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
Eunie says
Easy and delicious! Will make again and again!
Sydney says
Hello! I have made these multiple times and are a family favorite!
I was wondering if coconut sugar would work for the 2cups added to make the dough?
(I will still roll in regular/powdered). Thank you! Love all of your recipes!!
Kelly says
Ridiculously good!! Incredible cookies! I made them last year and this at holiday time and they are beyond delicious! Tasty and soft. Total crowd pleaser! This year I made one batch with 1 to 1 Gluten Free flour and it didn’t change a thing on taste or texture.
Michelle says
Have made this at least twice now and it is a hit everytime! Last time, I used my heart and stars cookie cutters and they held up well like regular sugar cookies! I was short 1/2 cup of apf so I subbed my homemade oat flour. I was nervous that they’d spread like crazy but they just got a little bloated-looking but held their shapes. I didn’t dip them in sugar so not really the crinkle effect but cute as cut out cookies for sure! Thanks so much!
Vidya says
I just made the dough, it looks a little runny, not super firm.Not sure if that’s how it should be or I did something wrong. I put it in the refrigerator to chill. If it still looks runny even after chilling, should I add some more flour? I’m totally new to baking. Thanks!
Heather says
I love your recipes. I think of this as my ‘never fail’ recipe website. The Crinkles are no exception. My 14 year old and I made these yesterday and they were both easy and fantastic. They are his new favorite cookie. Anyone who has a preconceived notion on plant-based eating needs to come here. Great work!
Ruth-Ann says
I made these last year for my staff and I liked it so much that I made another batch to give to friends! I froze the extra and just took them out this week!! Can’t even tell it has been a year. They’re back on my Christmas gift baking list. Easy, just need the time to allow dough to chill. Now that I saw the suggestion to another commenter that applesauce can be used instead of oil, I’ll try that next time.
For storing short-term – Would either a cookie tin or a plastic container work so that they retain their outer crisp and inner soft?
Thanks for sharing this. Merry Christmas!
Brittany says
I literally searched the internet for this exact recipe. Last year I took a screen shot of the ingredients and made a batch for my wife’s Christmas party (she owns a vegan restaurant) and they were a major hit. This year she asked if I’d make these for a catering event (100+). Now, I’m no vegan baker. I really don’t know the ins and outs of baking without eggs and butter, but son of a nutcracker these things are FOOL proof. First of all, my first batch last year and my test batch before the catering event were sort of gooey balls (even after chilling) but once rolled in the sugars, they came out perfect. Now my catering batch (multiplied the recipe by 6), I ran half a cup short of apple sauce, and completely forgot to add in baking powder and salt. The dough was dryer, but super super easier to roll, and the balls that were crumbly once rolled in the sugars turned out totally fine. They sort of stayed balls due to no baking powder so I just pressed on them lightly and POOF! Crinkles for daaaysss. AND they taste amazing!! Chewy and chocolatey and peppermint!! Seriously fool proof. Double roll peep, sugar and turn GENEROUS icing sugar roll. -True story from a regular kitchen mama busting her butt 4 days before Christmas.
Jody says
Can they be frozen after baking ?
Sarah McMinn says
For sure! Just store them in an airtight container for up to 3 months.
Melissa says
These are the BEST cookies — I find that chilling the dough overnight and baking at 375 helped prevent them from flattening and spreading out so much. This time around I tripled the amount of crushed candy cane bits, they add such a wonderful crunchy chewy texture. Thank you for the brilliant recipe!
Jody says
I plan on making these but since I’m not vegan and we eat eggs and I don’t have applesauce, how many eggs would I use to replace the applesauce?
Sarah McMinn says
3 eggs – when replacing eggs, each egg is roughly 1/4 of volume.
Aashish says
If I want to use vegan butter, how much should I use. I’m guessing 1 stick?
Genine says
I made these cookies for a cookie exchange. My son has food allergies and I always like to make cookies that I food allergy friendly. I was worried because my dough was crumbly after chilling (I followed the recipe exactly) but I baked them. The cookie was delicious and not dry at all.
Question, do I roll the cookies in sugars before freezing them?
Stacie Vecchietti says
Thank you for mentioning the crumbly part. Mine are in the oven now and were so crumbly, I was worried. Glad to hear that all will be well. Happy holidays!
renee schultz says
I am hoping to avoid bleached flower. Can we use any other flours – chickpea, teff, etc?! Thank you! Happy to have found your recpies!
Laura says
Can the beets be tasted in the final cake? There was a craze on for black bean brownies for a while, but my niece could taste beans, said so, then nobody would eat them.
I wouldn’t breathe a word about the beets, but if you can taste em, they won’t eat the cake. Should I skip right to apple or pumpkin instead? That’s generally tolerated even if they know about it.
Jesse says
What can I use to replace the oil?
Sarah McMinn says
You could substitute applesauce for the oil.
Anne says
Great recipe! We are not vegan, but my daughter has an egg allergy. These were so good and at 12 minutes had the perfect fudgy center. A wonderful (and easy!!) recipe for the holidays.