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chocolate peppermint crinkle

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


  • 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


  1. 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.

  2. In your stand mixer, cream your butter and sugar. Add each egg, one at a time.

  3. Next add your vanilla extract and your peppermint extract and mix well.

  4. Once your wet mixture is mixed well, add the cocoa, salt and baking powder. Mix well. Your cookie dough will be a bit sticky.

  5. 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.

  6. 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.

  7. 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.