Name: Chocolate Peppermint Crinkle Cookies
Prep time: 60 min
Cook time: 12 min
Total time: 102 min
Ingredients: 1/2 Cup Butter (Softened); 2 Cups White Granulated Sugar; 3 Large Eggs; 1 tsp Vanilla Extract; 1 tsp Peppermint Extract; 1 Cup Unsweetened Cocoa Powder; 2 1/2 tsp Baking Powder; 1/2 tsp Salt; 2 Cups Gluten Free Flour; 1/2 Cup White Granulated Sugar; 1/2 Cup Powdered Sugar

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I have been baking up a storm this holiday season. Since I have to eat gluten free, I like to make a bunch of gluten free desserts to take with me. On my husbands side of the family, there are several of us that are gluten free, so the cookies are enjoyed by many. One of my favorite cookies growing up were those crinkle cookies. Although they were my favorite, they are one cookie I hadn’t attempted to make yet. So, today I made these chocolate peppermint crinkle cookies.

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Prep Solutions by Progressive Quick Release Cookie Scoop – 1 Tbsp.AmazonBasics Silicone Baking Mat Sheet, Set of 2 Wilton Excelle Elite 3-Tier Cooling Rack for Cookies, Cakes and More

If you are not familiar with cookie scoops, get yourself familiar with them! I absolutely love mine. Makes scooping out cooking dough so quick and easy. The best part, your cookies all cook evenly and are all exactly the same size. Also, the three tier cooling rack is so convenient! Especially for those of you that don’t have a lot of space in the kitchen (like me)!

Chocolate Peppermint Crinkle Cookies

Delicious recipe for gluten free chocolate peppermint crinkle cookies.

Course Dessert

Cuisine American

Keyword christmas cookies, cookies, gluten free

Prep Time 1 hour

Cook Time 12 minutes

Cool 30 minutes

Total Time 1 hour 42 minutes

Servings 36 cookies

Ingredients

1/2 Cup Butter Softened
2 Cups White Granulated Sugar
3 Large Eggs
1 tsp Vanilla Extract
1 tsp Peppermint Extract
1 Cup Unsweetened Cocoa Powder
2 1/2 tsp Baking Powder
1/2 tsp Salt
2 Cups Gluten Free Flour

For Rolling

1/2 Cup White Granulated Sugar
1/2 Cup Powdered Sugar

Instructions

Preheat your oven to 350° and put parchment paper or silicone baking mats on your cookie sheets. Place your sugars for rolling in two separate bowls.
In your stand mixer, cream your butter and sugar. Add each egg, one at a time.
Next add your vanilla extract and your peppermint extract and mix well.
Once your wet mixture is mixed well, add the cocoa, salt and baking powder. Mix well. Your cookie dough will be a bit sticky.
Now it's time to add the gluten free flour. You don't want to over mix the gluten free flour, so I recommend you mix that by hand. Chill the dough for about 30 minutes to 1 hour.
Scoop the dough with your 1 TBSP cookie scoop. Roll the dough into a ball and coat with your white granulated sugar and then roll in the powdered sugar. Place on your cookie sheet.
Bake for 12 minutes. The centers will be just set. Allow to cool for a few minutes on the cookie sheet before placing on your cooling rack.

Recipe Notes

*If you are not gluten free, simply replace the gluten free flour with your regular flour.

Chocolate Peppermint Crinkle Cookies

These chocolate peppermint crinkle cookies are so good. The inside is chocolatey and gooey, just the way cookies should be. I was really not sure how they would turn out. Or if they would “crinkle” properly, but they did! The hint of peppermint really finish these cookies off perfectly.

Frontier Peppermint Flavor Certified Organic, 2 Ounce Bottle Atkinson’s Mint Twists Crushed Peppermint Candy (1 Bag 8 oz)

Cookie Tips

While these chocolate peppermint crinkle cookies are perfect just the way they are, there are a few modifications you could make.

Add crushed peppermint candies to the dough. Maybe even roll the cookies in the crushed peppermint candy instead of the powdered sugar.
If you like chocolate, add white chocolate chips the the dough. It would be like peppermint bark, but in cookie form!
Use regular flour in place of gluten free flour, if you don’t follow a gluten free diet.