These Gluten-free chocolate crinkle cookies make the perfect festive treat, combining fudgy brownie centers with snowy, crackled tops that everyone can enjoy.
Every December, my kitchen turns into a small cookie workshop. Trays of gluten-free cookies line the counters, but these gluten-free chocolate crinkle cookies always disappear first. The rich cocoa aroma fills the house, and the powdered sugar “snow” on top instantly sets the Christmas mood.
I still remember the year I first brought a gluten-free version of chocolate crinkles to a family gathering. No one knew they were gluten-free until I mentioned it after the compliments started rolling in. Even the traditional cookie lovers went back for seconds. Now, these crinkles are as much a part of our holiday tradition as decorating the tree. I bake a double batch, pack them into tins with parchment paper, and gift them to friends and neighbors as a simple, homemade way to share Christmas cheer, gluten-free, but full of classic holiday flavor.
Why you’ll love these gluten-free chocolate crinkle cookies
Rich, brownie-like centers. These cookies bake up with soft, fudgy middles and slightly crisp edges, just like a chewy brownie in cookie form.
Naturally festive look. The deep chocolate dough cracks through the white powdered sugar as they bake, creating that signature “crinkle” effect perfect for Christmas cookie trays.
Simple pantry ingredients. You only need gluten-free measure-for-measure flour, cocoa powder, basic baking staples, and two types of sugar for incredible flavor and texture.
Make-ahead friendly. The dough chills beautifully for up to 3 days, so you can prep ahead and bake fresh cookies right before holiday parties or Christmas morning.
Crowd-pleasing and gluten-free. No one will guess these are gluten-free chocolate crinkle cookies, making them ideal for mixed-diet gatherings and cookie exchanges.
Notes on ingredients for gluten-free chocolate crinkle cookies
Gluten-free measure-for-measure flour: Use a high-quality gluten-free blend that contains xanthan gum (I used King Arthur). This helps mimic the chew and structure you’d expect from wheat flour. Measure by weight (262 g) for best results.
Unsweetened cocoa powder: Use natural unsweetened cocoa powder, not hot cocoa mix. For a deeper chocolate flavor, you can use a blend of regular and Dutch-processed cocoa.
Baking soda: Gives lift and helps create the crackled surface. Make sure it’s fresh for proper rise.
Kosher salt: A small amount of salt balances the sweetness and enhances the chocolate flavor.
Butter: Use unsalted butter at room temperature (soft but not greasy). Properly softened butter creams better with sugar, giving cookies a tender crumb.
Granulated sugar and brown sugar: The combination adds sweetness, structure, and a hint of caramel depth. Brown sugar also helps keep the centers soft and fudgy.
Eggs: Provide structure and richness. Use large eggs at room temperature so they incorporate evenly into the batter.
Vanilla extract: Rounds out the chocolate flavor and adds warmth, especially cozy in a Christmas cookie.
Rolling sugars (granulated and powdered): Rolling the dough in granulated sugar first helps set the exterior, while powdered sugar creates that iconic snowy crinkle. Don’t skip either for the best texture and appearance.
How to Make Gluten-Free Chocolate Crinkle Cookies
Mix the dry ingredients
In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt until everything looks evenly combined, then set this bowl aside.
Cream the butter and sugar
In the bowl of a stand mixer, beat the softened butter with the granulated and brown sugar until the mixture is smooth and creamy, with no visible lumps of butter.
Beat until light and fluffy
Add the eggs and vanilla, then mix on medium speed for 2–3 minutes, until the batter becomes paler in color and slightly airy; this step helps create that soft, brownie-like center.
Add the dry mixture and chill
Mix the dry ingredients into the wet mixture just until combined, scraping down the bowl once so no dry patches remain, then cover and chill the dough for at least 2 hours or up to 3 days.
Scoop and roll in sugar
Scoop the cold dough into 2-tablespoon portions, roll each portion into a ball, coat first in granulated sugar, and then roll generously in powdered sugar for a thick, snowy layer.
Bake until just set
Arrange the coated dough balls on lined baking sheets with space between them, bake at 350°F until the edges are set but the centers still look soft, then let them finish setting as they cool on the pan before moving to a wire rack.
Looking for more gluten-free cookie recipes? Be sure to check these recipes out:
- Gluten Free Gingerbread Cookies
- Gluten-Free Chocolate Butter Cookies
- Gluten-Free Gingerbread Crinkle Cookies
- Gluten-Free Pumpkin Pie Cookies
You can also FOLLOW ME on Facebook and Pinterest to see more of the delicious food I’m making!
Gluten-Free Chocolate Crinkle Cookies
Bake the best gluten-free chocolate crinkle cookies with soft, fudgy centers and a snowy sugar crust. Perfect for Christmas cookie trays, gifting, and make-ahead holiday baking.
Ingredients
Dry Ingredients
- 1¾ cups (262 g) gluten-free measure-for-measure flour
- ½ cup (41 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Other Ingredients
- ½ cup (113 g) butter, at room temperature
- ¾ cup (150 g) granulated sugar
- ¼ cup (53 g) brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
For Rolling
- ½ cup (100 g) granulated sugar
- ½ cup (60 g) powdered sugar
Instructions
- In a medium mixing bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt until the mixture looks uniform and no cocoa streaks remain.
- In a separate large bowl (or the bowl of a stand mixer), beat the softened butter with the granulated and brown sugar until the mixture is creamy and slightly lighter in color.
- Add the eggs one at a time, mixing well after each addition, then blend in the vanilla extract until the batter looks smooth and fluffy.
- Pour the dry ingredients into the wet mixture and mix on low speed just until no dry pockets of flour are visible, scraping down the sides and bottom of the bowl once.
- Cover the bowl tightly and chill the dough in the refrigerator for at least 2 hours, or up to 3 days, until it is firm enough to scoop and roll without sticking.
- When you are ready to bake, heat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- Use a cookie scoop or tablespoon to portion the cold dough into roughly 2-tablespoon mounds, then roll each portion into a smooth ball between your hands.
- Roll each dough ball first in granulated sugar to lightly coat, then roll again in powdered sugar to create a thick, snowy layer all around.
- Arrange the coated dough balls on the prepared baking sheets, leaving about 2 inches of space between each one to allow for spreading.
- Bake for 10–12 minutes, until the tops are cracked and the edges look set while the centers still appear slightly soft.
- Before serving or storing, let the cookies cool on the baking sheet for about 5 minutes to firm up, then transfer them carefully to a wire rack to cool completely.
Notes
Best gluten-free flour: Use a good quality gluten-free measure-for-measure blend that includes xanthan gum for structure and a soft, chewy center.
Chilling the dough: Do not skip the chill time; cold dough helps prevent excess spreading and creates more dramatic crinkles on top.
Sugar coating: Rolling in granulated sugar before powdered sugar gives extra crunch and helps the powdered sugar stay bright and opaque.
Bake time: Pull the cookies out when the edges look set but the centers are still slightly soft; they will continue to firm up as they cool.
Flavor variations: Add a little peppermint extract, orange zest, or espresso powder to the dough for a fun Christmas twist.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 133Total Fat: 5gSaturated Fat: 3gUnsaturated Fat: 2gCholesterol: 27mgSodium: 106mgCarbohydrates: 33gFiber: 2gSugar: 16gProtein: 3g
