If a cookie could taste like twinkle lights, this would be it. These rolled chocolate cookies bake up tender with crisp edges, then get a cool peppermint crunch that feels perfectly festive. They are make-ahead friendly and so fun to decorate with the family.
Why You’ll Love This Rolled Peppermint Chocolate Christmas Cookies
- Holiday showstopper with deep cocoa flavor and a cool peppermint finish.
- Rolls cleanly with sharp cutter edges, no spreading when properly chilled.
- Simple pantry ingredients and easy-to-scale dough.
- Perfect for decorating, gifting, and cookie trays.
- Freezer friendly at every stage for stress-free baking.
Rolled Peppermint Chocolate Christmas Cookies Ingredients & Substitutions
Ingredients
- 2 3/4 cups (330 g) all-purpose flour
- 3/4 cup (75 g) Dutch-process cocoa powder, sifted
- 1/2 tsp baking powder
- 3/4 tsp fine sea salt
- 1 cup (227 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg, room temperature
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp peppermint extract (use 1 tsp for a stronger mint)
- 1 tbsp milk if needed for cohesion
- 6 oz (170 g) dark or white chocolate, melted, for finishing
- 1/2 cup (70 g) finely crushed candy canes or peppermint candies
Simple Substitutions
- Cocoa: Natural cocoa works too. Dutch gives deeper color and smoother flavor, natural tastes a touch brighter.
- Gluten free: Use a quality 1:1 baking blend with xanthan gum. Chill well for clean cuts.
- Dairy free: Plant-based butter sticks work; choose one with 79 to 82 percent fat.
- Egg free: Use 3 tbsp aquafaba or 1 flax egg (1 tbsp ground flaxseed + 2.5 tbsp water, rested 5 minutes).
- Chocolate finish: Try peppermint bark or white chocolate drizzle for contrast.
Makes about 32 to 36 cookies, depending on cutter size and dough thickness.
Step-by-Step Instructions to Make Rolled Peppermint Chocolate Christmas Cookies
Preheat and Prep
Preheat oven to 350 F (175 C). Line two baking sheets with parchment. Have a lightly floured surface or two sheets of parchment ready for rolling.
Whisk the Dry Ingredients
In a bowl, whisk flour, cocoa, baking powder, and salt until evenly combined and lump-free.
Cream Butter and Sugar
In a stand mixer or with a hand mixer, beat butter and sugar on medium until smooth and slightly fluffy, about 2 minutes. Scrape the bowl.
Add Egg and Extracts
Beat in egg, vanilla, and peppermint extract until glossy and combined, 30 to 45 seconds.
Bring the Dough Together
Add dry ingredients in two additions on low speed until a soft, slightly firm dough forms. If the dough looks floury or crumbly, mix in up to 1 tbsp milk just until it clumps.
Divide and Chill
Divide dough into two discs. Wrap and chill 45 to 60 minutes, or until cool yet rollable. Well-chilled dough keeps shapes sharp.
Roll and Cut
Roll one disc at a time to 1/4 inch thickness between parchment or on a lightly floured surface. Cut desired shapes, re-rolling scraps as needed. Transfer to prepared sheets, spacing 1 inch apart.
Bake
Bake 8 to 10 minutes, just until edges look set and centers appear matte. They will firm as they cool. Cool on the sheet 5 minutes, then move to a rack.
Decorate
Once cool, drizzle or dip in melted chocolate and sprinkle with crushed candy canes. Let set at room temperature or refrigerate briefly to firm the chocolate.
Tips for Success
- Weigh your flour and cocoa for accuracy and the best texture.
- Chill for clean edges. If dough softens, pop cut cookies back in the fridge for 10 minutes before baking.
- Roll between parchment to avoid adding too much flour. A light dusting of cocoa can keep things chocolatey.
- Bake one sheet at a time in the center of the oven for even results.
- For extra crisp cookies, bake to the longer end of the range and let cool fully before decorating.
Variations of Rolled Peppermint Chocolate Christmas Cookies
- Chocolate peppermint sandwich cookies: Fill pairs with peppermint buttercream or marshmallow creme.
- Half-dipped glam: Dip one side in white chocolate, then sprinkle crushed candy canes for a candy cane stripe look.
- Mocha mint: Add 1 to 2 tsp espresso powder to the dry mix.
