Greetings from Winter Wonderland! Or winter storm land.
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.
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.
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.
It’s only a matter of time however, until the next snow will hit us. 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… when I am watching them from the warm inside while sipping hot chocolate and munching on some snow frosted Crinkle Cookies.
These Crinkle 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 rips and creates the crinkly effect.
- 2 ounces chopped layered chocolate mints (about ⅓ cup)
- 3 tablespoons coconut oil (or shortening)
- ½ cup sugar
- ¼ baking powder
- pinch of salt
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cups all-purpose flour
- powdered sugar for rolling
- Melt 2 ounces chopped chocolate mints in 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.