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Minty Crinkle Cookies

Cookies perfect for winter weather - 'snow-dusted' Minty Crinkle Cookies with powdered sugar. These delights are best consumed with hot cocoa!

Course Dessert
Cuisine American
Keyword Minty Crinkle Cookies
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Author Regina

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.
  3. 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.)
  4. 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.
  5. Place dough balls 2 inches apart on a lined cookie sheet. Bake for about 11 minutes. Cool on wire rack.
  6. Store the cookies in an airtight container for 2 days or freeze for later.