- Orange chocolate mint: Swap peppermint extract for 1 tsp orange zest and 1/4 tsp orange extract, then finish with dark chocolate.
- Sparkle sugar finish: Skip chocolate and press sanding sugar onto the dough before baking.
Serving Suggestions: What to Pair with Rolled Peppermint Chocolate Christmas Cookies
- Hot cocoa with whipped cream for the ultimate chocolate-on-chocolate moment.
- Peppermint tea or a latte to echo the mint.
- Vanilla ice cream for cookie ice cream sandwiches.
- Holiday cookie boards with spiced nuts, truffles, and citrus slices.
Storage & Reheating Instructions
- Room temperature: Store in an airtight tin up to 1 week. Keep layers separated with parchment to protect decorations.
- Freeze dough: Wrap discs tightly and freeze up to 2 months. Thaw in the fridge overnight, then roll.
- Freeze baked cookies: Undecorated or decorated cookies freeze well up to 2 months. Thaw at room temperature in the container to avoid condensation.
- Refresh: For extra crispness, warm undecorated cookies at 300 F for 3 to 5 minutes, then cool.
Memories Made Around the Table
Every December, I set out bowls of crushed candy canes and melted chocolate, and little hands line up to decorate. The last cookie always gets extra peppermint, because someone insists that more is more.
FAQs
Can I make the dough ahead? Yes. Chill up to 48 hours or freeze up to 2 months. Let it warm slightly so it rolls without cracking.
Do I have to use Dutch-process cocoa? No. Dutch gives deeper color, natural works fine too. Bake time stays the same.
How do I prevent spreading? Chill the dough, avoid over-creaming butter, and use cool pans. If your kitchen is warm, chill cut cookies 10 minutes before baking.
How thick should I roll? About 1/4 inch for tender centers with crisp edges. For snappier cookies, roll a touch thinner and watch the bake time.
Can I skip peppermint? Absolutely. Use only vanilla and finish with plain chocolate or festive sprinkles.
Final Thoughts
These Rolled Peppermint Chocolate Christmas Cookies bring cozy cocoa flavor and peppermint sparkle to every cookie plate. Mix the dough, chill, roll, and let the decorating magic begin.
Rolled Peppermint Chocolate Christmas Cookies
Equipment
- 1 Rolling Pin
- 2 Baking sheets lined with parchment
- 1 Stand mixer or hand mixer
- 1 Wire rack
- 1 Cookie cutters assorted shapes
Ingredients
Cookie Dough
- 2.75 cup all-purpose flour
- 0.75 cup Dutch-process cocoa powder sifted
- 0.5 tsp baking powder
- 0.75 tsp fine sea salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 egg large, room temperature
- 1.5 tsp pure vanilla extract
- 0.5 tsp peppermint extract use 1 tsp for a stronger mint
- 1 tbsp milk if needed for cohesion
Finishing
- 6 oz dark or white chocolate melted, for finishing
- 0.5 cup candy canes or peppermint candies finely crushed
Instructions
Preheat and Prep
- Preheat oven to 350 F (175 C). Line two baking sheets with parchment. Have a lightly floured surface or two sheets of parchment ready for rolling.
Make the Dough
- In a bowl, whisk flour, cocoa, baking powder, and salt until evenly combined and lump-free.
- In a stand mixer or with a hand mixer, beat butter and sugar on medium until smooth and slightly fluffy, about 2 minutes. Scrape the bowl.
- Beat in egg, vanilla, and peppermint extract until glossy and combined, 30 to 45 seconds.
- Add dry ingredients in two additions on low speed until a soft, slightly firm dough forms. If the dough looks floury or crumbly, mix in up to 1 tbsp milk just until it clumps.
- Divide dough into two discs. Wrap and chill 45 to 60 minutes, or until cool yet rollable. Well-chilled dough keeps shapes sharp.
Roll, Bake, Decorate
- Roll one disc at a time to 1/4 inch thickness between parchment or on a lightly floured surface. Cut desired shapes, re-rolling scraps as needed. Transfer to prepared sheets, spacing 1 inch apart.
- Bake 8 to 10 minutes, just until edges look set and centers appear matte. They will firm as they cool. Cool on the sheet 5 minutes, then move to a rack.
- Once cool, drizzle or dip in melted chocolate and sprinkle with crushed candy canes. Let set at room temperature or refrigerate briefly to firm the chocolate.