The Gluten-Free Peppermint Chocolate Crinkles You’ll Want on Your Holiday Cookie Platter

When the holidays roll around, there’s one cookie recipe that never fails to make the season feel magical: Gluten-Free Peppermint Chocolate Crinkles, or as I lovingly refer to them… thick mints lol. If you love Girl Scouts Thin Mint cookies, you will absolutely love these! They are fudgy delights, combining rich chocolatey goodness with the cool, refreshing flavor of peppermint. Whether you’re baking for your family, holiday cookie swaps, or just treating yourself, this recipe is a must-have for your festive baking lineup. I also love that you can’t tell they are gluten-free, like not even a little bit. But if you prefer to make them full gluten, I’ve included that in the recipe too!

Let’s dive into what makes these cookies so delicious—and why you need them in your holiday cookie line up this season.

What Makes Gluten-Free Peppermint Chocolate Crinkles So Irresistible?

The magic of these cookies is all in the contrast. The outside is a crackled, powdered sugar-coated exterior that gives way to a soft, fudgy, melt-in-your-mouth center. Add to that the hint of peppermint, and you’ve got a treat that feels like Christmas in every bite.

But what really sets this recipe apart is its ability to be gluten-free, and no one would ever know. Whether you’re living gluten-free by choice or necessity, these cookies deliver all the flavor and texture of traditional crinkle cookies without compromise.

Tips for Perfect Gluten-Free Baking

If you’re new to gluten-free baking, don’t worry! It’s easier than you think to achieve delicious results. Here are a few tips that’ll guarantee your success for these cookies:

Coat Generously in Sugar
Rolling the dough balls in both granulated and powdered sugar isn’t just for aesthetics. The granulated sugar helps create a crispy outer layer, while the powdered sugar gives the cookies their signature crackle.

Use a High-Quality Gluten-Free Flour Blend
For this recipe, you’ll want a gluten-free flour blend that mimics the texture of all-purpose flour. Make sure your blend contains xanthan gum or guar gum to provide structure and prevent crumbles. My favorite is King Arthur Measure for Measure. It’s high quality and makes my gluten-free bakes so much better!

Don’t Skip the Chill Time
Chilling the dough for at least an hour isn’t just a suggestion—it’s essential. This step allows the dough to firm up, making it easier to roll and ensuring that the cookies hold their shape in the oven.

Gluten-Free Baking FAQ

1. Can I make this recipe dairy-free?
Absolutely! Swap the butter for a vegan alternative and use dairy-free chocolate chips.

2. Do I need xanthan gum if my flour blend already includes it?
Nope! If your gluten-free flour blend already contains xanthan or guar gum, you can skip adding more.

3. Can I use natural cocoa powder instead of Dutch-process?
You can, but the flavor will be slightly different. Dutch-process cocoa provides a deeper, smoother chocolate flavor that works beautifully in this recipe.

4. What if I don’t like Peppermint? One of the best things about this recipe is how versatile it is. If you’re feeling adventurous, try these fun variations: Switch the Flavor: Not a fan of peppermint? Swap it out for orange or almond extract for a completely different twist. Festive Sprinkles: After coating the cookies in powdered sugar, roll them in festive sprinkles for a pop of color. Add Chocolate Chunks: For extra decadence, stir in a handful of chopped dark chocolate or mini chocolate chips before chilling the dough.

Storage Tips for Busy Bakers

The holiday season can get hectic, but that doesn’t mean you need to skip out on homemade cookies. These Peppermint Chocolate Crinkles are easy to make ahead:

• Refrigerate the Dough: Prepare the dough up to three days in advance and store it in an airtight container in the fridge.
• Freeze for Later: Roll the dough into balls and freeze them on a baking sheet. Once frozen, transfer to a zip-top bag and store for up to two months. Bake straight from frozen—just add an extra minute or two to the baking time.
• Store Baked Cookies: Baked cookies can be kept in an airtight container for up to a week. For longer storage, freeze them and thaw at room temperature before serving.

Why You’ll Come Back to This Recipe

Once you’ve made these Gluten-Free Peppermint Chocolate Crinkles, they’ll earn a permanent spot in your holiday baking rotation. They’re simple to make, look stunning, and taste even better than they look. Plus, their gluten-free adaptability means you can share them with everyone—no one will even guess they’re gluten-free.

Whether you’re nibbling on one fresh out of the oven or enjoying a few with your morning coffee, these cookies are guaranteed to make your holiday season a little sweeter.

If you’re ready to add a little extra cheer to your holiday season, give these Gluten-Free Peppermint Chocolate Crinkles a try. They’re fudgy, festive, and impossibly good.

Pin this recipe, share it with a friend, or whip up a batch today—you won’t regret it!

Don’t forget to leave a comment below with your thoughts. What’s your favorite holiday cookie? I’d love to hear from you!

You can find my other gluten-free recipes here.

Print Recipe

Gluten-Free Peppermint Chocolate Crinkles

Fudgy, soft, and with just the right hint of peppermint, these Gluten-Free Peppermint Chocolate Crinkles are a must for the holiday season!

Prep Time15 minutes mins

Cook Time10 minutes mins

Chill Time1 hour hr

Total Time1 hour hr 25 minutes mins

Course: Dessert

Servings: 24 cookies

Equipment

• Stand mixer with paddle attachment
• Measuring Cups & Spoons
• Small Saucepan
• Baking Sheets
• Parchment Paper

Ingredients

Dry Ingredients:

• 1 cup gluten-free flour
• 1/2 cup Dutch-process cocoa powder
• 1/2 tsp salt
• 1/2 tsp xanthan gum
• 1 tsp baking powder

Wet Ingredients:

• 1/4 cup salted butter
• 4 oz 1/2 cup semi-sweet chocolate chips
• 1 cup brown sugar
• 2 eggs room temperature
• 1 1/2 tsp vanilla extract
• 1 tsp peppermint extract

For Rolling:

• 1/2 cup granulated sugar
• 1/2 cup powdered sugar

Instructions

Prepare the Dry Ingredients:

• In a medium bowl, whisk together the gluten-free flour, cocoa powder, salt, xanthan gum, and baking powder. Set aside.

Melt the Chocolate Mixture:

• In a small saucepan over medium-low heat, melt the butter and chocolate chips, stirring until smooth. Remove from heat and let cool slightly.

Mix the Wet Ingredients:

• In a stand mixer fitted with the paddle attachment, beat the brown sugar, eggs, vanilla extract, and peppermint extract until combined. Slowly pour in the melted chocolate mixture, mixing until smooth.

Combine and Chill:

• Add the dry ingredients to the wet mixture, mixing until fully incorporated. Scrape down the sides as needed. Cover the bowl and chill the dough in the fridge for 1 hour.

Prepare to Bake:

• Preheat your oven to 350°F. Line baking sheets with parchment paper. Set up two bowls for rolling: one with granulated sugar and one with powdered sugar.

Shape and Roll:

• Scoop chilled dough and roll into 1-inch balls. Coat each ball first in granulated sugar, then in powdered sugar. Place on the baking sheet, leaving about 1 inch between cookies to allow for spreading.

Bake:

• Bake on the middle rack for 10-12 minutes, or until cookies are puffed and cracked on top. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Serve and Store:

• Enjoy fresh or store in an airtight container for up to a week. Cookies can also be frozen for up to 2 months.

Notes

To make these cookies with regular flour, substitute the gluten-free flour with 1 cup of all-purpose flour and omit the xanthan gum.
Ensure your butter and chocolate mixture cools slightly before adding to the eggs to prevent curdling.

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