Gluten-Free Peppermint Chocolate Crinkle Cookies Recipe

Gluten-Free Peppermint Chocolate Crinkle Cookies – A minty twist on classic gluten-free chocolate crinkles, perfect for the holidays.

Chocolate crinkle cookies have been a holiday favorite in my family for years. After switching to a gluten-free lifestyle nearly a decade ago, we adapted a beloved family recipe into a gluten-free version and the tradition has continued ever since.

When my son casually asked what a peppermint version might taste like, I immediately thought: why not? We tried it last year and the combination of fudgy chocolate and cool peppermint quickly became a new holiday staple.

These cookies are rich and brownie-like, infused with peppermint and sprinkled with small pieces of crushed candy cane, then rolled in powdered sugar. As they bake and crack, they form the characteristic crinkled finish that highlights the dark chocolate beneath the powdered sugar—now with a refreshing peppermint note.

Ingredients For Gluten-Free Peppermint Chocolate Crinkle Cookies:

• Butter. Butter creates the fudgy, rich texture these cookies are known for.
• Sugar. This recipe uses white granulated sugar for a classic texture and sweetness.
• Eggs. Four eggs give the cookies a chewy, brownie-like crumb.
• Peppermint & Vanilla. A combination of peppermint and vanilla extracts brings the minty holiday flavor.
• Gluten-Free Measure-For-Measure Flour. Use a reliable measure-for-measure gluten-free flour (King Arthur measure-for-measure is recommended) and measure properly for best results.
• Unsweetened Cocoa Powder. Dutch-processed or dark cocoa yields an intense chocolate color and flavor.
• Baking Powder & Salt. These balance flavor and give the cookies a touch of lift.
• Crushed Candy Canes. Small, lightly crushed pieces add peppermint flavor and a nice texture—avoid turning them into powder.
• Powdered Sugar. Rolling the dough in powdered sugar before baking creates the crinkled, festive appearance.

How To Make Chocolate Peppermint Crinkle Cookies, Step-By-Step:

1. Combine dry ingredients. Whisk together gluten-free measure-for-measure flour, Dutch-processed cocoa powder, baking powder, and salt in a medium bowl. Set aside.
2. Cream butter and sugar. Beat softened butter and granulated sugar for about 2 minutes until smooth and creamy.
3. Add eggs. Add the eggs one at a time, beating to incorporate each egg before adding the next.
4. Stir in extracts. Mix in vanilla and peppermint extracts to taste.
5. Mix in dry ingredients. Add the dry mixture in two additions, beating slowly until just combined. Scrape down the bowl as needed.
6. Fold in crushed candy cane. Gently fold in the small pieces of crushed candy cane for texture and extra mint flavor.
7. Chill the dough. Transfer the dough to an airtight container and chill at least 2 hours, preferably overnight. Chilling makes the dough easier to shape and prevents excessive spreading.
8. Prepare to bake. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment. Alternate sheets between batches so cold dough doesn’t hit a hot pan.
9. Coat with powdered sugar. Pour powdered sugar into a small bowl for rolling.
10. Scoop and roll. Use a medium cookie scoop to portion dough, roll each portion into a smooth ball, then coat thoroughly in powdered sugar. Return unused dough to the refrigerator between scooping.
11. Bake. Bake at 350°F for 8–10 minutes, until the edges are set and centers appear just slightly underdone. They will continue to set as they cool.
12. Cool. Let the cookies set on the baking sheet for 2–3 minutes before transferring to a cooling rack to finish cooling. Repeat with remaining dough.

Tips For The Best Gluten-Free Peppermint Chocolate Crinkle Cookies:

Respect chill time. The dough is sticky and a bit wet compared with other cookie doughs. Chilling for at least 2 hours (3–4 hours or overnight is better) firms the dough so it’s easier to roll and keeps the cookies from spreading too much.

Shape while warm if needed. If cookies spread unevenly, you can gently reshape them right after they come out of the oven using a cookie cutter or a round rim to keep edges tidy.

Don’t pulverize the candy canes. Keep the peppermint pieces small but intact rather than powdered. Tap candy canes gently with the bottom of a mug to break them into shards—this preserves texture and appearance.

Pull when slightly underdone for fudgy centers. To retain a soft, chewy interior, remove cookies when the centers look just underbaked; they’ll finish setting as they cool.

FAQ – Frequently Asked Questions For Gluten-Free Peppermint Chocolate Crinkle Cookies:

Which cocoa powder should I use? Dutch-processed (dark) cocoa provides a deeper chocolate color and complements the peppermint well.

How do I get distinct powdered sugar crinkles? Chill the dough thoroughly and coat the dough balls generously in powdered sugar so the sugar cracks as the cookies spread, revealing the dark chocolate beneath.

How should I store the cookies? Store in a single layer when possible to preserve the crinkled appearance. Use airtight containers and separate layers with parchment if stacking is necessary.

Can I freeze the cookie dough? Yes. Freeze scooped dough balls (uncoated in powdered sugar). When ready to bake, thaw briefly if needed, then roll in powdered sugar and bake as directed.

Why “crinkle” cookies? They get their name from the cracked, crinkled surface that forms when powdered-sugar-coated dough spreads in the oven, revealing the darker cookie below.

Gluten-Free Peppermint Chocolate Crinkle Cookies

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5 from 2 reviews

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