Name: Chocolate Crinkle Cookies (Eggless)
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 32 min
Cuisine: American
Ingredients: 1 cup plain flour; 1/2 cup granulated (or caster) sugar; 1/3 cup unsweetened cocoa powder (or cacao powder); 1/4 cup neutral oil (like sunflower or mild olive oil); 1/4 cup milk (cow’s milk or plant-based for vegan); 1 tsp vanilla extract (optional); 1 tsp baking powder; 1/4 tsp salt; 1/2 cup powdered (icing) sugar for rolling

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These eggless Chocolate Crinkle Cookies bring together a fudgy, rich centre with a crispy, powdered-sugar–coated shell. With their beautiful crinkles and deep chocolate flavour, they’re festive, comforting, and surprisingly simple to make.

Chocolate Crinkle Cookies (Eggless)

Why You’ll Love This Recipe

I adore how effortlessly these cookies come together—no eggs, no fuss, and only pantry staples. I love the contrast between the crisp outside and the soft, gooey interior. Plus, the powdered-sugar coating gives them a snowy, holiday-ready appearance. I appreciate that the dough can chill overnight, which saves time on baking day, and these cookies are perfect for gifting during the festive season.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Plain flour
Granulated (or caster) sugar
Unsweetened cocoa powder (or cacao powder)
Vanilla extract (optional)
Neutral oil (like sunflower or mild olive oil)
Milk (cow’s milk or plant-based for a vegan version)
Baking powder (fresh)
Powdered (icing) sugar for rolling
Salt

Directions

In a bowl, whisk together the flour, baking powder, and salt.
In another bowl, combine cocoa powder, sugar, vanilla (if using), oil, and milk; mix until smooth.
Fold the dry ingredients into the wet until just combined—don’t overmix.
Cover and refrigerate the dough for at least 1 hour, or preferably overnight.
Preheat the oven to 180 °C (350 °F) and line a baking sheet with parchment paper.
Roll dough into 1‑inch balls. Roll each ball generously in powdered sugar.
Space the balls evenly on the baking sheet. Bake for about 10–12 minutes until crinkles form and edges are set.
Let cookies cool slightly on the tray before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 24–30 cookies.
Active prep time: ~20 minutes
Chilling time: 1 hour (or overnight)
Baking time: 10–12 minutes per batch

Storage/reheating

I store baked cookies in an airtight container at room temperature—they stay fresh for up to one week. For longer storage, I freeze them for up to three months; I thaw at room temperature before enjoying. Leftover dough can be kept in the fridge for up to three days or frozen as individual dough balls. To bake frozen dough, I thaw for about 30–40 minutes, roll in powdered sugar, and proceed with baking.

Variations

Vegan: Use plant-based milk such as almond or oat instead of dairy milk.
Wheat flour: Substitute part or all of the plain flour with whole wheat for a nuttier texture.
Extra chocolatey: Fold in mini dark-chocolate chips for pockets of melted chocolate.
Peppermint twist: Add a drop of peppermint extract to the dough and sprinkle crushed candy canes on the powdered sugar before baking.

FAQs

What makes the crinkles on the cookies?

I believe the crinkled appearance comes from rolling the chilled dough balls in powdered sugar. As the cookie expands during baking, the surface cracks and creates the signature pattern.

Can I skip chilling the dough?

I don’t recommend skipping chilling—it helps the dough firm up, making it easier to roll and helps form those lovely crinkles rather than flat cookies.

How do I make sure the cookies stay soft inside?

I mix just until ingredients combine and bake them until edges are set but centres still look slightly underdone. They continue to firm up as they cool, and that gives the fudgy texture inside.

Can I make the dough ahead and bake in batches?

Absolutely. I often refrigerate the dough for a day before baking, or even freeze it in individual balls. When ready, I thaw, roll in sugar, and bake as needed.

Why doesn’t my powdered sugar coating stick?

I find that rolling freshly out of the fridge helps. If the dough feels too dry, sometimes lightly brushing with milk helps the sugar adhere before rolling.

Conclusion

I love how these Eggless Chocolate Crinkle Cookies are simple, festive, and satisfying. With minimal effort and everyday ingredients, I create a show-stopping holiday treat that’s soft, fudgy, and charmingly cracked. Whether making a batch for friends or curling up with one—these are cookies that always hit the spot.