Chocolate Peppermint Sour Cream Crinkle Cookies
Delight in these festive Chocolate Peppermint Sour Cream Crinkle Cookies, featuring a rich chocolate flavor enhanced by refreshing peppermint, providing a soft and chewy texture perfect for holiday gatherings.
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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Notes
For optimal results, ensure ingredients are at room temperature. You can store cookies in an airtight container for up to a week, or freeze for longer storage.