These Chocolate Peppermint Crinkle Cookies are easy to make and festive looking Christmas cookies. The recipe easily doubles to make 4 dozen cookies, and they’re also easy to make gluten free.
We talk you through this recipe in Episode 264 of our podcast. If you enjoy these cookies, you may also like our recipes for Chocolate Snickerdoodles, Tiger Cookies, and Easy Drop Sugar Cookies.
Makes 2 dozen cookies
Ingredients
1 cup granulated sugar
½ cup unsweetened cocoa powder
¼ cup vegetable oil
2 large eggs
1 teaspoon peppermint extract, or more/less to taste
1 cup all-purpose flour or gluten free 1-1 flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup or more confectioners’ sugar for rolling the cookies
Directions
In a large mixing bowl, beat together the granulated sugar, cocoa powder, and oil until combined. Beat in eggs and peppermint extract until fully blended. In a medium bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the egg mixture and mix until all of the ingredients are fully incorporated, but don’t overmix.
Cover dough and chill the dough for at least 2 hours or longer.
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silpats.
Roll generous tablespoons of cookie dough into balls. Roll each ball in confectioners’ sugar and place on the prepared baking sheets.
Bake in the preheated oven for 10-12 minutes. Cookies will puff up and deflate when they come out of the oven, causing them to crinkle. Wait until they are completely cool, then store in your favorite Chicken Lady cookie jar.