When the holiday season rolls around, you might find yourself craving warm, delicious cookies that embody the spirit of the festivities. Chocolate Peppermint Sour Cream Crinkle Cookies offer the perfect combination of rich chocolate and refreshing peppermint, creating a delightful treat that will satisfy your sweet tooth and add a holiday touch to any gathering. These cookies not only look stunning with their crinkled tops and dusting of confectioners’ sugar, but they also bring a burst of festive flavor that is sure to impress your family and friends!
Why We Love This Chocolate Peppermint Sour Cream Crinkle Cookies Recipe
What makes Chocolate Peppermint Sour Cream Crinkle Cookies a standout choice? Well, here are the primary reasons why this recipe is a beloved staple for cookie enthusiasts—especially during the holiday season. The first reason is simply the flavor. The chocolate provides a rich foundation, while the peppermint gives it a refreshing zing, making it a perfect balance.
Another reason is the texture. The sour cream in the dough keeps the cookies soft and moist, preventing them from becoming too dry—a common pitfall in cookie making. Furthermore, the combination of granulated sugar and confectioners’ sugar creates an appealing outer layer that contrasts beautifully with the gooey interior.
Finally, let’s not forget how fun they are to make! You can easily involve family members or friends in the process of rolling the dough into balls and coating them in sugar. Baking these cookies is not just about following a recipe; it’s about making memories and sharing smiles—something every holiday season should be about.
Ingredients for Chocolate Peppermint Sour Cream Crinkle Cookies
To make your own delicious batch of Chocolate Peppermint Sour Cream Crinkle Cookies, gather the following ingredients:
- 1/2 cup unsalted butter, room temperature
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar, plus 1/4 cup for rolling
- 1/2 cup Hood Sour Cream
- 1 large egg
- 1/2 teaspoon peppermint extract
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup confectioners’ sugar for rolling
- 1 crushed candy cane (for topping)
- 1/4 cup Hood Sour Cream (for icing)
- 1 cup confectioners’ sugar (for icing)
- 1/2 teaspoon vanilla extract (for icing)
- 1-2 teaspoons Hood Whole Milk (for icing)
How to Make Chocolate Peppermint Sour Cream Crinkle Cookies
Now that you have your ingredients ready, it’s time to embark on your baking journey. Follow these steps to make your own scrumptious cookies:
- Preheat your oven to 325 degrees F and line two baking sheets with parchment paper or Silpats. This will ensure your cookies don’t stick and come off the sheets easily.
- In the bowl of a stand mixer, or using a large bowl and a hand mixer, cream together the unsalted butter, brown sugar, and 1/2 cup granulated sugar. Beat them together until the mixture becomes light and fluffy, which should take about 2-3 minutes.
- Next, add the Hood Sour Cream, egg, and peppermint extract. Mix until everything is well combined. This is where the flavors start to blend beautifully together.
- In a separate large bowl, whisk together your all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Mixing these dry ingredients separately helps distribute the leavening agents evenly in your cookie dough.
- Gradually pour the dry mixture into the wet mixture. Beat until just combined. Avoid over-mixing, as it can lead to denser cookies. You want to preserve that light, fluffy texture!
- In one small bowl, place the remaining 1/4 cup of granulated sugar. In another small bowl, put the confectioners’ sugar.
- Take about 2 tablespoons of dough and roll it into a ball. Then roll that ball first in the granulated sugar and then in the confectioners’ sugar. This double-coating creates the wonderful crinkly look that these cookies are known for.
- Place the sugar-coated dough balls on your prepared baking sheets, giving them about 2 inches of space to spread out while baking.
- Bake the cookies for approximately 16 minutes, until they are set but still slightly soft in the center. You want them to have a nice chewy texture.
- Let the cookies cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.
- Once they are cool, it’s time to drizzle on the sour cream icing and sprinkle them with crushed candy canes.
To make the sour cream icing, simply whisk together 1/4 cup of Hood Sour Cream, 1 cup of confectioners’ sugar, 1/2 teaspoon of vanilla extract, and 1 teaspoon of milk. If the icing is too thick, you can add the remaining teaspoon of milk to reach your desired consistency.
How to Serve Chocolate Peppermint Sour Cream Crinkle Cookies
When it comes to serving your delightful Chocolate Peppermint Sour Cream Crinkle Cookies, presentation is key. You can place them on a festive platter or in a holiday tin for a charming presentation.
Pair your cookies with a warm beverage such as hot cocoa or peppermint tea to enhance the festive spirit. The warmth of the drink will complement the cool peppermint flavor, creating a perfect balance.
You might also consider serving these cookies at gatherings or holiday parties. They are easy to grab and enjoy, making them an ideal treat for guests of all ages.
For an added touch of flair, you can create cookie gift bags filled with these treats. Sprinkle some extra crushed candy canes to bring even more joy to your gift.
