A fudgy, chewy cookie with deep chocolate flavor and a signature crinkled powdered-sugar surface, these gluten-free and dairy-free Chocolate Crinkle Cookies are a timeless treat to bake and enjoy year-round.
These cookies are similar in texture to fudgy brownie cookies but with a sugary coating that creates their classic crinkled appearance. As they bake, the rounds spread slightly and form fissures where the dark chocolate peeks through, giving each cookie a snowflake-like pattern.
These fudgy cookies are perfect for work parties, family gatherings, or game nights. Wherever there’s a crowd, a tin of homemade cookies is always welcome. Kids and adults alike love the contrast of the dark chocolate and white powdered sugar and the dramatic crinkle pattern.
Below are the ingredients you’ll need. Most are pantry staples with no hard-to-find items required.
Chocolate crinkle cookie ingredients
- unsweetened cocoa powder — for a richer flavor use a Dutch-processed baking cocoa if you prefer
- granulated sugar
- dairy-free butter — room temperature for about 20 minutes
- large eggs
- vanilla extract
- kosher salt
- baking powder — note: baking powder can lose potency after several months; label when opened to track freshness
- gluten-free all-purpose flour — use the spoon-and-level method when measuring
- xanthan gum — omit if your gluten-free flour blend already contains xanthan or guar gum
- powdered sugar — for rolling the chilled dough balls before baking
Kitchen essentials for this recipe
- stand mixer or handheld mixer
- large spatula
- cookie sheets
- parchment paper or silicone baking mats
- cookie serving tray or tins for gifting
Frequently asked questions
What add-ins work well in this chocolate crinkle cookie recipe?
These cookies are delicious as written and are a true crowd-pleaser. If you want to vary them, try adding crushed gluten-free pretzels or peppermint candies on top, stir in mini marshmallows for a chewy surprise, or press a sprinkle or a dairy-free chocolate kiss onto the top after baking for a festive touch.
Why didn’t my crinkle cookies crinkle?
Chilling the dough for at least 4 hours is key. Refrigeration firms the dough so it spreads less during baking, which encourages the characteristic crinkles. Many bakers make the dough the night before and bake the next morning for best results.
What is the spoon-and-level method?
Accurate flour measurement matters. Rather than scooping flour directly with a measuring cup (which can pack extra flour and yield overly dry baked goods), spoon flour into the cup and level the top with a knife. This simple step helps recipes turn out as intended.
Can these cookies be baked ahead of time?
Yes. Bake these gluten- and dairy-free cookies 1–2 days in advance and store them in an airtight container at room temperature. They also travel well in tins for gifting.
This recipe is adapted from a traditional chocolate crinkle cookie recipe and adjusted to be gluten- and dairy-free.
More delicious cookie recipes to try
- Oatmeal chocolate chip cookies — a soft, chewy classic loaded with oats and chocolate chips.
- Soft chocolate chip cookies — warm and tender, perfect straight from the sheet pan.
- Peanut butter blossom cookies — soft peanut butter cookies topped with dairy-free chocolate kisses.
- Caramel apple cookies — spiced cookies with shredded apple, topped with a brown-sugar frosting and roasted pecans.
- No-bake cookies — quick and easy chocolate-peanut-butter oat clusters that everyone loves.
Lastly
These gluten-free, dairy-free Chocolate Crinkle Cookies make a lovely holiday tradition and a reliable, no-fail cookie the whole family will enjoy. They can be baked a day ahead and still taste fresh.
Baking without gluten and dairy doesn’t mean giving up delicious treats — these cookies are proof. Try them alongside other festive recipes and enjoy sharing homemade goodies with friends and family.
We’d love to hear how your cookies turned out — leave a review when you try this recipe.
Eat well and feel well,
Jill
Chocolate Crinkle Cookies
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Ingredients
- 1 c unsweetened cocoa powder or use Dutch-processed cocoa
- 2 c granulated sugar
- ½ c dairy free butter room temperature for 20 minutes
- 4 large eggs
- 2 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 2 teaspoon baking powder
- 2 c gluten free all-purpose flour
- 1 teaspoon xanthan gum omit if your blend contains this
- ½ c powdered sugar place in a small bowl for rolling
Instructions
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In the large bowl of a stand mixer or with a handheld mixer, combine the cocoa, sugar, and butter on medium speed until well blended.
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Add the eggs one at a time, mixing just until incorporated and scraping down the bowl as needed.
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Add the remaining dry ingredients and vanilla, except for the powdered sugar, and mix until combined.
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Cover the bowl and refrigerate the dough for at least 4 hours or overnight to firm up.
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Preheat the oven to 350°F and line cookie sheets with parchment paper or silicone baking mats.
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Roll the chilled dough into 1-inch balls and roll each ball in powdered sugar. If the dough becomes too sticky, chill it briefly so it’s easier to handle.
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Tip: the more thoroughly the balls are coated in powdered sugar, the more striking the crinkle effect will be after baking.
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Place the coated balls about 2 inches apart on the prepared cookie sheets; a standard sheet fits roughly 12 cookies.
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Bake for 10 minutes. Let the cookies rest on the baking sheet for 1 minute, then transfer to a cooling rack.
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Allow cookies to cool completely before stacking or storing.
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Store cookies in an airtight container at room temperature for up to 3 days.
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These cookies also pack well into tins for gifting.
Nutritional Disclaimer
The nutritional facts provided are estimates. Actual nutrition will vary based on the specific brands and ingredients you choose. For precise information, use a nutritional calculator where you can select exact brands.
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