Everyone loves these chocolate crinkle cookies. Rich, fudgy, and filled with peppermint flavor, these cookies make the perfect addition to your holiday treats. But be careful; they are highly addictive!
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Today we are being visited by the Ghost of Christmas Past who is taking us back a handful of years to the first Christmas that I was blogging – back to the days of bad writing, dimly lit photography, and…questionable recipes. To the days that my blog was called The Sweet Life and my twitter handle changed every couple of weeks because anything was better than @thesweetlife5 and I was still trying to figure out what was up with Instagram.
It’s all flashing before my eyes. Ghost of the Christmas Past, why must we go there?
Why? Because in that dark time, my friends, I created a recipe that was going to become one of my most popular recipes ever. It was a cookie that was going to take Pinterest by storm and teach me what the words “going viral” truly meant. This cookie may largely be the reason I am still blogging today.
And so, it’s time to give it a little makeover and remind you of this delicious gem sitting in my archives.
Chocolate Peppermint Crinkle Cookies, y’all!
What is a Chocolate Crinkle Cookie?
First and foremost, chocolate crinkle cookies are, hands-down, the best cookie in the world!
For those of you who haven’t yet had the crinkle cookie experience, it’s time to change that! A vegan crinkle cookie is a delicious combination of a chewy cookie with a crisp outside and all the gooey melt-in-your-mouth fudginess of a vegan brownie. Before they are baked, crinkle cookies are covered in powdered sugar. As they bake, the powdered sugar splits, creating beautiful crinkles in the sugar giving it the cookie’s name.
THEN, if that wasn’t enough, these particular vegan crinkle cookies are made even better with a hint of peppermint extract for, dare I say, the perfect vegan Christmas cookie.
Recommended Ingredients & Equipment
Rich, fudgy, and melt-in-your-mouth good, these cookies might be the best you’ve ever had. But beware, once you bite into one of these incredible cookies, you’re going to have a very hard time stopping.
Ingredients & Substitutions
- Oil – This recipe calls for canola oil because it creates the best texture without added flavor. If you want to avoid hydrogenated oils, try avocado or melted coconut oil. Olive oil also works but adds a slightly savory flavor.
- Granulated & Powdered Sugar – Check out my guide to vegan sugars and healthy sugar alternatives.
- Vanilla & Peppermint Extract
- Applesauce – The applesauce acts as the binder for these cookies. You can’t taste the applesauce but if you would prefer a different kind of egg replacer, check out my complete guide on replacing eggs to get a few more ideas.
- All-Purpose Flour – I have also made these cookies with 1:1 Gluten-Free Flour Baking Blend (<<affiliate link) with great success.
- Cocoa Powder
- Baking Powder
- Salt
Recommended Equipment
For all my cookie recipes, I recommend a stand-up mixer. These make whipping, beating, and blending so much easier. However, they are pricy and if they are not in your budget, you can make cookies with by hand or with a handheld mixer.
In addition, you will need basic cooking equipment including a baking sheets, silicone baking mats, and a wire cooling rack. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Chocolate Crinkle Cookies
Step One – Make the Dough
In a small bowl combine flour, salt, and baking powder. In a separate bowl stir together cocoa powder, sugar, applesauce, oil, extracts, and peppermint candies (if using) until well blended. Slowly add the flour mixture and mix until just combined.
Once your dough has formed, wrap it in in plastic wrap and chill it for at least 2 hours. This is an important step as the dough will be quite soft and hard to handle. However, some readers have had success freezing the dough for about 30-60 minutes until it is cold enough to shape.
Step Two – Bake The Cookies
After the cookies are chilled, roll them into balls about 2 tablespoons big. I recommend using a cookie scoop for this recipe as the dough will become difficult to handle as it warms up.
Coat the cookies in sugar and place them on a parchment-lined baking sheet. Bake the crinkle cookies for 12 minutes until the outside begins to crisp up but the center is still slightly underdone.
Pro Tip: Remove from the oven when the edges have just started to set and the centers are still slightly underdone. This is key for the chewiness of these vegan cookies.
Let the cookies cool 10 minutes on the baking tray before transferring them to a wire cooling rack.
