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Chocolate Peppermint Crinkle Cookies

Chocolate peppermint crinkle cookies bake into soft, cocoa-rich centers with puffed, cracked tops and a generous powdered sugar coating. Chill the dough until firm, then bake the cookies at 350°F for a festive chocolate and peppermint treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling time 2 hours
Total Time 2 hours 32 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

For the cookie dough
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 tsp peppermint extract
  • 1.5 cups all-purpose flour spooned and leveled
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 0.25 tsp salt
For the coating
  • 0.5 cup powdered sugar

Equipment

  • 1 electric mixer
  • 2 baking sheets

Method
 

Make the dough
  1. In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
  2. Beat in the eggs one at a time, then mix in the vanilla and peppermint extracts.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt, then mix the dry ingredients into the butter mixture just until combined.
  4. Cover the bowl and refrigerate the dough for at least 2 hours, until firm enough to scoop and roll.
Coat and bake
  1. Heat the oven to 350°F and line two baking sheets with parchment paper.
  2. Scoop the dough into 1-tablespoon portions and roll each portion into a ball.
  3. Coat each ball generously in powdered sugar and arrange 12 cookies on each prepared sheet, leaving about 2 inches between them.
  4. Bake both sheets for 10 to 12 minutes, switching their positions halfway through, until the cookies are puffed and cracked with edges set.
  5. Let the cookies cool on the baking sheets for 5 minutes.
  6. Transfer the cookies to a wire rack to cool completely.

Notes

For neatly cracked cookies, chill the dough until it is firm enough to scoop and roll. Store in an airtight container at room temperature for up to 5 days; freeze baked cookies for up to 3 months. For a dairy-free option, use plant-based butter.