1. Why didn't my cookies crinkle?

A lack of crinkles usually happens for two reasons. First, the dough may have been too warm or soft. A slightly firm dough cracks better as the outside sets before the inside expands. Second, and more often, the powdered sugar coating wasn't thick enough. A super generous, thick double-coating of sugar is essential, as it dries out the surface and creates cracks when the cookie spreads.

2. Can I chill the cookie dough?

Yes, you can. If your dough feels overly soft and sticky, you can refrigerate it for about 30 minutes to make it easier to roll into balls. You can also refrigerate the dough for up to 3 days if you want to make it ahead of time.

3. What is the best chocolate to use for these cookies?

For the richest, deepest flavor in this gluten free chocolate crinkle cookie recipe, using a chopped bar of good-quality bittersweet (around 70% cacao) or semisweet chocolate will give you the best results. Melting chocolate chips is not recommended as they often contain stabilizers that prevent them from melting smoothly.

Gluten Free Chocolate Crinkle Cookies: Best Blissful Magic

Name: Gluten Free Chocolate Crinkle Cookies: Best Blissful Magic
Prep time: 20 min
Cook time: 12 min
Total time: 45 min
Cuisine: American
Ingredients: 4 ounces bittersweet chocolate, chopped; 6 tablespoons (84 g) unsalted butter, chopped; 1 ½ cups (210 g) all-purpose gluten-free flour blend; ¾ teaspoon xanthan gum (omit if your blend has it); 5 tablespoons (25 g) unsweetened cocoa powder; ¾ teaspoon baking powder; ⅛ teaspoon baking soda; ½ teaspoon kosher salt; 1 cup (200 g) granulated sugar; 2 large eggs, at room temperature; 2 teaspoons pure vanilla extract; 1 cup (115 g) confectioners’ sugar, for rolling

Description

The ultimate Gluten-Free Chocolate Crinkle Cookies! This recipe delivers a rich, fudgy, brownie-like center with the classic dramatic ‘crinkle’ on the outside. They are chewy, deeply chocolatey, and a perfect holiday treat.

Ingredients

Scale

4 ounces bittersweet chocolate, chopped

6 tablespoons (84 g) unsalted butter, chopped

1 ½ cups (210 g) all-purpose gluten-free flour blend

¾ teaspoon xanthan gum (omit if your blend has it)

5 tablespoons (25 g) unsweetened cocoa powder

¾ teaspoon baking powder

⅛ teaspoon baking soda

½ teaspoon kosher salt

1 cup (200 g) granulated sugar

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup (115 g) confectioners’ sugar, for rolling

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Instructions

1. Preheat oven to 325°F. Line two baking sheets with parchment paper.

2. In a heat-safe bowl, melt the chopped chocolate and butter in the microwave in 30-second bursts until smooth. Set aside to cool slightly.

3. In a large bowl, whisk together the gluten-free flour, xanthan gum, cocoa powder, baking powder, baking soda, salt, and granulated sugar.

4. Pour the cooled chocolate-butter mixture into the dry ingredients and mix. Beat the eggs in a small bowl, then add them and the vanilla to the dough and mix until a soft, thick dough forms.

5. Using a cookie scoop, portion the dough into 2-tablespoon mounds. With slightly wet hands, roll each into a smooth ball.

6. Roll each ball generously in powdered sugar. Gently press the ball into a disk about ½-inch thick.

7. Roll the disk in powdered sugar a second time, ensuring a very thick coat. Place on the prepared baking sheet.

8. Bake one sheet at a time for 12 minutes, until the centers are just set.

9. Let the cookies cool on the baking sheet for at least 10 minutes before moving to a wire rack to cool completely.

Notes

Use Good Chocolate: For the best fudgy flavor, use a chopped baking bar of bittersweet or semisweet chocolate, not chocolate chips.

Double Roll is Key: A very thick, double-coating of powdered sugar is essential for creating the signature dramatic crinkles.

Don’t Overbake: Pull the cookies from the oven when the centers are just set. They will firm up as they cool, which keeps the inside chewy and fudgy.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 166
Sugar: 14g
Sodium: 108mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2.3g
Trans Fat: 0.2g
Carbohydrates: 32g
Fiber: 2g
Protein: 2g
Cholesterol: 29mg