Every year for I try to make a new candy or cookie or two for Christmas. This year I decided to try Chocolate Crinkles. I don’t know why I have never made theses cookies before. Seriously what is not to love about a chocolate cookie that is covered in powdered sugar? Umm, nothing at all! So I got to work and made them with a twist making, Chocolate Mint Crinkles.

Chocolate Mint Crinkles | Country Girl Gourmet

Chocolate  Crinkles are a basically a drop cookie, you create your dough, scoop with a cookie scoop, roll in confectioners sugar and bake. They are a simple cookie to make. What takes these cookies to the next level is the addition of mint extract making these a Chocolate Mint Crinkle. With the exception of my husband we love the chocolate mint flavor combo in our house. My kids are cookie monsters and couldn’t wait for the cookies so I got to work.

Chocolate Mint Crinkles | Country Girl Gourmet

These cookies were perfect for us and were a welcome addition to my kiddos school lunches and after school snacks! My oldest has asked that we make them again and they are easy enough that I just may let him make them on his own. He can make a mean cookie. Heck it could be our new tradition that the kids make the cookies all by themselves for Christmas instead of mom, hmmmm. The way they like to eat cookies I am sure they would be all over that idea! They love to bake and I love to have them in the kitchen. I just need to work on getting them to clean up.

Check out my 12 Days of Homemade Christmas for other great ideas!

Chocolate Mint Crinkles | Country Girl Gourmet

Chocolate Mint Crinkles
 
Author:
 
Ingredients
  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • ½ cup vegetable oil
  • 4 eggs
  • 1 teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • 2 cups gluten free all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • ½ teaspoon salt
  • ½ cup confectioners' sugar
Instructions
  1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla and mint extracts. Combine the flour, baking powder, xanthan gum, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
  2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
  3. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Recipe adapted from Allrecipes.com 

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