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Cozy Peppermint Mocha Crinkle Cookies

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These Cozy Peppermint Mocha Crinkle Cookies are the perfect blend of rich, dark chocolate, a whisper of espresso, and the cool, crisp bite of peppermint. They are soft, fudgy, and crackled with a snowy powdered sugar coating, making them the ultimate holiday cookie.

Ingredients

Scale
  • 1/2 cup (1 stick, 113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 1/2 cups (180g) all-purpose flour
  • 1/2 cup (50g) unsweetened Dutch-process cocoa powder
  • 1 tablespoon instant espresso powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (60g) powdered sugar (for rolling)
  • 1/4 cup crushed candy canes or peppermint candies (about 4–5 small candy canes)

Instructions

  1. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light, fluffy, and pale in color, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  2. Add the wet ingredients: Beat in the room-temperature egg, vanilla extract, and peppermint extract until fully combined and smooth, about 1 minute. The mixture may look curdled at first but will come together.
  3. Whisk the dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, instant espresso powder, baking powder, and salt until evenly distributed.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding by hand with a rubber spatula until just combined. Do not overmix. The dough will be thick and sticky.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to overnight. This step is crucial for preventing spreading and creating the crinkled texture.
  6. Preheat and prepare: When ready to bake, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Place powdered sugar in a small shallow bowl.
  7. Shape and roll: Using a cookie scoop or tablespoon, portion the chilled dough into 1.5-tablespoon-sized balls (about 20-25g each). Roll each ball firmly between your palms to create a smooth sphere. Roll each ball generously in the powdered sugar until completely coated. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake: Bake for 10-12 minutes. The edges should look set, and the tops will be crackled and puffed. The centers will still look slightly soft. Do not overbake.
  9. Cool and garnish: Let cookies cool on the baking sheet for 5 minutes, then carefully transfer to a wire cooling rack to cool completely. While still warm, sprinkle crushed candy canes over the top.

Notes

Chilling the dough is non-negotiable for the perfect crinkle texture. Be generous with the powdered sugar coating. For best results, use a cookie scoop for uniform size. Let cookies cool on the baking sheet for 5 minutes before transferring. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months, or freeze unbaked dough balls for fresh cookies on demand.

Nutrition

Keywords: peppermint mocha crinkle cookies, chocolate crinkle cookies, holiday cookies, peppermint cookies, mocha cookies, easy cookie recipe, Christmas cookies

Find it online: https://goldensimmer.com/cozy-peppermint-mocha-crinkle-cookies-best-easy-recipe/