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Easy Peppermint Mocha Crinkle Cookies: The Best Holiday Treat

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These fudgy, minty crinkle cookies with a subtle coffee kick are the perfect holiday treat. They look stunning with a powdered sugar coating and crushed candy canes, but are surprisingly easy to make.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (40g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 tablespoon instant espresso powder
  • ¼ cup (60ml) strong brewed coffee, cooled
  • ½ cup (60g) powdered sugar
  • ¼ cup (about 2-3) crushed candy canes

Instructions

  1. Whisk the dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  2. Cream the butter and sugars. In a large bowl with an electric mixer, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
  3. Add the wet ingredients. Beat in the egg, vanilla extract, and peppermint extract until combined. Then add the instant espresso powder and the cooled brewed coffee. Mix on low speed until incorporated.
  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 2 hours, or up to overnight.
  6. Preheat and prep. When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Roll in powdered sugar. Place powdered sugar in a small bowl. Use a cookie scoop to portion out rounded tablespoons of dough (about 1.5 tablespoons each). Roll each portion into a ball, then coat completely in powdered sugar. Place on prepared baking sheet, spacing 2 inches apart.
  8. Bake. Bake for 10-12 minutes. The cookies should look puffy and crackled, with set edges and soft centers.
  9. Add the candy cane crunch. As soon as cookies come out of the oven, gently press a few crushed candy cane pieces onto the top of each cookie.
  10. Cool completely. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is crucial for the crinkle effect. Roll dough balls generously in powdered sugar. Crush candy canes finely but not into dust. Cookies taste even better on day two.

Nutrition

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

Find it online: https://cookluma.com/easy-peppermint-mocha-crinkle-cookies-the-best-holiday-treat/