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Perfect Peppermint Mocha Crinkle Cookies

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These Perfect Peppermint Mocha Crinkle Cookies are chewy in the center, slightly crisp at the edges, and covered in a snowy blanket of powdered sugar. The combination of rich chocolate, bold coffee, and cool peppermint creates a flavor trio that tastes like your favorite holiday drink in solid form.

Ingredients

  • All-purpose flour, 2 cups (250g)
  • Unsweetened cocoa powder, ½ cup (50g)
  • Instant espresso powder, 2 tablespoons
  • Baking powder, 2 teaspoons
  • Salt, ½ teaspoon
  • Unsalted butter, ½ cup (113g), softened to room temperature
  • Granulated sugar, 1 cup (200g)
  • Large egg, 1, room temperature
  • Vanilla extract, 1 teaspoon
  • Peppermint extract, 1 teaspoon
  • Milk, 2 tablespoons (30ml)
  • Powdered sugar, ½ cup (60g), for coating
  • Crushed peppermint candies, ¼ cup (optional)

Instructions

  1. Whisk the dry ingredients together. In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt. Set aside.
  2. Cream the butter and sugar. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl halfway through.
  3. Add the wet ingredients. Beat in the egg, vanilla extract, peppermint extract, and milk until combined. The mixture might look a little curdled; keep mixing until smooth.
  4. Combine wet and dry. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft and slightly sticky.
  5. Chill the dough. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (1 hour is better).
  6. Preheat the oven. About 10 minutes before baking, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  7. Shape the cookies. Scoop the chilled dough into 1.5-tablespoon portions. Roll each portion into a smooth ball between your palms. Lightly dampen hands if needed.
  8. Coat in powdered sugar. Place the powdered sugar in a shallow bowl. Roll each dough ball generously in the sugar, making sure every surface is covered. For extra sparkle, roll a second time.
  9. Bake. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes. The cookies will look puffy and cracked on top; edges should be set but centers still slightly soft. Do not overbake.
  10. Cool properly. Let the cookies rest on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely. If adding crushed peppermint candies, sprinkle them on right after pulling from the oven while tops are still tacky.

Notes

Chill the dough for at least 30 minutes to prevent spreading and ensure crinkles. Roll dough balls generously in powdered sugar for best crinkle effect. Start checking cookies at 9 minutes; centers should look slightly underdone. If using a dark baking sheet, reduce oven temperature by 25°F. Cookies can be stored in an airtight container at room temperature for up to 5 days; freeze baked cookies or unbaked dough balls for up to 3 months.

Nutrition

Keywords: peppermint mocha cookies, crinkle cookies, holiday cookies, chocolate peppermint cookies, easy cookie recipe

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