Christmas special eggless chocolate crinkle cookies with a soft, fudgy center and crispy outside! Here is my easy-to-make eggless crinkle cookie recipe with detailed step-wise pictures.
Chocolate crinkle cookies, snow cookies, or chocolate crinkles are a classic Christmas cookie recipe that is super easy to make. Soft and fudgy brownie-like cookies coated with powdered sugar, which gives the snowy and crinkly look, makes it super festive, and they are perfect for a Christmas cookie tray, dessert board, or a cookie exchange. Honestly, they are perfect all year round. These mildly sweet chocolate cookies are so delicious and perfect for any occasion.
Jump to:
More than cake, we love to bake cookies during the holiday season. I have some eggless cookie recipes like snickerdoodle, white chocolate chip cookies, butter cookies, Nutella cookies, and gluten-free pumpkin spice cookies. Check them out, and enjoy making and relishing them for your holiday dessert boards.
What’s so special about these crinkle cookies
- These are eggless
- No fancy equipment needed
- Moist, fudgy, and not overly sweet.
- Perfect holiday treat
- Last but not least, easy to make with readily available ingredients.
Ingredients required
Dry ingredients – I have used organic all-purpose flour and unsweetened cocoa powder for the chocolate flavor. You can also use regular all-purpose flour or wheat flour. Along with the flour and cocoa, we need baking powder and a pinch of salt.
Sugar: We need both granulated sugar and powdered sugar for this recipe. We need powdered sugar to coat the cookies, and as I used sweetened condensed milk, I used only 2 tbsp of granulated sugar.
Milk: I used whole and sweetened condensed milk, which always yields soft and moist cookies with slightly crisp edges.
Oil: Vegetable or canola oil works well, and we need 2 tbsp for this measure.
Vanilla extract: To add flavor to these cookies, we add a tsp of vanilla extract.
Please check the recipe card for exact measurements.
Dietary specifications and storing suggestions
These chocolate crinkle cookies are eggless and nut-free. I have always used dairy-based milk for this recipe and have yet to explore this recipe with plant-based milk. When I do, I will share them.
You can store the cookies in an air-tight container for up to a week. But trust me, unless you hide them somewhere, these cookies will vanish in no time.
Alternatively, you can refrigerate the cookie dough for 24 hrs or freeze them for a longer time, and when required, you can bake the cookies.
How to make eggless chocolate crinkle cookies
- Sieve the all-purpose flour and cocoa powder into a bowl and add the baking powder and salt. Mix well and set aside.
- Add granulated sugar, whole, sweet condensed milk, and oil to another bowl. Mix well until all the ingredients are well combined.
- Slowly add the dry ingredients in batches to the wet mix and combine them gently. The dough should be thick like the one below, and refrigerate for 30 to 45 minutes.
- Preheat the oven to 350 deg F and line a baking tray with parchment paper. After 30 minutes of refrigeration, take the dough and scoop 1 to 1.5 tbsp of cookies using a cookie scoop or ice cream scoop.
- Roll them generously in the powdered sugar.
- Place the sugar-coated cookies in the baking tray lined with parchment paper. Similarly, scoop out the cookies with the remaining dough and coat them with sugar and line them in the baking tray.
- Bake these cookies for 8 to 10 minutes at 350 deg F. I baked them for 10 minutes. Take them out from the oven, wait for 5 minutes, and transfer them to a cooling rack. The cookies solidify as they cool, so do not overbake them.
- Let it cool before transferring it to an air-tight container. Here is the soft and fudgy inside of the crinkle cookie.
Recipe Notes
- I used my entire ¾ cup of all-purpose flour. If the dough is too thick, add a tbsp or two of milk. And if you are using regular APF (non-organic), you might need a tbsp of extra flour.
- Instead of vanilla extract, you can use pumpkin spice or ground cinnamon for different flavors.
- For added flavor, you can include nuts and chocolate.
- I used two bowls to make this cookie dough. But you can make it in the single bowl too. You can mix the wet ingredients and directly sieve the dry ingredients into the wet mixture. Gently mix and make sure the ingredients are well combined.
- I don’t buy icing/powdered sugar separately. I grind my granulated sugar to a fine powder and use the same which I used for this recipe.
More holiday treats
If you try these eggless chocolate crinkle cookies, please don’t forget to comment and rate this recipe. If you have any questions, please comment, and I will get to it asap. Follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more gardening and recipe updates.
📖 Recipe
Eggless Chocolate Crinkle Cookies
Ingredients
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking powder
- a pinch of salt
- ¼ cup granulated sugar
- ¼ cup sweetened condensed milk
- ¼ cup whole milk
- 2 tbsp oil
- 1 tsp vanilla extract
- ¾ cup powdered sugar or as required to coat the cookies
Instructions
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
- Sieve the all-purpose flour and cocoa powder into a bowl and add the baking powder and salt. Mix well and set aside.
- Add granulated sugar, whole, sweet condensed milk, and oil to another bowl. Mix well until all the ingredients are well combined.
- Slowly add the dry ingredients in batches to the wet mix and combine them gently. The dough should be thick like the one below, and refrigerate for 30 to 45 minutes.
- Preheat the oven to 350 deg F and line a baking tray with parchment paper. After 30 minutes of refrigeration, take the dough and scoop 1 to 1.5 tbsp of cookies using a cookie scoop or ice cream scoop.
- Roll them generously in the powdered sugar.
- Place the sugar-coated cookies in the baking tray lined with parchment paper. Similarly, scoop out the cookies with the remaining dough and coat them with sugar and line them in the baking tray.
- Bake these cookies for 8 to 10 minutes at 350 deg F. I baked them for 10 minutes. Take them out from the oven, wait for 5 minutes, and transfer them to a cooling rack. The cookies solidify as they cool, so do not overbake them.
- Let it cool before transferring it to an air-tight container. Here is the soft and fudgy inside of the crinkle cookie.
Notes
- I used my entire ¾ cup of all-purpose flour. If the dough is too thick, add a tbsp or two of milk. And if you are using regular APF (non-organic), you might need a tbsp of extra flour.
- Instead of vanilla extract, you can use pumpkin spice or ground cinnamon for different flavors.
- For added flavor, you can include nuts and chocolate.
- I used two bowls to make this cookie dough. But you can make it in the single bowl too. You can mix the wet ingredients and directly sieve the dry ingredients into the wet mixture. Gently mix and make sure the ingredients are well combined.
- I don’t buy icing/powdered sugar separately. I grind my granulated sugar to a fine powder and use the same which I used for this recipe.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
OMG these look so beautiful and I feel like grabbing a few right now.
Thanks Harini.
I have always been petrified of crinkle cookies. Never got them right. Thanks for sharing your version. Will give it a shot, Vidya
Thanks Anusha.