These vegan chocolate peppermint crinkle cookies are rich, fudgy, and coated in a snowy layer of powdered sugar. Made with simple pantry ingredients, they're the perfect dairy-free holiday cookie for Christmas baking and cookie exchanges.
If you're looking for the best festive cookie, this easy recipe delivers bold chocolate flavor with a hint of peppermint in every bite.
This recipe is incredibly easy and produces a visually stunning result that everyone will enjoy.
Vegan Christmas Cookies do not need to be fussy or time consuming! With only a little effort, anyone can throw these cookies together.
Serve with our vegan peppermint hot chocolate for extra points!
Ingredients Needed
Here is everything you'll need to put on your grocery list:
- Vegan butter: Provides richness, moisture, and structure while helping the cookies spread properly and stay soft.
- Light brown sugar: Adds sweetness and moisture, plus a subtle caramel flavor that enhances the chocolate and keeps the cookies chewy.
- Granulated sugar: Balances the brown sugar, adds sweetness, and contributes to crisp edges and proper spread.
- Peppermint extract: Infuses the cookies with a cool, refreshing peppermint flavor that complements the rich chocolate.
- Nondairy milk: Adds moisture and helps bind the dough.
- Cornstarch: Acts as a gentle binder and tenderizer.
- Baking powder: Provides lift so the cookies puff slightly and create the classic crinkle effect as they bake.
- Salt: Enhances flavor and balances the sweetness.
- Dutch-processed cocoa powder: Delivers intense chocolate flavor and a dark color, creating the signature rich, fudgy base of crinkle cookies.
- All-purpose flour: Forms the structure of the cookies while keeping them soft and tender when measured correctly.
- Granulated sugar (for rolling): Helps dry the outside of the dough balls so the powdered sugar sticks and creates contrast.
- Powdered sugar (for rolling): Creates the classic snowy crinkle finish that cracks as the cookies bake, giving them their iconic look.
Why You'll Love These Cookies
- Rich, fudgy, and chocolatey - Deep cocoa flavor with a soft, brownie-like center in every bite.
- Perfect peppermint twist - Cool peppermint pairs beautifully with dark chocolate for a festive holiday treat.
- Classic crinkle look - That crackled, powdered sugar coating makes these cookies as pretty as they are delicious.
- Completely vegan - No eggs or dairy, but you'd never know from the texture and flavor.
- Soft on the inside, crisp on the edges - The ideal cookie texture combo.
- Easy to make ahead - The dough can be chilled, making holiday baking stress-free.
How to Make Vegan Chocolate Peppermint Cookies (step-by-step)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by creaming together the softened vegan butter and sugars until light and fluffy. Add the remaining cookie dough ingredients to the bowl and beat until just combined. Do not over-mix.
Cover the cookie dough and chill for at least one hour.
Scoop heaping tablespoons of cookie dough and roll into balls between your hands. Roll the balls of dough in the granulated sugar followed by the powdered sugar.
Place on a baking sheet lined with parchment paper, 2 inches apart. Press down lightly to flatten slightly.
Bake cookies for 10-12 minutes.
Tips for Making Vegan Chocolate Peppermint Crinkle Cookies
Here are some helpful tips for making vegan chocolate peppermint crinkle cookies:
- Chill the dough: This helps prevent spreading and gives you thick, fudgy cookies with defined crinkles.
- Don't overdo the peppermint: Peppermint extract is strong; measure carefully so it doesn't overpower the chocolate.
- Roll twice for bold crinkles: Roll the dough balls in granulated sugar first, then heavily coat in powdered sugar so the cracks stay bright white.
- Use Dutch-processed cocoa: It gives a deeper chocolate flavor and richer color that really pops against the sugar coating.
- Slightly under-bake: Pull the cookies when the centers look soft; they'll set as they cool and stay chewy.
- Measure flour correctly: Spoon and level for the best texture; too much flour can make the cookies dry.
- Let cookies rest before moving: They're delicate right out of the oven and firm up as they cool.
What are Crinkle Cookies?
Crinkle cookies are soft, chewy cookies known for their signature cracked or "crinkled" surface. As they bake, the dough spreads and puffs, causing the outer sugar coating to split and reveal the rich cookie underneath.
They're typically rolled in granulated sugar and powdered sugar before baking, which creates that classic snowy, cracked look. Crinkle cookies are most often chocolate-flavored, but they can also be made with lemon, pumpkin, peppermint, or other flavors.
