Candy Cane Crinkle Cookies
Candy Cane Crinkle Cookies blend rich chocolate and cool peppermint in a soft, chewy cookie with a crackled powdered sugar exterior, making them a nostalgic holiday favorite. They’re easy enough to make with kids, yet festive enough to bring smiles to any holiday gathering.
Ingredients
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup almond flour
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup crushed candy canes
- 1 cup powdered sugar (for coating)
Instructions
- In a large mixing bowl, whisk together granulated sugar, cocoa powder, almond flour, baking powder, and salt until well combined.
- In another bowl, beat the eggs and then stir in melted butter, vanilla extract, and peppermint extract until the mixture is smooth.
- Gradually combine the wet ingredients with the dry ingredients until the dough comes together nicely.
- Gently fold in the crushed candy canes for that signature holiday crunch.
- Cover the dough and chill in the refrigerator for about 30 minutes to help the cookies maintain their shape while baking.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Once the dough is chilled, use a cookie scoop to portion out the dough and roll each portion into a ball.
- Roll each dough ball in powdered sugar, then place them on the prepared baking sheet, spaced about 2 inches apart.
- Bake for about 10 minutes, or until the tops are crinkled, being careful not to over-bake so the centers stay soft.
- Remove from the oven and let cool on the baking sheet for an additional 5 minutes before transferring to a wire rack to cool completely.
Cook’s Notes
For a richer chocolate flavor, use dark chocolate cocoa powder instead of regular cocoa. If you can’t find almond flour, regular all-purpose flour works fine, though it may slightly change the texture.
Ingredient Swaps
Sprinkle a bit of sea salt on top before baking for a sweet-and-salty twist, or swap the peppermint extract for vanilla or orange extract to change up the flavor profile.
Serving Suggestions
These cookies are perfect for holiday parties, cozy family gatherings, or as a sweet homemade gift for loved ones.
Storage & Reheating
Store baked cookies in an airtight container at room temperature for up to one week, or freeze the undecorated cookie dough for up to three months and bake fresh whenever you like. Baked cookies also freeze well when layered with parchment paper in a freezer-safe container.
Common Questions
What are Candy Cane Crinkle Cookies?
They are chocolatey, peppermint-infused cookies with a soft, chewy center, a crunchy candy cane bite, and a crackled powdered sugar coating.
Can I prepare the cookie dough in advance?
Yes, the dough can be refrigerated up to 2 days ahead; just let it sit at room temperature for a few minutes before rolling into balls.
How do I store leftover cookies?
Keep baked cookies in an airtight container at room temperature for up to a week, or freeze them (or the raw dough) for longer storage.
