Sourdough Chocolate Crinkle Cookies

My Sourdough Chocolate Crinkle Cookies are the ultimate holiday cookie: soft, fudgy, and dusted in a snowy coat of powdered sugar. They bake up with those classic crackled tops that make them just as pretty as they are delicious.

If you enjoy these crinkle cookies, you might also love my sourdough brownies for another fudgy sourdough treat, my sourdough oatmeal cookies for a cozy cookie, and my triple chocolate chunk cookies if you're in the mood for something extra chocolatey. Want something more breakfast-oriented? Give my sourdough double chocolate banana muffins a try.

Why You'll Love This Recipe

• Those signature crackled tops: The powdered-sugar coating splits into a beautiful snowy crackle as they bake.
• Soft and fudgy: Cocoa and oil give a rich, brownie-like center, just like my sourdough brownies.
• A great way to use discard: A perfect home for that jar of starter, like my sourdough malted chai chocolate chip cookies.
• Made for the holidays: Ideal for cookie exchanges, dessert platters, and gifting alongside sourdough peanut butter blossom cookies and my festively green matcha white chocolate cookies.
• Naturally lighter: No butter and just 77 calories a cookie — easy to enjoy a few.

Ingredients You'll Need

For the cookie dough:

• unsweetened cocoa powder: The rich chocolate base.
• all-purpose flour: The structure of the cookies.
• baking powder + salt: For lift and balance.
• granulated sugar: Sweetens the dough.
• vegetable oil: Keeps them fudgy and moist (no butter needed).
• eggs + vanilla: Bind the dough and add flavor.
• sourdough discard: The star — straight from the fridge, no feeding required. Adds moisture and a subtle tang.

For rolling:

• powdered sugar: Creates the signature snowy, crackled coating.

See recipe card for quantities.

Easy Substitutions & Variations

• Oil: Use melted butter instead of vegetable oil for a slightly richer cookie.
• Gluten-free: Use a 1:1 gluten-free flour blend.
• Egg-free: Use a flax egg (1 tablespoon ground flax + 3 tablespoons water) per egg.
• Cocoa powder: Dutch-process cocoa makes them darker and more intense.
• Double chocolate: Stir in ½ cup mini chocolate chips, like my chocolate-stuffed double chocolate cookies.
• Peppermint crinkles: Add ½ teaspoon peppermint extract for a festive twist, like my chocolate peppermint kiss cookies.
• Spiced crinkles: Mix a pinch of cinnamon or espresso powder into the dry ingredients.
• Mini version: Scoop smaller 1-tablespoon balls for bite-sized cookies.

How to Make Sourdough Chocolate Crinkle Cookies

Note: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.

Step 1: Whisk wet ingredients: Combine sugar, oil, eggs, vanilla, and sourdough discard.

Step 2: Stir in dry ingredients: Add flour, cocoa, baking powder, and salt. Mix into a thick dough.

Step 3: Chill & roll: Chill, scoop, and roll dough balls in powdered sugar.

Step 4: Bake & cool: Bake at 350°F until crackled, then cool on a wire rack.

Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.

Expert Tips

1. Don't skimp on the chill. Cold dough is key to gorgeous crinkle tops and chewy centers — chill at least 2 hours.
2. Double the coating for contrast. Roll the dough balls in granulated sugar first, then powdered sugar, for sharper cracks.
3. Coat generously. A thick layer of powdered sugar gives the best snowy, crackled look.
4. Pull them looking soft. Take them out when the tops are crackled and edges set; the centers firm up as they cool.
5. Weigh the flour and cocoa. Too much makes them cakey instead of fudgy.

What Makes This Recipe Special?

The sourdough discard adds moisture and a subtle tang that keeps these crinkles soft and fudgy, while balancing the deep cocoa flavor — a little more interesting than the classic. And because they're made with oil instead of butter, they stay tender and come in at just 77 calories each, so a couple feels like a treat without the guilt.

They're also a showstopper on any holiday tray. Those crackled, snowy tops always get attention, and they pair beautifully with my chewy sourdough gingerbread cookies and brown butter snickerdoodle cookies for a festive cookie plate.

Sourdough Chocolate Crinkle Cookies FAQs

Sourdough Chocolate Crinkle Cookies Troubleshooting Guide

Storage

• Store in an airtight container at room temperature for up to 4 days.
• To freeze, place cooled cookies in a freezer bag for up to 2 months; thaw at room temperature before serving.
• You can also freeze the unbaked dough balls (without powdered sugar), then roll in sugar and bake from frozen, adding a few extra minutes.

Other Sourdough Discard Recipes to Consider

Sourdough Chocolate Crinkle Cookies

Audrey Grubb

Sourdough Chocolate Crinkle Cookies are soft, fudgy, and rolled in powdered sugar for that signature crackled look. They’re rich, festive, and the perfect way to use up sourdough discard during the holidays or any time you’re craving chocolate.

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Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Chill Time 2 hours hrs

Total Time 2 hours hrs 32 minutes mins

Course Dessert

Cuisine American

Servings 24 cookies

Calories 77 kcal

Equipment

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  Mixing bowls
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  Whisk
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  Electric hand mixer or stand mixer
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  Measuring cups and spoons
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  Kitchen Scale
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  Cookie scoop
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  Baking sheets
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  Parchment Paper
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  Wire cooling rack

Ingredients

  

1x2x3x

For the cookies

• ▢ 50 g unsweetened cocoa powder ½ cup
• ▢ 120 g all-purpose flour 1 cup
• ▢ 4 g baking powder 1 teaspoon
• ▢ 2 g salt ½ teaspoon
• ▢ 90 g granulated sugar ¾ cup
• ▢ 60 ml vegetable oil ¼ cup
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 50 g sourdough discard about 2 ½ tablespoons

For Rolling

• ▢ 60 g powdered sugar ½ cup

Instructions

 

• Mix the wet ingredients: In a large bowl, whisk together the granulated sugar, vegetable oil, eggs, vanilla, and sourdough discard until smooth and slightly thickened.
• Combine the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
• Make the dough: Add the dry ingredients to the wet mixture and stir until a thick, sticky dough forms. Scrape down the sides and make sure there are no dry patches.
• Chill the dough: Cover and chill the dough in the fridge for at least 2 hours (or up to overnight). The dough will be very soft, and chilling makes it easier to shape and gives better cracks.
• Preheat the oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
• Scoop and roll: Scoop 2 tablespoon-sized portions of dough and roll each into a ball. Coat generously in powdered sugar until fully covered.
• Bake: Arrange cookies a few inches apart on the prepared baking sheets. Bake for 10–12 minutes, or until the tops are crackled and the edges are just set. The centers will still look soft—they’ll firm up as they cool.
• Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Disclaimer: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.

Storage: Store these cookies in an airtight container at room temperature for up to 4 days.

To freeze, place cooled cookies in a freezer bag and store for up to 2 months—just let them thaw at room temperature before serving. You can also freeze the unbaked dough balls (without powdered sugar), then roll in sugar and bake straight from the freezer, adding a few extra minutes to the bake time.

Audrey’s Tip: Don’t skimp on the chilling time—cold dough is key to getting those gorgeous crinkle tops and chewy centers. For extra contrast, roll the dough balls in granulated sugar first, then powdered sugar!

Nutrition

Calories: 77kcalCarbohydrates: 12gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 17mgSodium: 51mgPotassium: 37mgFiber: 1gSugar: 6gCalcium: 13mgIron: 1mg

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