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.
I love making these when I want something chocolatey that also feels nostalgic and festive. The sourdough discard adds just a touch of tang that balances the sweetness, giving these cookies a rich depth of flavor that keeps everyone coming back for seconds.
These cookies are a Christmas classic, and I always bake them at least once during the holiday season. They’re perfect for cookie exchanges, holiday dessert platters, or as a sweet gift to share with friends and neighbors.
They also work beautifully any time of year when you’re craving something fudgy but easy to make. I’ve brought them to Halloween parties and summer get-togethers—those crackled tops always get attention.
If you enjoyed these Sourdough Chocolate Crinkle Cookies, you might also love my Sourdough Brownies for another fudgy sourdough treat, my Sourdough Oatmeal Cookies for another cozy cookie, and my Triple Chocolate Chunk Cookies if you’re in the mood for something extra chocolatey.
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Ingredients
For the cookie dough
- unsweetened cocoa powder
- all-purpose flour
- baking powder
- salt
- granulated sugar
- vegetable oil
- eggs
- vanilla extract
- sourdough discard
For rolling
- powdered sugar
See recipe card for quantities.
Four-Step Overview
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.
Substitutions
- Oil: You can use melted butter instead of vegetable oil for a slightly richer cookie.
- Flour: A 1:1 gluten-free flour blend works if you need a gluten-free option.
- Eggs: Use a flax egg (1 tablespoon ground flax + 3 tablespoon water) per egg for an egg-free version.
- Cocoa powder: Dutch-process cocoa will make them darker and more intense in flavor.
Variations
- Double chocolate: Stir in ½ cup mini chocolate chips for extra fudgy bites.
- Peppermint crinkles: Add ½ teaspoon peppermint extract to the dough.
- Spiced crinkles: Mix a pinch of cinnamon or espresso powder into the dry ingredients.
- Mini version: Scoop smaller 1-tablespoon balls of dough for bite-sized cookies.
Equipment
- Mixing bowls
- Whisk
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Kitchen scale
- Cookie scoop
- Baking sheets
- Parchment paper
- Wire cooling rack
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!
Related
Looking for other recipes like this? Try these:
Sourdough Chocolate Crinkle Cookies
Equipment
- Mixing bowls
- Whisk
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Kitchen Scale
- Cookie scoop
- Baking sheets
- Parchment Paper
- Wire cooling rack
Ingredients
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.
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