Description
These Chocolate Peppermint Crinkle Cookies are a festive treat perfect for holiday celebrations. Soft, fudgy chocolate cookies are coated in a crackled sugar exterior and topped with a creamy two-tone buttercream frosting featuring rich chocolate and refreshing peppermint flavors, finished with crushed peppermint candies for a delightful crunch.
Ingredients
Scale
Chocolate Crinkle Cookies:
- ¼ cup (56 g) neutral oil (canola oil recommended)
- 1 cup (200 g) granulated sugar
- ½ cup (43 g) cocoa powder
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (140 g) all-purpose flour
- ½ cup (100 g) granulated sugar for rolling
- ½ cup (60 g) powdered sugar for rolling
Frosting:
- ½ cup (113.5 g) unsalted butter, room temperature
- ⅛ teaspoon salt
- 1–2 tablespoons milk or cream (start with 1 tablespoon)
- 2 cups (180 g) powdered sugar
- 2 tablespoons cocoa powder
- ½ teaspoon peppermint extract
- Few drops red food coloring
- Crushed peppermint candies for topping
Instructions
- Mix Wet Ingredients: In a large mixing bowl fitted with the paddle attachment, combine the neutral oil, granulated sugar, and cocoa powder. Mix on medium speed for about 2 minutes until fully combined.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the bowl and continue mixing until the mixture is fully incorporated and smooth.
- Add Dry Ingredients: Slowly add the baking powder, salt, and all-purpose flour. Mix until just combined. The dough will be thick and sticky. Cover and refrigerate the dough for 2 to 24 hours to chill.
- Prepare for Baking: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
- Shape Cookies: Using a 3-tablespoon cookie scoop, portion out the chilled dough. Roll each scoop first in granulated sugar, then in powdered sugar to create the signature crinkle effect during baking.
- Bake: Place 6-8 cookies per baking sheet and bake for 10-12 minutes, or until the edges appear set and the tops have a crackled look. Remove from oven and allow to cool completely on the baking sheets.
- Prepare Buttercream: In a large bowl, cream together the butter, powdered sugar, salt, and milk or cream until light and fluffy. Adjust powdered sugar or milk to achieve desired consistency. Divide the buttercream into two bowls. To one bowl, add cocoa powder and a little milk if needed to make chocolate buttercream. To the other, add peppermint extract and red food coloring to create peppermint buttercream.
- Assemble Cookies: Spread the chocolate buttercream on the bottom of each cooled cookie, followed by a layer of peppermint buttercream on top. Sprinkle crushed peppermint candies over the frosting for a festive finish.
Notes
- Cookies are best stored chilled in the refrigerator but can be enjoyed at room temperature according to your preference.
- Adjust the amount of powdered sugar and milk in the buttercream to get the perfect frosting consistency, whether thicker or spreadable.
- Using grams for measuring ingredients, especially flour, will yield the most consistent results. If you don’t have a kitchen scale, lightly spoon flour into your measuring cup to avoid packing.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
