will begin to set but centers are still soft (cookies will appear a bit raw between cracks and seem underdone), about 12 minutes.
  • Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Let cookies cool completely before serving.

Equipment

Recipe Size Alteration Note

If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.

Nutrition

Serving: 2gCalories: 170kcalCarbohydrates: 32gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 34mgSodium: 111mgPotassium: 127mgFiber: 2gSugar: 21gVitamin A: 110IUCalcium: 40mgIron: 2mgNet Carbs: 30g
Tried this recipe?Mention @Budget101com or tag #Budget101com!

b101 lemon crinkle cookies

Lemon Crinkle Cookies Recipe Print

b101 lemon crinkle cookies
cropped b101 header logo

Lemon Crinkle Cookies Recipe

Budget101.com by Melissa 'Liss' Burnell
Lemon Crinkle Cookies are a delightful and delectable treat. These soft, pillowy cookies have a beautiful crackled texture complemented by the sweetness of powdered sugar.
Add to Collection
Prep Time 10 minutes
Cook Time 12 minutes
Refrigerate 30 minutes
Total Time 52 minutes
Course cookies, Dessert, Snack
Cuisine American
Servings 20
Calories 249 kcal

Ingredients
  

  • 1 cup unsalted butter (room temperature (2 sticks))
  • 1 ¾ cups granulated sugar
  • 2 large eggs
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour (stir, spoon into cup, and level)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 2-5 drops yellow food coloring (optional)
  • 1 cup powdered sugar

Instructions
 

  • In the bowl of a stand mixer, cream the butter and granulated sugar until light and fluffy, about 3-5 minutes. Scrape the bowl with a rubber spatula.
    1 cup unsalted butter
    1 ¾ cups granulated sugar
  • Turn the mixer on low and beat in the eggs, lemon juice, lemon zest, and vanilla. Scrape the bowl again.
    2 large eggs
    2 tablespoons fresh lemon juice
    1 tablespoon lemon zest
    1 teaspoon vanilla extract
  • Then on low, mix in 1 cup of flour, baking powder, salt, baking soda, and food coloring. Once combined mix in the remaining 2 cups of flour, just until smooth.
    3 cups all-purpose flour
    1 teaspoon baking powder
    ½ teaspoon salt
    ¼ teaspoon baking soda
    2-5 drops yellow food coloring
  • Cover and chill the dough for at least 30 minutes.
  • Spread confectioners’ sugar in second shallow dish. Drop 2-tablespoon-sized dough balls (medium dough scoop #30) directly into confectioners’ sugar and roll to coat; space dough balls evenly on prepared sheets, 11 per sheet.
    1 cup powdered sugar
  • Bake cookies on the middle rack, 1 sheet at a time, for 12 minutes.
  • Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Let cookies cool completely before serving.
Recipe Size Alteration Note

If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.

Nutrition

Serving: 2gCalories: 249kcalCarbohydrates: 38gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 43mgSodium: 102mgPotassium: 33mgFiber: 1gSugar: 23gVitamin A: 311IUVitamin C: 1mgCalcium: 21mgIron: 1mgNet Carbs: 37g
Tried this recipe?Mention @Budget101com or tag #Budget101com!

b101 red velvet crinkle cookies

Red Velvet Crinkle Cookies Recipe Print

b101 red velvet crinkle cookie stack
cropped b101 header logo

Red Velvet Crinkle Cookies Recipe

Budget101.com by Melissa 'Liss' Burnell
Introducing Red Velvet Crinkle Cookies: a delicious and decadent treat with a crackly exterior that's sure to delight! With their spectacular deep red hue and invitingly sweet aroma, these cookies offer the perfect balance between indulgent flavor and textural contrast.
Add to Collection
Prep Time 10 minutes
Cook Time 12 minutes
Refrigeration time 30 minutes
Total Time 52 minutes
Course cookies, Dessert, Snack
Cuisine American
Servings 24
Calories 182 kcal

Ingredients
  

  • 3 cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup unsalted butter (room temperature)
  • 1 ⅓ cups granulated sugar
  • 3 large eggs
  • 1 tablespoon milk
  • 1 ½ teaspoons vanilla
  • 5 teaspoons red food coloring
  • 1 cup powdered sugar

Instructions
 

  • In a small mixing bowl, combine the dry ingredients, mixing well, then set them aside.
    3 cups all-purpose flour
    1/4 cup unsweetened cocoa powder
    2 teaspoons baking powder
    1/4 teaspoon baking soda
    3/4 teaspoon salt
  • In the bowl of a stand up (or hand) mixer, cream the butter and granulated sugar until fluffy.
    3/4 cup unsalted butter
    1 1/3 cups granulated sugar
  • Add the eggs one at a time, until they combine after each addition. Add milk, vanilla and red food coloring, beating to combine.
    3 large eggs
    1 tablespoon milk
    5 teaspoons red food coloring
    1 1/2 teaspoons vanilla
  • Slowly add dry ingredients at low speed and mix only until combined. Cover bowl with plastic wrap and chill for 30 minutes or until firm enough to form balls.
  • Spread confectioners’ sugar in second shallow dish. Drop 2-tablespoon-sized dough balls (medium dough scoop #30) directly into confectioners’ sugar and roll to coat, do not shake of excess; space dough balls evenly on silpat-lined baking sheets, 12 per sheet.
    1 cup powdered sugar
  • Bake cookies on the middle rack, 1 sheet at a time, for 12 minutes.
  • Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Let cookies cool completely before serving.
Recipe Size Alteration Note

If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.

Nutrition

Serving: 2gCalories: 182kcalCarbohydrates: 29gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 39mgSodium: 130mgPotassium: 42mgFiber: 1gSugar: 16gVitamin A: 212IUCalcium: 29mgIron: 1mgNet Carbs: 28g
Tried this recipe?Mention @Budget101com or tag #Budget101com!

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