Description
These Chocolate Peppermint Crinkle Cookies are a festive treat combining rich cocoa, refreshing peppermint, and a powdered sugar coating that creates a beautiful crinkle effect. Perfectly soft with a slightly chewy center, these cookies bring out the best of holiday flavors with an easy-to-follow recipe that requires chilling and baking to perfection.
Ingredients
Scale
Wet Ingredients
- 2 cups (400 g) granulated sugar
- 1 cup (118 g) unsweetened cocoa powder
- ½ cup (109 g) vegetable oil
- 4 large eggs, room temperature
- 2 teaspoons peppermint extract
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
Coating
- ½ cup (62.5 g) confectioners’ sugar
Instructions
- Whisk sugar, cocoa, oil, eggs, and peppermint extract: In a large mixing bowl, combine the granulated sugar, cocoa powder, vegetable oil, eggs, and peppermint extract. Whisk until the mixture is smooth, glossy, and free of any cocoa streaks.
- Whisk dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt to combine evenly.
- Add flour mixture to cocoa mixture: Gradually stir the dry flour mixture into the wet cocoa mixture using a wooden spoon or rubber spatula until a thick and sticky dough forms.
- Cover and chill dough: Cover the dough tightly with plastic wrap and refrigerate for at least 4 hours, or overnight to allow the dough to firm up and develop flavor.
- Preheat oven and line baking sheets: When ready to bake, preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Prepare confectioners’ sugar coating: Pour the confectioners’ sugar into a small bowl and set aside for rolling the cookie dough balls.
- Portion and roll dough balls in confectioners’ sugar: Using a 2-tablespoon cookie scoop, portion out the chilled dough. Roll each sticky dough ball thoroughly in the confectioners’ sugar until completely coated.
- Arrange dough balls on baking sheets: Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake the cookies: Bake in the preheated oven for 10 to 12 minutes. The edges should be set while the centers remain slightly underbaked, which will firm up as they cool.
- Cool the cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely, ensuring they hold their shape and texture.
Notes
- Chilling the dough is essential to prevent the cookies from spreading too much and helps develop better flavor and texture.
- Ensure eggs are at room temperature for better mixing and a smoother dough.
- Use parchment paper on baking sheets to avoid sticking and make clean-up easier.
- Store cookies in an airtight container at room temperature for up to 1 week or freeze for longer storage.
- For a stronger peppermint flavor, you can add more peppermint extract gradually to taste.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Peppermint Cookies, Crinkle Cookies, Holiday Cookies, Peppermint Extract, Cocoa Cookies
