Crinkle cookies

Ingredients

• 120 gwhite sugar
• 80 gbutter, at room temperature
• 5 mlvanilla essence
• 2eggs
• 120 gplain flour
• 40 gcornflour
• 40 gunsweetened cocoa powder
• 5 mlbaking powder
• 1.25 mlsea salt
• As neededicing sugar, for coating

Instructions

1. 1

   Cream butter and sugar

   Mix the white sugar and room-temperature butter in a bowl until creamy.

2. 2

   Add eggs and vanilla

   Add the vanilla and eggs, mixing only until combined.

3. 3

   Mix in dry ingredients

   Add the flour, cornflour, baking powder, cocoa powder and salt. Mix until just combined.

4. 4

   Chill the dough

   Shape the dough into balls and freeze them for 30 minutes.

5. 5

   Heat the oven

   Preheat the oven to 180 °C and line a baking tray with baking paper.

6. 6

   Coat and bake

   Coat each ball generously in icing sugar, arrange them on the tray and bake for 8–10 minutes.

7. 7

   Cool before moving

   The cookies may feel soft when they come out, but do not bake them for longer. Leave them to cool for a few minutes before moving them.

What are crinkle cookies?

Crinkle cookies are small biscuits with a cracked, sugar-dusted exterior and a softer middle. Their name describes the fissures that appear as the dough expands in the oven.

This cocoa version uses a simple butter-and-egg dough, with cornflour to help give the baked cookies a tender texture. A generous icing-sugar coating makes the cracks stand out.

Nutrition and macros by portion

The nutrition label shows one serving as written: 158 calories, 3g protein, 24g carbs, 6g fat.

The flour, cornflour and sugar provide most of the carbohydrates, while butter contributes much of the fat; eggs add some protein. The icing sugar used for coating also adds carbohydrates, and its quantity is not specified. Serve a cookie or two with fruit and yoghurt or milk for a more balanced snack.

Building the dough

Creamed butter: mix it with the sugar until creamy, rather than trying to melt it. This gives the dough an even base.

Dry ingredients: add the flour, cornflour, cocoa, baking powder and salt together, then mix only until combined. Stop once no dry patches remain to avoid overworking the dough.

Why chill the dough

Cold dough is easier to shape and less likely to spread quickly in the oven. The recipe calls for 30 minutes in the freezer, so allow for that chilling time when planning.

Make the balls before chilling, as directed, and keep them spaced apart on the tray. If they soften while you coat them, return them to the freezer briefly.

Getting the crinkled coating

Generous coating: roll each chilled ball thoroughly in icing sugar so the surface is well covered. A light dusting may disappear as the cookies bake.

Even coverage: shake off loose excess before placing each ball on the tray, but keep the visible coating intact. This helps create the contrast between the dark cracks and pale surface.

When they are done

Bake for 8–10 minutes at 180 °C. The cookies can still feel soft when removed, so do not wait for them to feel firm in the oven.

Cooling helps them set enough to handle. Leave them on the tray for a few minutes before transferring or serving.

Serving and timing

Serve the cookies once they have cooled slightly, with tea, coffee or a glass of milk. Their cocoa flavour also pairs well with fresh berries.

The stated total time is 25 minutes, but the method includes a 30-minute freeze. Allow at least that chilling time in addition to mixing, baking and cooling.

Recipe notes & tips

• Bring the butter to room temperature so it creams smoothly with the sugar.
• Mix the dough only until the dry ingredients are incorporated.
• Chill the shaped balls for the full 30 minutes before baking.
• Coat the balls generously so the baked cracks show clearly.
• Start checking at 8 minutes, as the cookies should remain soft when they come out.
• Let the cookies cool briefly on the tray before handling.

Variations

• More chocolate: stir a small handful of chocolate chips into the finished dough.
• Citrus note: add finely grated orange zest with the vanilla.
• Coffee flavour: mix a little instant coffee into the cocoa before adding it.
• Nutty addition: fold chopped toasted hazelnuts into the dough.
• Spiced cocoa: add a pinch of cinnamon with the dry ingredients.

Common mistakes to avoid

• Skipping the chill: the dough may spread more; freeze the shaped balls for the full 30 minutes.
• Under-coating: a thin layer can vanish during baking; cover each ball generously in icing sugar.
• Overmixing: the cookies can become less tender; stop as soon as the dry ingredients are incorporated.
• Overbaking: the centres may lose their soft texture; remove them after 8–10 minutes even if they feel soft.
• Moving them too soon: warm cookies are delicate; leave them on the tray for a few minutes first.

How to store

Once completely cool, store the cookies in an airtight container at room temperature for up to 3 days. If you want to warm one, heat it briefly in a low oven and check often so it does not dry out.

Frequently asked questions