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Best Peppermint Chocolate Crinkle Cookies (Easy Holiday Recipe)

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These peppermint chocolate crinkle cookies are perfectly fudgy with a crackly top and a cool peppermint finish. They’re easy to make, great for holiday gatherings, and always a crowd-pleaser.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup powdered sugar (for rolling)
  • ¼ cup crushed candy canes or peppermint candies (optional, for garnish)

Instructions

  1. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides halfway through.
  2. Add the eggs and extracts: Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and peppermint extract. Mix until just combined.
  3. Combine the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Sift the cocoa powder if clumpy.
  4. Mix the dry into the wet: Gradually add the dry ingredients to the wet mixture in three additions, mixing on low speed and scraping down the bowl between each. Mix until just combined. The dough will be thick and slightly sticky.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 3 days.
  6. Preheat the oven: When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Shape the cookies: Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and roll into balls. If dough is too hard, let sit at room temperature for 5-10 minutes.
  8. Roll in powdered sugar: Place powdered sugar in a shallow bowl. Roll each dough ball generously in the sugar, coating all surfaces. For best crinkle, roll twice.
  9. Bake: Place coated dough balls on prepared baking sheets, spacing 2 inches apart. Bake for 10-12 minutes. Cookies should look puffed and cracked, with edges set but centers still soft.
  10. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. If using crushed candy canes, sprinkle on top immediately after removing from oven.

Notes

Chill the dough for at least 2 hours to prevent spreading and ensure a good crinkle. Double-coat the dough balls in powdered sugar for the best crackled look. Do not overbake; cookies will continue to set on the hot sheet. For a stronger peppermint flavor, add an extra ¼ teaspoon of extract if using a generic brand. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep them soft. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months.

Nutrition

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