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Quick Peppermint Mocha Crinkle Cookies

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These Quick Peppermint Mocha Crinkle Cookies are a fast, festive treat that comes together in under 30 minutes. With a fudgy chocolate center, a snowy powdered sugar coating, and a hint of peppermint and espresso, they’re perfect for cookie swaps, holiday gifts, or a quick weeknight dessert.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder (preferably Hershey’s Special Dark)
  • 1 cup (200g) granulated sugar
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon instant espresso powder
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon peppermint extract
  • ½ cup (60g) powdered sugar (for rolling, plus extra as needed)
  • ¼ cup crushed peppermint candies (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, salt, and instant espresso powder until no lumps remain.
  3. In a separate bowl, beat together granulated sugar and vegetable oil until well combined. Add eggs one at a time, mixing well after each. Stir in vanilla extract and peppermint extract until smooth and glossy.
  4. Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula until just combined. Do not overmix. The dough will be soft and slightly sticky.
  5. Place powdered sugar in a small shallow bowl. Using a cookie scoop or your hands, portion dough into 1.5-tablespoon balls (about 20g each). Roll each ball between your palms until smooth, then coat generously in powdered sugar, rolling until completely white.
  6. Place coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake for 10-12 minutes, until cookies are puffed and cracked, with edges set but centers still soft. If using crushed peppermint, sprinkle on top immediately after removing from oven.
  8. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, coat dough balls heavily in powdered sugar to ensure a cracked top. Use pure peppermint extract, not mint extract. If dough is too sticky, let it rest for 5 minutes. Cookies taste even better the next day. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Nutrition

Keywords: peppermint mocha crinkle cookies, easy holiday cookies, no-chill cookies, chocolate peppermint cookies, quick cookie recipe

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