Christmas Cookie Recipes For Holiday

I can’t resist the snowy crackled tops, fudgy centers, and festive sparkle these crinkle cookies bring to any holiday dessert tray. One batch in, and they’re the treat everyone will be asking about first.

I’m obsessed with Christmas crinkle cookies because they look dramatic with zero fuss and taste even better than they look. That crackly powdered sugar shell, the soft fudgy middle, the rich hit of unsweetened cocoa powder.

So good. I love how Classic Chocolate Crinkle cookies bring serious dessert energy to any holiday cookie spread without feeling boring or overdone.

And when vanilla extract sneaks in, the whole batch gets that deep, bakery-style flavor I can’t stop picking at. But honestly, I’m here for the messy fingers, the chewy centers, and the way these cookies disappear fast.

Every single Christmas.

Ingredients

• Granulated sugar makes these cookies sweet, crackly, and very holiday-snackable.
• Vegetable oil keeps the centers soft, fudgy, and not even a little dry.
• Eggs bring structure, so the cookies puff up instead of spreading everywhere.
• Vanilla extract adds that cozy bakery smell you’ll notice right away.
• Cocoa powder is the big chocolate moment, rich without tasting too heavy.
• All purpose flour holds everything together, basically the cookie’s quiet backbone.
• Baking powder gives that cute crinkle top and a little lift.
• Plus salt balances the sweetness, so each bite tastes more chocolatey.

Ingredient Quantities

• Classic Chocolate Crinkle
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup unsweetened cocoa powder
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon

    How to Make this

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    1. Preheat oven to 350 F and line baking sheets with parchment paper.
    
    2. In a large bowl whisk together 1 1/2 cups granulated sugar and 1/2 cup vegetable oil until combined.
    
    3. Add 4 large eggs one at a time, beating after each, then stir in 2 teaspoons vanilla extract.
    
    4. In a separate bowl sift or whisk 1 cup unsweetened cocoa powder, 2 cups all purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
    
    5. Gradually fold the dry ingredients into the wet mixture until a thick, sticky dough forms.
    
    6. Cover the dough and chill in the refrigerator for at least 1 hour to firm up for easier handling.
    
    7. Scoop dough into tablespoon to 1 inch sized portions and roll each portion between your palms to form smooth balls.
    
    8. Roll each ball in a little extra granulated sugar to coat the exterior.
    
    9. Place balls on prepared sheets about 2 inches apart and bake 9 to 11 minutes until the edges are set and tops have crinkled.
    
    10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

    Equipment Needed

    1. Oven and baking sheets
    2. Parchment paper
    3. Large mixing bowls (one for wet, one for dry)
    4. Whisk and rubber spatula
    5. Electric mixer or hand whisk for beating eggs
    6. Dry and liquid measuring cups and measuring spoons
    7. Cookie scoop or tablespoon and small bowl for rolling sugar
    8. Baking thermometer or timer
    9. Wire cooling rack

    FAQ

    Christmas Cookie Recipes For Holiday Substitutions and Variations

    • Granulated sugar
      • Brown sugar: 1:1, adds moisture and caramel notes
      • Coconut sugar: 1:1, less sweet, subtle caramel flavor
      • Maple syrup: use 3/4 cup syrup plus reduce other liquid by 3 tablespoons
    • Vegetable oil
      • Melted butter: 1:1, richer flavor
      • Canola oil: 1:1, neutral substitute
      • Applesauce: use 3/4 cup applesauce for 1 cup oil, reduces fat and adds moisture
    • Large eggs
      • Flax egg: 1 tbsp ground flax + 3 tbsp water per egg, binds and adds chew
      • Applesauce: 1/4 cup per egg, for moisture in quick cookies
      • Commercial egg replacer: follow package for equal exchange
    • All purpose flour
      • Whole wheat pastry flour: 1:1 for slightly nuttier, denser cookie
      • Gluten free blend: 1:1 if blend contains xanthan gum
      • Pastry flour: 1:1 for a more tender crumb

    Pro Tips

    1) Chill the dough at least two hours or overnight when possible. It firms the dough so the balls hold shape and you get taller cookies with better crinkling.

    2) For a sharper, brighter crackle roll the balls in powdered sugar instead of granulated. Powdered sugar clings and melts differently, giving the classic white webbing.

    3) Work quickly when rolling the balls. Warm hands will soften the dough and flatten the cookies. If your hands get too warm, brief rests in the fridge will help.

    4) Watch the bake time closely and err on the side of slightly underbaking. Pull them when the edges are set but centers still look a touch soft; they continue to set on the sheet and stay tender inside.

    5) Use an oven thermometer and rotate the pans halfway through baking for even color and consistent crinkles across batches.

    
    

    Christmas Cookie Recipes For Holiday

    Recipe by Tina Simpson

    0.0 from 0 votes

    I can’t resist the snowy crackled tops, fudgy centers, and festive sparkle these crinkle cookies bring to any holiday dessert tray. One batch in, and they’re the treat everyone will be asking about first.

    
    Pin
    

    Servings

    24

    servings

    Calories

    155

    kcal

    Equipment: 1. Oven and baking sheets
    2. Parchment paper
    3. Large mixing bowls (one for wet, one for dry)
    4. Whisk and rubber spatula
    5. Electric mixer or hand whisk for beating eggs
    6. Dry and liquid measuring cups and measuring spoons
    7. Cookie scoop or tablespoon and small bowl for rolling sugar
    8. Baking thermometer or timer
    9. Wire cooling rack

    Ingredients

    • Classic Chocolate Crinkle

    • 1 1/2 cups granulated sugar

    • 1/2 cup vegetable oil

    • 4 large eggs

    • 2 teaspoons vanilla extract

    • 1 cup unsweetened cocoa powder

    • 2 cups all purpose flour

    • 2 teaspoons baking powder

    • 1/2 teaspoon

    Directions

    • Preheat oven to 350 F and line baking sheets with parchment paper.
    • In a large bowl whisk together 1 1/2 cups granulated sugar and 1/2 cup vegetable oil until combined.
    • Add 4 large eggs one at a time, beating after each, then stir in 2 teaspoons vanilla extract.
    • In a separate bowl sift or whisk 1 cup unsweetened cocoa powder, 2 cups all purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
    • Gradually fold the dry ingredients into the wet mixture until a thick, sticky dough forms.
    • Cover the dough and chill in the refrigerator for at least 1 hour to firm up for easier handling.
    • Scoop dough into tablespoon to 1 inch sized portions and roll each portion between your palms to form smooth balls.
    • Roll each ball in a little extra granulated sugar to coat the exterior.
    • Place balls on prepared sheets about 2 inches apart and bake 9 to 11 minutes until the edges are set and tops have crinkled.
    • Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

    Notes

    • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

    Nutrition Facts

    • Serving Size: 40g
    • Total number of serves: 24
    • Calories: 155kcal
    • Fat: 6.5g
    • Saturated Fat: 1.35g
    • Trans Fat: 0.04g
    • Polyunsaturated: 1.5g
    • Monounsaturated: 2.75g
    • Cholesterol: 31mg
    • Sodium: 92mg
    • Potassium: 79mg
    • Carbohydrates: 24.6g
    • Fiber: 1.9g
    • Sugar: 12.6g
    • Protein: 3.1g
    • Vitamin A: 45IU
    • Vitamin C: 0mg
    • Calcium: 10mg
    • Iron: 0.82mg

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