In keeping with the holiday spirit, these heavenly chocolate Peppermint Crinkle Cookies are slightly crunchy on the outside, soft and chewy on the inside, and festively flavored to make the season come alive. It took me many attempts to get this consistency just right, and I am thrilled to finally share this recipe with you.
Equipment
- Large mixing bowl
- Standing or hand-held mixer
- Whisk
- Plastic wrap
- 3-4 baking sheets (or 1-2 if you choose to make two batches)
- Parchment paper
- Two small bowls (for sugars)
- Baking rack (for cooling cookies)
Ingredients
- 2 cups all-purpose flour
- 2 1/2 tablespoons baking powder
- 1/2 teaspoon salt
- 1 cup cacao powder
- 1 cup sugar
- 2/3 cup date syrup (I used D'vash Organics Date Syrup)
- 1/2 cup neutral oil (I used canola)
- 2/3 cup apple sauce
- 1 teaspoon vanilla
- 1 teaspoon peppermint extract
- Granulated and powdered sugar (for coating)
Optional
- 1 crushed candy cane
Instructions
- Whisk flour, baking powder, and salt in a bowl.
- Using a standing or hand-held mixer, mix all remaining ingredients (except the candy cane) until smooth.
- Add the whisked flour, baking powder and salt into the smooth mixture and mix until well combined.
- Add optional crushed candy cane to combined mixture if desired, and mix through until fully incorporated intothe dough.
- Wrap the dough in plastic wrap and refrigerate overnight, or for at least 8 hours (can be longer).
- Preheat oven to 350°F.
- Line 3-4 baking sheets with parchment paper. (Or you can make them in 2 batches, which is what I did).
- Add granulated sugar to one bowl and powdered sugar to another.
- Hand roll individual dough balls, approximately 1 inch in diameter.
- Thoroughly coat balls first in granulated sugar, then in powdered sugar and place on baking sheet.
- Bake for 15 minutes. Then remove from oven and allow to cool on the baking sheets for several minutes before removing cookies and cooling further on a rack.
- Store extras in a sealed container for up to a week.
Notes
Makes about 30 cookies.
