Candy Cane Crinkles: Fudgy Peppermint Perfection
While I was working at a bakery during my college years, I thought I had discovered every holiday treat imaginable. Then, I found a cookie that redefined my Christmas palate: a specific rich, creamy, peppermint-laced creation from a beloved local soda shop. That cookie became my absolute holiday obsession!
I was pleasantly surprised one day when my incredible boss from the bakery—a true baking wizard—already took on the challenge. She successfully recreated that exact magic, and now, I’m thrilled to bring her perfected version to you: Candy Cane Crinkles! These aren’t just cookies; they’re a piece of holiday nostalgia, a burst of festive flavor, and a guaranteed showstopper for your Christmas cookie platter. Get ready to bake a new holiday tradition!
Why You Need These Christmas Candy Cane Crinkles This Season
What makes these cookies so utterly irresistible and perfect for your holiday baking list?
- Inspired Perfection: This recipe is a nod to a legendary soda shop cookie, perfected by a professional baker. You’re getting bakery-quality taste at home!
- Rich Chocolate Base: A super fudgy, crinkly chocolate cookie that’s moist and decadent. It’s truly a chocolate lover’s dream.
- Double the Frosting Fun: A luscious chocolate buttercream perfectly complemented by a vibrant, cool peppermint frosting. It’s like a hug for your tastebuds!
- Festive Crunch: Topped with crushed candy canes for that signature minty zing and a delightful textural contrast.
- Unforgettable Flavor: The combination of chocolate and peppermint is a classic holiday pairing, elevated to a truly spectacular level in these cookies.
- Perfect for Sharing: These Christmas cookies are ideal for cookie exchanges, holiday parties, or as a special treat for Santa.
Your Holiday Baking Journey: Christmas Candy Cane Crinkle Recipe
Ready to fill your home with the delicious aroma of chocolate and peppermint? Let’s get baking!
Candy Cane Crinkle Cookies
Ingredients
Cookie Dough
- 4 eggs
- ½ cup vegetable oil
- 2 cups sugar
- 2 cups flour
- 1 cup cocoa powder
- 2 tsp vanilla
- 2 tsp baking powder
- 2 tsp salt
Frosting
- ½ cup butter
- 2 lbs powdered sugar
- â…“ cup evaporated milk
- 2/3 cup cocoa powder
- ½ cup crushed candy canes
Instructions
Cookies
- Preheat your oven to 350°F (175°C). Line several baking sheets with parchment paper or silicone mats.
- In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, and vanilla extract until well combined and smooth.
- In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula until just combined. The dough will be thick and sticky.
- For easier handling, cover the bowl and chill the dough for 30 minutes to an hour.
- Place the ½ cup of powdered sugar in a shallow bowl. Scoop rounded tablespoons of dough and roll them completely in the powdered sugar until fully coated. This creates the signature crinkle!
- Place the coated dough balls about 2 inches apart on your prepared baking sheets. Bake for 8 minutes. The cookies will puff up and then crinkle beautifully. They will look slightly soft in the center but will set as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. Do not frost warm cookies!
Frosting
- In a large bowl, cream the softened butter with an electric mixer until light and fluffy.
- Gradually add the powdered sugar, alternating with the evaporated milk, beating until smooth and creamy. Add vanilla extract. If the frosting is too thick, add a tiny bit more evaporated milk; if too thin, add more powdered sugar.
- Divide the frosting into two bowls. About â…“ of the frosting for the peppermint, and â…” for the chocolate.
- To the larger portion, add the 3 tablespoons of cocoa powder. Beat until well combined and smooth, adding a tiny splash more evaporated milk if needed for consistency.
- To the smaller portion, add a few drops of pink food coloring. Beat until the color is even and the frosting is smooth.
- Once the cookies are completely cool, frost each cookie first with the chocolate frosting (this can be a thin layer). Then, add a dollop or swirl of the pink peppermint frosting on top. Immediately sprinkle generously with crushed candy canes before the frosting sets.
Share the Joy!
These Candy Cane Crinkles are more than just a sweet treat; they’re a way to spread joy and create lasting holiday memories. Package them in decorative tins for homemade Christmas gifts, serve them at your holiday party dessert bar, or simply enjoy them with a cozy mug of hot cocoa by the fire.
Baking this recipe from my college bakery days truly brings me back to a special time, and I hope it brings a little extra magic to your kitchen this holiday season too.
Happy Baking, and Merry Christmas from The Apron Journal!
