Festive Gluten-Free Peppermint Chocolate Crinkles

Gluten-Free Peppermint Chocolate Crinkle Cookies – Elevate your holiday baking with these irresistible, fudgy gluten-free chocolate crinkle cookies, featuring a delightful minty twist!

There’s something truly magical about holiday baking, and for me, it always involves a batch of chocolate crinkle cookies. For nearly 14 years, ever since I married my wonderful husband, these festive treats have held a special place in our family’s holiday traditions. When we transitioned to a gluten-free lifestyle almost a decade ago, our commitment to these iconic cookies didn’t waver. We simply adapted, finding the perfect gluten-free chocolate crinkle cookie recipe to continue the tradition, ensuring that every holiday season is marked by their rich, fudgy goodness.

Last year, a spark of pure genius came from an unexpected source – my son, Milo. He casually posed a question that would forever change our holiday baking game: “What would peppermint chocolate crinkle cookies taste like?” My immediate reactions were twofold:

1. “You, my child, are a culinary visionary.”
2. “Why on earth have I never considered this brilliant idea before?”

And so, a new holiday tradition was born. Last year marked our inaugural journey into the world of gluten-free peppermint chocolate crinkle cookies, and I can confidently say, our holiday seasons will never be the same without them. They are, quite simply, W-O-W-worthy.

Imagine a cookie with the decadent, brownie-like texture you adore, generously infused with invigorating peppermint flavor. But we didn’t stop there. These festive delights also feature tiny, delightful bits of crushed candy cane, adding an extra layer of minty crunch. Each cookie is then generously rolled in powdered sugar, creating that iconic “crinkled” appearance as they bake. The result is a stunning contrast of dark chocolate and snowy white, with a refreshing burst of peppermint that makes them the quintessential holiday cookie. They’re not just a treat; they’re an experience, delivering joy with every bite. The rich chocolate and cool peppermint notes dance beautifully together, making these cookies an absolute showstopper for any holiday spread or cookie exchange.

Ready to embark on this delightful baking adventure? Here’s everything you’ll need to create a batch of these unforgettable gluten-free peppermint chocolate crinkle cookies:

Essential Ingredients for Gluten-Free Peppermint Chocolate Crinkle Cookies:

Creating these delightful gluten-free peppermint chocolate crinkle cookies requires a handful of common baking staples, each playing a crucial role in achieving their signature texture and flavor. Here’s a closer look at what you’ll need:

• Unsalted Butter: We opt for unsalted butter to make our peppermint chocolate crinkle cookies. Its rich fat content contributes significantly to the incredibly fudgy, melt-in-your-mouth texture that makes these cookies so irresistible. Ensure your butter is softened to cool room temperature, but not melted, for optimal creaming with the sugar.
• Granulated Sugar: Following the tradition of my husband’s family recipe, we stick with all white granulated sugar. This provides the perfect balance of sweetness and helps create that signature crinkled appearance on the cookies as they bake and spread.
• Large Eggs: You’ll need four large eggs for this recipe, which might seem like a generous amount. However, these eggs are key to developing the gorgeous, chewy, and intensely fudgy brownie-like texture that sets these crinkle cookies apart. They bind the ingredients together and contribute to the rich moistness.
• Peppermint & Vanilla Extracts: To transform classic chocolate crinkles into festive peppermint chocolate crinkle cookies, we incorporate a harmonious blend of both peppermint and vanilla extracts. The vanilla extract provides a warm, foundational flavor, while the peppermint extract delivers that vibrant, cooling minty kick. It’s this combination that truly elevates the holiday spirit in every bite.
• Gluten-Free Measure-For-Measure Flour Blend: For reliable gluten-free baking, we highly recommend using our go-to King Arthur Baking measure-for-measure gluten-free flour blend. It’s consistently dependable and, when measured correctly (weighing is always best!), yields the best results for these cookies and many other gluten-free baked goods. This blend helps achieve a tender crumb without any grittiness.
• Unsweetened Dutch-Processed Cocoa Powder: For an intensely deep chocolate flavor and a striking, dark appearance, we use unsweetened Dutch-processed cocoa powder (sometimes labeled “dark cocoa powder” or “alkalized cocoa powder”). This type of cocoa has a less acidic, smoother flavor profile compared to natural cocoa, which pairs beautifully with the brightness of peppermint.
• Baking Powder & Salt: These essential leavening agents and flavor enhancers are crucial for the cookies. Baking powder gives the cookies a slight lift and helps achieve that delightful crackle, while salt balances the sweetness of the sugar and deepens the chocolate flavor.
• Lightly Crushed Candy Canes: While not strictly mandatory, incorporating lightly crushed candy canes adds an exceptional layer of peppermint flavor and a delightful textural contrast. The small, broken pieces (not powdered!) create pockets of minty crunch that are a wonderful surprise in these gluten-free peppermint crinkle cookies. It makes them extra special for the holidays!
• Powdered Sugar: Last but certainly not least, a generous coating of powdered sugar is what gives gluten-free crinkle cookies their iconic, snowy, “cracked” appearance. It’s visually appealing and adds a delicate sweetness that melts beautifully into the fudgy cookie, making them feel incredibly festive and magical for the holidays.

Crafting Chocolate Peppermint Crinkle Cookies: A Step-by-Step Guide

Making these gorgeous gluten-free peppermint chocolate crinkle cookies is a rewarding process. Follow these detailed steps to ensure perfectly fudgy, minty, and beautifully crinkled treats:

1. Prepare Your Dry Ingredients: In a medium-sized bowl, combine your gluten-free measure-for-measure flour blend, unsweetened Dutch-processed cocoa powder, baking powder, and salt. Use a whisk to thoroughly combine these ingredients, ensuring there are no lumps and everything is evenly distributed. Set this bowl aside for later. This step prevents overmixing the wet ingredients once the dry ones are added.
2. Cream Butter and Sugar to Perfection: In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, beat the softened butter and granulated sugar together for a full 2 minutes. This vigorous creaming process incorporates air into the mixture, resulting in a light, creamy, and smooth base for your cookies. This is crucial for the final texture.
3. Incorporate Eggs Gradually: Add the eggs one at a time to the butter and sugar mixture. After each egg addition, beat well until it is fully incorporated into the batter before adding the next. This method ensures proper emulsification, leading to a smooth, cohesive dough and a wonderfully fudgy cookie texture.
4. Infuse with Vanilla and Peppermint: With the eggs fully incorporated, add the vanilla extract and, most importantly, the peppermint extract. Mix until these flavorful extracts are evenly distributed throughout the dough, imparting that delightful minty aroma and taste.
5. Combine Wet and Dry Mixtures: Scrape down the sides of your mixer bowl with a spatula to ensure all ingredients are well-mixed. Add approximately half of the prepared dry ingredients to the wet mixture. Beat slowly on low speed until the dry ingredients are just partially mixed in. Then, add the remaining dry ingredients and continue to mix on low speed until everything is *just* combined. Be careful not to overmix, as this can lead to tough gluten-free cookies.
6. Fold in Crushed Candy Canes: Once the dough is formed, scrape down the edges of the bowl one last time. Gently fold in the lightly crushed candy canes. This ensures they are evenly distributed without being pulverized, providing those delightful crunchy bits in every bite.
7. Chill the Dough Thoroughly: Transfer the sticky cookie dough to an airtight container. This step is non-negotiable for crinkle cookies! Chill the dough in the refrigerator for at least 2 hours, but preferably overnight (or even up to 24 hours). Proper chilling firms up the dough, making it much easier to handle, roll, and prevents excessive spreading during baking, which is vital for achieving those beautiful cracks.
8. Prepare for Baking: When you’re ready to bake, preheat your oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. Using two sheets allows you to alternate batches, ensuring you always place cold dough onto a cool baking sheet, which helps maintain the cookies’ shape and crinkle pattern.
9. Set Up for Rolling: Pour the powdered sugar into a small, shallow bowl. This will be used to generously coat your cookie dough balls. Keep it handy next to your chilled dough.
10. Scoop and Roll the Dough: Use a medium cookie scoop (about 1.5-2 tablespoons) to portion out the chilled dough into even balls. Roll each portion into a smooth, round ball with your hands. Immediately drop each ball into the bowl of powdered sugar and roll it around, ensuring it’s completely coated with a thick layer. This heavy coating is what creates the dramatic crinkle effect. Return any unused dough to the refrigerator to keep it cold.
11. Bake to Perfection: Place the coated cookie dough balls onto the prepared baking sheet, leaving about 2 inches between them. Bake for 8-10 minutes at 350 degrees F. You’ll know they’re done when the edges look set and the centers appear *just* slightly underdone or still a little shiny. They will continue to cook and set on the baking sheet after they are removed from the oven, which contributes to their fudgy texture.
12. Cool and Set: Allow the baked cookies to cool and set on the baking sheet for 2-3 minutes. This crucial resting period helps them firm up before you attempt to move them. After this initial cooling, carefully transfer them to a wire rack to finish cooling completely.
13. Repeat for Remaining Batches: Continue the rolling and baking process with the remaining dough, alternating between your two prepared baking sheets, until all your delicious gluten-free peppermint chocolate crinkle cookies are baked. Enjoy the process and the incredible aroma filling your kitchen!

Expert Tips for Crafting the Best Gluten-Free Peppermint Chocolate Crinkle Cookies:

Achieving bakery-quality gluten-free peppermint chocolate crinkle cookies is easier than you think with a few insider tips. Here’s how to ensure every batch is perfect:

NEVER Rush the Chill Time! This is perhaps the most critical step for any crinkle cookie, especially gluten-free versions. Crinkle cookie dough, by nature, is often quite sticky and has a wetter consistency compared to other cookie doughs like chocolate chip or snickerdoodle. This is entirely normal and contributes to their fudginess. However, it means proper chilling is paramount. Aim for at least 2 hours of refrigeration, but 3-4 hours is even better, and an overnight chill (up to 24 hours) will yield the absolute best results. Chilling allows the gluten-free flour to fully hydrate and absorb the liquid, making the dough less sticky and significantly easier to roll. Crucially, a well-chilled dough will spread less during baking, ensuring your cookies maintain a beautiful, rounded shape and develop those distinctive, crisp crinkles.

Employ the Cookie Cutter Trick for Perfect Rounds: Sometimes, cookies, particularly those with inclusions like crushed peppermint, can spread a bit unevenly in the oven. For perfectly round gluten-free peppermint chocolate crinkle cookies every time, I highly recommend using the cookie cutter trick. Immediately after removing the baking sheet from the oven, take a round cookie cutter (slightly larger than your cookies) and gently place it around each warm cookie. Swirl the cutter around the cookie to gently nudge and reshape its edges into a perfect circle. (You can see this technique in action here!). This creates a professional, uniform appearance that’s especially impressive for holiday platters.

Crush Candy Canes Thoughtfully, Not to Powder: If you’re incorporating crushed candy canes into your peppermint crinkle cookies – and I strongly encourage you to do so for that extra burst of minty flavor and texture! – be mindful of how you crush them. The goal is small, distinct pieces, not a fine powder. Instead of aggressively bashing them with a rolling pin, try placing them in a sturdy zip-top bag and gently tapping them with the bottom of a mug or a meat mallet. This controlled method helps break the candy canes into appealingly varied small fragments, preserving their visual appeal and providing a more satisfying crunch in the finished cookie. Larger pieces also melt slower, releasing their flavor more subtly.

Remove from Oven When Centers Are *Just* Underdone: For that coveted fudgy, brownie-like interior, the timing of cookie removal is key. I advise pulling your gluten-free peppermint chocolate crinkle cookies from the oven when their edges are visibly set and slightly firm, but the centers still look *just* a touch shiny or slightly soft. Don’t be tempted to bake them until they look completely firm; they will continue to set and firm up significantly as they cool on the hot baking sheet and then on the wire rack. This method ensures a supremely moist and tender crumb, preventing dry, overbaked cookies.

Don’t Skimp on the Powdered Sugar Coating: For that dramatic, eye-catching crinkle effect, generously coat your chilled cookie dough balls in powdered sugar. Roll them multiple times, ensuring a thick, even layer. This heavy coating creates the contrast needed for the dark chocolate to peek through as the cookies expand, forming those beautiful cracks. A thin coating will result in a dusty, less defined crinkle. Think snow-covered mountains, not a light dusting!

FAQ – Your Questions Answered: Gluten-Free Peppermint Chocolate Crinkle Cookies

Got questions about baking these festive gluten-free peppermint chocolate crinkle cookies? We’ve got answers to help you achieve perfect results every time.

Do you use regular or dark cocoa powder for chocolate crinkle cookies?
For our gluten-free peppermint chocolate crinkle cookies, I highly recommend using Dutch-processed cocoa powder (often labeled as dark cocoa powder or alkalized cocoa powder). This type of cocoa has a smoother, less bitter flavor and a rich, intense dark color. It creates a more striking visual contrast against the white powdered sugar, making those “crinkles” truly pop, and its deep chocolate notes are incredibly complementary to the bright peppermint flavor. While regular unsweetened cocoa powder will work, Dutch-processed will give you that professional, vibrant appearance and a more mellow chocolate profile.

How do I get really crisp powdered sugar lines on crinkle cookies?
Achieving those distinct, crisp powdered sugar lines, rather than a generally dusty look, is a hallmark of a perfect crinkle cookie. The key lies in two main factors: proper chilling and generous coating. First, ensure your cookie dough is thoroughly chilled – ideally overnight. This prevents the dough from spreading too rapidly in the oven. Second, when you roll the dough balls in powdered sugar, be lavish! Don’t just dust them; roll them several times to create a thick, opaque layer of powdered sugar. This robust coating will hold its own against the spreading cookie, creating dramatic cracks where the dark chocolate can beautifully peek through, giving you that signature molten look.

What’s the best way to store chocolate crinkle cookies?
To preserve their gorgeous crackled appearance and fresh taste, it’s best to store chocolate crinkle cookies in a single layer in an airtight container. If you need to stack them, place a piece of parchment paper between the layers to prevent the powdered sugar from smudging or sticking. Stored at room temperature, they will remain fresh and delicious for 3-5 days. For longer storage, consider freezing them.

