Eggless Crinkle Cookies stuffed with Nutella are the ultimate holiday treat—fudgy like a brownie, with a surprise Nutella center that melts in your mouth. Perfectly chewy, irresistibly chocolatey, and dusted with snowy sugar, they’re everything you need for a cozy baking day!
My Failed Attempts
Baking the eggless version of the most popular crinkle cookie recipe was no easy feat! Here’s a glimpse into the mistakes I made and how I fixed them to achieve the perfect, fudgy, holiday-worthy treat.
- Dough Was Too Wet: I added a little too much liquid, which made the dough too soft. As a result, the icing sugar got absorbed during baking, and the crinkle effect disappeared.
- How I Fixed It: I reduced the amount of milk and balanced it with the right mix of butter and oil.
- Skipped Sifting the Icing Sugar: Icing sugar often has lumps, and I didn’t sift it. This caused the sugar to stay lumpy on the cookies, ruining the smooth, snowy coating (image A).
- Solution: Always sift the icing sugar for a smooth, even layer that looks bakery-perfect.
- Didn’t Double Coat the Dough: I only coated the dough once in icing sugar, which wasn’t enough. The layer thinned out during baking, leaving barely any snowy effect (image B).
- How I Fixed It: I coated the dough generously twice in icing sugar to ensure a thick, beautiful crinkle layer.
With these fixes, the cookies turned out fudgy, chewy, and picture-perfect—just as they should be! Now you can bake these eggless crinkle cookies right the first time. 🍪✨
Ingredients
- Butter: Softened unsalted butter adds flavor and richness to the cookies. Make sure it’s at room temperature for easy creaming with the sugar.
- Oil: Adding oil alongside butter is the secret to achieving a fudgy, brownie-like texture. Don’t skip this—it makes all the difference!
- Sugar: Granulated sugar sweetens the dough and helps create the slightly crisp edges. You can also use fine caster sugar for better mixing.
- Salt: A pinch of salt balances out the sweetness and enhances the chocolate flavor.
- Icing Sugar: Use a good-quality icing sugar that is smooth and lump-free. Always sift it before coating the dough to ensure a thick, even, and beautiful crinkle effect.
- Nutella: This is an optional addition but highly recommended for a special touch! I added frozen Nutella into the center of each cookie on a whim, and it turned out to be a game changer. The rich, creamy Nutella adds an irresistible fudge-like filling, making these cookies even more delicious and indulgent.
Step by step Instructions
In a bowl, sift together all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
Beat softened butter and sugar in another bowl using a whisk for about a minute until combined (image 1).
Whisking continuously, add oil, followed by milk and vanilla extract. Mix until smooth (image 2).
Gently fold the sifted dry ingredients into the wet mixture until a dough forms. Be careful not to overmix (image 3).
Cover the dough with plastic wrap and chill it overnight in the refrigerator (image 4).
Measure out 1 teaspoon of Nutella onto a parchment-lined tray and freeze for an hour.
Take 1 tablespoon of dough, flatten it slightly, place the frozen Nutella in the center, and carefully cover it with the dough. Roll into a smooth ball.
Chill the shaped dough balls again for 10 minutes.
Sift the icing sugar, then coat each dough ball thoroughly in it. Repeat the coating process twice for a thick, even layer (image 8).
Place the coated dough balls on a baking tray and bake in a preheated oven at 180°C (356°F) for 8 to 10 minutes, until the edges are set but the center looks slightly undone (image 9).
Let the cookies cool on the baking tray itself before transferring. This helps set the fudgy, brownie-like texture in these eggless crinkle cookies.
Storage Instructions
- At Room Temperature: Store the cooled cookies in an airtight container at room temperature for up to 3 days. Keep them in a cool, dry place to maintain their texture.
- Refrigeration: Place the cookies in an airtight container and refrigerate for up to 1 week. Let them come to room temperature before serving for the best taste and texture.
- Freezing (Baked Cookies): Once baked and cooled, store the cookies in a freezer-safe container or ziplock bag for up to 2 months. Thaw at room temperature or warm them slightly in the oven to enjoy them fresh.
Make-Ahead Instructions
- Freezing Unbaked Dough: Shape the cookie dough balls, but do not coat them with icing sugar. Place the uncoated dough balls on a parchment-lined tray and freeze for up to 2 months. Once frozen, transfer the dough balls to a freezer-safe container or ziplock bag. When ready to bake, thaw them slightly, coat them with icing sugar, and bake as directed.
- Freezing Nutella Stuffing: If you're adding Nutella to the cookies, freeze the Nutella portions (1 tsp per cookie) on parchment paper for 1 hour, then store in a ziplock bag or airtight container in the freezer for up to 2 months. Add the frozen Nutella to the dough before baking.
