Is there anything better than baking cookies in a cozy kitchen while listening to Christmas music? Our Peppermint Chocolate Crinkle Cookies are soft, chewy, and absolutely irresistible- trust me! Crinkle cookies provide a beautiful contrast with powdered sugar and rich chocolate. Not to mention, the sprinkle of crushed candy cane makes the perfect festive topping!
I love making Christmas cookies every year with my grandchildren, it is a tradition we started when they were very little. It is a little messy, but the memories created are worth it! Our recipe makes 36 cookies, which makes it easy for sharing with friends, neighbors, and teachers.
If you love peppermint as much as we do, check out our Peppermint Cupcakes.
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Why We Love Christmas Crinkle Cookies
- They are stunning: the bold contrast of colors makes them stand out on any cookie tray and the peppermint topping makes them feel truly festive. Our recipe is guaranteed for compliments during Christmas events!
- Make ahead: because our chocolate crinkle cookies recipe requires a chill period you can prep the dough and store in the refrigerator for up to three days prior to baking. This makes it easy to have cookies ready whenever you need them during the busy holiday season. You can also freeze the dough for up to three months.
- The best of both worlds: our recipe combines the best cookie recipes- peppermint and chocolate into one beautiful cookie that tastes as great as it looks.
Ingredients and Substitutions
- All-purpose flour: for a denser cookie you can substitute with cake flour.
- Butter: You can use refined coconut oil (same amount) for a dairy-free version, though the texture will be slightly different. Avoid margarine since it contains water.
- Eggs: Two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes) work as a substitute, though cookies will be slightly denser. See our recipe for no-egg cookies substitutions.
- Peppermint Extract: Start with ¼ teaspoon if you’re sensitive to mint flavor. You can always add more next time you bake these.
- Cocoa Powder: Dutch-process cocoa creates a darker, richer cookie, while natural cocoa tastes slightly more acidic.
- Mini Chocolate Chips: Dark chocolate chips, white chocolate chips, or peppermint baking chips all work. You could skip them entirely for a pure chocolate cookie experience.
We have more beautiful Christmas cookie recipes, check out our Christmas Wreath Cornflake Cookies and Nutter Butter Snowman Cookies.
Equipment
- Medium bowl
- Whisk
- Electric hand mixer or stand mixer
- Baking sheets lined with parchment paper
- Plastic wrap
- Small cookie scoop or spoon
How to Make Chocolate Crinkle Cookies
- Whisk together flour, cocoa powder, baking powder, and salt. In a separate bowl using hand or stand mixer, beat butter and sugar until fluffy.
- Add eggs, vanilla, and peppermint extract. Gradually mix in the dry ingredients. Fold in mini chocolate chips if using.
- Cover and refrigerate for at least 4 hours or overnight. This step is essential for the crinkle effect.
- Preheat oven to 350°F. Line baking sheets with parchment paper. Set up two bowls: one with granulated sugar, one with powdered sugar.
- Scoop dough with a small cookie scoop or spoon into approximately 1 inch sized balls. Roll into smooth balls, first coating in granulated sugar, then generously coating in powdered sugar.
- Place cookies 2 inches apart on baking sheets. Bake for 10-12 minutes until edges are set but centers still look slightly soft. If using crushed candy canes, sprinkle on immediately after removing from oven.
- Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
🎯 TFN Pro Tip
Watch the edges carefully in those last few minutes. The cookies are done when the edges look set but the centers still appear slightly soft. Over baking makes them dry instead of chewy. Rotate your baking sheet halfway through baking if your oven bakes unevenly.
Recipe FAQs
Likely, the dough was not cold enough. Do not skip the step of chilling dough for 4 hours prior to baking. You can even leave them in overnight and bake the next day.
Rolling the cookie dough balls in granulated sugar before powdered sugar is an important step to maintaining the white look of the powdered sugar on the cookie.
Yes! The dough can be made up to 3 days ahead and stored in the refrigerator, or frozen for up to 3 months. You can also freeze pre-rolled dough balls (already coated in sugar) and bake directly from frozen, adding 1-2 extra minutes to the baking time.
These cookies can be stored in an airtight container at room temperature for up to 4 days. You can also freeze baked cookies for up to three months, place sheets of parchment paper in between cookies to prevent sticking.
Other Cookies to Consider…
- Oatmeal Pumpkin Cookies
- Heart Shaped Cookies
- Sourdough Chocolate Chip Cookies
- Eggless Chocolate Chip Cookies
If you tried this chocolate crinkle cookies recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Peppermint Chocolate Crinkle Cookies
Equipment
- medium bowl
- whisk
- hand mixer or stand mixer
- baking sheet lined with parchment paper
- Plastic wrap
- small cookie scoop or spoon
Ingredients
For the Cookie Dough:
- 1 cup all-purpose flour (120g)
- ½ cup unsweetened cocoa powder (50g)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (113g ) softened
- 1 cup granulated sugar (200g)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ cup mini chocolate chips (85g) (optional)
For Coating:
- ½ cup granulated sugar (100g)
- 1 cup powdered sugar (120g)
- * 2-3 candy canes crushed (for topping, optional)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat softened butter and granulated sugar with electric hand or stand mixer on medium-high speed until light and fluffy (about 3 minutes).
- Add Wet Ingredients: Turn mixer down to medium-low speed and add eggs one at a time, then add vanilla and peppermint extracts. Mix until combined.
- Combine: Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Fold in mini chocolate chips if using.
- Chill Dough: Cover bowl with plastic wrap and refrigerate for at least 4 hours or overnight. DOUGH MUST BE COLD!
- Preheat Oven: When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll Cookies: Place granulated sugar in one small bowl and powdered sugar in another. Using a small cookie scoop or round spoon, scoop dough and roll into 1 inch balls. Then, roll dough balls first in granulated sugar coating them, then generously coating in powdered sugar.
- Bake: Place cookie dough balls 2 inches apart on prepared baking sheets. Bake for 10-12 minutes until edges are set but centers still look slightly soft. If using crushed candy canes, sprinkle on top immediately after removing from oven, if they don’t stick to the top of the cookies, gently press them slightly on top.
- Cool: Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Eggs: Two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes) work as a substitute, though cookies will be slightly denser. See our recipe for no-egg cookies substitutions.
Peppermint Extract: Start with ¼ teaspoon if you’re sensitive to mint flavor. You can always add more next time you bake these.
Cocoa Powder: Dutch-process cocoa creates a darker, richer cookie, while natural cocoa tastes slightly more acidic.
Mini Chocolate Chips: Dark chocolate chips, white chocolate chips, or peppermint baking chips all work. You could skip them entirely for a pure chocolate cookie experience. Storage and Make-Ahead The dough keeps in the fridge for up to 3 days, so you can break up your baking sessions. Baked cookies stay fresh in an airtight container for 5 days. The powdered sugar coating may absorb slightly over time, but you can dust them with more before serving.
Nutrition
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