Super soft and fudgy peppermint chocolate pillows, blanketed in a snow of powdered sugar and sprinkles! A Christmas twist to your typical crinkle cookie recipe!
It’s Christmas cookie time!!! As soon as those Thanksgiving dishes hit the sink, it’s time to pull out the baking sheets, warm up the oven, and sink our teeth into amazing and decadent baked goodies! And my favorite holiday flavor of all….wait for it….peppermint. Definitely, definitely peppermint. I have no idea why we confine peppermint in the cabinet for 11 months out of the year, and only allow it to spread its wings and infuse its fresh flavor into our desserts in December! Maybe it’s so that we always end our year on an especially delicious note? I’d be ok with that reason! It’s good to end things on a high note!
Wait…I thought about it for a minute and now I have a theory: I bet that we would all have so much better, happier lives the 11 other months of the year, if we didn’t lock peppermint away. Don’t end on a high note, live on a high note!
It would be definitely ok to make these cookies any month (or every month!) of the year, and I know I will be! They’re so deliciously fudgy and soft, and addictingly yummy, that I bet you won’t be able to eat just one!
The cookies are so easy and fun to make, and they would be so awesome to get the kids in on the powdered sugar and sprinkles action! The only thing that is a must with this recipe is dough chilling. The dough must be very very cold before it is rolled into balls, or else you’ll find that the dough just sticks to your hands, making it impossible to roll. I recommend chilling it for at least 4 hours, or up to 3 days. I like to make mine the night before I want to bake them and let them chill overnight; do whatever works for you…just be sure to plan ahead when you want to make a batch of these! It’s worth the wait—promise!
Sprinkles are totally optional in this recipe, but really? Totally necessary in my opinion. When you rate the fun-ness of the non-sprinkled cookies against the sprinkled cookies, sprinkled cookies win 100% of the time!! I created 3 different looks for this batch of cookies: one that just had powdered sugar, one with red sugar sprinkles, and one with Christmas sprinkles, but you can create your own varieties by using your favorite sprinkles! Just be sure to have a different bowl for each different type of topping you use; don’t mix them all together. And one last tip: the sprinkles stick to the dough better if you dunk them in the sprinkles first, and then into the powdered sugar. If the powdered sugar goes on first, the sprinkles don’t stay attached too well. So if you want to top the cookies with both powdered sugar and sprinkles, sprinkles first, then powdered sugar. If you are rolling them into just one topping, don’t worry about this tip. Just roll away!
If you want to make these Peppermint Chocolate Crinkles gluten free, they’ll turn out and taste exactly the same as the ones made with all purpose flour if you use Better Batter Gluten Free All Purpose Flour! It’s my go-to all-time favorite flour blend for making my cookies look and taste normal! (No weird gluten free textures or flavors with this flour! In fact, you can’t even tell at all that the cookies you make with this brand are gluten free!! That’s how you know it’s good! )
These yummy pillows of chocolatey peppermint goodness taste like Christmas in cookie form! They won’t last long in your cookie jar, so double the recipe if you’re feeding a crowd!
- 1 cup All Purpose OR Better Batter Gluten Free Flour
- ½ cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- ½ cup Butter, softened to room temperature
- ½ cup Light Brown Sugar
- ½ cup Granulated Sugar
- 1 egg
- 1 teaspoon Peppermint Extract
- 1 teaspoon Vanilla Extract
- ½ cup Powdered Sugar
- ½ cup Sprinkles (assorted types, if desired)
- In a medium mixing bowl, whisk together Flour, Cocoa Powder, Baking Powder, and Salt. Set aside.
- In a large mixing bowl, using an electric hand mixer, cream room temperature Butter, Brown Sugar, and Granulated Sugar until light and fluffy. Add Egg, Peppermint Extract, and Vanilla Extract and mix until well blended.
- Using a large or wooden spoon, stir dry ingredients into wet ingredients until just combined. Dough will be fairly sticky; do not overmix.
- Cover with plastic wrap and refrigerate dough for at least 4 hours, or up to 3 days.
- When ready to bake, preheat oven to 350 degrees F. Prepare 2 large baking sheets by lining with parchment paper or silicone baking mats.
- Place Powdered Sugar and Sprinkles (if using) in separate small bowls (use a different bowl for each different type of topping).
- Remove dough from refrigerator. Working quickly, so as to keep the dough as cold as possible, roll dough into 12-14 balls. Drench balls in sprinkles and/or powdered sugar, or decorate with toppings as desired; place on prepared baking sheet.
- Bake for 10-12 minutes. Cookies should look puffy and slightly underbaked.
- Cookies will not spread a whole lot during baking; if desired, right after cookies are removed from oven, use the back of a spoon to lightly flatten the cookies and create a slightly crinkled look on top.
- Allow cookies to cool on the baking sheet for about 8-10 minutes before removing cookies to cool completely.
For more pepperminty goodness, try these next: