Thursday, January 5, 2012

{Peppermint Crinkles}

Although the season of peppermint has come to an end (well, for normal people. I plan to still order americanos with peppermint until atleast march), I had to share this recipe for peppermint crinkle cookies my mom & I made over the holiday break. Just in case there are any of you out there who are not ready to say goodbye to pepperminty goodness...or christmas for that matter.

Crinkle cookies always remind me of my mom. I think she told me once that she loved them as a child, and I remember baking them for the first time with her when I was young. I love the way the cookies look, all individual and unique, like snowflakes.

{sugar & eggs}

{melted chocolate}

{combined wet}

{combined with dry}

Painstakingly, this dough needs to be refrigerated for atleast a couple hours, but we let it sit over night. The peppermint extract & chocolate needed a little extra time to party together, before making the fun little balls into cookies. It is so worth the wait, the flavor was incredible when these were done!

A coat of granulated sugar and a heavy coat of confectioners sugar on the little balls make the cracking nice and obvious. Beware, the dough is sticky and this part gets kind of messy. Which is why my mom got the task of rolling the balls! I stuck to the sugar coating.

Aren't they just the loveliest? I packaged most of the cookies up and gave them out as gifts, which seemed to be a big hit! 

Peppermint Crinkle Cookies
adapted from Bakers Royale

  • 1 3/4 cup plus 2 tablespoons spooned and leveled all-purpose flour
  • 1 1/2 teaspoons baking powder
  • ½ teaspoon salt
  • 8 ounces semi-sweet chocolate
  • 2 3/4 cups sugar, divided
  • 1/4 cup of canola oil
  • 3 tablespoons unsalted butter, melted and warm, not hot
  • 2 tablespoons light corn syrup
  • 2 large eggs
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 1 ½ teaspoons of peppermint extract
  • 1 cup powdered sugar
- In a medium bowl, mix together the flour, baking powder, and salt; set aside.
- Melt the chocolate in the microwave in 30 second increments, stirring in between, until melted.
- Beat together 2 1/2 cups of the sugar, the oil, butter and corn syrup to blend. Beat in the eggs, egg yolk, vanilla and peppermint extract. Beat in the melted chocolate.
- Add the flour mixture and beat in on low speed.
- Wrap the dough in plastic and refrigerate for several hours or overnight.
- Heat oven to 325 degrees F. Line bakesheet with parchment.
- Roll the dough into 3 inch balls. Pour the remaining 1/4 cup granulated sugar into one bowl and the confectioners’ sugar in another bowl. Roll each cookie dough ball lightly in granulated sugar first, then very heavily in confectioners’ sugar.
- Arrange cookies 2 inches apart. For a chewier cookie, bake 10-12 minutes. Bake one sheet at a time.


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