GF chocolate crinkle cookies

Gluten-Free Chocolate Crinkle Cookies (Soft, Fudgy, and Irresistible)

Chocolate crinkle cookies are a classic treat: fudgy, chocolatey, and coated in powdered sugar that cracks beautifully as they bake. This gluten-free version keeps all the charm of the original while being safe for those avoiding wheat. Perfect for holiday trays, cookie swaps, or any chocolate craving!

These cookies are soft on the inside, slightly chewy on the outside, and packed with rich chocolate flavor.

Why You’ll Love This Recipe

Completely gluten-free without compromising texture
Soft, fudgy interior with crinkly, powdered sugar tops
Easy to make with simple ingredients
Perfect for gifting, parties, or snacking
Can be made ahead and frozen

Recipe Overview

Prep Time: 15 minutes (plus chilling)
Chill Time: 2 hours
Bake Time: 10–12 minutes
Oven Temperature: 350°F (175°C)
Yield: About 24 cookies
Difficulty Level: Easy

Ingredients

1 cup gluten-free all-purpose flour blend (with xanthan gum)
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar
¼ cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
½ cup powdered sugar (for rolling)

Step-by-Step Instructions

Step 1: Mix Dry Ingredients

In a medium bowl, whisk together gluten-free flour, cocoa powder, baking powder, and salt. Set aside.

Step 2: Cream Butter and Sugars

In a large bowl, use a hand mixer or stand mixer to cream butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.

Step 3: Add Eggs and Vanilla

Beat in eggs one at a time, then add vanilla extract. Mix until smooth.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix; the dough should be thick and slightly sticky.

Step 5: Chill the Dough

Cover the dough and chill in the refrigerator for 2 hours. Chilling helps prevent spreading and gives the cookies their signature crinkle.

Step 6: Preheat Oven and Prepare Baking Sheet

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 7: Shape and Coat Cookies

Using a cookie scoop or tablespoon, scoop dough and roll into 1-inch balls. Roll each ball in powdered sugar until fully coated. Place on prepared baking sheet, spacing about 2 inches apart.

Step 8: Bake

Bake at 350°F (175°C) for 10–12 minutes, until the edges are set but the centers are soft.

Tip: The cookies will look slightly underbaked in the center—this ensures a fudgy interior.

Step 9: Cool

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Optional: Dust with extra powdered sugar for an extra-crinkle effect.

Tips for Perfect GF Chocolate Crinkle Cookies

Use a gluten-free flour blend with xanthan gum for structure.
Chill the dough—this prevents spreading and enhances the crackled top.
Do not overbake—cookies should be soft in the center.
Coat generously with powdered sugar for dramatic crinkles.
Freezing option: Freeze shaped dough balls and bake directly from frozen, adding 1–2 minutes to bake time.

Storage

Room Temperature: Store in an airtight container for up to 5 days.
Freezer: Freeze baked cookies for up to 3 months; thaw at room temperature.

Serving Ideas

Perfect with a glass of milk or hot cocoa
Great for holiday cookie exchanges or gift boxes
Top with a drizzle of chocolate for extra indulgence

These Gluten-Free Chocolate Crinkle Cookies are fudgy, chocolatey, and irresistibly soft. Their crackled powdered sugar tops make them look as good as they taste, and they’re easy to whip up for any occasion.