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Easy Peppermint Mocha Crinkle Cookies Recipe

Peppermint Mocha Crinkle Cookies - featured image
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These Easy Peppermint Mocha Crinkle Cookies are festive, delicious, and surprisingly simple to make. The combination of rich chocolate, cool peppermint, and subtle coffee flavor is just perfection, with a beautiful crackled top.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 2 cups (250g) all-purpose flour
  • ½ cup (40g) unsweetened cocoa powder
  • 2 teaspoons instant espresso powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (60g) powdered sugar
  • ¼ cup crushed candy canes or peppermint candies

Instructions

  1. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes with a hand mixer on medium speed.
  2. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and peppermint extract, and mix until just combined.
  3. In a separate bowl, whisk together the flour, cocoa powder, instant espresso powder, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Scrape down the sides of the bowl. The dough will be thick and slightly sticky.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  6. While the dough chills, combine the powdered sugar and crushed candy canes in a small bowl.
  7. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in the powdered sugar mixture, coating completely.
  8. Place the coated dough balls 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes. The cookies will look puffed and cracked when done.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.

Notes

Don’t skip the chill time; it’s crucial for crinkles. Roll dough balls twice in powdered sugar for best crackled effect. Start checking cookies at 9 minutes to avoid overbaking. Store in an airtight container at room temperature for up to 5 days; freeze for up to 3 months.

Nutrition

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

Find it online: https://willarecipes.com/easy-peppermint-mocha-crinkle-cookies-recipe/