Crinkle cookies are a delicious holiday classic that get their name from their cracked, crinkly appearance after baking. When your crinkle cookies come out of the oven smooth instead of crinkly, it can be frustrating and leave you wondering what went wrong. There are a few key reasons why your crinkle cookies may not be crinkling and some easy tips to help you achieve the perfect crinkled texture.
What Makes Crinkle Cookies Crinkle?
Crinkle cookies get their signature crinkled look thanks to a combination of ingredients and techniques. Here’s what gives crinkle cookies their crinkly texture:
The High Sugar Content
Crinkle cookies have a large amount of granulated sugar in the dough, usually 1 cup or more. The high sugar content causes the cookies to retain moisture and spread while baking. As the cookies cool, the sugar recrystallizes and contracts, leading to cracks and crinkles on the surface. Reducing the amount of sugar can prevent your cookies from forming crinkles.
Melting the Butter and Chocolate
Most crinkle cookie recipes call for melting the butter and unsweetened chocolate before mixing into the batter. Melting them allows the fat to fully incorporate and coat the flour and sugar particles. This results in a glossy, slick batter that easily spreads when baking. If your butter and chocolate are not completely melted and mixed in, your batter will be stiffer and your cookies won’t spread enough to form crinkles.
Portion Size
Dropping rounded tablespoon-sized mounds of batter onto the baking sheets is ideal for getting crinkled cookies. Smaller portions won’t have as dramatic of a crinkling effect when they spread. Larger mounds may turn out too flat or cause the cookies to run together while baking.
Rolling in Sugar
Before baking, crinkle cookies are rolled into granulated or powdered sugar. This gives them their signature sugary outer coating and dimpled surface. Make sure to generously coat the balls of dough for a bumpy exterior that will become cracks after baking. Going light on the sugar rolling will result in a smoother surface.
Why Aren’t My Crinkle Cookies Crinkling?
If your crinkle cookies are turning out flat and smooth instead of crinkled, there are a few common issues that could be to blame:
The Butter and Chocolate Aren’t Completely Melted
Having bits of unmelted butter or chocolate in the dough means less fat thoroughly coating the sugar and flour. This results in a thicker, denser batter that won’t spread enough while baking to cause a crinkled appearance. Always make sure your butter and chocolate are completely melted and incorporated into the batter for glossy, fluid dough that will spread adequately in the oven.
You Didn’t Use Enough Sugar
Not having enough sugar in your cookie recipe can prevent a crinkled texture. Sugar helps the cookies retain moisture so they spread more before the sugar recrystallizes during cooling. Using only 3/4 cup of sugar instead of 1 cup, for example, means your cookies are less likely to spread and form crinkles. Always stick to the full amount of sugar called for in your recipe.
Your Dough Portions Were Too Small
If you rolled your dough into portions that were too tiny before baking, the cookies won’t have enough dough to spread and cause dramatic crinkling. Aim for rounded tablespoon-sized mounds, using a cookie scoop for consistency. This amount of dough has the right thickness to spread and form deep crinkles.
You Baked Your Cookies on Parchment Paper
Lining your baking sheet with parchment paper can prevent your crinkle cookies from spreading enough to crinkle. The nonstick surface keeps the cookies constrained instead of letting the dough spread out. Always bake crinkle cookies directly on nonstick or lightly greased baking sheets instead. The bit of extra friction helps facilitate spreading.
Your Oven Was Too Hot
Overbaking crinkle cookies can set the structure before they have time to spread and crinkle. If your oven runs hot, the cookies may set up too quickly in the heat. Try reducing your oven temperature by 25°F next time for slowed baking that allows crinkling.
You Didn’t Roll Them in Enough Sugar
A light coating of sugar simply won’t cut it for achieving a bumpy, crinkly texture. Make sure to generously coat rolled dough balls so the exterior is completely covered. The little bits of sugar melt and spread while baking before recrystallizing once cooled, leading to nooks, crannies, and crinkles.
Tips for Achieving Perfectly Crinkled Cookies
Use these handy tips for bake-proofing your technique and finally getting the crinkled texture you want:
Use Room Temperature Ingredients
Starting with room temperature butter, egg, and milk allows everything to easily combine into a smooth, silky batter that will spread nicely. Cold ingredients can lead to clumpy, stiff dough. Bring refrigerated items to room temp before mixing.
Cream the Butter and Sugar Thoroughly
Don’t rush the initial creaming step. Beat the butter and sugar together for a full 2-3 minutes until completely combined, light, and fluffy. This aerates the dough for better spreading.
Don’t Overmix the Dough
While the initial creaming is important, avoid overbeating once you add the dry ingredients. Just mix until incorporated. Overmixing activates extra gluten, leading to firmer dough that resists spreading.
Refrigerate the Dough
Chilling allows the fats to resolidify, making it easier to scoop and roll the dough into balls. The chill also prevents cookies from spreading too much and becoming flat during baking.
