Chocolate-Peppermint Crinkle Cookies
Ingredients
- 2 cups granulated sugar
- ¾ cup vegetable oil
- ¾ cup unsweetened cocoa powder
- 2 large eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1 tsp peppermint extract
- 2⅓ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup powdered sugar
Instructions
- Combine granulated sugar and oil in a large bowl; beat with an electric hand mixer until smooth.
- Gradually beat in cocoa.
- Add eggs, vanilla and peppermint extract; beat until blended.
- Whisk together flour, baking powder and salt.
- Add flour mixture to oil mixture, beating just until combined.
- Cover and chill at least 4 hours or overnight.
- Preheat oven to 350°F.
- Roll dough into 1-inch balls, and coat in powdered sugar.
- Place cookies 2 inches apart on large baking sheets lined with parchment paper.
- Bake 11 to 13 minutes or until tops are cracked and almost set.
- Cool on pans 2 minutes.
- Cool completely on wire racks.
- Makes about 4 dozen.
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