Peppermint Chocolate Christmas Crinkle Cookies
These rich, brownie-like cookies are coated in powdered sugar that cracks beautifully as they bake, revealing their chocolatey centers. Infused with a cool hint of peppermint, they’re the perfect balance of cozy and refreshing—ideal for holiday cookie trays.
Crinkle cookies have been a holiday favorite for decades, known for their signature crackled sugar coating that gives them a snowy, wintry look.
You’ll fall in love with this recipe because it’s easy to make yet looks bakery-worthy. The dough can be prepped ahead of time, rolled in sugar, and baked fresh when needed, making them perfect for busy holiday schedules.
Why You’ll Love This Recipe
- Fudgy & Chewy: Soft and brownie-like on the inside with a crisp, sugary shell.
- Festive Flavor: The chocolate–peppermint combo tastes just like Christmas in a cookie.
- Beautiful Presentation: The crinkle effect makes them look snow-dusted and elegant without extra decorating.
- Make-Ahead Friendly: Dough can be chilled or frozen for convenient holiday baking.
- Crowd-Pleaser: Loved by both kids and adults—perfect for parties, cookie exchanges, and gifting.
Peppermint Chocolate Christmas Crinkle Cookies
Ingredients
- For the Cookies
- 1 cup 120 g all-purpose flour
- Substitute: A 1:1 gluten-free flour blend for gluten-free cookies.
- ½ cup 60 g unsweetened cocoa powder – rich and dark
- Tip: Dutch-processed cocoa gives a deeper color and flavor.
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup 200 g granulated sugar
- ¼ cup 60 ml vegetable oil
- Alternative: Melted coconut oil or melted butter for a slightly richer flavor.
- 2 large eggs – room temperature
- Vegan option: Use flax eggs 2 tbsp ground flaxseed + 6 tbsp water.
- 1 tsp vanilla extract
- ½ tsp peppermint extract – adjust to taste stronger or lighter peppermint flavor
- For Rolling
- ½ cup 60 g powdered sugar – for coating
- ¼ cup 50 g granulated sugar – helps the powdered sugar stick and form crinkles
Instructions
- Mix the dry ingredients:
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined.
- Beat the wet ingredients:
- In a large bowl, whisk sugar and oil until combined. Add eggs one at a time, mixing until smooth and glossy. Stir in vanilla and peppermint extract. The batter will look shiny and thick.
- Combine wet and dry:
- Slowly fold the dry ingredients into the wet mixture until just combined. The dough will be sticky and dense, almost brownie-like.
- Chill the dough:
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or overnight). This step is crucial for making the dough firm enough to roll and ensuring the cookies develop deep crinkles.
- Preheat oven:
- When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Shape and roll:
- Scoop 1 tablespoon of dough and roll into a ball (about 1 inch). First roll each ball in granulated sugar, then generously in powdered sugar. This double-coating helps the crinkle pattern form beautifully.
- Bake:
- Place dough balls 2 inches apart on prepared baking sheets. Bake for 10–12 minutes, until the tops are crackled and the centers look slightly underbaked.
- Tip: Don’t overbake—the cookies will continue to set as they cool, keeping the insides fudgy.
- Cool:
- Let cookies rest on the baking sheet for 2 minutes before transferring to a wire rack. They should be soft in the middle with a crisp, sugary coating.
- Serve and enjoy:
- Enjoy warm with a glass of milk or let them cool completely before storing.
Pro Tips & Variations
- Extra Chocolatey: Stir in ½ cup mini chocolate chips for gooey, melty bites.
- Mint Lovers: Swap some powdered sugar for crushed candy canes to roll the dough balls for extra peppermint crunch.
- Flavor Twists: Replace peppermint extract with orange extract for a chocolate–orange holiday version, or with almond extract for a nutty note.
- Gluten-Free: Use a 1:1 gluten-free flour blend; just be sure to chill the dough well to keep it from spreading.
- Vegan Option: Use flax eggs and coconut oil or vegan butter. The texture will be slightly denser but still fudgy and delicious.
Storage Tips:
- Store cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze baked cookies (layered with parchment paper) for up to 2 months. Thaw at room temperature.
- Dough can also be chilled for up to 3 days before baking, or frozen for up to 2 months—roll in sugar right before baking.
Serving Suggestions
- Pair with a warm drink like peppermint hot chocolate, mulled wine, or a festive latte.
- Add to a holiday cookie platter alongside sugar cookies, gingerbread, and shortbread for variety.
- Perfect for cookie exchanges, edible gifts, or Christmas Eve dessert tables.
- Serve slightly warm with a scoop of vanilla or peppermint ice cream for a decadent treat.
Frequently Asked Questions
Q: Can I make these ahead of time?
Yes! You can refrigerate the dough up to 3 days in advance. Just roll and bake when ready.
Q: Do these cookies freeze well?
Absolutely. Freeze baked cookies in an airtight container for up to 2 months. For best results, freeze the dough balls (without sugar coating), then roll in sugar right before baking.
Q: Why didn’t my cookies crinkle properly?
Usually, it’s because the dough wasn’t chilled long enough or the coating of powdered sugar was too light. Make sure the dough is firm and coat generously.
Q: Can I make them less sweet?
Yes—reduce granulated sugar in the dough to ¾ cup. The cookies will still crinkle but will be slightly less fudgy-sweet.
