Description
These Holiday Chocolate Peppermint Crinkle Cookies combine rich cocoa, peppermint flavor, and a snowy powdered sugar crackle finish. The perfect festive cookie for Christmas dessert tables, cookie exchanges, or edible gifts. Easy to make, chewy and soft inside with a crisp, snowy outside.
Ingredients
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/4 cup vegetable oil
2 large eggs
1 teaspoon peppermint extract
1/2 cup powdered sugar
Instructions
1. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
2. In a large bowl, mix the granulated sugar and vegetable oil until smooth.
3. Add eggs one at a time, mixing well after each addition. Stir in peppermint extract.
4. Gradually mix the dry ingredients into the wet ingredients until a thick dough forms.
5. Cover and refrigerate the dough for at least 2 hours or overnight.
6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Roll chilled dough into tablespoon-sized balls and coat generously with powdered sugar.
8. Place dough balls 2 inches apart on the baking sheet.
9. Bake for 10 to 12 minutes until crinkled and set.
10. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These cookies keep well for up to a week in an airtight container.
To freeze, let cool completely and store in a sealed freezer bag for up to 3 months.
Crushed peppermint candy canes can be sprinkled on top for extra holiday flair.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10g
- Sodium: 40mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg