Wednesday, December 10, 2014

Peppermint Crinkle Cookies

THE RETURN OF COOKIE MONDAY!

Maybe. For now. Sporadically, I think.

But we had a Cookie Monday this week!

I found this recipe on Pinterest and immediately decided I must make it and feed it to everyone. This turned out to be an excellent idea. I ran out of cookies by lunch time. This is crazy! And a lot of people have asked for the recipe. It's fantastic.

I didn't use the chopped up candy canes because I find that they get a weird texture when baked, and I don't particularly like it. So I used Andes Peppermint Baking Chips, which worked wonderfully. They pass well for candy canes but don't get weirdly chewy. I loved these cookies. I plan to make them again for my family over Christmas. We are planning to make little ice cream sandwiches out of them. Amazing.

crinkle

Peppermint Crinkle Cookies
Lauren's Latest {not me}

3 whole candy canes, crushed
1/2 cups butter, softened
1 cup granulated sugar
1/2 teaspoon vanilla extract
1 whole egg
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cup all-purpose flour
1/2 cups powdered sugar

Preheat oven to 350 degrees. Grease light colored baking sheets with non stick cooking spray, line with parchment paper or use silicone baking mat and set aside.

Place candy canes into a plastic food storage bag and crush using a rolling pin. Set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla and egg. Scrape sides and mix again. Stir all dry ingredients together in a small bowl and then in pour into mixer and slowly mix until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Stir in crushed candy canes. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Yield: 2 dozen (I doubled it and got 5 dozen total)

1 comment:

Denise said...

I AM MAKING THESE TODAY!!