Introduction
These Chocolate Peppermint Crinkle Cookies are a festive and irresistible holiday treat. The rich, fudgy centers contrast perfectly with a snowy powdered sugar coating, and the cool hint of peppermint makes them truly special. You’ll find them surprisingly simple to make for such a stunning cookie.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 12 minutes per batch
Total Time: Approximately 32 minutes plus chilling time
Servings: 48 cookies
Ingredients
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- ½ cup vegetable oil
- 4 eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure peppermint extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup powdered sugar
Instructions
- In a large mixing bowl, whisk together the unsweetened cocoa powder, granulated sugar, and vegetable oil until a thick, sandy mixture forms.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the pure vanilla extract and pure peppermint extract.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined and no streaks of flour remain. The dough will be very sticky and soft. Cover the bowl and chill the dough for at least 4 hours, or preferably overnight.
- When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Place the powdered sugar in a shallow bowl. Using a spoon or a small cookie scoop, portion out dough (about 1 tablespoon each) and quickly roll into balls. Roll each ball generously in the powdered sugar until completely coated.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 11-12 minutes. The cookies will be puffed and the tops will have crinkled, with the edges set. The centers should still look slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Extra Minty: Gently roll the baked, slightly cooled cookies in another light coating of powdered sugar for an extra snowy effect.
- Giant Cookies: Use 2 tablespoons of dough per cookie for a larger, bakery-style treat, adjusting the bake time slightly.
- Swirl Technique: After rolling the dough ball in powdered sugar, try rolling it a second time just before baking for an even more dramatic cracked look.
- Cookie Sandwiches: Once completely cool, spread a thin layer of vanilla frosting or melted chocolate between two cookies.
Tips for Success
- Chilling the dough is non-negotiable. It firms up the dough for easier handling and prevents the cookies from spreading too flat in the oven.
- Use a cookie scoop for uniform size, which ensures even baking. Work quickly when rolling the dough to prevent it from warming and sticking to your hands.
- Don’t skimp on the powdered sugar coating. A thick, generous coat is what creates the beautiful, classic crinkle pattern.
- For the best crinkles, bake the cookies one sheet at a time on the middle oven rack.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months. Reheat a cookie in the microwave for 8-10 seconds to restore a just-baked, soft texture.
FAQ
Can I chill the dough for less than 4 hours?
While a minimum of 2 hours might work, the longer chill (4+ hours or overnight) is strongly recommended. It makes the dough much easier to handle and significantly improves the final texture and crinkle.
My dough is very oily and sticky, is that right?
Yes! This is a very moist, fudgy dough, which is why the chilling step is so important. It will firm up considerably in the fridge.
Can I use a different extract?
Absolutely. You can omit the peppermint extract and use 2 teaspoons of pure vanilla extract for a classic chocolate crinkle cookie.
Why are my cookies not crinkling?
The most common reasons are under-chilled dough, expired baking powder, or not using enough powdered sugar to coat the dough balls.
Can I use dutch-process cocoa powder?
It’s best to stick with natural unsweetened cocoa powder (as listed) because it reacts properly with the baking powder. Dutch-process may alter the rise and crinkle.
How do I get perfectly round cookies?
Immediately after taking the baking sheet out of the oven, you can use a round cookie cutter or a large mug to gently swirl around any cookie that spread unevenly to nudge it into a perfect circle.