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Crinkle Cookies

These festive cookies are our go-to for any cookie exchange or holiday party. With a soft, chewy interior and a crackly exterior, they will soon be a favourite of yours too.  

Crinkle Cookies
2 cups (278 g) Flourist Sifted Red Fife Flour
2 tsp baking powder
1 1/2 (325 g) cups sugar
1/2 cup (114g) neutral oil
4 oz unsweetened chocolate, melted and cooled
2 tsp vanilla
3 eggs
Sifted confectioners' sugar

In a small bowl, combine together Flourist Sifted Red Fife Flour and baking powder. In a standing mixer with a paddle attachment or in a large bowl with a whisk, stir together sugar, natural oil, melted chocolate and vanilla. Add eggs one at a time and beat together. Add dry ingredients and mix until just combined. 

Cover and chill the dough for at least 1 hour. 

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Shape dough into balls and roll in sifted confectioners' sugar. Arrange onto a prepared baking sheet, spacing them about 2 inches apart. 

Bake for 10-12 minutes until just firm around the edges, do not over bake. Leave them on a baking sheet for a few minutes before transferring them to a cooling rack where they will continue to firm up. 

Recipe yields about 24 cookies. 



These were so much fun to make with the grandchildren. They loved rolling the dough balls into the sugar.
I added 2 tablespoons of cocoa powder to the dry mix to make the cookies even more chocolatey. And then rolled the balls in granulated sugar before the icing sugar to make the icing sugar stand out more when baked.
And I must make mine a lot smaller because I get 5 dozen cookies from this recipe!


I would also like to know about how many does this recipe yield?

Sandra McKenzie

What size should the balls be? What is the yield of this recipe?

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