Chocolate Crinkle Cookies with Orange Blossom

5 from 1 vote
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Classic chocolate crinkle cookies with orange blossom is a perfect combo: deep, double chocolate flavor with the gentle addition of orange blossom water. Make ahead the dough and freeze the balls to bake off when you’re ready.

Chocolate crinkle cookies with orange blossom cooling on a rack
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I haven’t seen a chocolate crinkle cookie on a holiday plate, or made them myself, in a long time. As in, since I was a kid.

The chocolate crinkle is a cookie that has been on my mind every year, and oddly, instead of just baking them myself, I just wait to see if they’ll turn up, and am sort of miffed as the years go by, and no crinkles.

I’ve asked my mom more than once over the years about her crinkles. She has not strayed from her response that this is not a cookie she baked.

Ingredients for chocolate crinkle cookies in a bowl
Chocolate for chocolate crinkles with orange blossom
Confectioners sugar in a bowl

Seems the cookie plate, for me at least, is always missing something deeply chocolatey that isn’t candy. Our go-to for a baked chocolate fix is brownies with Mom’s chocolate buttercream.

They’re heaven, but they’re for every day (well, not EVERY day), not . . . Christmas. Christmas requires more flair, don’t you think?

Chocolate crinkle balls in confectioners sugar on a sheet pan before baking
Chocolate crinkle cookies with orange blossom on a silpat

There is a lot of flair-factor in this crinkle recipe:

The hint of orange blossom water is divine, and a beautiful surprise how good it is paired with chocolate.

Yield is many, about 40 per batch.

They’re make-ahead, baked when ready. The balls can be shaped and rolled in confectioner’s sugar, then frozen til bake time. This is especially key because it allows us to gift, or serve, a fresh cookie at all times. This isn’t so of many others on the docket, most especially the cut-out cookies, which deserve (require) they’re own special advance time for all of their steps of creation.

Confectioner’s sugar. I can’t, I won’t!, Christmas without it. The chocolate crinkle shows powdered sugar off in the very best way against the dark chocolate crevices.

Double deep chocolate. Cocoa powder, plus chopped dark chocolate. (The Lindt dark chocolate Easter bunnies that have been in my pantry since, well, Easter, served well in the development of this recipe.)

I never knew anything with the word “crinkle” in it could be so flair-worthy, but further define with “chocolate” and “orange blossom,” and we’ve got flair galore.

Chocolate crinkle cookies with bottle of Mymoune orange blossom water
Chocolate crinkles with orange blossom
Chocolate crinkles with orange blossom on a sheet pan with a red and white towel on the side
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5 from 1 vote

Chocolate Crinkle Cookies with Orange Blossom

These cookies have a lot of flair–they’re deeply chocolatey, with both cocoa and chocolate pieces; can be made ahead (freeze the balls already rolled in confectioners’ sugar, then bake whenever you’re ready), and have an unexpected hint of orange blossom flavor (to substitute orange blossom water, just leave out and increase vanilla to 2 teaspoons).
Servings: 40 cookies


  • 8 tablespoons (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, firmly packed
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon orange blossom water
  • 1 3/4 cup unbleached, all-purpose flour
  • 1/2 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3 oz. dark chocolate, chopped or chips
  • 3/4 cup confectioners’ sugar
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  • Beat the butter in a stand mixer fitted with the paddle attachment until smooth. Add the granulated and brown sugars and beat again at medium speed until light and fluffy, about 2 minutes.
  • Add the eggs one at a time, beating well after each addition. Add the vanilla and orange blossom water and beat until combined.
  • In a medium bowl, whisk the flour, cocoa powder, baking powder, and salt. Add the flour mixture and the chopped chocolate to the butter mixture and beat on low speed until moistened, then on medium speed until combined. Scrape down the sides of the bowl as needed. 
  • Chill the dough, covered, for at least one hour and up to one day.
  • Heat the oven to 350 degrees if baking the cookies right away. Line 2 sheet pans with parchment or silpats. Put the confectioners’ sugar in a small bowl. 
  • Make the dough balls by pulling off about a tablespoon of dough for each ball by hand, or using a tablespoon scooper. Shape the ball between the palms of your hand, then roll heavily in the confectioners’ sugar (shake off excess if needed).
  • If freezing the dough for later, place the balls in a single layer on a sheet pan or platters that will fit in the freezer. Freeze, then put the balls into ziploc bags and freeze for up to 3 months. Bake from frozen in preheated oven following the directions below, adding to baking time by a minute or two.
  • Place the coated balls about 2 inches apart on the lined sheet pans. Bake for about 11 minutes. Cool the cookies for 5 minutes, then transfer to a rack. Repeat this process with the remaining dough.
  • Store the cookies in an airtight container for up to 4 days.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Maureen Abood
Servings: 40 cookies
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  1. sally says:

