Description
Enjoy these festive Chocolate Peppermint Crinkle Cookies. They are soft, chewy, and full of holiday flavor.
Ingredients
Scale
- 2 cups (400 g) granulated sugar
- 1 cup (118 g) unsweetened cocoa powder
- 1/2 cup (109 g) vegetable oil
- 4 large eggs, room temperature
- 2 teaspoons peppermint extract
- 2 cups (250 g) all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup (62.5 g) confectioners sugar
Instructions
- In a large mixing bowl, add sugar, cocoa, oil, eggs, and peppermint extract. Whisk until smooth and glossy.
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Gradually add the flour mixture to the cocoa mixture, stirring until a thick, sticky dough forms.
- Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 4 hours, up to overnight.
- When ready to bake, preheat the oven to 350F. Line baking sheets with parchment paper.
- Add confectioners sugar to a small bowl and set aside.
- Using a 2 tablespoon cookie scoop, portion out the chilled dough. Roll each dough ball in the confectioners sugar until completely coated.
- Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are set.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Notes
- Chill the dough for at least 4 hours. This is important for the cookies to have the right texture.
- Roll the dough balls generously in confectioners sugar for the best crinkle effect.
- Store cooled cookies in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 181
- Sugar: 25g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg