These festive crinkle cookies come from Liz Harris of Floating Kitchen. Using Harry & David’s candy cane hot cocoa, this recipe will remind you of sipping your favorite holiday drink on a crisp, snowy day.
Baking cookies is one of my favorite activities to do around the holidays. I look forward to having most of my weekends in November and December filled with copious amounts of flour, sugar, and butter. It just brings me so much joy to make and share cookies with all the people in my life!
Tree trimming and Christmas gift wrapping? Nah. I’ll gladly leave those activities up to the others. Just point me in the direction of the kitchen and I’m a happy camper!
Crinkle cookies are a classic holiday cookie that is beloved by all of my family and friends. They aren’t shy about putting in their “orders” for these soft, chewy, chocolatey cookies each and every year! These are orders that I’m more than glad to fill, because crinkle cookies are super simple to make. Plus, they look impressive without the need for any fancy decorating skills!
Making the Crinkle Cookies
These particular crinkle cookies have an extra special ingredient: Harry & David’s candy cane cocoa mix. Yes, you read that right––I put their pepperminty cocoa mix right into the cookie dough! It’s a very quick and simple swap out from the usual cocoa powder that the recipe calls for. And it makes these crinkle cookies that much more fun and festive for the holidays! It’s like your favorite cookie and your favorite cup of hot cocoa joined forces to create one fabulous treat.
The cookie dough comes together quickly, but it does need to be fully chilled before being rolled into balls and baked. This is because the dough is slightly tacky and won’t form and bake up properly if it hasn’t had time to chill. I recommend a minimum of four hours in your refrigerator (but longer is great, too!). Just be sure to plan ahead for at least that amount of time.
Don’t be afraid to be generous with the powdered sugar! You want the cookie dough balls to be completely covered with the sugar before you place them in the oven. As the cookies bake and spread, the generous coating of snowy sugar is how you achieve their iconic “crinkly” snow-capped look.
This recipe makes a small-ish batch of cookies (just about two dozen). However, it can easily be doubled if necessary. The cookies will stay soft and fresh for 3-5 days when stored in an airtight container at room temperature.
Not a fan of peppermint? Feel free to use any kind of cocoa mix for this recipe. These cookies are a hit with the entire family and would be great to share in a cookie exchange. Happy holiday baking!
Candy Cane Hot Cocoa Crinkle Cookies
- ¾ cup granulated sugar
- ¼ cup vegetable oil
- 2 eggs (room temperature)
- 1 tsp. vanilla extract
- ½ tsp. peppermint extract
- 1 ½ cups all-purpose flour
- ½ cup Harry & David Candy Cane Chocolate Truffle Cocoa Mix
- 1 tsp. baking powder
- ¼ tsp. salt
- About 1 cup powdered sugar (for coating)
- In the bowl of your stand mixer fitted with the paddle attachment, beat the sugar and oil together on medium-high speed until well combined, about 2 minutes.
- Scrape down the sides and bottom of the bowl. Add the eggs one at a time, beating after each addition.
- Add and beat in the vanilla and peppermint extracts. Scrape down the sides and bottom of the bowl.
- In a separate medium-sized bowl, stir together the flour, cocoa mix, baking powder, and salt. With your stand mixer on low speed, gradually add the dry ingredients to the wet ingredients, beating until everything is just combined. The dough will be slightly tacky.
- Cover your mixing bowl with plastic wrap and place it in your refrigerator. Let the cookie dough chill for at least 4 hours or up to overnight.
- Preheat your oven to 350 degrees Fahrenheit.
- Line your baking sheets with parchment paper. Add the powdered sugar to a small bowl.
- Working with about one tablespoon of dough at a time, roll it into a ball. Place the dough ball in the powdered sugar and turn to coat it completely on all sides.
- Place the coated dough ball on one of your prepared baking sheets. Continue until all the dough has been used up, placing the dough balls about 1 1/2-inches apart on your baking sheets.
- Transfer the baking sheets to your pre-heated oven and bake the cookies for 10 minutes. Remove the baking sheets and let the cookies rest for 5 minutes before transferring them to a wire rack to finish cooling.
- Once cooled, the cookies can be stored in an airtight container at room temperature for 3-5 days.