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
Shawna says
These were fantastic and were gone in no time lol
Lilly Orta says
Hi,
Is there a way to make these cookies gluten-free???
Sarah says
I would recommend using a 1:1 gf flour blend for these cookies.
Tiffany says
Could we omit the peppermint altogether? If so, double the vanilla or amount leave as-is?
Sarah says
Yes, no need to double the vanilla.
Willow says
Hi Sarah,
Do I need to flatten these when placed on the baking sheet? Or will they do their thing without any help?
Can’t wait to make these!
Katrina says
I’ve made these a few times and they are so
Amazing! Hoping someone may have a tip on converting these to gluten free? Can I just swap out all purpose flour for gluten free flour without the taste being altered? Would appreciate any tips that can be provided
Sydney says
How many flax eggs would you use instead of applesauce? Can’t wait to make these!
Sarah says
3 flax eggs should be perfect
Anna says
They’re really really good, I’m going to bring them to my in-laws at Christmas!!
High altitude baker, no adjustments needed, except maybe to bake longer. I’m at 5500′ about, and I added a few minutes. They’re still yummy and fudgy inside!
Renee Thompson says
Thank you! I’m above 8,000 and need to learn to bake successfully up here. Your input is very helpful!
Anna says
I’m glad!! I grew up at 8500′, I know how tricky it is! Above 8000′ I would also bump up the oven temp about 10-15 degrees. Happy baking!
Brika says
Agree they may need a minute or two more. First dozen were pretty gooey!
Sherry says
This is a perfect recipe. Wouldn’t change a thing. Thank you for sharing!
br says
Hey Sarah,
I am interested in this recipe but in the instructions it says chill for 2 hours and in the header it says a 4 hour chill time. Which is correct, or did i miss another two hours chilling somehwere?
Sarah says
Sorry. I adjusted the chill time to 2 hours and forgot to update that heading. Fixed now!
Layla says
My nephew is allergic to egg, dairy, and peanuts. So glad to have found this recipe and website so I can share some holiday baking with him 🙂
Looking forward to making a batch of these soon.
Caitlin says
How long do these cookies last in an airtight container in the fridge?
Sarah says
About 5 days. However, you can keep them in the freezer for up to 2 months. Just pull them out about an hour before serving to thaw.
Sara says
I’m wondering if the peppermint extract and peppermint candies are fully vegan? I’ve read some reports online of peppermint candies being manufactured using bone char and that some of them even contain gelatin. ?
Sarah says
You can find vegan peppermint extract and candies. I get mine on Amazon.
Kristine Northup says
My cookies also turned out flat. I did not put the mint candy in them, maybe this is why?
Chirs Hugues says
These were a hit at my potluck! Next time I think I would cut back on the sugar a bit, and use a different fat … I used Grapeseed Oil. I was also thinking of adding some chocolate chips!
Katie says
Just made these for snowshoeing tonight and they turned out perfect! I halfed the recipe, and used 1/2c of Brown Sugar to replace 1/2C of the white. Also only put these in the fridge for 1.5 hrs and only rolled them in powdered sugar, yet they still turned out great. I’m sure they will be a hit tonight!
Yoojin says
This is the best vegan cookie recipe I’ve ever followed! It was super easy and the cookies turned out exactly the same way as the photos. Thank you so much for sharing this with us!
Elisha says
Five stars!
Fudgy inside and a light crisp outside. These were simple, not too sweet, and just the right amount of peppermint. It’s so easy for me to eat one after another. I brought some to a friend’s house for Christmas and they were gobbled right up. Thanks for the recipe. I’ll definitely make them again.