Ring in the holidays with these simple six ingredient peppermint crinkle cookies! These red and white cookies will be a hit at your holiday parties.
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Sometimes when I’m working on a recipe, I can visualize the recipe before I even know what it is.
That’s exactly what happened when I started thinking about my cookie recipe for this year’s Sweetest Exchange hosted by two of my blogging besties, Erin from Speckled Palate and Susannah from Feast + West. I imagined these cookies that were red (or pink because red is pretty impossible in baking) with parts of them covered in powdered sugar. I later realized these were pretty traditional “crinkle” cookies that I was imagining, but I realized I hadn’t seen any peppermint ones before. Doing a quick search, sure enough, no peppermint crinkle cookies were to be found.
Simple Six Ingredient Peppermint Crinkle Cookies
So I brainstormed and thought to use some peppermint schnapps we had in the cabinet.
A quick story to explain peppermint schnapps’ history to you.
Growing up, we came to Phoenix at least every other year to visit my grandparents. When we lived in Albuquerque and would drive, the last stretch of the drive was always horrible for me. I’ve always gotten motion sickness and my dad does too, so before I was old enough to drive, it was always rough trying to get through the windy part of the road from Flagstaff to Phoenix. One year, I felt so terribly sick by the time we got to town. Even after being out of the car for a few hours and having dinner, I still felt terribly sick. We got back to my grandparents and my grandfather said he had a cure. He poured me a shot of peppermint schnapps.
Apparently mint is good for stomach aches and it cured my motion sickness right up! So now, we keep a bottle on hand for when we have upset stomachs that just won’t go away.
So I could have used peppermint extract for this recipe, but instead I used the peppermint schnapps from the liquor cabinet.
These cookies are so easy to make, you guys. There is a little labor of love because you have to hand roll each one and coat it with powdered sugar, but it’s totally worth it.
Once you get going, it’s quick to make a few dozen of these cookies and the best part is there are so few ingredients.Print
- Mix together cake mix, vegetable oil and eggs.
- Add in peppermint and food coloring and mix again, just until food coloring mixes in
- Chill in fridge for at least 1 hour
- Preheat oven to 350
- Remove dough from fridge
- If dough is too wet to handle, add a light coating of flour onto your hands and as a layer on top of the dough
- Using your index finger and thumb, grab a pinch of dough at a time (about a golf ball size) and roll in your hands to create a ball
- Coat the ball of dough in a bowl of powdered sugar
- Place on parchment paper lined baking sheet
- Bake for 7-9 minutes or until cookies bounce back (not sink) when lightly touched
- Cool & enjoy!
Be sure to check out all of the recipes that are a part of The Sweetest Season this year! Last year I made these M&M Cookie Bars for The Sweetest Season and they are still some of my absolute favorite Christmas treats to make!