Chocolate Peppermint Crinkle Cookies Recipe
These Chocolate Peppermint Crinkle Cookies are the best gluten-free Christmas cookies! They're perfect to bring to parties, to have for an afternoon snack, and Santa will love them! *Makes about 4½ dozen cookies. *Please note that only ½ hour of the prep time is active.
Servings: 26
Calories: 184kcal
Ingredients
- 1 cup peppermint crushed candy canes (or about 2 dozen 2½-inch candy canes to crush)
- 1¾ cup Cup4Cup gluten-free all-purpose flour (or other 1 to 1 gluten-free flour -- or, regular all-purpose flour)
- ¼ cup cocoa powder, sifted
- 1 teaspoon baking powder
- ½ cup unsalted butter, melted and cooled to room temperature
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon sea salt
- 2 large eggs
- 1 cup semisweet chocolate chips
- 1 cup white chocolate chips
- ½ cup powdered sugar
Instructions
- Prep the pan. Line a sheet pan with parchment paper and set aside.
- Prep the peppermint. If you're using whole (not pre-crushed) candy canes, unwrap the candies and add them to a large zip-lock bag. Place that bag into a second bag and remove the air from both. Use a smooth-surfaced meat mallet or the bottom of a small skillet to gently pound on the bag to break them into tiny pieces. The smaller the better -- about half of it should be almost a powder and the rest should be in pieces somewhere between the size of rice grains and corn kernels.Remove 1 tablespoon of the crushed candy canes and set aside for garnish.
- Make the batter. In a medium-sized mixing bowl, combine the gluten-free flour, sifted cocoa powder and baking powder. Mix to blend and set aside.In a large mixing bowl, combine the melted butter with the granulated sugar, vanilla and salt. Then add the eggs and stir until they're fully incorporated and the mixture is smooth.Add the dry ingredients and mix until you no longer see any dry spots.
- Add candy canes & chocolate chips. Remove 1 tablespoon of the crushed candy canes and set aside for garnish. Fold the rest of them into the dough, with the semisweet chocolate chips and white chocolate chips.
- Shape. Shape the cookie dough into balls, about 1½ tablespoons each. Roll them between your hands to make them smooth, placing them on the parchment-lined sheet pan as you go. Cover tightly with plastic wrap and refrigerate until firm, at least 1 hour, and up to a couple of days.
- Set oven and prep another pan. About 15 minutes before you're ready to bake, preheat the oven to 350°F, adjust a rack towards the center of the oven and line another sheet pan with parchment paper.
- Prep to bake with powdered sugar and candy canes. Add the powdered sugar to a shallow bowl. Gently roll each ball of refrigerated dough through it -- placing them on the parchment-lined sheet pan as you go, with a couple inches between them. Sprinkle each one with a pinch of the remaining tablespoon of crushed candy canes that were set aside.
- Bake. Bake in the preheated 350°F oven just until they no longer look doughy, have flattened out by about 50% and are "crinkled," about 8 minutes. Let them cool on the baking sheet for at least 15 minutes. Repeat until all of the cookies are baked.
Notes
Calorie count is only an estimate.
Nutrition
Calories: 184kcal