Peppermint Crinkle Cookies are a delightful holiday treat that combines the sweetness of chocolate with a refreshing touch of peppermint. These cookies are soft in the center and feature a beautiful, cracked, powdered sugar coating that is visually striking. Perfect for sharing at festive gatherings or simply enjoying at home, they are bound to become a family favorite. Let’s dive in and explore the magic of these irresistible cookies!
Table of Contents
Table of Contents
4 Reasons Why You’ll Love It
- Perfect for the Holidays
- Easy to Make
- Soft and Chewy Texture
- Refreshing Peppermint Flavor
Time Breakdown
- Prep Time: 15 minutes
- Bake Time: 10 minutes
- Cool Time: 30 minutes
- Total Time: 55 minutes
Ingredients List
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, at room temperature
- 2/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3/4 teaspoon peppermint extract
- 1 1/3 cups all-purpose flour
- 1/2 cup Dutch processed cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
How to Make Step-by-Step
Step 1: Preheat and Prepare
Preheat the oven to 350°F. Line two baking sheets with parchment paper. Pour the granulated sugar for the coating into a small bowl. Pour the powdered sugar into a second small bowl. Set both aside.
Step 2: Mix the Butters and Sugars
In a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, and granulated sugar on low speed until combined. Gradually increase the speed to medium-high and mix until light and fluffy, about 2 minutes.
Step 3: Add Eggs and Extracts
Use a silicone spatula to scrape down the sides and bottom of the bowl, then add in the eggs, vanilla, and peppermint extract. Beat on medium-high speed until the mixture is smooth and fluffy, about 1 minute, scraping down the bowl as needed.
Step 4: Combine Dry Ingredients
Add the flour, cocoa powder, baking powder, baking soda, and salt. Beat on low speed until just combined and no streaks of flour remain, about 30 seconds.
Step 5: Shape the Cookies
Use a 1 ½ ounce cookie scoop to portion out equal amounts of dough. Roll the dough in your hands to smooth the edges. Roll the dough balls in the granulated sugar first, then roll them in the powdered sugar, evenly coating the outside of the cookie. Place the cookies on the prepared baking sheets, spacing them 2 inches apart.
Step 6: Bake
Bake until the cookies have formed cracks all over and are set and firm around the edges but still somewhat soft in the middle, 9 to 10 minutes. Allow the cookies to cool completely on the baking sheet before serving.
Serving Suggestions
Peppermint Crinkle Cookies make a lovely addition to holiday cookie trays or can be served alongside milk or hot cocoa. They also pair well with peppermint ice cream for a festive dessert.
Storage Tips
- Keep Cookies in an Airtight Container
- Store in a Cool, Dry Place
- Freeze for Up to 3 Months
- Separate Layers with Parchment Paper
Tips for Success
- Ensure Ingredients Are at Room Temperature
- Don’t Overmix the Dough
- Adjust Baking Time for Chewiness
- Use Fresh Peppermint Extract for Stronger Flavor
Variations to Try
- Add Chocolate Chips
- Use White Chocolate Instead of Cocoa
- Substitute Almond Extract for Peppermint
- Include Crushed Candy Canes for Extra Crunch
FAQs
1. Can I use other extracts?
Yes, you can use almond or vanilla extract if you prefer.
2. How do I know when the cookies are done?
Look for cracks on the surface and edges that are firm but the center should still be soft.
3. Can I make these cookies gluten-free?
Yes, just substitute all-purpose flour with a gluten-free flour blend.
4. How long will these cookies last?
When stored properly, they can last up to a week at room temperature or up to three months in the freezer.
Closing Notes
Making Peppermint Crinkle Cookies is a simple and rewarding experience. Their festive look and scrumptious flavor make them perfect for any holiday occasion. Whether you’re sharing them with friends or enjoying them yourself, these cookies are sure to bring joy to your celebrations. So, gather your ingredients and get baking for some delicious fun!
Peppermint Crinkle Cookies
Ingredients
For the Cookie Dough
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, at room temperature Make sure it is at room temperature for easy mixing.
- 2/3 cup packed light brown sugar
- 1/3 cup granulated sugar For coating.
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3/4 teaspoon peppermint extract
- 1 1/3 cups all-purpose flour
- 1/2 cup Dutch processed cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Pour the granulated sugar for the coating into a small bowl and the powdered sugar into a second small bowl. Set both aside.
Mix the Butters and Sugars
- In a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, and granulated sugar on low speed until combined. Gradually increase the speed to medium-high and mix until light and fluffy, about 2 minutes.
Add Eggs and Extracts
- Use a silicone spatula to scrape down the sides and bottom of the bowl, then add in the eggs, vanilla, and peppermint extract. Beat on medium-high speed until the mixture is smooth and fluffy, about 1 minute.
Combine Dry Ingredients
- Add the flour, cocoa powder, baking powder, baking soda, and salt. Beat on low speed until just combined and no streaks of flour remain, about 30 seconds.
Shape the Cookies
- Use a 1 ½ ounce cookie scoop to portion out equal amounts of dough. Roll the dough in your hands to smooth the edges.
- Roll the dough balls in the granulated sugar first, then roll them in the powdered sugar, evenly coating the outside of the cookie. Place the cookies on the prepared baking sheets, spacing them 2 inches apart.
Bake
- Bake until the cookies have formed cracks all over and are set and firm around the edges but still somewhat soft in the middle, 9 to 10 minutes.
- Allow the cookies to cool completely on the baking sheet before serving.
