Chocolate Crinkles Easy Recipe (2024)

FAQs

Why do crinkles not crack? ›

The most common reason for cookies that don't crack is either that the oven was not hot enough or the baking powder was expired. Be sure to allow plenty of time for your oven to heat, and use a fresh container of baking powder!

They're cake-like cookies made with unsweetened cocoa powder, vegetable oil, and a handful of other pantry staple ingredients. Before baking, the cookies are coated in confectioners' sugar. When they bake up, they end up with a cracked (or "crinkled") effect.

Why are crinkle cookies not flat? Chilling the dough prevents the cookies from spreading too much while the cookies are baking, creating, thick, soft cookies.

However, if the top surface dries out before the cookie is finished spreading and rising, it hardens, cracks, and pulls apart, producing an attractive crinkly, cracked exterior.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

How to Prevent the Powdered Sugar from Melting. The trick is to coat the dough with granulated sugar first, and then with powdered sugar. This way, the granulated sugar draws out moisture from the surface to create that crinkled exterior while the powdered sugar remains on top.

You can freeze filled cookies, such as thumbprint cookies and cookies that are coated in powdered sugar, such as Mexican wedding cookies either after they are baked or freeze the cookie dough. If you're freezing the baked cookies, wait to fill them or roll in powdered sugar until you're ready to serve.

A little history about these cookies: Chocolate crinkle cookies were invented by Helen Fredell in St. Paul, Minnesota, in the early half of the 20th Century. They were sold in our school canteen and they instantly became my favourite snack. I remember eating these cookies throughout my childhood.

Ingredients: Semi-sweet Chocolate Chips (sugar, Unsweetened Chocolate, Cocoa Butter, Milkfat, Soy Lecithin, Natural Flavor), Enriched Flour (bleached Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Margarine (palm Oil, Water, Soybean Oil, Salt, Whey, Natural Flavor ...

How do you know when chocolate crinkle cookies are done? Look for the crackly top! You want to bake the cookies until they've cracked on top and the edges look set, but the center is still soft.

How do you know if crinkles are expired? ›

How do you tell if Crinkle Cookies is bad? If your crinkle cookies have gone bad, they will typically feel overly hard and dry, not soft as they should be. When bitten into, they will lack flavor and the texture will be off. If you see visible signs of mold growth, discard them immediately.

Cracking occurs from several chemical reactions during the baking process. If some of your cookies aren't cracking, it could be because those dough balls were less round than others, the dough became too warm, your oven isn't heating evenly, or (most likely) the cinnamon sugar coating wasn't applied as thoroughly.

They've started to crack around the edges - A well-cooked cookie will often start to crack or crumble slightly around the edges. This isn't a bad thing, it just means that your cookie contains enough moisture, and enough of it has evaporated during the baking process.

Why didn't my molasses crinkle cookies crack? You likely need to have more sugar on the tops of the cookies before baking. The sugar helps dry out the top layer before the rest of the cookie bakes, which is what causes those deep crinkles.