Today, Shelby Larsson, the Boston blogger behind Lady Gouda, shows us how to make peppermint and chocolate crinkle cookies. The cookie dough needs to chill for several hours, so it's not the kind of cookie you can whip up at the last minute, but it looks the kind of indulgent treat that's worth the extra time.
Peppermint and Chocolate Crinkle CookiesAdapted from a similar recipe on The Little Brown Pen
1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
½ teaspoon peppermint extract (optional)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar
3-4 candy canes, crushed into oblivion until powder-like
- In a medium bowl, mix together cocoa, white sugar, and vegetable oil.
- Beat in eggs one at a time, then stir in the vanilla, and peppermint extract (if using).
- In a separate, small bowl, combine the flour, baking powder, and salt.
- Pour half of the flour mixture into the bowl with the cocoa mixture.
- Using a wooden spoon, stir until the flour is incorporated.
- Add the rest of the flour to the cocoa mixture, mix until completely combined.
- Cover dough, and chill for at least 4 hours.
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
- Put 3-4 large candy canes in a plastic bag, seal, and crush using a rolling pin or another heavy object. Crush the candy canes until they are nearly a fine powder (if there are a few chunks of candy cane left, that’s fine!). Add the crushed candy canes to the confectioner's sugar, mix together well.
- Roll dough into one-inch balls.
- Coat each ball in confectioners' sugar and candy cane mixture before placing onto prepared cookie sheets.
- Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Originally published on and used courtesy of Lady Gouda.