A holiday tradition, here’s our secret recipe for 3 amazing flavors, lemon crinkle cookies, chocolate crinkle cookies & red velvet crinkle cookies!
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)
- Combine the dry ingredients together.
- Beat wet ingredients together.
- Combine all ingredients.
- Chill the cookie dough in the refrigerator.
- Roll cookie dough into balls.
- Generously coat the balls in confectioners’ sugar.
- Bake.
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.
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.
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.
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!)
If you prefer smaller cookies, you can use a smaller cookie dough scoop, but be sure to reduce the baking time as will.
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
Chocolate Crinkle Cookies Recipe Print
Chocolate Crinkle Cookies Recipe
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! Equipment
- = Kitchenaid Mixer or large mixing bowl
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- ½ cup granulated sugar
- ½ cup confectioners’ sugar
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 flour½ cup unsweetened cocoa powder1 teaspoon baking powder¼ teaspoon baking soda4 teaspoons instant espresso powder½ teaspoon salt
- Cream brown sugar; eggs; and vanilla together in large bowl.1 ½ cups packed brown sugar3 large eggs4 tablespoons unsalted butter1 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 NoteIf 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!
Chocolate Crinkle Cookies Recipe
Equipment
- = Kitchenaid Mixer or large mixing bowl
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
- ½ cup granulated sugar
- ½ cup confectioners’ sugar
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 flour½ cup unsweetened cocoa powder1 teaspoon baking powder¼ teaspoon baking soda4 teaspoons instant espresso powder½ teaspoon salt
- Cream brown sugar; eggs; and vanilla together in large bowl.1 ½ cups packed brown sugar3 large eggs4 tablespoons unsalted butter1 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
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
Lemon Crinkle Cookies Recipe PrintLemon Crinkle Cookies Recipe
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. 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 butter1 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 eggs2 tablespoons fresh lemon juice1 tablespoon lemon zest1 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 flour1 teaspoon baking powder½ teaspoon salt¼ teaspoon baking soda2-5 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 NoteIf 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!
Lemon Crinkle Cookies Recipe
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 butter1 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 eggs2 tablespoons fresh lemon juice1 tablespoon lemon zest1 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 flour1 teaspoon baking powder½ teaspoon salt¼ teaspoon baking soda2-5 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.
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
Red Velvet Crinkle Cookies Recipe PrintRed Velvet Crinkle Cookies Recipe
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. 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 flour1/4 cup unsweetened cocoa powder2 teaspoons baking powder1/4 teaspoon baking soda3/4 teaspoon salt
- In the bowl of a stand up (or hand) mixer, cream the butter and granulated sugar until fluffy.3/4 cup unsalted butter1 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 eggs1 tablespoon milk5 teaspoons red food coloring1 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 NoteIf 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!
Red Velvet Crinkle Cookies Recipe
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 flour1/4 cup unsweetened cocoa powder2 teaspoons baking powder1/4 teaspoon baking soda3/4 teaspoon salt
- In the bowl of a stand up (or hand) mixer, cream the butter and granulated sugar until fluffy.3/4 cup unsalted butter1 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 eggs1 tablespoon milk5 teaspoons red food coloring1 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.
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.
Have you ever frozen these cookies? If so, how well do they freeze?
You can freeze chocolate, lemon, or red velvet crinkle cookies before or after baking. To freeze the baked cookies, allow them to cool completely first. Freeze in single layers between sheets of parchment paper for up to 3 months. To freeze before baking, form the dough into balls, place in a single layer on a cookie sheet, freeze until solid. Once frozen, store them in an airtight bag until ready to bake.
To bake crinkle cookie dough balls that have been frozen: Remove them from the freezer, thaw 20 minutes while the oven preheats. Roll each of the dough balls in powdered sugar and bake as instructed in the recipe.
If you want to make crinkle cookies, but you’re not really a “from scratch” kind of person, you can use make any of the above flavors using just 3 ingredients.
3 Ingredient Cool Whip Cookies
You’ll Need
1 box of Cake Mix, any flavor
1 8 oz container of Cool Whip, thawed
1 egg
Combine the cake mix, cool whip and egg until a soft dough forms.
Drop 2-tablespoon-sized dough balls (medium dough scoop #30) directly into confectioners’ sugar and roll to coat, do not shake off the excess; space dough balls evenly on silpat-lined baking sheets, 12 per sheet.
Bake cookies at 350F for 12-14 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.