Not too sweet and filled with the rich flavor of white chocolate, these White Chocolate Crinkle Cookies are easy, so pretty, and totally delish. Perfect for cookie exchanges or as a gift, make a double batch because they won’t last long!
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Crinkle cookies often get a bad rap for being too sweet, and trust me, when a cookie gets rolled in sugar not once or even twice but three different times to layer on the sugar, they can get too sweet really quickly.
This cookie is well-balanced. It is sweet – but not overly sweet – and the flavor of the white chocolate really comes through. Besides, who can resist that adorable crinkle on top? These White Chocolate Crinkle Cookies are the perfect Christmas cookie and look so pretty on a plate, in a box, or wrapped up with a bow in a gift bag.
I love these White Chocolate Crinkle Cookies any time of the year – not just for a cookie holiday! And this cookie recipe is easy to make, so you can get the dough ready, chill it, and then bake them in time to pop into a lunchbox or to take to friends.
This White Chocolate Crinkle Cookie recipe makes about 20 cookies – depending on how big you make them. But the recipe is easy to double, in case you want a bigger batch.
What you’ll love about White Chocolate Crinkle Cookies
- These cookies are so pretty!
- The white chocolate flavor really comes through in these cookies.
- They freeze like a dream!
Ingredients
- All-purpose flour
- Baking powder
- Salt
- White sugar – Granulated sugar.
- Butter – Softened. I use salted butter, but you can also use unsalted butter.
- Brown sugar – Light brown sugar.
- Vanilla extract – Artificial
vanilla extract is fine. - White chocolate – Get a bar of good-quality white chocolate. About 3.5 ounces (100 grams).
- Egg – Just one egg.
To make the crinkle effect:
- Powdered sugar – Also called icing or confectioners sugar.
- White sugar – More granulated white sugar.
How To Make The Best White Chocolate Crinkle Cookies
- Combine the flour, baking powder, and salt. Stir with a whisk to combine.
- Add the butter and sugars to a stand mixer with the paddle attachment, and beat until smooth. Scrape down the sides of the bowl as needed.
- Melt the chocolate slowly in the microwave (in 20-second intervals) and then drizzle the cooled chocolate into the butter-sugar mixture.
- Add the egg and mix well to combine.
- Add the flour mixture to the cookie dough and beat until combined.
- Wrap the crinkle cookie dough in plastic to chill for about an hour.
- Preheat your oven to 325-F, and line 2 baking sheets with parchment paper.
- Pour the white granulated sugar into one shallow dish and the powdered sugar into a second dish.
- Scoop 1.5 tablespoons of dough and roll them between your hands to make balls. Then, roll the ball in the granulated sugar to coat them evenly. Then, roll the ball in the icing sugar then set it aside. Repeat until all the balls have been rolled in powdered sugar.
- Roll the balls a final time in the powdered sugar, pressing them down gently to ensure a good, thick coating of sugar. This will create the crinkle effect.
- Bake the cookies balls about 2-inches apart for about 16-18 minutes until the cookies are crinkled and set but not browned on the bottom.
- Cool, and enjoy!
Recommended
Chef Jenn’s Tips
- Scraping the bowl down as you mix is important to make sure that all the ingredients are properly combined. Turn the mixer off, and use a spatula to scrape down the inside of the bowl and to scrape off the paddle.
- The key to a good crinkle on your crinkle cookies is a thick layer of powdered sugar. It should be caked onto the cookie dough ball.
- Don’t coat the cookies in the crinkle coating until just before baking to ensure you get the best crinkle effect.
- Let the cookies cool on the cookie sheet for about 10 minutes before moving them to a cooling rack.
Storage
Keep your White Chocolate Crinkle Cookies in an airtight container on the counter for a day or two, or package them in a cookie tin and pop them into the freezer. They’ll be fine frozen for a month or two. Then, just thaw and enjoy!
Frequently Asked Questions
A good crinkle effect comes from layering on sugar. First, the cookies get rolled in white sugar, then they get a double dip in powdered sugar. When they bake, the crinkle effect will form.
Most cookies will freeze just fine. Simply package them in a freezer-safe plastic bag, tin, or another airtight container and freeze them for up to a month or two. Always follow the recommendations on the recipe for freezing guidelines.
They sure are! The hardest part of these cookies is getting over the idea that you’re rolling them in too much sugar! The layers of sugar create the crinkles, so press it on!
Step By Step
White Chocolate Crinkle Cookies
Equipment
Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons granulated sugar 1/4 cup plus 2 tbsp
- 1/4 cup butter salted or unsalted
- 2 tablespoons brown sugar light brown sugar
- 1 teaspoon vanilla extract
- 3.5 ounces white chocolate about 100 grams
- 1 egg
For the crinkle coating:
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar
Instructions
- Combine the flour, baking powder, and salt in a medium bowl. Stir with a whisk to combine.
- Add the butter and sugars to a stand mixer with the paddle attachment, and beat until smooth. Scrape down the sides of the bowl as needed.
- Melt the chocolate slowly in the microwave (in 20 second intervals) and then drizzle the cooled chocolate into the butter-sugar mixture. Mix until combined.
- Add the egg and mix well to combine.
- Add the flour mixture to the cookie dough and beat on low speed until combined.
- Wrap the crinkle cookie dough in plastic wrap and chill it for about an hour.
- Preheat your oven to 325-F, and line 2 baking sheets with parchment paper.
- Pour the white granulated sugar into one shallow dish, and the powdered sugar into a second dish.
- Scoop 1.5 tablespoons balls of dough and roll them between your hands to make balls. Then, roll the ball in the granulated sugar to coat them evenly. Then, roll the ball in the powdered sugar, then set it aside. Repeat until all the balls have been rolled in powdered sugar.
- Roll the balls a final time in the powdered sugar, pressing them down gently to ensure a good, thick coating of sugar. This will create the crinkle effect.
- Bake the cookies balls about 2-inches apart for about 16-18 minutes until the cookies are crinkled and set but not browned on the bottom.
- Cool on the cookie sheet for 10 minutes then transfer the cookies to a cooling wrack until fully cooled. Enjoy!
Notes
Chef Jenn’s Tips
- Scraping the bowl down as you mix is important to make sure that all the ingredients are properly combined. Turn the mixer off, and use a spatula to scrape down the inside of the bowl and to scrape off the paddle.
- The key to a good crinkle on your crinkle cookies is a thick layer of powdered sugar. It should be caked onto the cookie dough ball.
- Don’t coat the cookies in the crinkle coating until just before baking to ensure you get the best crinkle effect.
- Let the cookies cool on the cookie sheet for about 10 minutes before moving them to a cooling rack.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
