Peppermint Crinkle Cookies


From my recipe contributor: Mary Beth Johnson is a photographer, blogger, and journalist with a passion for finding beauty in unexpected places and celebrating the everyday. Originally from the east coast, she now lives in Oklahoma with her husband and three children (dubbed “schooners”). From an office full of fingerprints and walls scattered with imperfect artwork, she’s writing her first book, a memoir of her parents’ journey in raising 14 children, and her own lifestyle blog, Annapolis & Company.

Hello all! I hope your Christmas and New Year’s was merry and bright and filled with the ones you love. We spent a lot of our together time baking and trying out new recipes in our tiny kitchen – some of the best kind of memories. While we have no snow in Oklahoma at the moment, I still like to make these winter months my cozy ones. More coffee and cookies than can reasonably be good for me. Lots of library books and movies in bed. Although my husband is not a huge sweets person, he’s been joining me with these cookies. And I know it’s a winner if he can’t stop eating them!


I try to always involve my kids when I’m in the kitchen and these are a really good one for tiny hands. The dough chills for several hours so that it’s nice and easy to roll into balls. I cut up the chilled dough into equal sizes, poured some powdered sugar into a little bowl, and let the schooners roll and go to town. We made a complete mess, but they had a job they could do and they felt so proud when we pulled the finished cookies out of the oven.


These cookies are the perfect wintry mix: soft and choclatey with a refreshing peppermint finish. I hope you enjoy!!!

Peppermint Crinkle Cookies

Yields: 30


    • 2 ounces bittersweet chocolate, finely chopped
    • 1 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1/4 cup unsweetened Dutch-process cocoa powder, sifted
    • 1 cup granulated sugar
    • 2 large eggs
    • 4 tablespoons unsalted butter, melted
    • 3/4 teaspoon pure mint extract
    • 1/2 cup confectioners’ sugar


  1. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring.
  2. Whisk together flour, baking powder, and cocoa in a small bowl.
  3. Whisk together granulated sugar, eggs, and melted butter in a medium bowl. Gradually whisk in melted chocolate and mint extract until smooth. Stir in flour mixture. Refrigerate until firm, at least 3 hours.
  4. Preheat oven to 325 degrees. Roll tablespoons of dough into balls using your palms, then roll in confectioners’ sugar to coat. Transfer to parchment-lined baking sheets, spacing each 1 inch apart. Bake until slightly firm in the center, about 10-15 minutes. (I like mine soft, so I lean towards 10 minutes.)
  5. Let cool slightly on sheets set on wire racks. Transfer cookies to racks, and let cool completely.

Cook’s Note

Dough can be refrigerated for up to 3 days or rolled into balls and frozen for up to 2 weeks. Roll in confectioners’ sugar just before baking. Cookies can be stored at room temperature for up to 3 days.

Source: Martha Stewart



January 6, 2014


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