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
Pam says
One other question….
When freezing the balls for future use, do you roll into balls, THEN into both sugars, THEN freeze?
Or just freeze the naked balls (lol!) and toss them in the sugars right before baking?
Thank you!
Pam says
Hello! Has anyone tried this recipe with natural cocoa powder (NOT Dutch processed?) It is very hard to find here, so just wanted to see if anyone had successes (or fails) and any modifications you had to make?
Thank you!
Teresa freis says
I just use regular Hersey cocoa powder and they come out perfect!
Teresa freis says
I love this recipe! This year i found vegan white chocolate chips at Walmart and will add some. Can’t wait to try them!
Nicole Laby says
Hello! I need to use gluten free flour as I have a gluten sensitivity. Can you please recommend either a brand you like, or if you suggest combining different types of gluten free flour? Thanks!
Michelle says
So good but I should bake for less time next time. I usually do but I baked for 13 minutes and the cookies are too crispy for my taste. Nonetheless, still a keeper recipe! Thanks!
Kathryn says
Best cookies on the planet! I make them every year.
Stacia says
Is rolling the cookies in powdered sugar necessary? I am all out and it is hard to get right now.
Sarah McMinn says
They will stay taste great but you won’t get the crinkle effect.
David says
Hi Sarah. If I freeze the cookies. Do I roll the cookies in the sugars and then freeze .?
Thank you
David
Sarah McMinn says
Yes, that would be fine.
Debbie DiNicola says
Have made this for 3 years now they are a hit with vegans and non vegans alike
Kiersten G says
These are so delicious and easy to make! I have made them twice within the last week and they were a hit at both family events! These are my favorite Christmas cookie!
Dory Gordon says
This was a new addition to our 2019 cookie tray and instant favorite with kids, adults, vegans and non vegans. Amazing flavor and great texture.
Carey Schreiber says
We love this recipe and make it every year. It’s a Christmas tradition. These cookies are great for small children to help with because they can dip in the sugar. Sometimes we add chocolate chips.
Debbi Licata says
I tried this recipe, but also made it gluten free, as one of my son’s has celiac disease. I love to cook, but am far from a baker, so was very nervous to swap out any ingredient for fear that the cookie would just not come out right. But I swapped, and succeeded!! I used gluten free all purpose flour. That’s it! Every other ingredient exactly the same. Everyone loved this cookie. We had an ugly Christmas sweater contest (party) as well as a cookie contest, and I won!! Even the folks that are not crazy about peppermint loved the cookie. They are not only beautiful on the plate, but are the perfect texture. Slightly crisp on the outside but perfectly decadent and chewy on the inside. Delicious!!
Littlemisskale says
Thanks for letting me know regarding gluten free flour! Because I was curious.
Carmen says
These are my daughter’s favourite Christmas cookies! I always make sure to have them around for gift giving. I use peppermint oil and only a 1/4 tsp as its very potent. Love them!
Tamika says
I’ve made these the last couple of years and they are always a hit! My coworkers start asking about them the beginning of December each year : ).
Can the dough be frozen? I was thinking of making a double batch of the dough, baking half now and half next week.
Meghan says
Hi Sarah!
Can I make these cookies using almond flour and if so, what would the ratio to regular flour be?
Thank you!
Sarah says
I don’t recommend using almond flour. If you want a gluten-free option, many people have had great luck with a 1:1 gf flour blend.