Go Back

Peppermint Chocolate Crinkle Cookies

Peppermint chocolate crinkle cookies are rolled in powdered sugar and baked until cracked, with set edges and soft centers. Chilling the dough until firm makes it easy to scoop and coat.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Chilling and resting 4 hours 5 minutes
Total Time 4 hours 42 minutes
Servings: 48 cookies
Course: Dessert
Cuisine: American
Calories: 91
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 1 cup unsweetened cocoa powder
  • 0.5 cup neutral oil such as vegetable oil
  • 2 cups granulated sugar
  • 4 eggs large
  • 2 tsp vanilla extract
  • 0.5 tsp peppermint extract
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp table salt
For the coating
  • 1 cup powdered sugar

Equipment

  • 2 large baking sheets

Method
 

Make the dough
  1. In a large bowl, whisk together the cocoa powder, oil, and granulated sugar until smooth.
  2. Whisk in the eggs one at a time, then whisk in the vanilla and peppermint extracts.
  3. In a medium bowl, whisk together the flour, baking powder, and salt, then stir the dry mixture into the cocoa mixture just until no dry streaks remain.
  4. Cover the bowl and refrigerate the dough for at least 4 hours or overnight, until firm.
Coat and bake
  1. Heat the oven to 350°F and line two large baking sheets with parchment paper.
  2. Put the powdered sugar in a shallow bowl.
  3. Scoop the dough into 1-tablespoon portions, roll each into a ball, coat generously in powdered sugar, and place 2 inches apart on the baking sheets.
  4. Bake one sheet on each oven rack for 10 to 12 minutes, switching the sheets’ rack positions and rotating them front to back halfway through, until the cookies are cracked and the edges are set but the centers still look soft.
  5. Let the cookies rest on the baking sheets for 5 minutes.
  6. Transfer them to a wire rack to cool completely.

Notes

Chill the dough until firm so the portions are easier to roll and coat. Store the cookies in an airtight container at room temperature for up to 5 days; they freeze well for up to 3 months. For a gluten-free option, use a cup-for-cup gluten-free baking blend in place of the all-purpose flour.