    made these, great recipe, did not look as good as your do in yoyr picture. nt as sugary and dis not crack as much. Tasted great!

    1. Maureen Abood says:

      Sally I’m so glad you made these! Maybe your confectioners’ sugar didn’t coat the entire exterior of the ball before baking?

  2. sally says:

    looks great! Cold not be printed out, for convenience in the kitchen…..Thanks for a great recipe!

    1. Maureen Abood says:

      Hmm, I’m not sure why it wouldn’t print for you Sally, there is a print option and should work fine.

  3. Nancy says:

    P.S. Love the juxtaposition of a Christmas cookie with Easter Chocolate bunnies! Funny!

    1. Maureen Abood says:


  4. Nancy says:

    I always skew coffee with chocolate, but the Orange Blossom sounds heavenly! Can’t wait to try these. But seriously, “store in airtight container four days”?…as if they’d last that long! Happiest of Holidays, One and All!

    1. Maureen Abood says:

      Coffee would be delicious in these Nancy! Happiest to you and yours! I keep baking these and they keep eating them up immediately…!

  5. Maureen Radke says:

    I am interested in learning all about baking and cooking with chocolate – origin, health benefits, cocoa and all things chocolate. Only want the best in my mouth. I know you are culinary school trained. Can you recommend a book and maybe sources for good quality chocolate ? Thank you, Maureen Radke

    1. Maureen Abood says:

      Maureen, that sounds like a wonderful pursuit. There are many excellent books about chocolate. I’m a fan of Chocolate Obsession by Michael Recchiuti, who was one of our teachers in culinary school and has a special shop in San Francisco. But I just keep collecting and perusing any I see online and in bookstores, all fun and informative.

  6. Claudia says:

    I made these today. The flavor is incredibly, such a deep chocolate flavor. I baked a dozen, and froze the rest of the dough, following your instructions. I will bake the rest as needed. Thank you for such an easy delicious recipe.

    1. Maureen Abood says:

      I’m so glad Claudia! I’m going to make mine this week too!

  7. cindy says:

    Will these cookies last more than 4 days?

    1. Maureen Abood says:

      Hi–in an airtight container, they’re fine for a few days, but 4 days may be pushing it for best texture…you no doubt have already made them, but for future reference…

    2. Maureen Abood says:

      Hi Cindy–though you have no doubt made these already, note that they can be stored in an airtight container for a couple of days, but four days may be pushing it for best texture and flavor.

  8. shelley lowe says:

    I am so excited to see this recipe! Your comment about feeling sad when there is no true chocolate on the cookie tray hit home, and I couldn’t agree more. The how reason I logged on today was to find your scone recipe and make holiday Christmas tree raspberry scones for the family. Now I have two treats to make!

    1. Maureen Abood says:

      Merry Christmas to all of you Shelley!

    2. Maureen Abood says:

      Merry Christmas to all of you, Shelley!

  9. Anita Chala says:

    Thank you Maureen,
    I made these two years ago & everyone loved them. Now I’ll try your recipe that includes extra chocolate + the orange flower water. I love orange & chocolate. Whenever I make hot chocolate I always put a few orange peels in the milk along with sugar. It’s great tasting

    Maureen, I’m loving the recipes from your book .’ Rose Water & Orange Blossoms.’

    1. Maureen Abood says:

      Thank you Anita, so much! Merry Christmas to you and yours!