Crinkle Cookies

chocolate crinkle cookies

heavenly chocolate cookies that will melt in your mouth


  • COCOA POWDER: ¾ cup
  • SUGAR: 1½ cups 
  • FLOUR: 1½ cups, all-purpose 
  • SALT: ½ tsp 
  • BAKING POWDER: 2 tsp 
  • Spero Sunflower Cream Cheese: 1.5 tubs,  The Original :D
  • COCONUT OIL: ½ cup, melted and cooled
  • POWDERED SUGAR: ½ cup 


  1. SIFT dry ingredients (aside from the powdered sugar) together in a bowl & set aside.
  2. MIX coconut oil, Spero Sunflower Cream Cheese, & vanilla in a large bowl with an electric mixer until well combined.
  3. ADD dry ingredients slowly to the wet ingredients with the mixer on medium-low, until the dough is thoroughly mixed. 
  4. COVER & let sit in the fridge for at least an hour (or overnight).
  5. ROLL 1-2 tbsp of dough into a round ball. 
  6. TOSS cookie dough balls in a bowl of powdered sugar until they are completely covered. *To get the best crinkles, make sure there is a generous amount of powdered sugar on each cookie dough ball!
  7. PLACE the cookies on a lined baking sheet & bake for 12-14 min. at 350°F.
  8. COOL for 5-10 min.  
  9. SERVE warm! *Cookies can be stored in an airtight container for up to 5 days. 

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