These soft sugar cookies are the ultimate holiday treat—delicately sweet, melt-in-your-mouth tender, and topped with crisp, glossy royal icing that turns them into edible works of art.

Sugar cookies have been a holiday staple for generations, often baked in cheerful shapes—stars, bells, trees, or snowflakes—and decorated with colorful icing and sprinkles.

They’re not just cookies; they’re a canvas for creativity and a tradition that brings families together around the kitchen table.

What makes this recipe stand out is its soft, tender texture—a delightful contrast to the usual crunchy sugar cookie.

Why You’ll Love This Recipe

Soft & Buttery Texture: These cookies stay pillowy soft, with a delicate crumb that melts in your mouth.
Perfect for Decorating: The royal icing sets to a smooth, glossy finish, ideal for adding festive colors and designs.
Kid-Friendly & Fun: Rolling, cutting, and decorating makes this a wonderful holiday activity for the whole family.
Make-Ahead Friendly: The dough can be chilled or frozen, and the icing keeps well, so you can prep ahead of busy holiday gatherings.
Festive & Versatile: Shape them into stars, trees, snowflakes—or any design you like—and decorate to match your holiday theme.

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.

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Course Dessert

Cuisine American

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.

Keyword Peppermint Chocolate Christmas Crinkle Cookies

Tried this recipe?Let us know how it was!

Pro Tips & Variations

Flavor Twists: Add a touch of lemon or orange zest to the dough for a fresh citrusy note. Swap almond extract for peppermint extract to give them a festive minty kick.
Colorful Fun: Divide the royal icing into several bowls and tint with gel colors for vibrant, holiday-themed designs. Metallic sprinkles or edible glitter add sparkle.
Gluten-Free Option: Use a measure-for-measure gluten-free flour blend. Chill the dough well to help it hold its shape.
Vegan-Friendly: Substitute butter with vegan margarine, egg with a flax egg, and meringue powder with aquafaba.
Texture Control: For slightly crisp cookies, roll dough thinner (⅛ inch). For softer, cake-like cookies, keep dough thicker (⅜ inch).

Storage Tips:

Store decorated cookies in an airtight container at room temperature for up to 1 week.
Undecorated cookies can be frozen (layered with parchment) for up to 2 months. Thaw at room temperature before icing.
Royal icing sets hard, making the cookies stackable—perfect for gift tins and holiday cookie exchanges.

Serving Suggestions

Serve with hot cocoa, eggnog, or spiced chai for the coziest holiday pairing.
Arrange on a platter alongside gingerbread men and shortbread for a Christmas cookie spread.
Pack in festive tins or jars for edible gifts to teachers, friends, or neighbors.
Use them as edible ornaments by making a small hole at the top of the dough before baking, then threading ribbon once cooled and decorated.

Frequently Asked Questions

Q: Can I make the dough ahead of time?
Yes! The dough can be made up to 3 days in advance and stored in the refrigerator. Just let it sit at room temperature for 10–15 minutes before rolling if too firm.

Q: Can I freeze these cookies?
Absolutely. Bake, cool, and freeze undecorated cookies for up to 2 months. Thaw fully before icing. You can also freeze the raw dough discs for the same amount of time.

Q: How long does royal icing take to dry?
It usually takes 6–8 hours to dry completely at room temperature (overnight is best). For quicker drying, place cookies in front of a fan on low speed.

Q: How do I keep the cookies soft?
Store them in an airtight container with a small piece of bread—the bread will absorb excess moisture and keep the cookies tender.