Cookies perfect for winter weather – ‘snow-dusted’ Minty Crinkle Cookies with powdered sugar. These delights are best consumed with hot cocoa!
Greetings from Winter Wonderland! Or winter storm land, rather.
So far, the winter here in Calgary has been crazy. It started snowing in November and in many places that first snow is still there, just covered by loads of more and more and even more snow. Being from Germany, I am used to the snowfall. However, Canada is a whole nother level of snow.
The main highways are usually cleared very quickly after each storm, but many of the small residential communities haven’t seen a snow plow even once this season. If I were still a kid, I would LOVE this. However, my husband and I must drive in these conditions, and it can get a bit hairy.
Eat Cookies, Drink Hot Cocoa, and Stay Warm
However, there is one awesome thing about Calgary – within a few hours, the weather can change completely.
When I started writing this post on Monday, we had another snowstorm unloading even more of the white stuff. But today, and for the last few days, we’ve had bright sunshine with day temperatures in the positive (Centigrade – that’s above 32 F) and some major melting is happening. Yippee!
It’s only a matter of time, however, until the next snow storm will have its way with Calgary. Until then, these “snow-dusted” Minty Crinkle Cookies will hold me over. And even more so during the next snow storm. I really don’t mind snow storms… especially while I am watching them from the warm inside while sipping hot chocolate and munching on some snow-frosted Crinkle Cookies.
Roll These Cookies in Powdered Sugar For A Crinkle Effect!
These cookies are made from the same dough as my Chocolate Mint Chip Cookies. They only differ in the last step.
Instead of baking the rolled cookie dough and sprinkling the tops with mint chips in the last minute of baking, these cookies are rolled in powdered sugar before baking. The powdered sugar forms something like a skin, and when the cookie expands while baking, the skin breaks and creates the crinkly effect. Enjoy the recipe!
Minty Crinkle Cookies
Cookies perfect for winter weather - 'snow-dusted' Minty Crinkle Cookies with powdered sugar. These delights are best consumed with hot cocoa!
- 2 ounces chocolate mints chopped and layered, about 1/3 cup
- 3 tablespoons coconut oil or shortening
- 1/2 cup sugar
- 1/4 baking powder
- pinch of salt
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cups all-purpose flour
- powdered sugar for rolling
Melt 2 ounces chopped chocolate mints on the stove top in a heavy saucepan or in the microwave until smooth. Let cool for 5 minutes.
In the bowl of your electric mixer beat the coconut oil (or shortening) for 30 seconds. Add the sugar, baking powder and salt and continue beating until combined.
Beat in the cooled chocolate, egg and vanilla extract. Add the flour and either stir in with a wooden spoon or with the mixer. Cover the bowl and refrigerate the dough for about 3 hours. (If you have time, roll the dough into balls after 1 hour of chilling and continue chilling for 1 more hour. This way the cookies come out with chewier centers.)
Preheat the oven to 350 F and roll the dough into about 18 balls (1 tablespoon of dough per ball) and roll in powdered sugar so they are completely covered.
Place dough balls 2 inches apart on a lined cookie sheet. Bake for about 11 minutes. Cool on wire rack.
Store the cookies in an airtight container for 2 days or freeze for later.
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