It's time for Christmas cookies!
Our temperature here was a cool 79 degrees this morning...
the perfect time to have our traditional Gingerbread bake.
And with the crew (in strategical planning, above) feeling creative,
the result this time was everything from a gingerbread raccoon to an android.
But for a go-to Christmas cookie when we need some extra sweetness to share,
or a snack for a last-minute Christmas event,
these quick Chocolate Peppermint Crinkles are the best!
Chocolate Crinkle Cookies
3 beaten eggs
1 ½ c sugar
1 c cocoa
2/3 c cooking oil
2 t baking powder
1 t vanilla
1 t peppermint extract
2 c all purpose flour
*Dark Chocolate and Mint morsels...if you are so blessed to have them! Thank you, A and J, for this amazing treat!!!
In a mixing bowl combine beaten eggs, sugar, sifted cocoa, oil, baking powder, vanilla and peppermint. Gradually add flour to chocolate mixture, stirring till thoroughly combined, and add 1/2 pkg of those decadent dark chocolate and mint morsels. (Or consider substituting plain chocolate chips or bits of candy cane)
Shape dough into 1-inch balls. Place on an un-greased cookie sheet. Bake at 375 for 8-10 minutes or 'til edges are set and tops are cracked. Makes 48.
You can make Chocolate Crinkles anytime of year, substituting the peppermint extract for another teaspoon of vanilla. They are a moist, brownie-like cookie, all made in one bowl! Perfect.
Instead of baking up a batch of cookies, we often keep a bowl of cookie dough in our fridge. That way we don't have to protect baked cookies from ants, mold, (yes, in this climate it grows faster than you can blink) and from the temptation to have 'just one more!'
We have a container of Chocolate Peppermint Crinkle dough in our refrigerator right now for when we need fresh, hot cookies fast!
Stop by for a fresh cookie soon!