Fudgy Chocolate Peppermint Crinkle Cookies
Bake fudgy chocolate peppermint crinkle cookies with dark chocolate, cocoa, and a snowy powdered sugar coating. Dairy-free, egg-free, and holiday-ready.
By Nora Bellweather ·
Recipe
Fudgy Chocolate Peppermint Crinkle Cookies
By Nora Bellweather · American
- Prep
- 25 min
- Cook
- 24 min
- Total
- 49 min
- Serves
- 20
- Level
- Easy
Ingredients
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 cup all-purpose flour, spooned and leveled (120 g)
- ½ cup unsweetened natural cocoa powder (40–45 g)
- 1 tsp baking powder
- ¼ tsp fine salt
- 4 oz dairy-free semisweet chocolate, finely chopped
- ¼ cup neutral oil, such as canola or vegetable oil
- ¾ cup granulated sugar, for the dough
- ¼ cup unsweetened soy or oat milk, at room temperature
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- ¼ cup granulated sugar, for rolling
- ¾ cup powdered sugar, for rolling
Method
- 1
Stir the ground flaxseed and water together in a small bowl; let stand for 5–10 minutes, until thickened.
- 2
Whisk the flour, cocoa powder, baking powder, and salt in a medium bowl until no cocoa lumps remain.
- 3
Combine the chopped chocolate and oil in a large microwave-safe bowl. Microwave in 20-second intervals, stirring after each, until melted and smooth; let cool for 5 minutes.
- 4
Whisk the 3/4 cup granulated sugar, plant milk, vanilla, peppermint extract, and thickened flax mixture into the melted chocolate until evenly combined.
- 5
Fold the dry ingredients into the chocolate mixture with a flexible spatula just until no dry streaks remain; the dough will be thick and sticky.
- 6
Cover the bowl and refrigerate for 90 minutes, or until the dough is firm enough to roll without spreading across your palm.
- 7
Heat the oven to 350°F with a rack in the center. Line two large, approximately 13-by-18-inch baking sheets with parchment paper.
- 8
Place the remaining 1/4 cup granulated sugar in one shallow bowl and the powdered sugar in another.
- 9
Scoop half the dough into 10 portions, about 1 1/2 tablespoons each, and roll into balls with your palms; keep the remaining dough refrigerated.
- 10
Roll each ball first in granulated sugar, then generously in powdered sugar until completely white, and arrange on one prepared sheet at least 2 inches apart. Do not flatten.
- 11
Bake the first sheet for 10–12 minutes, until the cookies are puffed and cracked, the edges are set, and the exposed centers look soft but not wet. Prepare the remaining 10 cookies on the second sheet while the first batch bakes.
- 12
Bake the second sheet for 10–12 minutes using the same doneness cues.
- 13
Let each batch cool on its baking sheet for 10 minutes before transferring the cookies to a wire rack to cool completely.
The story behind it
These chocolate peppermint crinkle cookies have soft, fudgy centers and snowy tops that split open in the oven. Melted chocolate and cocoa give them a deep chocolate flavor, while peppermint extract adds a cool finish. Allow 90 minutes to chill the dough before shaping.
How to Get Fudgy Centers and Distinct Crinkles
Melted chocolate gives these cookies their dense centers, while cocoa powder adds chocolate flavor without making the dough too loose. Ground flaxseed mixed with water holds the dough together without eggs. The cookies should come out of the oven with set edges and soft centers; waiting until the centers look firm will give you a drier cookie.
Chilling is essential. Freshly mixed dough is sticky because the chocolate is still warm and the flour has not fully absorbed the liquid. Refrigeration firms the chocolate and makes the dough easier to portion. If your kitchen is warm, keep half the dough refrigerated while you shape the first batch.
The two sugar coatings do different jobs. Granulated sugar creates a barrier that helps keep the powdered sugar visible. A generous outer layer of powdered sugar gives the tops their snowy appearance. Thin or patchy coatings tend to disappear as the cookies bake.
Ingredients and Practical Substitutions
- Chocolate: Choose dairy-free semisweet chocolate, ideally around 50–60% cacao. Check the label, since not all semisweet chocolate is dairy-free.
- Cocoa: Use unsweetened natural cocoa powder for this recipe. Do not substitute hot cocoa mix, which contains sugar and sometimes dairy.
- Plant milk: Unsweetened soy, oat, or almond milk works here. Use an unflavored variety so it does not compete with the peppermint.
- Peppermint: Use peppermint extract, not peppermint essential oil. Avoid generic mint extract if you want a clear peppermint flavor rather than a spearmint note.
- Sugar: If you avoid sugar processed with bone char, choose organic or explicitly vegan-labeled granulated and powdered sugars.
Make Ahead and Storage
Refrigerate the covered dough for up to 48 hours. If it becomes too firm to scoop, leave it at room temperature for 10–15 minutes. You can also freeze uncoated dough balls on a tray, then transfer them to a freezer container for up to two months. Thaw them overnight in the refrigerator before rolling in both sugars and baking.
Store completely cooled cookies in an airtight container at room temperature for up to four days. Freeze baked cookies for up to two months, separating layers with parchment. Thaw in the closed container to reduce condensation on the sugar coating. Reheating is not necessary and can make the powdered sugar less distinct.
Frequently Asked Questions
Why did my powdered sugar disappear?
The coating may have been too thin, or the dough may have been too warm. Start with chilled dough, use the granulated sugar layer, and leave a thick, opaque coating of powdered sugar.
How do I know the cookies are done?
Look for puffed tops with pronounced cracks and edges that hold their shape. The exposed centers should look soft rather than wet and glossy. They finish setting on the baking sheet.
Can I leave out the peppermint?
Yes. Omit the peppermint extract for chocolate crinkle cookies. No other adjustment is needed.
Why didn't my cookies spread?
Too much flour is a common cause. Fluff the flour, spoon it into the measuring cup, and level it without packing. If dough chilled overnight feels rock-hard, let it soften slightly before portioning.
Let the cookies cool before stacking so their powdered sugar tops stay intact. Serve them with coffee, tea, or a glass of plant-based milk.