Expert Tips for Making the Best Chocolate Peppermint Sour Cream Crinkle Cookies
If you want to ensure your cookies turn out perfect every time, here are some expert tips to keep in mind:
- Use Room Temperature Ingredients: Make sure that your butter and egg are at room temperature before you start. This allows for better blending and a smoother texture in your dough.
- Don’t Over-Mix: Once you combine the dry and wet ingredients, mix until just combined. Over-mixing can lead to dense cookies.
- Measure Flour Correctly: It’s easy to accidentally add too much flour when scooping directly from the bag. Use the spoon-and-level method to measure your flour accurately for optimal cookie texture.
- Chill the Dough: If you find your dough is too sticky to roll, consider chilling it in the refrigerator for about 30 minutes. This can help to firm it up and make it easier to handle.
- Watch Bake Time Closely: Since every oven can vary in temperature, keep an eye on your cookies while they bake. Remove them when they’re set but still soft in the center for the perfect chewy texture.
How to Store Chocolate Peppermint Sour Cream Crinkle Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to one week. Layer parchment paper between cookie layers to prevent them from sticking together.
For longer storage, you can freeze these cookies. Individually wrap each cookie in plastic wrap and place them in a freezer bag. They should keep well for up to three months. When you’re ready to enjoy them again, simply allow them to thaw at room temperature.
Variation of Chocolate Peppermint Sour Cream Crinkle Cookies
While the classic recipe is fantastic, don’t hesitate to put your spin on Chocolate Peppermint Sour Cream Crinkle Cookies. Here are a few variations to consider:
- Add Chocolate Chips: Mixing in some semi-sweet or white chocolate chips can introduce an extra layer of flavor and texture.
- Experiment with Extracts: Instead of peppermint, try using different extracts like almond or orange for a unique twist on the flavor profile.
- Make It Minty-Fresh: Use mint chocolate chips alongside the chocolate dough for an extra minty taste.
- Top with White Chocolate Drizzle: Instead of, or in addition to, the sour cream icing, drizzle melted white chocolate over the cookies for a beautiful and delicious touch.
FAQ
What are Chocolate Peppermint Sour Cream Crinkle Cookies?
Chocolate Peppermint Sour Cream Crinkle Cookies are a type of cookie that combines rich chocolate flavor with refreshing peppermint taste. The addition of sour cream keeps them moist, resulting in a soft and chewy texture that is perfect for the holiday season.
Can I make these cookies in advance?
Absolutely! You can prepare the cookie dough ahead of time and store it in the refrigerator for a couple of days or freeze it for a couple of months. Just remember to allow it to thaw before baking.
How long do Chocolate Peppermint Sour Cream Crinkle Cookies last?
When stored properly in an airtight container, these cookies can stay fresh for up to one week. If you freeze them, they can last for up to three months.
What can I use instead of Hood Sour Cream?
If you’re unable to find Hood Sour Cream, feel free to substitute it with any brand of sour cream or even Greek yogurt for a similar effect.
Can I make these cookies gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free blend. Be sure to check that your other ingredients are also gluten-free, especially the baking powder and soda.
Chocolate Peppermint Sour Cream Crinkle Cookies
Ingredients
Cookie Ingredients
- 1/2 cup unsalted butter, room temperature
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar plus 1/4 cup for rolling
- 1/2 cup Hood Sour Cream
- 1 large egg at room temperature
- 1/2 teaspoon peppermint extract
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup confectioners' sugar for rolling
- 1 each crushed candy cane for topping
Icing Ingredients
- 1/4 cup Hood Sour Cream
- 1 cup confectioners' sugar for icing
- 1/2 teaspoon vanilla extract for icing
- 1-2 teaspoons Hood Whole Milk for icing
Instructions
Preparation
- Preheat your oven to 325 degrees F and line two baking sheets with parchment paper or Silpats.
- In the bowl of a stand mixer, cream together the unsalted butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 2-3 minutes.
- Add the Hood Sour Cream, egg, and peppermint extract, mixing until well combined.
- In a separate bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually pour the dry mixture into the wet mixture and beat until just combined, avoiding over-mixing.
Baking
- Roll about 2 tablespoons of dough into a ball, then roll first in granulated sugar and then in confectioners' sugar.
- Place the sugar-coated dough balls on the prepared baking sheets with 2 inches of space between them.
- Bake for approximately 16 minutes until set but still slightly soft in the center.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Icing
- To make the sour cream icing, whisk together 1/4 cup Hood Sour Cream, 1 cup confectioners' sugar, and 1/2 teaspoon vanilla extract.
- Add 1 teaspoon of milk and mix until desired consistency is reached, adding the second teaspoon if needed.
- Drizzle icing over cooled cookies and sprinkle with crushed candy canes.
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