There’s something about Christmas baking that feels different from the rest of the year. It’s slower. Warmer. More intentional. The kitchen smells linger longer, and recipes aren’t just recipes — they’re memories in the making.
These Christmas Chocolate Crinkle Cookies were inspired by that feeling. The kind you bake on a cold afternoon with music playing softly in the background. The kind that coat your fingers in powdered sugar and leave fudgy chocolate crumbs on the counter. The kind that disappear far too quickly from the cookie tray.
They’re everything you want in a holiday cookie: ultra-soft, deeply chocolatey, rich without being heavy, and finished with dramatic snowy crinkles that make them instantly festive. But what truly sets this version apart is the flavor.
Instead of relying on cocoa powder alone, these cookies use hot cocoa mix for sweetness and nostalgia, melted dark chocolate for richness, and warm Christmas spices to round everything out. The result is a cookie that tastes like hot cocoa by the fire — thick, fudgy, comforting, and unmistakably holiday.
If you love classic chocolate crinkle cookies but want a version that feels extra special for Christmas, this is the one.
Jump to:
Why You’ll Love These Cookies
- Ultra-soft and fudgy, almost brownie-like in the center
- Rich chocolate flavor from cocoa powder and melted dark chocolate
- Hot cocoa mix adds sweetness and nostalgia you can’t get from sugar alone
- Warm Christmas spices elevate the chocolate without overpowering it
- Double sugar coating creates bold, snowy crinkles
- Perfect make-ahead cookie for holiday baking schedules
- Freezer-friendly dough for stress-free December baking
These are the cookies people comment on. The ones that stand out on a crowded holiday tray.
Ingredient Breakdown
This recipe is carefully balanced for both texture and flavor. Each ingredient earns its place.
Dry Ingredients
All-Purpose Flour
Provides structure while still allowing the cookies to stay soft and tender. Measuring accurately is important — too much flour will dry the dough.
Unsweetened Cocoa Powder
Adds deep chocolate flavor without extra sweetness. Use natural cocoa powder here for a classic crinkle cookie look and taste.
Hot Cocoa Mix
This is the secret ingredient. Hot cocoa mix contains sugar, cocoa, and milk solids, which add sweetness, richness, and that nostalgic hot-chocolate flavor you can’t replicate otherwise.
Baking Powder
Gives the cookies lift and helps create those signature cracks as they puff in the oven.
Fine Sea Salt
Balances sweetness and intensifies the chocolate flavor.
Cinnamon
Adds warmth and subtle spice without competing with the chocolate.
(If you choose to add nutmeg or cloves, keep them very light — chocolate should remain the star.)
Wet Ingredients
Melted Butter
Butter provides richness and flavor. Melting it creates a fudgier, brownie-like texture rather than a cakey cookie.
Granulated Sugar + Brown Sugar
Granulated sugar helps create crisp edges and crackles, while brown sugar adds moisture and chew.
Eggs
Eggs bind the dough and provide structure. Using room-temperature eggs helps everything mix smoothly.
Vanilla Extract
Rounds out the chocolate and enhances the sweetness.
Melted Dark Chocolate
This takes the cookies from good to exceptional. Melted chocolate adds depth, richness, and that luxurious fudgy interior.
Mix-Ins
Crushed Candy Canes (Optional)
Add crunch, sweetness, and a festive peppermint finish. Fold them in gently to avoid overmixing.
Coating
Powdered Sugar
Creates that dramatic snowy crinkle effect as the cookies bake and spread.
Instructions
- Step 1: Combine all dry ingredients in a bowl and mix together throughly.
- Step 2: Mix wet ingredients and then add dry to wet. Fold in candy cane pieces if using. Refrigerate for at least 2 hours.
- Step 3: Roll cookie dough into dough balls and coat with a thick amount of powdered sugar.
- Step 4: Place on cookie sheet and bake at 350 degree for 10-12 minutes. Just until the cookies have puffed and cracked but still look soft in the centers. Let cool on cookie sheet for 5 minutes.
Step-by-Step Instructions
1. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking powder, salt, and cinnamon until fully combined.
Breaking up cocoa clumps now ensures a smooth, evenly flavored dough later.
2. Mix the Wet Ingredients
In a separate large bowl, whisk together the melted butter, granulated sugar, and brown sugar until glossy.
Whisk in the eggs and vanilla extract until smooth and cohesive. Stir in the melted dark chocolate until fully incorporated.
The mixture should look thick, shiny, and deeply chocolatey.
3. Combine
Add the dry ingredients to the wet ingredients and mix just until combined.
The dough will be very soft — closer to thick brownie batter than traditional cookie dough. This is exactly what you want.
If using crushed candy canes, gently fold them in now.
Cover the bowl and refrigerate for at least 2 hours or overnight.
