Why are my crinkle cookies not crinkling?

There are three possible reasons your crinkle cookies didn't crinkle properly. First, make sure your baking powder and baking soda are fresh. If they are expired, the cookies won't rise and crack while baking. Second, make sure the oven is fully preheated before baking. Third, make sure you used enough flour. I recommend weighing it for accurate results.

Why are my chocolate crinkle cookies dry?

If you over-bake the cookies, they may become too dry. To keep your crinkle cookies soft and fudgy, remove them from the oven while they still appear slightly underbaked. The cookies will continue to bake, de-puff, and firm up as they cool.

How do you get powdered sugar to stay on cookies?

This recipe includes a little trick that helps the powdered sugar stay on the cookies. First, you'll roll the cookie dough in granulated sugar. Then, you'll roll it in powdered sugar. This prevents the powdered sugar from melting into the dough while it bakes. As a result, the cookies will stay beautifully coated when you remove them from the oven!

Vegan Chocolate Crinkle Cookies

Description

This vegan chocolate crinkle cookies recipe is easy, dairy-free, egg-free, and gluten-free friendly! They are super soft, moist, and fudgy inside with a crispy, crackly coating. Rolled in granulated sugar and powdered sugar, these chocolate Christmas cookies are rich and sweet. They’re great for kids and adults alike. Bake them for holidays, parties, cookie boxes, and gifting!

Ingredients

Units Scale

1/2 cup vegan butter, slightly softened (112g)
3/4 cup granulated sugar (144g)
1/4 cup light brown sugar, packed (53g)
1/4 cup non-dairy milk
2 tsp vanilla extract
1 and 1/2 cups all-purpose flour (204g) (gluten-free if needed)
1/2 cup cocoa powder, not dutch-processed
3/4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 cup granulated sugar, for rolling
1 cup powdered sugar, for rolling

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Instructions

Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
Add vegan butter, sugar, and brown sugar to a large bowl. Using a handheld electric mixer or a stand mixer, cream the butter and sugar together until light and fluffy (about 2-3 minutes). Add non-dairy milk and vanilla extract. Cream together once more until combined.
Add the flour, cocoa powder, baking powder, salt, and baking soda to the bowl. I recommend sifting the flour and cocoa powder to remove any clumps. Fold the ingredients together until combined.
Using clean hands, scoop and roll the cookie dough into balls.
Add the granulated sugar to a bowl and the powdered sugar to a separate bowl. Roll each ball of cookie dough in the granulated sugar, then in the powdered sugar. Be sure to generously coat the entire surface in a thick coating of powdered sugar. Immediately transfer to the baking sheet.
Bake cookies for 10-12 minutes. For a soft and chewy texture, remove them from the oven while they still appear underbaked. Let the cookies cool on the baking sheet. They will continue to cook, de-puff, and firm up while cooling. Enjoy!

Notes

How to store: Store crinkle cookies inside a sealed container at room temperature. Enjoy within 3-5 days.
Cocoa powder: I recommend using natural cocoa powder, not dutch-processed cocoa powder.

Nutrition

Serving Size: 1 cookie
Calories: 147
Sugar: 17g
Fat: 5g
Carbohydrates: 27g
Fiber: 1g
Protein: 1g