Description
Fudgy Halloween Crinkle Cookies with dramatic white crackles, cocoa-rich centers, and spooky candy eyes—made with a moisture-drawing double sugar coat for crisp contrast.
Ingredients
1 1/4 cups all-purpose flour
1/2 cup natural cocoa or 1/4 cup black cocoa + 1/4 cup natural cocoa
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp fine salt
1/2 cup granulated sugar (plus extra for coating)
1/2 cup light brown sugar
1/3 cup neutral oil or 1/2 cup soft butter
2 large eggs
1 tsp vanilla extract
1/2–3/4 cup confectioners’ sugar (for coating)
Candy eyes (optional)
Instructions
1. Preheat oven to 350°F and line 2 baking sheets with parchment.
2. Whisk flour, cocoa(s), baking powder, baking soda, and salt.
3. Beat sugars with oil (or butter), eggs, and vanilla until glossy.
4. Fold in dry ingredients just until combined; dough will be sticky.
5. Chill 10–20 minutes for easier rolling (optional).
6. Scoop 1–1.5 tbsp portions; roll in granulated sugar, then in confectioners’ sugar.
7. Place 2 inches apart; bake 8–11 minutes until edges set and centers soft.
8. Press candy eyes on warm cookies; cool on sheets 5 minutes, then transfer to racks.
Notes
Double-coat in sugars to preserve white cracks.
For midnight hue, use black cocoa.
For red velvet, add red color and a teaspoon of cocoa.
Freeze dough balls up to 3 months; coat and bake from frozen, adding 1–2 minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 12g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Halloween Crinkle Cookies, chocolate crinkle cookies, spooky cookies