Ingredients: |
Ingredients: 2¼ cups all-purpose flour (see gluten-free options in post notes above)
¼ cup cocoa powder
1½ teaspoons baking powder
½ teaspoon salt
2 cups + ⅓ cup granulated sugar, divided
1 package (12 ounces) or 2 cups dairy-free semisweet chocolate chips, melted, cooled
3 eggs, room temperature
½ cup grapeseed, rice bran or other neutral-tasting baking oil
1 teaspoon peppermint extract or vanilla extract
⅓ cup powdered sugar, sifted
¼ cup crushed peppermint candies or candy canes
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Directions: |
Directions:1. In a large bowl, whisk together the flour, cocoa powder, baking powder and salt.
2. Add the 2 cups granulated sugar, cooled chocolate, eggs, oil and peppermint or vanilla extract to a mixing bowl. Beat on medium speed until blended. Gradually add the flour mixture and beat on low speed until combined.
3. Cover the dough and refrigerate until firm enough to shape, about 1 hour or overnight.
4. When the dough is chilled, preheat your oven to 350°F and line baking sheets with parchment paper.
5. In a small bowl, whisk together the powdered sugar and crushed candy. Place the remaining ⅓ cup granulated sugar in another small bowl.
6. Work with ⅓ of the dough at a time, keeping the remaining dough refrigerated. Shape the dough into 1-inch balls. Roll each ball in granulated sugar first and then in the crushed candy mixture. Place the coated dough balls 2 inches apart on your prepared baking sheets.
7. Bake until lightly browned, 8 to 10 minutes. Let the cookies cool on the baking sheets for 1 to 2 minutes before removing them to wire racks to cool completely. |
This recipe for Chocolate Peppermint Krinkle Cookies is from