Chocolate & Peppermint Crinkle Cookies
Make decadent & delicious Crinkle Cookies. A perfect holiday treat.
Decadent & delicious Chocolate & Peppermint Crinkle Cookies with irresistibly soft, gooey centers.
Yield: Roughly 2 Dozen Cookies
- Use this premium baking mix, plus a few pantry staples to create bakery-worth chocolate & peppermint cookies at home.
- Chill the dough 1 hour to control spread and deepen flavor, then bake 9-10 minutes at 350°F until tops crack.
- Roll 1 inch balls in granulated and powdered sugar for that picture-perfect crinkle look.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.sbs
Frequently Asked Questions
Can I freeze the dough or baked cookies?
Yes. Freeze 1-inch dough balls on a tray until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1 to 3 minutes to the baking time. Baked cookies also freeze well; store them in an airtight container for up to 3 months and thaw at room temperature.
How do I make the cookies chewier or crispier?
For chewier cookies, underbake them by 1 to 2 minutes and make the dough balls slightly larger. For crispier cookies, bake until the edges are well browned, flatten the dough balls slightly before baking, or bake 1 to 2 minutes longer. Cooling the cookies on a wire rack also helps crisp the edges.
Can I use salted butter instead of unsalted?
Yes. Salted butter will make the cookies slightly saltier. If you prefer more control over the flavor, use unsalted butter and add salt separately to taste.
Why do I need to chill the dough?
Chilling firms the fat in the dough, which helps prevent the cookies from spreading too much in the oven. It also allows the flavors to develop and meld together. For this recipe, chilling the dough for 1 hour is sufficient.
How do I stop the cookies from spreading too much?
Chill the dough before baking, measure the flour accurately, and avoid using overly soft butter. Roll the dough into 1-inch balls and space them about 2 inches apart on the baking sheet. If your oven tends to run hot, verify the temperature with an oven thermometer.
Can I make these gluten-free or vegan?
Yes, with a few substitutions. For gluten-free cookies, use a 1-to-1 gluten-free flour blend and add xanthan gum if the blend doesn't already include it. For vegan cookies, replace the butter with a firm vegan butter and use a flax egg or commercial egg replacer instead of the egg. Keep in mind that the texture may differ from the original recipe.
Can I freeze the dough or baked cookies?
Yes. Freeze 1-inch dough balls on a tray until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1 to 3 minutes to the baking time. Baked cookies also freeze well; store them in an airtight container for up to 3 months and thaw at room temperature.
How do I make the cookies chewier or crispier?
For chewier cookies, underbake them by 1 to 2 minutes and make the dough balls slightly larger. For crispier cookies, bake until the edges are well browned, flatten the dough balls slightly before baking, or bake 1 to 2 minutes longer. Cooling the cookies on a wire rack also helps crisp the edges.
Can I use salted butter instead of unsalted?
Yes. Salted butter will make the cookies slightly saltier. If you prefer more control over the flavor, use unsalted butter and add salt separately to taste.
Why do I need to chill the dough?
Chilling firms the fat in the dough, which helps prevent the cookies from spreading too much in the oven. It also allows the flavors to develop and meld together. For this recipe, chilling the dough for 1 hour is sufficient.
How do I stop the cookies from spreading too much?
Chill the dough before baking, measure the flour accurately, and avoid using overly soft butter. Roll the dough into 1-inch balls and space them about 2 inches apart on the baking sheet. If your oven tends to run hot, verify the temperature with an oven thermometer.
Can I make these gluten-free or vegan?
Yes, with a few substitutions. For gluten-free cookies, use a 1-to-1 gluten-free flour blend and add xanthan gum if the blend doesn't already include it. For vegan cookies, replace the butter with a firm vegan butter and use a flax egg or commercial egg replacer instead of the egg. Keep in mind that the texture may differ from the original recipe.
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