- Freezing Baked Cookies: For freezing baked cookies, refer to the Storage Instructions. Once baked and cooled, store the cookies in a freezer-safe container or ziplock bag for up to 2 months. Thaw at room temperature or warm in the oven for a freshly baked feel.
Best Tips
Yes, these tips are tailored to help you bake the Nutella-stuffed eggless crinkle cookies perfectly, especially if you're trying the recipe for the first time.
- Chill the Dough Overnight: Since this step is crucial for the texture of the cookies (fudgy and chewy), it ensures the dough doesn’t spread too much when baked. It helps you achieve that perfect crinkle without the cookies being too thin.
- Sift the Dry Ingredients: This is particularly important for cocoa powder, which can have lumps. Sifting ensures a smooth dough that mixes evenly, avoiding any dry patches in the final cookies.
- Double Coat the Dough in Icing Sugar: This is crucial for creating the iconic crinkle effect. The sugar must form a thick coating around the dough to ensure it cracks beautifully during baking.
- Twice Chilling: Not only does the dough need to chill overnight, but after shaping it into balls and adding the Nutella, it should be chilled again for 10 minutes. This double chilling ensures the dough holds its shape and prevents it from spreading too much while baking, resulting in a thick, fudgy center with a nice crinkle.
- Monitor the Baking Time: Baking time is crucial for achieving that underbaked, fudgy center. Following the right baking time guarantees the texture you're looking for in your cookies.
- Let the Cookies Cool on the Tray: Cooling the cookies for a few minutes on the tray helps them firm up and ensures they won’t break apart when you move them to a cooling rack.
Frequently Asked Questions
The dough might seem soft, but this is normal. The chilling step is important because it helps firm up the dough, preventing it from spreading too much during baking and ensuring a fudgy texture.
Absolutely! The Nutella stuffing is optional, and you can make these cookies without it for a more traditional crinkle cookie. The crinkle effect and fudgy texture will still be amazing.
Yes, you can experiment with different fillings like peanut butter, chocolate chips, or caramel. Just make sure the filling is firm enough to freeze so it doesn't melt out during baking.
Freezing the Nutella ensures that it stays solid and doesn't leak out of the cookies during baking, creating a gooey center that complements the fudgy texture.
If your crinkle effect isn’t showing, it could be due to insufficient icing sugar coating or the dough not being chilled enough. Make sure you coat the dough balls well in icing sugar and chill the dough before baking.
Related Recipes
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Fudgy Eggless Crinkle Cookies recipe
Ingredients
- 150 gms (1 + 1/4 cups) Flour
- 45 gms (1/2 cup) Cocoa Powder
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 56 gms (1/4 cup) Unsalted Butter softened
- 200 gms (1 cup) Sugar
- 50 gms (4 tbsp) Oil
- 81 gms (1/3 cup) Milk
- 1 tsp Vanilla
- 1/2 cup Powdered Sugar (for rolling)
Instructions
- In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a separate bowl, beat the softened butter and sugar together for 1 minute until smooth. Gradually whisk in the oil, followed by the milk and vanilla extract. Continue whisking until well combined.
- Fold the sifted dry ingredients to form a dough. The dough will be a little sticky and moist as compared to a regular cookie dough.
- Cover the dough with plastic wrap and refrigerate it overnight. This step is crucial for the perfect texture and crinkle effect.
- Place 1 teaspoon portions of Nutella on a parchment-lined tray and freeze them for 1 hour.
- The next day, scoop 1 tablespoon of dough and flatten it gently with your palms. Place a frozen Nutella portion in the center, then carefully fold the dough around the Nutella and roll it into a ball. Chill the dough balls again for 10 minutes.
- Preheat the oven to 180°C (350°F). Roll the dough balls in sifted icing sugar, ensuring a thick, even coating. For the best crinkle effect, repeat the coating process by rolling the dough balls in icing sugar a second time before baking.
- Place the dough balls on a parchment-lined baking tray, spacing them about 2 inches apart. Bake in the preheated oven for 8 to 10 minutes, or until the edges are set but the center remains slightly undone, just like a brownie.
- Let the cookies cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. This helps maintain their fudgy texture.
Video
Notes
- The optional Nutella filling adds a fudgy surprise to the cookies, making them extra special. Freeze it for an hour before stuffing into the dough.
- The dough needs to be chilled overnight to get the perfect texture. Don't skip this step!
- For an even crinkle effect, be sure to coat the dough balls in icing sugar twice.
- Note that the number of cookies will vary depending on how much dough you scoop for each cookie.
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