Chocolate Crinkle Cookies - The Recipe Rebel (2024)

FAQs

Why aren't my crinkle cookies crinkling? ›

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).

Why didn't my chocolate crinkle cookies crack? 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.

Again, go heavy on that confectioners' sugar layer. As the cookies bake, the confectioners' sugar coating crinkles and cracks as the cookies take their shape. Hence, the cute crinkle name. I love these.

If your cookies are spreading out and losing that crinkle effect, your kitchen might be a tad too warm or you might not have refrigerated the dough enough. Make sure to chill your dough sufficiently (for at least 2 hours).

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.

Crinkle cookies are generally ready when you can see the crackly texture appear on the cookies and, when you gently poke the edges of the cookies, they feel 'set'. Just remember that when you take them out of the oven HOT they will be a lot softer than when they've fully cooled!

The means that as the cookie expands, it starts to crack the dry surface. For this to happen, you need to dry the surface of the cookie by coating them in sugar, use sufficient leavening for the cookie to rise, and bake in a hot oven.

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.

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.

Can I bake crinkles without parchment paper? ›

Can you bake crinkles without parchment? Yes, you can bake Chocolate Crinkle Cookies without parchment paper. Grease the baking sheet with cooking spray, oil, or butter. Don't overdo it because it can cause the cookies to spread out too much.

Banging the pan while the cookies are baking causes the cookies to fall which creates the rippled, crinkly edges of these cookies. The centers stay soft and chewy while the edges get slightly crispy.

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.

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.

How can I prevent the powdered sugar from melting? Roll the cookie dough balls in granulated sugar first. Then, roll in a heavy coating of powdered sugar. This creates a barrier between the dough and the powdered sugar, and produces a crinkled exterior.

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.

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.

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.

How to Soften Cookies in the Microwave: Place the stale cookies on a microwave-safe plate and cover them with a damp paper towel. Microwave them in short bursts of 10-15 seconds until they become soft. Be careful not to overdo it, as the cookies can become too soft or lose their texture.