These Eggless Chocolate Crinkle Cookies are moist and fudgy on the inside, and slightly crisp on the outside. Nothing shouts out Happy Holidays like a great plate of chocolatey cookies. Easy to make, even easier to eat!
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Chilling Time 4 hours hours
Total Time 4 hours hours 20 minutes minutes
Store in an airtight container at room temperature for up to 5 days. To extend the shelf life for a few more days, place it in the fridge.
Make-Ahead: Wrap dough with plastic wrap, then place it in an airtight container and refrigerate for up to 3 days. When you’re ready for cookies, roll dough into balls, coat with powdered sugar, and bake.
Freezing the Dough: Wrap dough with plastic wrap, then place it in an airtight container and freeze for up to 2 months. To thaw, stick cookie dough in the fridge overnight. When ready to bake, roll into balls and coat with powdered sugar.
Extra tips:
- Try to make the dough a day ahead, it really needs time to set up and will be so much easier to roll.
- Measure the ingredients properly! A kitchen scale is always the best option, in my opinion.
- Don’t over mix your cookie dough or you will end up with a dense cookie.
- Chill the dough for at least 4 hours (overnight is best) minutes before baking, this gives the dough a chance to firm up a little and allows them to bake much better.
- For evenly sized cookies (better for baking) use a small spring-loaded ice cream scoop to spoon out the dough.
- Bake the cookies until they are JUST until they start to develop those signature cracks on top. Typically, this takes anywhere from 8 - 10 minutes depending on their size.
- Let the cookies cool on the baking sheets for just 2 - 3 minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking and they will be hard.
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.