Chocolate Crinkle Cookies | Eggless Crinkle Cookies

Crinkle cookies | Eggless crinkle cookies | Chocolate and coffee crinkle cookies | Learn how to make chewy and eggless crinkle cookies with step-by-step photos and video. Hey guys, welcome to Candid treat. Today we are making crisp and chewy crinkle cookies. Yes, I know the original crinkle cookies are soft and chewy. But in today’s post, we are making some crisp, chewy, and eggless crinkle cookies. And it also tastes amazing. You can make them at Christmas or whenever you want. And I am sure your kids will also love these cookies as well. You can store these cookies for at least 7 to 10 days in an airtight container. Enjoy these cookies with a cup of coffee or tea. Or you can also eat them alone.

Crinkle Cookies

Crinkle cookies are soft and chewy in texture. And the cookie dough has to be wet in comparison to regular cookie dough. And you have to leave the dough for 40 to 45 minutes in the fridge. This dough really needs a cool rest, because it is wet. And we need a normal dough consistency for rolling. So you have to keep this cookie dough in the fridge. You can make them in any flavor. Today we are making chocolate and coffee flavor crinkle cookies. And this recipe is made without eggs. And in this recipe measuring the flour is very important. Because the most common mistake is adding too much flour. That’s why you need to follow the proper guidelines.



  • 4 to 5 tbsp unsalted butter at room temperature
  • ½ tsp salt
  • 5 to 6 tbsp powdered sugar
  • 4 to 5 tbsp refined flour/Oo flour
  • 3 to 4 tbsp cocoa powder
  • 1 to 2 tsp coffee mix for coffee flavor cookie
  • ½ tsp baking powder

How to make chocolate crinkle cookies?

Take a bowl. Add unsalted butter at room temperature.

Add salt. add powdered sugar.  

Mix well with the help of a spoon or spatula. Do not whisk the butter and sugar.

First, sift the flour then use. Add flour. You can add them in two batches.

Add cocoa.

Add baking powder.

Mix well.

The dough has to be like this(wet).

Now combine the dough well. Roll the dough in plastic wrap. Keep the dough in the fridge for 40 to 45 minutes. Or until it is hard enough to roll.

For coffee flavor. Repeat the above process again. Take a bowl, add butter, salt. Mix well.  

Take 2 tsp coffee and 3 to4 drops of lukewarm water. Mix well and use. Add coffee.

Add 5 tbsp flour.

Mix well and keep the dough in the fridge.

After 45 minutes, remove it from the wrap and cut them into medium size pieces.

Now take a  piece of dough. Roll them. And make all of them like this.

First, preheat the oven for 10 minutes at 180 degrees.

Take a tray. Line it with baking paper. Place all the cookies. Make sure to leave some gaps in between the cookies.

Now bake them for 15 to 18 minutes at 180 degrees Celcius. Keep your eye on the cookies after 10 minutes. When it looks done. It is ready to remove. It may look a little wet after 16 minutes, but we have to remove it. Because we want a chewy texture. Leave it for 10 to 15 minutes. When it is cooled.

Store this in an airtight container. Here you can see the texture. How beautiful it is…Chocolate and coffee crinkle cookies are ready.

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