Crinkle cookies are some of the prettiest cookies on a holiday tray, and this peppermint chocolate cookies crinkle version adds a cool, festive twist to the classic. The outside crackles into a snowy powdered sugar top, the inside stays soft and fudgy, and the peppermint gives every bite a fresh, Christmas-morning flavor. They look like they came from a bakery, but the dough comes together in one bowl.
The magic of a crinkle cookie is in the contrast: a dark chocolate dough rolled generously in powdered sugar, which cracks open as the cookie spreads in the oven to reveal dark lines against the white top. The peppermint here is gentle, not overpowering. A little peppermint extract in the dough and crushed candy canes on top give a cool finish without tasting like toothpaste, which is the line every peppermint cookie has to respect.
These cookies are also wonderfully practical for the holidays. The dough chills well, the cookies keep for days, and they travel beautifully to cookie exchanges and parties. Make a double batch if you plan to share, because they disappear faster than almost any other cookie on the tray.
Why Crinkle Cookies Crackle
The crackle happens because the powdered sugar coating dries and sets on the surface while the soft dough underneath continues to spread in the oven. As the cookie expands, the sugar shell breaks into the signature crinkled pattern. A generous coating is essential: roll each ball first in granulated sugar, then thickly in powdered sugar, so the coating is thick enough to crack rather than simply melt away.
Chilling the dough helps too. Cold dough spreads more slowly, which gives the sugar shell time to set before the cookie expands. If the dough is warm, the cookies spread too fast, the sugar melts into the surface, and you get flat, shiny cookies instead of crinkles. An hour in the fridge is the minimum; overnight is even better.
What You Need
For the dough, you will need one cup of all-purpose flour, half a cup of unsweetened cocoa powder, one teaspoon of baking powder, quarter of a teaspoon of salt, half a cup of unsalted butter melted, one cup of granulated sugar, two large eggs, one teaspoon of vanilla extract, and half a teaspoon of peppermint extract. You will also need half a cup of powdered sugar for rolling, a quarter cup of granulated sugar for rolling, and a quarter cup of crushed candy canes for topping.
A medium bowl, a whisk, a spatula, and parchment-lined baking sheets are the main equipment. A small cookie scoop helps keep the cookies even in size, which matters for even baking.
How to Make Peppermint Chocolate Crinkle Cookies
Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. In a large bowl, stir the melted butter and granulated sugar together until combined. Beat in the eggs one at a time, then stir in the vanilla and peppermint extract. Add the flour mixture and stir just until no dry streaks remain. The dough will be soft, almost like brownie batter, and that is correct.
Cover the bowl and chill the dough for at least 1 hour, or up to overnight, until firm enough to scoop. Preheat the oven to 350 degrees Fahrenheit. Scoop tablespoon-size balls of dough, roll each first in granulated sugar, then generously in powdered sugar, and place them two inches apart on parchment-lined baking sheets. Sprinkle a little crushed candy cane over the tops, pressing very lightly so it sticks.
Bake for 10 to 12 minutes, until the tops are crackled and the edges are set but the centers still look slightly soft. Cool on the pan for 5 minutes, then transfer to a wire rack. The cookies will firm up as they cool while staying soft and fudgy inside.
Recipe Card
Peppermint Chocolate Crinkle Cookies
Prep time: 15 minutes, plus 1 hour chilling
Cook time: 12 minutes per batch
Total time: 1 hour 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Keyword: peppermint chocolate cookies crinkle, chocolate crinkle cookies, Christmas cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup powdered sugar, for rolling
- 1/4 cup granulated sugar, for rolling
- 1/4 cup crushed candy canes, for topping
Instructions
- Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl.
- In a large bowl, stir the melted butter and granulated sugar together. Beat in the eggs one at a time, then stir in the vanilla and peppermint extract.
- Add the flour mixture and stir just until no dry streaks remain. Cover and chill for at least 1 hour, or up to overnight.
- Preheat the oven to 350 degrees Fahrenheit. Scoop tablespoon-size balls of dough.
- Roll each ball first in granulated sugar, then generously in powdered sugar. Place two inches apart on parchment-lined baking sheets and sprinkle with crushed candy cane.
- Bake for 10 to 12 minutes, until tops are crackled and edges are set but centers still look slightly soft.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips for the Best Crinkle Cookies
Do not skimp on the powdered sugar. A thin coating melts and disappears, while a thick coating crackles beautifully. If your hands get sticky while rolling, wash and dry them between batches, or the sugar will clump instead of coating evenly.
Measure the peppermint extract carefully. Peppermint extract is much stronger than vanilla, and half a teaspoon is plenty for this batch. Adding more will not make the cookies more festive; it will make them taste sharp and medicinal. If you are unsure, start with a quarter teaspoon and taste the dough.
Variations to Try
For a double chocolate version, fold half a cup of mini chocolate chips into the dough before chilling. For a mocha twist, add one teaspoon of instant espresso powder with the cocoa; it deepens the chocolate flavor without tasting like coffee.
If you do not want candy cane topping, drizzle the cooled cookies with melted white chocolate and sprinkle with crushed peppermint, or leave them plain for a classic chocolate crinkle. You can also swap the peppermint extract for orange extract and orange zest for a chocolate-orange holiday cookie.
Make-Ahead and Storage
The dough can be made up to 2 days ahead and kept covered in the fridge, or frozen as scooped balls for up to 1 month. Bake frozen balls straight from the freezer, adding 1 to 2 minutes to the baking time, and roll them in sugar just before baking.
Baked cookies keep in an airtight container at room temperature for up to 5 days. The powdered sugar top softens slightly over time, which is normal. For the prettiest presentation, you can dust them lightly with fresh powdered sugar just before serving.
Frequently Asked Questions
Why did my crinkle cookies not crackle?
The most common causes are warm dough, a thin sugar coating, or an oven that is not hot enough. Chill the dough thoroughly, roll generously in powdered sugar, and verify your oven temperature with a thermometer. Cookies baked on a greased sheet instead of parchment also spread differently, so use parchment.
Can I make these without peppermint?
Yes. Leave out the peppermint extract and the candy cane topping for classic chocolate crinkle cookies, or swap in a teaspoon of vanilla and a pinch of cinnamon. The method and baking time stay exactly the same.
Why are my cookies flat?
Flat crinkles usually mean the dough was too warm or the butter was too hot when mixed. Let the melted butter cool slightly before mixing, chill the dough well, and do not flatten the balls before baking. They should go into the oven as tall, sugar-coated balls.
Can I use Dutch-process cocoa?
Yes, Dutch-process cocoa gives a darker color and a smoother chocolate flavor, while natural cocoa gives a slightly sharper, more classic taste. Either works with the baking powder in this recipe, so use whichever you have.
How do I keep the powdered sugar from melting?
Bake at the right temperature and do not overbake, since excess moisture from an underbaked center can soften the top. Store the cookies in a single layer if possible, and dust with fresh powdered sugar before serving if the tops have softened.
Peppermint chocolate cookies crinkle are the kind of holiday cookie that earns compliments before anyone takes a bite. Snowy, crackled tops, a fudgy center, and a cool peppermint finish make them a tray favorite year after year.
