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Easy Lighter Peppermint Mocha Crinkle Cookies

peppermint mocha crinkle cookies - featured image
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Soft, fudgy crinkle cookies with rich chocolate, a hint of coffee, and cool peppermint. Made lighter with Greek yogurt and coconut oil, these come together in under 30 minutes with no chilling required.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup unsweetened cocoa powder (Dutch-process preferred)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 teaspoons instant coffee granules dissolved in 1 tablespoon hot water
  • ½ cup coconut sugar (or brown sugar)
  • ¼ cup granulated sugar
  • ¼ cup coconut oil, melted and slightly cooled
  • ¼ cup plain Greek yogurt (full-fat or 2%)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • ⅓ cup powdered sugar (for rolling)
  • 2 tablespoons crushed candy canes (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  3. In a small bowl, stir the instant coffee granules into 1 tablespoon of hot water until completely dissolved. Set aside to cool slightly.
  4. In a large bowl, combine the coconut sugar, granulated sugar, and melted coconut oil. Whisk until it looks like wet sand, about 30 seconds.
  5. Add the Greek yogurt, egg, vanilla extract, peppermint extract, and the dissolved coffee mixture. Stir until well combined.
  6. Gradually add the flour mixture to the wet ingredients, stirring with a rubber spatula until just combined. Do not overmix. The dough will be soft and slightly sticky.
  7. Place the powdered sugar in a small bowl. If using crushed candy canes, mix them into the powdered sugar.
  8. Using a cookie scoop or tablespoon, portion out about 1.5 tablespoons of dough per cookie. Roll each portion into a ball. Drop the ball into the powdered sugar mixture and roll until completely coated.
  9. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 9-11 minutes. The cookies should look puffed and crackled on top with edges just set.
  10. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

For best crinkle effect, coat dough balls generously with powdered sugar. If dough is too sticky, chill for 10-15 minutes. Do not overbake; cookies should look slightly underdone in the center when removed from oven. Flavors deepen after a day or two.

Nutrition

Keywords: peppermint mocha cookies, crinkle cookies, holiday cookies, chocolate peppermint cookies, lighter cookies, easy cookie recipe

Find it online: https://lolaspoon.com/easy-lighter-peppermint-mocha-crinkle-cookies-recipe/