The texture is usually fudgy or cake-like in the center with slightly crisp edges, making them especially popular for holidays and festive cookie platters.
Frequently Asked Questions
Yes! The dough can be made up to 48 hours in advance and stored covered in the refrigerator. Let it sit at room temperature for about 10-15 minutes before rolling and baking.
Chilling is highly recommended. Cold dough helps prevent excess spreading and ensures those classic crinkles form during baking.
This usually happens if the dough is too warm or the oven isn't fully preheated. Make sure the dough is well chilled and the oven is hot before baking.
Absolutely. Simply omit the peppermint extract for classic vegan chocolate crinkle cookies, or swap it for vanilla or almond extract.
Dutch-processed cocoa powder gives the richest chocolate flavor and deepest color, but natural cocoa powder will also work.
Roll the dough balls first in granulated sugar, then generously in powdered sugar. This helps the powdered sugar stick and prevents it from melting into the dough.
Recipe Variations
- Double Chocolate Crinkle Cookies:: Fold in ½-¾ cup vegan chocolate chips for extra melty pockets of chocolate.
- Classic Chocolate (No Peppermint): Skip the peppermint extract and use vanilla extract instead for a timeless chocolate crinkle cookie.
- Mocha Crinkle Cookies: Add 1-2 teaspoons instant espresso powder to the dough to deepen the chocolate flavor.
- Orange Chocolate Crinkle Cookies: Replace peppermint extract with ½-1 teaspoon orange extract or add fresh orange zest for a citrusy twist.
- Extra Minty: Sprinkle crushed candy canes on top right after baking for added crunch and peppermint flavor.
- Soft & Fudgy Center: Slightly under-bake the cookies by 1 minute for an extra-soft, brownie-like texture.
- Holiday Sprinkle Finish: Mix a small amount of vegan holiday sprinkles into the powdered sugar coating for a festive look.
Storage
Room Temperature:
Store vegan chocolate peppermint crinkle cookies in an airtight container at room temperature for up to 2-3 days. Place a piece of parchment paper between layers to prevent sticking.
Refrigerator:
Refrigeration isn't necessary, but you can store them in the fridge for up to 5 days if your kitchen runs warm. Let cookies come to room temperature before serving for the best texture.
Freezer:
These cookies freeze beautifully. Once cooled, place them in a freezer-safe container or bag and freeze for up to 1 month. Thaw at room temperature before enjoying.
Freezing Dough:
You can also freeze the unbaked dough balls (without the sugar coating) for up to 1 month. When ready to bake, thaw slightly, roll in sugar, and bake as directed-adding 1-2 minutes if needed.
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PrintVegan Chocolate Peppermint Crinkle Cookies
Fudgy cookie full of peppermint flavor with a gorgeous sugar-crinkle top. All vegan!
- Prep Time: 15 minutes
- Bake Time: 10 minutes
- Total Time: 25 minutes
- Yield: 18 2-inch Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
½ cup vegan butter, softened
¾ cup light brown sugar
¼ cup granulated sugar
2 teaspoons peppermint extract
3 tablespoons nondairy milk
1 tablespoon cornstarch
1 teaspoon baking powder
½ teaspoon salt
½ cup dutch processed cocoa powder
1 cup all purpose flour
½ cup granulated sugar, for rolling
½ cup powdered sugar, for rolling
Instructions
- Mix: In a large bowl, cream together the vegan butter and sugars until light and fluffy. This should take about 1 minute. Add in the peppermint extract, nondairy milk, cornstarch, baking powder and salt. Beat again until the ingredients are evenly distributed. Beat in the cocoa powder. Add the flour to the bowl and beat until a thick cookie dough comes together.
- Chill: Cover the bowl tightly with plastic wrap and place it in the fridge to chill for at least an hour. Cookie dough can be stored this way for up to 48 hours.
- Prep: Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper. Take a heaping tablespoon of cookie dough and roll it into a tight ball between your hands. Roll the ball first in granulated sugar. Once it's evenly covered, roll the ball in the powdered sugar. Place the coated ball of cookie dough onto the prepared baking sheet. Continue until the baking sheet is full, leaving at least 2 inches of space between the cookies. Press down lightly on each cookie to flatten slightly.
- Bake: Place baking sheet on center rack of preheated oven and bake for 10-12 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
*Cookies will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.
More chocolate-peppermint recipes:
- vegan peppermint hot chocolate
- vegan chocolate peppermint yule log
- vegan peppermint patties
- vegan peppermint bark
