CHOCOLATE PEPPERMINT CRINKLE COOKIES
Today we are being visited by the Ghost of Christmas Past who is taking us back a couple years to the first Christmas that I was blogging – back to the days of bad writing, dimly lit photography, and a lack of discretion on the recipes I shared.
You might remember last spring when I lost most of my photographs in a hosting migration nightmare. At some point I became so frustrated and, well, sad with the whole situation that I abandoned the re-uploading project altogether and turned my attentions to rebranding, something else that’s problems had become abundantly clear, leaving a few of my recipes completely without pictures.
Chocolate Peppermint Crinkle Cookies
4.72 from 14 votes
Peppermint Crinkle CookiesSave
These Chocolate Peppermint Crinkle Cookies are perfect for the holidays. Crispy on the outside and soft and fudge-y in the middle. Made in under 30 minutes.
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
Course: Dessert
Cuisine: Vegan
Keyword: Chocolate Crinkle Cookies
Servings: 36 cookies
Calories: 123 kcal
Ingredients
Crinkle Cookies
1 cup dutch-process cocoa powder
2 cups sugar
½ cup vegetable oil
¾ cup applesauce
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 cups all-purpose flour
2½ teaspoon baking powder
½ teaspoon salt
2 tablespoon peppermint candies crushed
Sugar Coating
½ cup granulated sugar
½ cup powdered sugar
US Customary - Metric
Instructions
In a small bowl combine flour, salt, and baking powder. Set aside.
In a medium bowl or stand up mixer stir together cocoa powder, sugar, applesauce, oil, and extracts until well blended. Fold in crushed peppermints. Add flour mixture and mix until just combined.
Wrap the dough in plastic wrap and chill for 4 hours.
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the granulated and powdered sugars in two separate bowls.
Remove chilled dough and roll into balls about one tablespoon each. Toss first in the granulated and then second in the powdered sugar, coating fully.
Bake for 12-13 minutes (cookies should be slightly underbaked). Remove from oven and allow to cool for 2-3 minutes before transferring onto a wire rack to cool completely.