Can I make these crinkle cookies ahead of time?

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.

Do I have to chill the dough?

Chilling is highly recommended. Cold dough helps prevent excess spreading and ensures those classic crinkles form during baking.

Why didn’t my cookies crinkle?

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.

Can I make these cookies without peppermint?

Absolutely. Simply omit the peppermint extract for classic vegan chocolate crinkle cookies, or swap it for vanilla or almond extract.

What kind of cocoa powder works best?

Dutch-processed cocoa powder gives the richest chocolate flavor and deepest color, but natural cocoa powder will also work.

How do I get a thick powdered sugar coating?

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.

Vegan Chocolate Peppermint Crinkle Cookies

Peppermint crinkle cookies on white parchment with candy canes.

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Fudgy cookie full of peppermint flavor with a gorgeous sugar-crinkle top. All vegan!

Author: Lyndsey Hiltner
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

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1/2 cup vegan butter, softened

3/4 cup light brown sugar

1/4 cup granulated sugar

2 teaspoons peppermint extract

3 tablespoons nondairy milk

1 tablespoon cornstarch

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup dutch processed cocoa powder

1 cup all purpose flour

1/2 cup granulated sugar, for rolling

1/2 cup powdered sugar, for rolling

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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.