Chocolate Peppermint Crinkle Cookies
Every year when I am at home, my mom and I make holiday cookies and give them as presents to friends and neighbors. My mom has always been the baker in the family, but I am usually inspired to bake around the holidays, probably because it makes me feel closer to her when we aren’t together. In this recipe, the chocolate cookies contain chopped up candy cane pieces rolled in confectioners sugar producing a tasty combination of chocolate and peppermint, a combination which also satisfies my candy cane cravings which are in full effect during the holidays. As an added benefit, when the cookies are baked and spread out, they develop cracks in the sugar giving them a crinkle design.
1 2/3 cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
¼ teaspoon table salt
8 tablespoons unsalted butter, at room temperature
1¼ cups granulated sugar
2 eggs, at room temperature
½ teaspoon vanilla extract
1/3 cup crushed candy canes, about 7 candy canes
1½ cups confectioner’s sugar
Preheat oven to 350ºF.
In a medium mixing bowl whisk together the flour, cocoa powder, baking powder and table salt until completely combined.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and creamy, about 3 minutes. With the mixer off, add the flour mixture. Turn on low speed and mix until combined. Stir in the crushed candy canes using a wooden spoon. Cover and refrigerate for 30 minutes.
Add the confectioners sugar to a small shallow bowl. Scoop the dough in rounded tablespoons and roll into a ball between your hands. Roll in the confectioners sugar until it has a thick coating of the sugar. Place on a prepared baking sheet. Continue with the remaining dough, leaving 2 inches between each ball. Bake until the cookies are cracked and puffed, about 10 minutes. Remove to a cooling rack and continue with the remaining dough.
Makes about 2 dozen cookies.