Serving And Storing
Store Cookies: Once cookies are completely cool, store in an airtight container at room temperature for up to 5 days. Raw dough can be frozen for up to 2 months.
Freeze Cookie Dough: If you only want to make only a few at a time, you can store the remaining dough in the freezer. To do this, roll all the dough into balls. Place them on a baking sheet in the freezer to freeze all the way through. Once frozen, transfer your cookie dough into a large ziplock bag and return to the freezer. You can store the cookies this way for up to 2 months. When you’re ready to bake, remove from freezer and bake!
Tips and Tricks
- Make sure to chill the dough for at least 2 hours before baking. This allows the dough to be more moldable.
- When rolling your crinkle cookies, roll them in granulated sugar first before rolling them in powdered sugar for the PERFECT crinkle every time.
- If you can’t find vegan peppermint candy, you can omit the peppermint candies and just use peppermint extract for this recipe.
- Vegan white chocolate chips make a great addition. You can buy them online here. (<<affiliate link)
- Pull cookies out when they are slightly underdone. I found 12 minutes to be the perfect baking time. They will continue to harden as they cool, giving you a crispy outside with a deliciously fudgy and chewy center.
Getting the Perfect Crinkle
Friends, I’m going to let you in on a VERY exciting secret.
A couple of years ago I learned a great little trick, thanks to Cook’s Illustrated. To get the PERFECT crinkle on your cookie, first coat the cookie in granulated sugar. This allows the cookie’s surface to dry out quickly before the interior sets, creating more of those beautiful crinkly cracks. The extra layer of sugar also prevents the powdered sugar from melting into the cookie for that stark white on black visual.
More Vegan Cookie Recipes
- Vegan Eggnog Cheesecake Thumbprint Cookies
- Red Velvet Crinkle Cookies
- Hazelnut Sandies
- Chocolate-Dipped Rosemary Shortbread Cookies
- Classic Gingerbread People Cookies
Chocolate Peppermint Crinkle Cookies
Ingredients
Crinkle Cookies
- 2 cups all-purpose flour
- 2½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup dutch-process cocoa powder
- 2 cups sugar
- ½ cup vegetable oil
- ¾ cup applesauce
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 tbsp peppermint candies, crushed (optional)
Sugar Coating
- ½ cup granulated sugar
- ½ cup powdered sugar
Instructions
- In a small bowl combine flour, salt, and baking powder. Set aside.
- In a medium bowl or stand up mixer stir together cocoa powder, sugar, applesauce, oil, extracts, and peppermint candies (if using) until well blended. Add flour mixture and mix until just combined.
- Wrap the dough in plastic wrap and chill for 2 hours.
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the granulated and powdered sugars in two separate bowls.
- Remove chilled dough and roll into balls about one tablespoon each. Toss first in the granulated and then second in the powdered sugar, coating fully.
- Bake for 12-13 minutes (cookies should be slightly underbaked). Remove from oven and allow to cool for 2-3 minutes before transferring onto a wire rack to cool completely.
Notes
- Make sure to chill the dough for at least 2 hours before baking. This allows the dough to be more moldable.
- When rolling your crinkle cookies, roll them in granulated sugar first before rolling them in powdered sugar for the PERFECT crinkle every time.
- If you can't find vegan peppermint candy, you can omit the peppermint candies and just use peppermint extract for this recipe.
- Vegan white chocolate chips make a great addition. You can buy them online here.
- Pull cookies out when they are slightly underdone. I found 12 minutes to be the perfect baking time. They will continue to harden as they cool, giving you a crispy outside with a deliciously fudgy and chewy center.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Darian says
It was fun making, it looks and feels perfect. But right when it comes out it is too pepperminty where I can’t taste the chocolate. I suggest leaving the peppermint extract to half a teaspoon rather than a full. Other than that they are delicious.
Sideswipe says
Can you use Aluminium paper
Sideswipe says
The cookie I bake were bad. I don’t know why, I followed the instruction. Expected thee parchment paper, I us Aluminium paper. Yet the were flat as an pancake. And I bake them in 13 minute.
