Description

These eggless Chocolate Crinkle Cookies have a fudgy, rich center with a crispy powdered-sugar coating, perfect for festive occasions or everyday indulgence.

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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Instructions

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—do not 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 and roll each ball generously in powdered sugar.
Place the balls evenly on the baking sheet and bake for 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.

Notes

Dough can be chilled overnight to save time on baking day.
Store in an airtight container at room temperature for up to one week.
Freeze baked cookies for up to three months; thaw before serving.
For extra chocolatey cookies, fold in mini dark chocolate chips.
Use plant-based milk for a vegan version.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 90
Sugar: 8g
Sodium: 30mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg