Crinkle Cookies

Wow! Has it really been over a month since my last post?! Yikes. Sorry! I don’t know what happened to the time. I’ve been fairly active on Instagram but have neglected the actual blog. Yes, it’s been busy, but then Christmas always is. No excuses!

I’m currently stuck at home with a coughing, fevered kiddo, so thought I’d share with you my recipe for Peppermint Crinkle Cookies. I hadn’t made these for I don’t even know how long, and had all but forgotten about them when I found the recipe in the back of my recipe tin. I’m not really sure why I stopped making these, as they’re not difficult, nor do they require any crazy ingredients. Guess I just started setting them aside in favour of the classics and that was that.

Well, no more! I served these a few weekends ago at a family dinner and everyone raved over them. Then this past weekend they were on the dessert plate at our Christmas party and I think only 1 remained at the end of the night. And before you ask, no I don’t have ANY photos of the food table from the Christmas party, no photos at all actually. I have no clue what happened to me that night but I completely forgot to take photos. Chaos of hosting in my own home for the first time I suppose (usually it’s at hubby’s office with a photo booth and everything).

Anyways, back to the cookies: I’m not sure where the original recipe came from, but the only adaptation I made (that I can remember) is to add kosher salt within, and Maldon salt to the tops because cookies are always better when properly balanced.


Peppermint Crinkle Cookies

1/3 C all-purpose flour
2 tbsp unsweetened cocoa powder
1/2 tsp kosher salt
7oz dark chocolate, chopped
2 tbsp unsalted butter
1/4 C Nutella
2 eggs, room temperature
1 egg white, room temperature
3/4 C granulated sugar
1 tsp peppermint extract
1 C powdered sugar
Maldon Flaky Sea Salt

Place powdered sugar in a small bowl and set side.

In another small bowl whisk together the flour, cocoa powder, and salt. Set aside.

In a small pot, over very low heat, melt together the butter, Nutella, and dark chocolate. Allow to cool slightly.

In the bowl of a stand mixer fitted with the whisk attachment beat the whole eggs, egg white, and granulated sugar. Add in the peppermint extract.

Gradually whisk in the flour mixture. Beat until thick and fluffy (like a pancake batter).

Fold in the slightly cooled chocolate mixture until just combined. Chill for at least 20 minutes.

Scoop dough into roughly 1 tbsp size balls and roll in powdered sugar to coat.

Place 2” apart on parchment lined baking sheet and bake at 350F for 10-12 mins. Cool on tray 1-2 mins and then flatten further with a spatula as needed*. Top with a sprinkling of Maldon Sea Salt.

Cool completely.


*I found some of mine flattened well on their own, and others needed a little encouragement.


 As always I want to see what you’ve been up to! Have you baked anything from the blog? Be sure to comment below or tag #ragebake @ragebake on Instagram so I can see them!