Peppermint chocolate crinkle cookies

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Come holiday gathering, it’s important to have an easy, festive sweet treat for any occasion. I love these peppermint chocolate crinkle cookies for such celebrations, cookie exchanges, or just sharing with the neighbors. With the combination of mint and chocolate they’re sure to become a seasonal favorite. All you need to go with is a glass of cold oat milk, and another cookie. And with an easy GF flour swap, these cookies can be made gluten-free in no time.

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cookie dough ball
cookies and mint

Adding espresso powder, cinnamon, and salt will elevate your chocolate flavor, but if you don’t have espresso powder or grounds on hand, don’t let that stop. Do make sure to sift your flour and cocoa powder for a light and fluffy final consistency. As your cookies spread in the oven you’ll see the signature crinkle. You can add additional powdered sugar on top for even more fun or enjoy as is. Either way, these holiday indulgences won’t last long.

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creamed butter and sugar
dry ingredients
cookie dough

Peppermint chocolate crinkle cookies   by

These vegan peppermint chocolate crinkle cookies are perfect for holiday celebrations, cookie exchanges, or just sharing with the neighbors.

makes: about 20 cookies | prep time: 10 min | chill time: 30 minutes | cook time: 12 min | total time: 22 min

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plate of cookies

Ingredients

  • 1 flax egg 1 tbsp flax meal + 2 tbsp water
  • 1/2 cup vegan butter, cubed and room temperature
  • 1/2 cup 2 tbsp organic cane sugar
  • 1/3 cup non dairy milk
  • 1/2 tsp peppermint extract
  • 1/2 tsp vanilla extract
  • 1 1/4 cup all purpose flour (or sub 1:1 GF all purpose flour blend)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup cocoa powder
  • 1 tbsp espresso powder
  • 1/4 tsp cinnamon
  • 1/2 tsp kosher salt
  • 1/4 cup powdered sugar (to coat, more as needed)

To-Do's

  1. In a large mixing bowl, cream (mix together well) vegan butter and cane sugar with a hand mixer. Once mixed, add non dairy milk, peppermint extract, and vanilla. Mix again until just combined.
  2. Sift in remaining dry ingredients. Flour, baking soda, baking powder, espresso powder, cinnamon, and kosher salt. Mix until there are no dry ingredients remaining, but be careful not to overmix. Approx 2 – 3 minutes, as needed.
  3. Scrape down sides of bowl. Cover bowl with a clean cloth and chill in the fridge for at least 30 minutes, up to 48 hours.
  4. After chilling, preheat oven to 350 degrees. Place a silpat or parchment paper on a large baking sheet. In two separate bowls, add cane sugar and powder sugar. You will use these to coat the cookies.
  5. Using a cookie scooper or large spoon, scoop approx 1 inch balls of the mixture. Roll into a ball and roll in the powdered sugar until thoroughly coated. Place your dough ball on the prepared baking sheet.
  6. Repeat the scoop and roll for the remainder of the dough, placing each about two inches apart. Make sure to not press your cookies down, they will spread as they bake. (You may need two trays.)
  7. Once oven is preheated, place cookie trays inside and bake for 10-12 minutes. Remove from oven and let cool on the tray for 8 – 10 minutes. Remove from tray and move to a cooling rack for an additional 10 minutes. Dust with extra powdered sugar, if desired.
  8. Enjoy! Best served same day but will keep well on the counter in an airtight container for about a week or in the freezer for about 1 month.

Notes

If making gluten-free, note that the cookies will not flatten out as much as with regular flour but have more of a “snowball” like. You can try slightly flattening cookies with the back of a spoon before baking. Add an additional 1 – 2 minutes in the oven to ensure thorough baking.

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