These Chocolate Peppermint Crinkle Cookies are soft, light and slightly fudgy with a hint of peppermint throughout. Crushed peppermint candy cane adds a little crunch, sweetness and festive spirit to the cookies.
This recipe first appeared on Sift & Simmer in December 2017. Updated November 2021.
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One of my favourite holiday cookies are these Chocolate Peppermint Crinkle Cookies.
With the powdered sugar on top emulating snow, cookies get an extra hit of holiday spirit in the form of tingly peppermint.
Why this recipe works
These Chocolate Peppermint Crinkle Cookies can be easily made in one bowl.
Chilling the cookie dough helps it firm up and develop flavour.
Using peppermint extract flavours the cookie from within and makes these festive, holiday cookies!
You can easily double the recipe.
There's only a few ingredients in this recipe.
Ingredients you'll need
You'll only need a handful of ingredients to make these festive cookies:
- egg: helps give the cookies structure
- vegetable oil: I used avocado oil, but you can use coconut oil as well
- peppermint extract: use a quality culinary extract; adds that tingly, minty flavour
- granulated sugar: you can use granulated white or cane sugar; I haven't tested with other sweeteners yet
- cocoa powder: use a natural cocoa powder, rather than Dutch-process cocoa for these cookies
- all-purpose flour: gives the cookies structure
- sea salt
- baking powder: helps the cookies retain their light texture
- baking soda: acts as a leavener and creates the fissures in the cookie
- powdered sugar: also known as icing sugar; adds a touch of sweetness and gives the cookie the fissures and cracks when baked
- candy cane: crushed, for garnish
How to make it
In a medium mixing bowl, whisk together the egg, oil, sugar and peppermint extract.
Sift in the cocoa powder, all-purpose flour, baking powder, baking soda and sea salt.
Use a spatula to combine the dry ingredients with the wet ingredients.
Cover the bowl with plastic wrap and chill in the fridge for at least 2 hours.
Preheat oven to 350F.
Prepare a large baking tray with parchment paper.
Have 2 bowls ready. Add 1 tablespoon of granulated sugar to one bowl, and add 1 tablespoon of powdered sugar to the other bowl.
Use a small ice cream scoop to portion out the cookie dough and drop it into the bowl with granulated sugar.
Coat the cookie dough with the granulated sugar. Ensure that the dough is coated well.
Next, coat the cookie dough with the powdered sugar.
Place onto the parchment paper.
Repeat with the remaining cookies.
Bake the cookies at 350F for 10-12 minutes, until just set.
Let cookies cool on the baking sheet for 1 minute before transferring to a wire rack.
Garnish the tops with crushed peppermint candy cane.
How to serve & store
Serve these Chocolate Peppermint Crinkle Cookies with a tall glass of milk.
These cookies are best enjoyed within 1-2 days as the powdered sugar and crushed candy cane will melt over time.
Store the cookies at room temperature.
Tips & tricks
For this recipe, chilling the dough is necessary.
It helps the cookie dough firm up, which makes it easier to handle.
That said, the cookie dough can be on the sticky side, so use a trigger ice cream scoop to help with portioning.
If you don't have an ice cream scoop, you can use two tablespoons to scoop the dough and drop it into the granulated sugar.
You can also dust your hands with a little flour to help with the stickiness.
Make sure not to overbake these cookies.
For a fudgier texture, bake the cookies for less time. Start checking at around 8 minutes.
Other recipes you may like
Be sure to check out these other recipes:
Let me know if you try this holiday favourite! Tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Chocolate Peppermint Crinkle Cookies
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 1 large egg
- 30 ml vegetable oil
- 65 g granulated sugar
- ½ teaspoon peppermint extract
- 25 g cocoa powder
- 60 g all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- pinch sea salt
- 1 tablespoon granulated sugar
- 1 tablespoon powdered sugar
- 1 candy cane crushed
- In a medium mixing bowl, whisk together the egg, oil, sugar and peppermint extract.
- Next, sift in the cocoa, flour, baking powder, baking soda, and salt into the bowl. Mix with a spatula until a dough is formed.
- Cover the bowl with plastic wrap and place the dough into the fridge to chill for at least 2 hours.
- Prepare a large baking sheet with parchment paper. Set aside.
- Preheat oven to 350°F/177°C.
- Have 2 bowls ready. Add 1 tablespoon of granulated sugar to one bowl, and add 1 tablespoon of powdered sugar to the other bowl.
- Remove the cookie dough from the fridge and use a tablespoon or a small ice cream scoop to form balls.
- Drop the cookie dough into the granulated sugar and coat well.
- Next, coat the cookie dough in powdered sugar.
- Place the coated dough balls onto a baking sheet lined with parchment paper.
- Repeat with the remaining cookie dough.
- Bake at 350°F/177°C for 8-10 minutes. Let cool on the baking sheet for 1 minute before transferring to a wire rack.
- Sprinkle the crushed candy cane on top of the cookies.
- Enjoy the chocolate peppermint crinkle cookies within 1-2 days.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.