Peppermint Mocha Crinkle Christmas Cookies
Delightful holiday cookies combining chocolate, peppermint, and coffee for a festive treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 75 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 tsp instant espresso powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1/2 cup semi-sweet chocolate chips (optional)
- Powdered sugar for coating
- Crushed candy canes for topping (optional)
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt until fully combined.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla and peppermint extracts.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in chocolate chips if using.
- Cover the dough and refrigerate for at least 1 hour.
- Preheat your oven to 350°F (175°C) about 15 minutes before baking.
- Roll chilled dough into 1-inch balls and coat in powdered sugar.
- Place cookies on baking sheets, spacing them about 2 inches apart, and bake for 10-12 minutes.
- Cool on baking sheets for 5 minutes, then transfer to a wire rack.
Notes
Allowing the dough to chill is crucial for texture and flavor. Substitute ingredients as desired for dietary restrictions.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
