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Fudgy Crinkle Cookies

Fudgy Crinkle Cookies
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Discover the secret to irresistible fudgy crinkle cookies with this easy recipe for rich, soft, and perfectly cracked treats every time. These cookies deliver a deep chocolate flavor with a soft, gooey center and the signature crackled powdered sugar topping, making them both beautiful and scrumptious. Perfect for any occasion, these fudgy crinkle cookies are quick to prepare, chewy, and impossible to resist.

Ingredients

Scale

Main Ingredients

  • 1 cup all-purpose flour (or gluten-free baking blend for gluten-free version)
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/4 cup vegetable oil or melted butter
  • 2 large eggs (or 2 flax eggs for vegan version: 2 tbsp ground flaxseed + 6 tbsp water)
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (for coating)

Optional Variations

  • 1/2 cup chopped walnuts, pecans, or hazelnuts (for nutty delight)
  • 1/2 cup dark or milk chocolate chunks (for chocolate chunk boost)
  • Pinch of cinnamon, espresso powder, or chili powder (for spiced twist)
  • Use flax eggs and coconut oil instead of eggs and butter/oil for vegan adaptation

Instructions

  1. Mix Dry Ingredients: Begin by whisking together the flour (or gluten-free blend), cocoa powder, baking powder, and salt in a large bowl. This ensures even distribution of leavening agents and cocoa for consistent flavor and texture.
  2. Combine Wet Ingredients: In a separate bowl, beat together granulated sugar and vegetable oil or melted butter. Add eggs (or flax eggs) and vanilla extract, mixing until the mixture is smooth and glossy. This mixture holds the key to maintaining moisture and richness in your fudgy crinkle cookies.
  3. Bring Wet and Dry Mixtures Together: Slowly add the dry ingredients into the wet mixture, folding gently until fully incorporated. The dough will be slightly sticky but firm enough to handle, which helps create that dense fudgy texture. Fold in any optional nuts or chocolate chunks if desired.
  4. Chill the Dough: Pop the dough in the refrigerator for at least 2 hours or overnight. Chilling firms it up, making the cookies easier to shape and improving the crackle effect during baking.
  5. Shape and Coat: Once chilled, scoop dough into small balls (about 1 inch in diameter), then roll them generously in powdered sugar. This thick coating is what creates the iconic crinkled appearance after baking.
  6. Bake to Perfection: Place the coated dough balls on a parchment-lined baking sheet and bake in a preheated oven at 350°F (175°C) for 10-12 minutes. Watch for the cracks to show and the edges to set while the centers remain soft.
  7. Cool and Enjoy: Let your fudgy crinkle cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This resting period lets flavors develop and texture settle perfectly.

Notes

  • Chill the dough to make rolling easier and to help cookies hold their shape while baking.
  • Use high-quality, unsweetened cocoa powder to elevate the depth of chocolate flavor.
  • Do not overbake; remove cookies when edges are set but centers are still soft to keep them fudgy.
  • Roll dough balls generously in powdered sugar to achieve beautiful, wide cracks.
  • Measure flour using spoon-and-level method to avoid dense or dry cookies.

Nutrition

Keywords: fudgy crinkle cookies, chocolate cookies, crinkle cookies, fudgy cookies, chocolate dessert, easy cookie recipe, gluten-free cookies, vegan cookies

Find it online: https://tastebudtrek.com/fudgy-crinkle-cookies/