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Best Peppermint Chocolate Crinkle Cookies – Easy Holiday Recipe

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These peppermint chocolate crinkle cookies are deeply fudgy with a cool peppermint whisper and a crackly powdered sugar top. They’re the perfect easy holiday cookie that will convert even the biggest peppermint skeptics.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • ½ cup crushed candy canes or peppermint candies (about 4–5 candy canes)
  • ½ to ¾ cup (60-90g) powdered sugar, for rolling

Instructions

  1. Whisk the dry ingredients. In a medium bowl, whisk together the 2 cups of flour, ½ cup cocoa powder, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.
  2. Cream the butter and sugar. In a large bowl, beat the ½ cup of softened butter with 1 cup of granulated sugar until light and fluffy, about 2-3 minutes.
  3. Add the eggs and extracts. Beat in the 2 room-temperature eggs, one at a time, mixing well after each. Then add the 1 teaspoon vanilla extract and ½ teaspoon peppermint extract. Mix until just combined.
  4. Combine wet and dry. Gradually add the flour mixture to the butter mixture, mixing on low speed or folding with a spatula. Stop as soon as the flour disappears.
  5. Fold in the crushed peppermint. Gently stir in the ½ cup of crushed candy canes. Reserve a tablespoon or two to press on top after baking if desired.
  6. Chill the dough. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
  7. Preheat and prep. When ready to bake, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Shape and coat. Place the ½ to ¾ cup of powdered sugar in a small bowl. Using a cookie scoop or two spoons, portion out tablespoon-sized balls of dough (about 1.5 tablespoons each). Roll each ball between your palms until smooth, then roll it generously in the powdered sugar. Place coated balls on prepared baking sheets, spacing them about 2 inches apart.
  9. Bake. Bake for 10-12 minutes. The cookies should look puffed and crackled, with edges set but centers still soft.
  10. Cool properly. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If reserved crushed peppermint, gently press onto tops while still warm.

Notes

Chilling the dough for at least 2 hours is crucial for the crinkle effect. Don’t overbake; cookies should look slightly underdone in the center when removed from the oven. Roll generously in powdered sugar for best visual contrast. Cookies taste even better on day two. For dairy-free, use vegan butter sticks. For gluten-free, use a 1:1 gluten-free baking flour blend.

Nutrition

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

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