Sarah says
It sounds like the recipe wasn’t followed exactly. These cookies should be round and pillowy when you pull them out of the oven. It’s unlikely the aluminum paper would have made the so flat on it’s own, but I suppose it’s possible since I’ve never tried that and don’t recommend it. Other than that, without more detail, it’s hard to know what went wrong.
Sarah says
I don’t recommend it. They will cook faster and will get crispy on the bottom. Without having tried it, I wouldn’t now how to adjust temperature and time in the oven.
Aliana says
This recipe is great!! I made them for a cookie exchange where one participant was vegan and they were the hit of all the cookies – vegan or not. The recipe is so simple that I make it with my 2 year old and they come out perfect every time. Thanks so much for the great recipe!
Kate says
I used melted coconut oil as I didn’t have any veg oil: as a result the mixture turned out too dry. I added cold water until it came together into a wet dough I could roll and then they turned out just great! Love the flavour combo!
Jessica says
Made these last year with great success! So happy it’s finally time to make Christmas cookies for neighbors again. Such a great, easy recipe. I could eat the entire batch of cookie dough without baking any…
Erika says
Do you think I could use coconut oil in place of vegetable oil?
Sarah says
Yeah, it would change the texture slightly, but not too much.
Dee says
I’m going to make these. One question. Do you really bake them in balls? How do they flatten out and crinkle?
Sarah says
Bake them in balls. They will flatten as they cook. Then when you pull them out of the oven give them a sharp tap on counter to let them settle.
Dee says
Also can I freeze them after baked? Chill first of course. I want to take them away for the holidays with me. And they are AMMAZZZING I must say!!! Great recipe.
Karen says
My son doesn’t like peppermint…can this recipe be made without the extract and crushed candies? Any adjustments needed?
Sarah says
Yeah, no problem. No adjustments need to be made.
Sheila says
These are my favorite cookies ever! (well, tied with rosemary chocolate chip cookies). Everyone loves them and can’t believe they are vegan. Thank you for this recipe and Happy Holidays!
CHRISTEN says
I am going to try these, thank you. My only concern is table sugar is not deemed vegan. White sugars are refined with animal bones. I would also be concerned with the ingredients in the peppermint candy that might not be vegan (the sugar and possible gelatin). Other than that, these look and sound delicious. I will try them, with minor substitutions and then leave a review. I just love the look of crinkle cookies. I will skip the candies and use unrefined Mexican sugar.
Sarah says
There is some granulated sugar that is vegan as well as peppermint candy. You can research which brands or find ones that are labeled “vegan”.
Sam Chen says
These are incredible. First of all, I love that the ingredients are not ‘weird’ or hard to find, like a few vegan cookie recipes I have. This is easily going to be my go-to Christmas cookie. I may have portioned mine too small (A level TBSP, but not rounded?), because I ended up with 80, but it worked out perfectly for our plans. I froze them in prerolled cookie balls, like you recommended in a comment, and I will make half for one party, and use the rest on Christmas Eve for another party. I can’t stress enough how delicious these were. The perfect combo of chocolate and peppermint. My little boys call them ‘snow cookies’ because of the appearance.
Thank you for the lovely, easy-to-make, recipe that will easily be a family favorite for years.
Anna / At Lifestyle Crossroads says
This is just what I needed for the holiday season! Thanks so much for sharing this awesome recipe! Happy holidays!
Jena says
I was just wondering how many calories per cookie these were?
Deborah says
Is Herseherys 100%cocoa ok to use in this recipe
Sarah says
Yeah, that should be fine.
Josh Simons says
These are awesome cookies — everyone in the family loved them, both vegans and non-vegans. I paired these with Chandra’s Mexican Hot Chocolate Snickerdoodles (which have cayenne pepper — which I reduce by half for a more subtle heat) to make a Fire and Ice cookie offering. Good for Christmas, but maybe also for a Game of Thrones party. 🙂
Madeleine says
These look so great, and I’d love to give them out as Christmas treats! I just have one question: How long/well do they keep?
Andrea says
I have the same question. Everyone loved these so much last year that I’ll be baking a ton of them as gifts this year. Would love to know how long they’ll keep.
Sarah says
They would be best within 3-5 days. However, you could make the dough and freeze it, then bake them freshly throughout the season.