Chilling is essential. It firms up the dough, deepens the flavor, and ensures proper crinkling during baking.
4. Preheat the Oven
Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
Set up a rolling station with one bowl of granulated sugar and one bowl of powdered sugar.
5. Roll & Coat
Scoop the chilled dough into 1½-tablespoon portions.
Generously roll in powdered sugar, completely coating each ball.
Place cookies 2–3 inches apart on the prepared baking sheets.
6. Bake
Bake for 10–12 minutes, until the cookies have puffed, cracked, and formed dramatic crinkles but still look soft in the centers.
Do not overbake. The cookies will continue to set as they cool, and overbaking will remove their fudgy texture.
7. Cool
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
As they cool, the centers settle into that perfect soft, chewy texture.
Tips for Perfect Chocolate Crinkle Cookies
- Chill the dough fully — warm dough won’t crinkle properly
- Double-coat in sugar for bold, snowy cracks
- Bake just until set, not firm
- Use parchment paper to prevent sticking
- Measure cocoa powder accurately to avoid dryness
Variations
Peppermint Hot Cocoa Crinkles
Add ½ teaspoon peppermint extract and increase crushed candy canes to ¾ cup.
Extra Fudgy
Reduce baking time by 1 minute and chill dough overnight.
Espresso Chocolate Crinkles
Add 1 teaspoon instant espresso powder to the dry ingredients.
Spiced Christmas Cocoa
Add a pinch of nutmeg and cloves for deeper holiday warmth.
Serving Suggestions
These cookies are perfect for:
- Christmas cookie trays
- Holiday parties
- Edible gifts
- Cookie exchanges
- Make-ahead freezer baking
They’re rich enough to feel special, but familiar enough that everyone reaches for one.
Storage & Freezing
Room Temperature:
Store in an airtight container for up to 4 days.
Freezing Baked Cookies:
Freeze fully cooled cookies for up to 2 months.
Freezing Dough:
Scoop, freeze, then roll in sugar and bake from frozen. Add 1–2 minutes to bake time.
FAQs
Why didn’t my cookies crinkle?
The dough may not have been chilled long enough, or the powdered sugar coating was too light.
Can I skip the hot cocoa mix?
You can, but it will change the flavor. Hot cocoa mix adds sweetness and nostalgic depth.
Are these cakey or fudgy?
Fudgy and soft, with brownie-like centers.
Can I double the recipe?
Yes — this recipe doubles beautifully.
Why This Recipe Works
This recipe balances fat, sugar, and moisture to create perfect crinkles:
- Melted butter + chocolate = fudgy texture
- Hot cocoa mix = sweetness + milk solids
- Baking powder = lift and cracking
- Chilling = controlled spread
- Double sugar coating = dramatic appearance
Every step builds toward flavor and texture.
Final Thoughts
These Christmas Chocolate Crinkle Cookies are everything a holiday cookie should be. They look stunning on a cookie tray, taste like hot cocoa in cookie form, and bring just enough holiday spice to feel festive without overpowering the chocolate. If you’re baking for Christmas this year and want one cookie that truly stands out — this is it. And once you make them, don’t be surprised if they become a yearly tradition.
Love Cookies? Try out some of my favorite recipes:
Soft & Chewy Frosted Citrus Cookies
The Best Brown Butter Sourdough Cookies
Gooey Hot Chocolate Marshmallow Cookies
Christmas Chocolate Crinkle Cookies
Ingredients
Equipment
Method
- In a bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking powder, salt and cinnamon.
- In another bowl, whisk the melted butter, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Stir in the melted chocolate .
- Add the dry ingredients into the wet and mix until just combined. Fold in crushed candy canes (if using).
- The dough will be very soft — more like thick brownie batter.
- Cover and chill at least 2 hours or overnight. Chilling is key for perfect crinkles.
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Scoop the chilled dough into balls (1.5 tablespoon each).
- Roll them until you get a thick layer of powdered sugar coating them.
- Bake 10–12 minutes, just until the cookies have puffed and cracked but still look soft in the centers.
- Do not overbake. They will continue to set as they cool.
- Let cool on the pan for 5 minutes, then transfer to a cooling rack.
Notes
- Chilling is essential: The dough is very soft and must be chilled at least 2 hours to prevent spreading and to create bold crinkles.
- Use hot cocoa mix, not cocoa powder: Hot cocoa mix adds sweetness and milk solids that give these cookies their signature hot-chocolate flavor.
- Double sugar coating matters: Rolling first in granulated sugar helps the powdered sugar stick and prevents it from melting during baking.
- Do not overbake: Cookies should look slightly underbaked in the center when removed from the oven. They will set as they cool and stay fudgy.
- Melted chocolate should be cooled slightly before adding to avoid scrambling the eggs.
Related
Looking for other recipes like this? Try these:
Pin to Pinterest
