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Best Peppermint Mocha Crinkle Cookies Recipe

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These Peppermint Mocha Crinkle Cookies are soft, fudgy, and perfectly festive with a rich chocolate base, cool peppermint, and a subtle mocha depth. They’re quick to make, require no chilling, and are guaranteed to be the star of any holiday cookie swap or party.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 tablespoon instant espresso powder
  • ½ cup (100g) granulated sugar (for rolling)
  • ½ cup (60g) powdered sugar (for rolling, sifted)
  • ¼ cup (40g) crushed peppermint candies or candy canes (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt, and instant espresso powder until evenly distributed. Break up any clumps of espresso powder with your fingers.
  3. In a large bowl, beat the softened butter and 1 cup granulated sugar together on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl halfway through.
  4. Beat in the eggs one at a time, mixing well after each. Add the vanilla and peppermint extracts and mix until combined. The mixture may look slightly curdled—this is normal.
  5. Gradually add the flour mixture to the butter mixture, mixing on low speed just until the flour disappears. Do not overmix. The dough will be soft and slightly sticky.
  6. Set up your rolling station: Place the ½ cup granulated sugar in one small bowl and the sifted powdered sugar (mixed with crushed peppermint, if using) in another.
  7. Using a cookie scoop or spoon, portion out rounded tablespoons of dough (about 20g each). Roll each portion into a ball between your palms. Roll the ball first in the granulated sugar to coat, then in the powdered sugar mixture, coating generously.
  8. Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake one sheet at a time for 10-12 minutes. The cookies should look puffed and cracked, with edges set but centers still soft.
  9. Let the cookies rest on the baking sheet for 5 minutes (they are fragile when hot). Then transfer to a wire rack to cool completely. Repeat with remaining dough.

Notes

Don’t skip the granulated sugar rolling step—it helps the powdered sugar stick and creates the signature crinkle. Use a light hand with peppermint extract; start with ¾ teaspoon if unsure. Bake one sheet at a time for even results. Cookies are done when edges are set and tops are cracked but centers still look slightly underdone. For best texture, serve within 24 hours. Store in an airtight container at room temperature for up to 5 days; add a slice of bread to keep them soft. Freeze baked cookies for up to 3 months, or freeze unbaked dough balls and bake directly from frozen, adding 1-2 minutes to baking time.

Nutrition

Keywords: peppermint mocha crinkle cookies, holiday cookies, chocolate peppermint cookies, crinkle cookies, easy cookie recipe, Christmas cookies

Find it online: https://ovenmila.com/best-peppermint-mocha-crinkle-cookies-recipe/