Go Back Email Link
–+ servings
A chocolate Christmas crinkle cookie with a spoon of powdered sugar next to it.
Print Recipe
5 from 8 votes

Christmas Crinkle Cookies

These chocolate peppermint Christmas crinkle cookies are perfect for the holidays. These cookies are sure to be your new favorite!
Prep Time10 minutes
Cook Time11 minutes
Chill time2 hours
Total Time2 hours 21 minutes
Course: Dessert
Cuisine: American
Servings: 30 cookies
Calories: 110kcal
Author: Audrey Wood
Cost: $8

Equipment

  • Hand mixer
  • Baking sheet
  • Parchment paper
  • cookie scoop

Ingredients

  • ½ cup unsalted butter softened to room temperature
  • 2 cups sugar
  • 4 large eggs
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 cups all purpose flour
  • 1 cup powdered sugar for rolling the cookie balls in

Instructions

  • With your hand or stand mixer, beat together the cocoa powder, sugar, and butter.
    ½ cup unsalted butter, 2 cups sugar, 1 cup unsweetened cocoa powder
  • Add the remaining ingredients except for the powdered sugar and mix until everything is well combined.
    4 large eggs, 1 teaspoon vanilla extract, 1 teaspoon peppermint extract, 2 teaspoons baking powder, ½ teaspoon salt, 2 cups all purpose flour
  • Cover your mixing bowl with plastic cling wrap and let the dough chill in your refrigerator for at least two hours. The dough can be chilled overnight, if desired.
  • Preheat your oven to 350℉ and line a baking sheet with parchment paper (not wax paper).
  • Use a regular sized cookie scoop to form dough balls and then roll into powdered sugar.
    1 cup powdered sugar
  • Place the dough balls on your parchment paper lined baking sheet with room for them to spread. Bake for 8 to 10 minutes. Let the cookies rest on the baking sheet for at least 10 minutes before transferring to a cooling rack.

Notes

Tips for success:
  • Use a cookie scoop as the dough is very sticky.
  • Be sure to let your cookie dough chill for the full two hours for the best results. 
Leftover cookies may be stored in an airtight container. They will be good for up to four days after baking.
Nutritional information is an estimate only.

Nutrition

Serving: 1 cookie | Calories: 110kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 77mg | Potassium: 53mg | Fiber: 1g | Sugar: 17g | Vitamin A: 126IU | Calcium: 24mg | Iron: 1mg