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Cozy Chocolate Peppermint Crinkle Cookies: Easy Holiday Recipe

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These rich, chewy chocolate crinkle cookies are infused with cool peppermint and topped with a crackled powdered sugar coating. Perfect for holiday cookie exchanges, they come together in about 45 minutes with simple pantry ingredients.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • ½ cup unsweetened cocoa powder (natural, not Dutch-processed)
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup unsalted butter, softened to room temperature
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • ¼ cup crushed peppermint candies (about 8–10 hard candies)
  • ½ cup powdered sugar (for coating)
  • Extra crushed peppermint candies (for garnish, optional)

Instructions

  1. Whisk the dry ingredients together. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  2. Cream the butter and sugars. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed for about 2-3 minutes until light and fluffy. Scrape down the sides of the bowl halfway through.
  3. Add the wet ingredients. Beat in the egg, vanilla extract, and peppermint extract until combined. The mixture might look a little curdled—that’s normal.
  4. Mix in the dry ingredients. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Fold in the crushed peppermint candies with a spatula.
  5. Chill the dough. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
  6. Preheat and prepare. About 10 minutes before baking, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats.
  7. Roll the dough balls. Place the powdered sugar in a small bowl. Portion out tablespoon-sized balls of dough (about 1.5 tablespoons each). Roll each ball between your palms until smooth, then roll generously in the powdered sugar until completely coated. Place on prepared baking sheets, spacing them about 2 inches apart.
  8. Bake. Bake for 10-12 minutes. The cookies should look puffed and cracked on top, with the edges set but centers still slightly soft. Do not overbake.
  9. Cool properly. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If desired, sprinkle extra crushed peppermint on top right after pulling from the oven.

Notes

Use natural cocoa powder, not Dutch-processed, for the best crackle. Chill the dough for at least 30 minutes—this is non-negotiable for proper crackling. If cookies don’t crackle, the dough wasn’t chilled enough or the powdered sugar coating was too thin. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum. For vegan, use vegan butter and a flax egg. Store in an airtight container at room temperature for up to 5 days; freeze baked cookies for up to 3 months.

Nutrition

Keywords: chocolate peppermint crinkle cookies, holiday cookies, easy cookie recipe, crinkle cookies, peppermint cookies, Christmas cookies

Find it online: https://vexifood.com/cozy-chocolate-peppermint-crinkle-cookies-easy-holiday-recipe/