Introduction
Get ready to delight (and spook!) your family and friends with these Halloween Crinkle Cookies — soft, chewy, and impossibly easy to make. These treats crackle their signature lines and can be dressed up in festive colors, making them perfect for parties, bake sales, or a cozy autumn afternoon with a cup of cocoa. Whether you’re a seasoned baker or a newbie, you’ll love how these come together in no time.
Ingredients
Here’s what you’ll need:
- 1 ½ cups (180 g) all‑purpose flour
- ½ cup (50 g) cocoa powder (unsweetened)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: food coloring (orange, green, purple) or Halloween sprinkles
- ½ cup (60 g) powdered sugar (for rolling)
Note: measurements are in U.S. cups and grams — adjust according to your preferred system.
Step by Step Instructions
- Preheat the oven and line pans.
Preheat your oven to 350 °F (175 °C). Line two baking sheets with parchment paper or silicone baking mats. - Whisk together dry ingredients.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside. - Cream butter and sugars.
In a large bowl or using a stand mixer, beat the softened butter, granulated sugar, and brown sugar until light and creamy (about 2–3 minutes). - Add eggs and vanilla.
Add the eggs one at a time, mixing after each until fully incorporated. Then mix in the vanilla extract. - Combine wet and dry ingredients.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Don’t overmix — stop when no large streaks remain. - Color the dough (optional).
If you’re making Halloween‑colored cookies, divide the dough into portions and gently knead in gel food coloring until evenly tinted. (Avoid liquid color which can alter texture.) - Chill briefly (optional but helpful).
If the dough is very soft, chill it in the refrigerator for 10–15 minutes — this makes handling easier and helps create better crinkles. - Form balls and roll in powdered sugar.
Scoop tablespoon‑sized portions of dough and roll into smooth balls. Roll each ball generously in powdered sugar until well coated. - Bake.
Place the coated dough balls on the prepared baking sheets, spacing about 2 inches (5 cm) apart. Bake for 10–12 minutes, until the cookies have cracked tops but are still soft in the centers. - Cool.
Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Why I Love This Recipe
There’s something magical about watching these cookies crack open in the oven to reveal a soft, fudgy interior contrasted by the snowy sugar on top. They’re forgiving — small cracks or imperfect shapes don’t matter (they add character!). Plus, you can customize them for Halloween with colors or sprinkles without changing the fundamental chemistry. These cookies strike the balance between ease and showmanship, which is exactly what a seasonal treat should be.
Frequently Asked Questions (FAQs)
Q: Can I use dark cocoa instead of natural cocoa powder?
A: Yes, but the flavor will be more intense and possibly slightly more bitter — you might want to increase the sugar by a tablespoon or so.
Q: What if my dough is too sticky to roll?
A: Chill it for 10–20 minutes, or lightly flour your hands (though it may affect the crinkle pattern slightly).
Q: Can I freeze the dough or baked cookies?
A:
- Dough: Yes — form and freeze the dough balls (unbaked), then roll in powdered sugar and bake directly (add a minute or two to bake time).
- Baked cookies: Yes — store in an airtight container and freeze. Thaw at room temperature.
Q: Why didn’t my cookies crack properly?
A: Possible causes: dough too cold or too dry, not enough powdered sugar coating, or overbaking. Make sure the oven is fully preheated and use enough sugar coating.
Q: Can I make them gluten‑free?
A: You can try substituting a 1:1 gluten‑free flour blend, but texture may change (less crackle, more delicate). I’d test with a small batch first.
Conclusion
These Halloween Crinkle Cookies are the perfect blend of festive fun and everyday ease. With minimal fuss and lots of visual impact, they’re ideal for sharing (or sneaking a few yourself!). I hope you enjoy making them as much as I do. Happy baking — and may your Halloween be sweet, spooky, and full of crinkles!
— Chef Yolanda
Print
Halloween Crinkle Cookies | Soft, Chewy & Spooky‑Easy Recipe!
- Total Time: 32 minutes
- Yield: 24 cookies 1x
Description
Get ready to delight (and spook!) your family and friends with these Halloween Crinkle Cookies — soft, chewy, and impossibly easy to make. These treats crackle their signature lines and can be dressed up in festive colors, making them perfect for parties, bake sales, or a cozy autumn afternoon with a cup of cocoa.
Ingredients
- 1 ½ cups (180 g) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: food coloring (orange, green, purple) or Halloween sprinkles
- ½ cup (60 g) powdered sugar (for rolling)
Instructions
- Preheat oven to 350 °F (175 °C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy (2–3 minutes).
- Add eggs one at a time, mixing after each until fully incorporated. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- If coloring, divide the dough and knead in gel food coloring until evenly tinted.
- If dough is very soft, chill in the refrigerator for 10–15 minutes.
- Scoop tablespoon-sized portions of dough and roll into balls. Roll generously in powdered sugar.
- Place balls on baking sheets about 2 inches apart.
- Bake for 10–12 minutes, until cookies have cracked tops but are still soft in the center.
- Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
Use gel food coloring for the best color without affecting dough texture. Chill dough if sticky. For best crinkles, coat dough balls well in powdered sugar and avoid overbaking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: halloween crinkle cookies, chocolate crinkles, spooky treats, halloween baking, festive cookies