Description

Delicate, melt-in-your-mouth chocolate peppermint cookies with a rich cocoa base and a crisp peppermint sugar coating—perfect for holiday gifting or cozy treats.

Ingredients

Units Scale

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup powdered sugar (plus extra for rolling)
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/4 cup granulated sugar
1/4 cup finely crushed crushed peppermint candy canes or peppermint candies

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Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a separate large bowl, cream together softened butter and powdered sugar until light and fluffy (about 2–3 minutes).
Beat in vanilla and peppermint extracts until combined.
Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms.
In a shallow bowl, combine granulated sugar and crushed peppermint candies.
Roll dough into 1‑inch balls, then gently press each ball into the peppermint‑sugar mixture to coat.
Place coated dough balls 2 inches apart on prepared baking sheets.
Bake for 10–12 minutes, or until cookies are set but still soft in the center.
Cool on baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Once cooled, roll cookies in additional powdered sugar if desired for a snowy finish.

Notes

Store in an airtight container at room temperature for up to 5 days.
For extra minty flavor, brush melted white chocolate with peppermint extract and dip each cookie halfway.
For a gluten‑free version, substitute all-purpose flour with an equal blend of gluten‑free flour.
Let cookies rest at least 1 hour after baking to develop meltaway texture.
Perfect for holiday cookie swaps—package in festive tins or cellophane bags with ribbons.

Nutrition

Serving Size: 2 cookies
Calories: 110 kcal
Sugar: 12 g
Sodium: 45 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 20 mg