Chocolate Crinkle Cookies Recipe (2024)

FAQs

Why are my crinkle cookies not crinkling? ›

Why are my crinkle cookies not crinkling? If the dough is too wet, then it will dissolve the sugar and the crinkle will get lost. In order for a defined crinkle to form, the surface of the dough needs to be dry. If your cookies are not crinkling then there is too much free water in the dough.

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!

The part that makes this a 'crinkle' cookie is the generous coating of powdered sugar that the cookie dough ball gets before going into the oven. As it bakes and spreads on the baking sheet, cracks develop and are exposed, giving the perfect crackle cookie.

Most cookies are soft and flexible, so the dough evenly expands as the cookies bake. In crinkle cookies, however, the powdered sugar dries out in the oven, creating a hard outer shell that is not flexible.

Slightly underbaking cookies with brown sugar in them makes them softer as well. Just make sure to store brown sugar in an airtight environment so it doesn't dry out. Flour plays its part by contributing protein. The lower the protein, the softer your cookies will be.

Instead of simply placing a smooth ball of cookie dough on your baking sheet, use your hands to split the ball in half, and then gently squeeze it together. You'll want the split side facing up when the cookies go into the oven.

Issues with cracking usually derive from the sugar coating, not enough or expired baking powder or baking soda, or the oven temperature isn't hot enough. Solution: Granulated sugar is more effective at drying the surface than powdered sugar.

One of the most common causes of cookie spread is that the fat is too warm.

To make cookies crispy, add less liquid or bake it in the oven for longer to dry out the dough. Generally bake around 13-15min at 180C for a crispy cookie. But if you want a thoroughly crispy cookie – not those just charred on the outside – decrease the temperature to 140C and bake for 30min.

To avoid this, try using as little flour as possible while preparing to roll your dough. 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.

Why didn't my crinkle cookies crack? ›

If your crinkles aren't cracking, check that your oven is at the correct temperature and that your leavening agent (baking powder) hasn't expired. Why is my crinkle cookie dough too wet? The cookie dough is expected to be moist, sticky, and formless.

The signature crinkle effect happens when the cookies spread and crack as they bake. If your cookies aren't crinkling, it might be because the dough is too warm (try chilling it for longer before baking), or the oven temperature might be too low (ensure your oven is correctly preheated).

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

To make cookies crispy, add less liquid or bake it in the oven for longer to dry out the dough. Generally bake around 13-15min at 180C for a crispy cookie. But if you want a thoroughly crispy cookie – not those just charred on the outside – decrease the temperature to 140C and bake for 30min.

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise. Moreover, butter that's warmer than room temperature melts in an instant in the oven, encouraging the dough to spread quickly with it.

Not enough leavening (it needs to be strong enough to crack the top once it's set) Using a single-acting baking powder (double acting gives extra rise when it gets heated) Not creaming the fat long enough (creaming cuts little air pockets into the fat, which means the leavening has to do less work)