Description
These rich, fudgy Chocolate Crinkle Cookies have crackled tops and brownie-like centers. They’re gluten-free, dairy-free, and the perfect festive treat for Christmas dessert platters.
Ingredients
1 cup sugar
½ cup brown sugar
½ cup oil
4 eggs
2 teaspoons vanilla extract
½ teaspoon almond extract (optional)
½ cup unsweetened cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
2 cups gluten-free all-purpose flour (with xanthan gum)
¾–1 cup powdered sugar (for coating)
Instructions
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, whisk together sugars and oil until smooth.
3. Add eggs one at a time, stirring well after each.
4. Stir in vanilla and almond extracts.
5. Add cocoa powder, baking powder, and salt.
6. Gradually mix in flour until a soft dough forms.
7. Cover and chill dough for 30–60 minutes.
8. Scoop tablespoon-sized portions and roll into balls.
9. Coat each ball generously in powdered sugar.
10. Place on prepared baking sheets and bake for 9–11 minutes until tops are crackled and edges are set.
11. Cool on the sheet for a few minutes, then transfer to a wire rack.
Notes
Dough may feel sticky before chilling but firms up afterward.
Cookies can be frozen before or after baking.
For best cracks, coat heavily in powdered sugar.
Almond extract adds a festive touch but is optional.
Baking time may vary slightly depending on oven and cookie size.
- Prep Time: 15 minutes
- Cook Time: 10 minutes per batch
- Category: Christmas Dessert Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 112
- Sugar: 13g
- Sodium: 40mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 14mg