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
Leigh says
These cookies are always a hit. They work beautifully every time I make them. I use peppermint oil instead of extract and add an extra Tbsp of crushed candies (the powdery bits) into the granulated sugar (outer coating). I have even made them with a gluten-free flour (1to1 baking mix) and they’ve worked as well (cooked an extra 2 minutes I think).
Thanks so much for this amazing show stopper Christmas cookie. 🙂
Alexis says
These came out awesome! I had no trouble rolling the dough, it was very easy. They came out beautiful and my picky cookie eaters are loving them. Thanks!!
Alanna says
I made this recipe last year and loved it! I’m planning on making them again this year but do you think I could use coconut oil instead of vegetable oil and get the same results?
Sarah says
Yes, I have done both and it works fine.
Joanne Darling says
Just made these cookies for the 1st time. Followed the directions and had no problems. Added extra crushed candy canes for enhanced flavor. Chilled dough for 2 days (busy holidays). Rolled teaspoon size balls. Hands get messy, so used spoons to roll balls in sugars. Used undercooked time tip and they cooled into perfection. My new go to recipe!!! ?
Brigid says
Did you use unsweetened applesauce or regular applesauce?
Sarah says
Regular, but either would work as long as it’s plain.
Tammy says
So looking forward to making them! How long can these cookies keep on the table and refrigerated? Thanks!
Sarah says
They will stay good for about 5 days at room temperature. I don’t recommend refrigerating them but you could freeze them for up to 1 month.
Eliza says
Two comments:
1. The four hour chill time should be added to the preparation time. I found this tidbit out too late and was on a deadline. Fortunately, 30 minutes in the freezer was enough of a chill time. They turned out perfect; chewy in the middle, and crunchy on the edges. I did double the amount of peppermint candy in them, and feel it could probably be increased a little more to get that extra peppermint taste. I also rotated the cookie trays (top to bottom and front to back halfway through the cooking time)
2. It would be great if the order of the ingredients followed the order of use of those ingredients in the directions.
I would definitely make these again.
Bailey says
I am sad to say these did not work out for me. I couldn’t handle the dough at all (and yes, I chilled the dough). I used a cookie scoop to plop them into the sugar to be able to even touch them. I wound up adding more flour and then pressing it into an 8×8 pan to make brownies. I learned from previous mistakes and another website that candy canes just melt when incorporated into the dough, so I left those out to sprinkle on top. I’ll still put them in my vegan goodie boxes as brownies!
Lredmon2 says
I’m glad you commented about this Bailey. I had the same issue. I even chilled the dough overnight in the refrigerator, used a scooper and rolled in both kind of sugars. They did not rise up like the photos so I am wondering it needed a little more flour
Joy says
Do you think I could chill the cookie dough for 2-3 days before baking? I see that other crinkle cookie recipes say this is fine, but wanted to see your thoughts on this. Btw – I make these every year and my husband loves them!!! But this year, with the addition of a new baby to our family, I’m having trouble getting everything done at the right time like I used to!
Sarah says
Yes, that would be fine! Congrats on the new baby 🙂
Joy says
Hi Sarah! I forgot to come back and comment last year that making the dough a couple of days early and refrigerating it worked perfectly. I’m planning on making these again this year. Would you happen to know if I could I double all the ingredients for a double batch? (I know some recipes don’t work out well by just doubling all ingredients.)
Natalie Sinclair says
I made these last year and loved them so much!! Do you think they would work if I used gluten-free all purpose flour?
Sarah says
Yeah, I think if you use a 1:1 gf flour blend it should work just fine!
Marta says
Gluten free flour works fine, made then that way for celiac friends, and they loved them. New favorites!
Alden says
I had to come on here and leave a review! These were AMAZING! I am now going to make them for a cookie swap and as gifts. Thank you for the recipe! This is going to be a yearly tradition!
Sarah says
I’m so glad!
John says
Amaaazing cookies! I haven’t made cookies in over ten years (probably 15 years) and tried these because I had to bring some cookies to a party. Not only were they super easy to make and foolproof, they were the hit of the party. I didn’t have parchment paper but used a non-stick spray and lightly floured the baking sheet. I also lightly sprinkled them hot out of the oven with a little kosher salt and wow! What a party I. Your mouth! Next time, I might add a little cayenne to spice them up as well. Can’t wait to try these again.
Sarah says
Glad they were a hit!
Lorelie says
Delicious! I did not have applesauce, so i used 3/4 water instead and 2tsp of white vinegar. Still turned out good!
Sue says
I made these cookies a few days ago, and…..OMG! I have never commented on a recipe before, but felt I had to tell you that these may be the best cookies I’ve ever eaten! They are so delicious…and easy to make. I love that they are slightly crispy on the outside and moist and chewy on the inside. I’ll definitely make them again – hopefully in time to share them during the holidays next year! Thanks for a great recipe.
Sarah says
Thanks so much for sharing your feedback, Sue. I’m glad they were a hit!
Sideswipe says
Again I have the same problems. I bought the parchment paper and the cookies still turn out flat.
Do you have any ideas what went wrong?
Mary says
I made two batches of these cookies with the same result each time. The cookies fell flat in the oven. The instructions were followed exactly and I made no substitutions to the ingredients. Is there anything that could have caused this?