Chocolate crinkle cookies

Total Time
17 min
7 min
10 min
Crinkle cookies get their name from their iconic split and cracked tops. These rich and intense chocolatey goodies are well coated in powdered sugar before they are baked which gives them lovely color contrast and a pretty appearance. This versatile cookie can be turned into a tasty, crunchy low-fat dessert topping: coarsely crush a cookie and sprinkle it over fat-free frozen yogurt. If the dough is too sticky to roll into balls, chill it for a few hours before shaping it. Make sure to give each cookie plenty of space on the baking sheet because they will spread while they bake.


All-purpose flour

½ cup(s)

Whole wheat flour

2 Tbsp

Packed brown sugar


Unsweetened cocoa powder

¼ cup(s)

Baking powder

½ tsp

Table salt


Unsalted butter

2 Tbsp, softened

Egg whites

2 large, lightly beaten

Vanilla extract

½ tsp

Powdered sugar (confectioner's)

2½ tsp


  1. Preheat the oven to 350°F. Spray a baking sheet with nonstick spray.
  2. Whisk together the all-purpose flour, pastry flour, sucralose–brown sugar blend, cocoa, baking powder, and salt in a medium bowl. With a wooden spoon, stir in the butter until the mixture is well combined and crumbly. Add the egg whites and vanilla; stir until a smooth dough forms (you may need to use your hands).
  3. Put the confectioners’ sugar in a small bowl. Divide the dough into 12 equal pieces and roll each into a ball. Lightly roll each ball in the confectioners’ sugar to coat. Place on the baking sheet about 2 inches apart. Bake until set but still soft in the middle, 10 – 12 minutes. Transfer the cookies to a rack and let cool completely. Store in an airtight container in the refrigerator up to 4 days. Yields 1 cookie per serving.