Let Baked Cookies Cool Completely
It takes time for the sugar to recrystallize and cause crinkles. Let cookies cool on the baking sheet a full 10 minutes before transferring to a rack to finish cooling. The extra time allows crinkles to form.
Use an Oven Thermometer
Make sure your oven temperature is accurately calibrated for the ideal bake time. Baking too hot or too cool can prevent adequate spreading and crinkling. Invest in an oven thermometer for precision.
Example Crinkle Cookie Recipe
Now that you know the secrets behind getting crinkly cookies, try this delicious, foolproof recipe. Follow it exactly for guaranteed crunchy, crinkled cookies:
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1⁄2 cups packed light brown sugar
- 2 tsp vanilla extract
- 2 large eggs
- 2 1⁄4 cups all-purpose flour
- 1 tsp baking soda
- 1⁄4 tsp salt
- 4 oz. unsweetened chocolate, chopped
- 1⁄2 cup granulated sugar, for coating
Instructions
- Melt butter and chocolate in a small saucepan over low heat. Stir until completely smooth; set aside to cool slightly.
- In a large bowl, beat brown sugar and melted chocolate mixture until well blended.
- Beat in vanilla and eggs until combined.
- In another bowl, whisk together flour, baking soda and salt.
- Gradually add flour mixture to chocolate mixture, mixing just until incorporated. Cover and refrigerate dough for 1 hour.
- Preheat oven to 350°F. Line baking sheets with parchment.
- Place granulated sugar in a shallow bowl. Scoop dough by the tablespoonful and roll into balls.
- Roll balls in sugar to generously coat all over. Place 2 inches apart on prepared baking sheets.
- Bake until tops are cracked and surface appears crinkled, 10-12 minutes.
- Let cool on baking sheet 10 minutes before transferring cookies to a wire rack. Cool completely before serving.
Common Crinkle Cookie Issues
| Issue | Cause | Solution |
|---|---|---|
| Cookies are flat and dense instead of thin and crinkly | Too little or too much flour | Use the exact flour amount in the recipe; don’t over or under measure |
| Cookies are hard/tough instead of chewy | Overbaked | Reduce baking time by 1-2 minutes |
| Cookies are pale and blond instead of rich brown | Not enough brown sugar | Use the full 1 1⁄2 cups of light brown sugar called for |
| Cookies are flat with no crinkles | Dough was overmixed | Mix just until flour is incorporated to avoid overworking gluten |
| Cookies ran together into one giant cookie | Dough balls placed too close together | Leave 2 inches between mounds of dough on the baking sheet |
Frequently Asked Crinkle Cookie Questions
Can I freeze crinkle cookie dough?
Yes, crinkle cookie dough freezes beautifully for up to 3 months. Form dough into a log, wrap tightly in plastic, and freeze. Slice off rounds to bake as needed. Thaw overnight in the fridge before baking.
How long do crinkle cookies last?
Properly stored at room temperature in an airtight container, crinkle cookies will stay fresh for 5-7 days. They can also be frozen for up to 3 months.
What makes crinkle cookies soft?
Beating in two eggs gives crinkle cookies a soft, chewy texture. Using melted butter also contributes to a fudgy cookie. Finally, avoid overbaking to prevent a tough, hard cookie.
Can I make crinkle cookies without eggs?
It is possible but you’ll need to replace the eggs with another binding ingredient. Options include 1⁄4 cup applesauce, 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water), or 1⁄4 cup pureed silken tofu.
Why are my crinkle cookies flat?
Flat, non-crinkly cookies can happen if the dough is overmixed, the cookies are baked on parchment instead of a baking sheet, or the dough balls are placed too close together. Refer to the tips above to prevent flat cookies.
Crinkle Cookie Flavor Variations
Change up your standard chocolate crinkle cookies with these yummy flavor twists:
Peppermint Crinkles
Add 1 tsp peppermint extract to the dough and roll in crushed candy canes instead of granulated sugar before baking.
Toffee Crinkles
Swirl 2 cups toffee bits into the cookie dough for candy-filled crinkles.
Cinnamon Crinkles
Replace unsweetened chocolate with cinnamon chips and add 1 tsp cinnamon to the dough.
Lemon Crinkles
Substitute lemon zest for the vanilla extract and add 2 Tbsp fresh lemon juice to the dough. Roll cookies in powdered sugar.
Almond Crinkles
Use almond extract instead of vanilla and roll cookies in sliced almonds for nutty crinkles.
Chai Crinkles
Add 1 tsp each cinnamon, cardamom, ginger, and nutmeg along with 1⁄4 tsp clove to the dough.
Conclusion
With the causes of flat, non-crinkling cookies identified and helpful fixes provided, you’re on your way to crinkle cookie success. Be sure to cream the butter thoroughly, chill the dough, bake on nonstick sheets, and generously coat in sugar. Follow the recipe precisely for the ideal glossy batter that bakes up beautifully crinkled. Soon you’ll be sinking your teeth into crunchy, crackled crinkle cookies that live up to their name. Got a new favorite flavor variation or additional tips? Share in the comments!