Can you freeze chocolate crinkle cookie dough?
Absolutely! Freezing chocolate crinkle cookie dough is a fantastic way to prepare ahead for holiday baking. However, there’s a special trick for cookies rolled in sugar. I recommend following the more in-depth instructions in our How To Freeze Cookie Dough post for detailed guidance. Briefly: roll the dough into individual balls and freeze them on a baking sheet until solid. Once frozen, transfer them to a freezer-safe bag or container. DO NOT roll them in powdered sugar until right before you’re ready to bake! Thaw slightly in the fridge, then roll in powdered sugar and bake as directed.

Why are they called crinkle cookies?
The name “crinkle cookies” perfectly describes their unique and charming appearance. They earn this name because of the distinctive “crinkled” or “crackled” pattern they develop on their surface during baking. Before baking, the cookies are heavily coated in powdered sugar. As the dough bakes and expands in the oven, it causes the powdered sugar coating to split and crack in various places. These cracks reveal the dark, rich chocolate cookie beneath, creating a beautiful contrast and a signature “crinkled” texture that is both visually appealing and adds to their allure.

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Gluten-Free Peppermint Chocolate Crinkle Cookies

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  Author: Sweets And Thank You
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  Total Time: 1 hour
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  Yield: 2 Dozen Cookies
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  Diet: Gluten Free

Print Recipe

Description

Experience the ultimate holiday delight with these gluten-free chocolate crinkle cookies, reimagined with a festive peppermint twist. Fudgy, rich, and perfectly cracked, they’re a must-bake for your seasonal celebrations!

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Ingredients

Dry Ingredients:

• 1 3/4 cup (210g) gluten-free, measure-for-measure flour, scooped and leveled or weighed (King Arthur brand recommended for best results)
• 1 cup unsweetened Dutch-processed cocoa powder (also known as dark or alkalized cocoa powder, for rich color and flavor)
• 2 tsp baking powder
• 1/2 tsp salt

Wet Ingredients:

• 3/4 cup (1 1/2 sticks or 6 oz) softened unsalted butter (cool to the touch, not melted)
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/2 tsp vanilla extract
• 1 1/2–2 tsp peppermint extract (use 2 tsp for a bolder mint flavor)

To Finish:

• 1/4 cup lightly crushed peppermint candies or candy canes (approximately 10 mini candy canes, broken into small pieces, not powdered)
• 1 cup powdered sugar (you will likely not use all of it, but this amount is easier for rolling)*

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Instructions

1. In a medium bowl, combine the gluten-free flour, cocoa powder, baking powder, and salt. Whisk these dry ingredients together thoroughly to ensure even distribution, then set aside.
2. In the bowl of a stand mixer or a large bowl with a hand mixer, beat the softened butter and granulated sugar together for 2 minutes on medium speed until the mixture is creamy and smooth. Add the eggs one at a time, beating well after each addition until fully incorporated before adding the next.
3. Stir in the vanilla extract and peppermint extract until just combined, ensuring the flavors are evenly distributed.
4. Scrape down the sides of the mixer bowl. Add approximately half of the prepared dry ingredients to the wet mixture. Beat slowly on low speed until partially mixed in, then add the remaining dry ingredients. Continue to mix on low speed until the ingredients are *just* combined; avoid overmixing.
5. Scrape down the edges of the bowl once more, then gently fold in the lightly crushed candy canes by hand, distributing them evenly throughout the dough.
6. Transfer the cookie dough to an airtight container and refrigerate for a minimum of 2 hours, or preferably overnight, to allow the dough to firm up and the flavors to meld.
7. When ready to bake, preheat your oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. This allows you to alternate sheets, ensuring the dough always goes onto a cool pan.
8. Pour the powdered sugar into a small, shallow bowl and set it aside for rolling the cookies.
9. Using a medium cookie scoop (about 1.5-2 tablespoons), portion the chilled dough into even balls. Roll each ball smoothly in your hands, then immediately roll it generously in the powdered sugar, ensuring a thick, complete coating. Return any remaining dough to the refrigerator while you work in batches.
10. Place the coated cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are set and the centers appear *just* slightly underdone or still a little shiny.
11. Allow the cookies to cool and set on the baking sheet for 2-3 minutes before carefully transferring them to a wire rack to finish cooling completely. This helps them firm up and prevents breakage.
12. Repeat the rolling and baking process with the remaining dough, alternating between your two baking sheets until all the cookies are baked.

Notes

*While the recipe calls for 1 cup of powdered sugar, you will likely only use about 1/2 cup to coat all the cookies. However, having a full cup measured out in a small bowl makes the rolling process much easier and ensures a thorough coating for that perfect crinkle effect.

• Prep Time: 20 minutes
• Chill Time: 2 hours
• Cook Time: 40 minutes
• Category: Cookies
• Method: Baking
• Cuisine: American