Chocolate Peppermint Crinkle Cookies
Chocolate and peppermint paired together into a delicious cake cookie, rolled in powdered sugar! From But First, Cookies
Ingredients
- 2 cups sugar granulated
- 1 cup cocoa powder
- ½ tsp salt
- ½ cup vegetable oil
- 4 eggs
- 2 cups flour all purpose
- 2 tsp baking powder
- ⅓ cup powdered sugar for coating cookies
- 1½ tsp vanilla extract
- ½ tsp peppermint extract
Instructions
- In a large mixing bowl, sift together the sugar, cocoa powder, and salt.
- Add the oil to the dry mixture and beat on medium speed to combine. Add the extracts and eggs, and beat again until well combined. Set bowl aside.
- In a separate bowl, sift together the flour and baking powder. Add this bowl to the cocoa mixture in stages, mixing well between each addition until fully combined.
- Scrape the dough out onto a long sheet of plastic wrap. Close the plastic wrap around the dough ball completely and chill for at least 5 hours (or overnight).
- Preheat oven to 350° and line a baking pan with parchment paper. Scoop some powdered sugar into a bow or onto a plate.
- Scoop dough in with a spoon and make balls about 1½". Roll each ball in the powdered sugar and place on the parchment paper. Do not press or flatten the ball.
- Bake for 10-12 minutes. Cookies will still be puffy when removed from the oven. Allow several minutes to cool on the baking pan before removing to a rack to cool completely.