When the festive season rolls around, our cravings often turn to delicious, sweet treats that evoke the holiday spirit. One such delightful creation is the Chocolate Peppermint Sour Cream Crinkle Cookies. These cookies blend the rich, decadent flavors of chocolate with the refreshing zing of peppermint, making them an irresistible addition to your dessert table. They are soft and chewy with a slightly crisp exterior, thanks to the coating of powdered sugar that gives them their signature crinkle. The use of sour cream not only adds a moist texture but also enhances the flavor profile.
Why We Love This Chocolate Peppermint Sour Cream Crinkle Cookies Recipe
There are countless cookie recipes you can whip up, but the Chocolate Peppermint Sour Cream Crinkle Cookies stand out for several reasons. First and foremost, the balance of flavors—rich chocolate mingling with fresh peppermint—creates a satisfying bite that encapsulates the joy of the season. It’s almost like having a cozy cup of hot cocoa in cookie form.
Moreover, the texture of these cookies is a major selling point. The sour cream provides a unique moisture that makes the cookies delightfully soft, yet the rolling in sugars gives them a beautiful appearance with that classic crinkly top. This dual texture offers a delightful contrast, making each bite of the cookie a tasty experience.
Additionally, the sprinkling of crushed candy canes adds a festive flair and a crunchy texture that elevates the cookie to a whole new level. Whether you’re enjoying these cookies with friends, family, or just by yourself, each one holds the warmth and sweetness of cherished holiday moments.
Ingredients about Chocolate Peppermint Sour Cream Crinkle Cookies
To create these delightful cookies, you need the following ingredients:
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar, plus an additional 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
- 1 crushed candy cane
For the Sour Cream Icing:
- 1/4 cup Hood Sour Cream
- 1 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1-2 teaspoons Hood Whole Milk (as needed)
How to Make Chocolate Peppermint Sour Cream Crinkle Cookies Directions
Creating your own batch of Chocolate Peppermint Sour Cream Crinkle Cookies is an easy and enjoyable process. Here’s how to get started:
- Preparation: Preheat your oven to 325 degrees Fahrenheit and line two baking sheets with parchment paper or Silpats. This will help prevent the cookies from sticking and ensure even baking.
- Creaming the Butter and Sugars: In the bowl of a stand mixer or using a hand mixer, add the unsalted butter, packed light brown sugar, and 1/2 cup of granulated sugar. Beat these ingredients together for about 2-3 minutes until the mixture becomes light and fluffy. This step is crucial as it incorporates air into the batter.
- Adding the Wet Ingredients: Next, add the Hood Sour Cream, a large egg, and peppermint extract to the creamed butter and sugar mixture. Mix until the ingredients are well combined. You want the mixture to be smooth and cohesive.
- Mixing Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Combining these ingredients in a separate bowl helps ensure even distribution of the leavening agents and prevents clumping.
- Bringing the Mixtures Together: Gradually add the dry mixture to the wet ingredients. Beat the mixture until just combined. Each ingredient should be incorporated without over-mixing, as this can lead to dense cookies.
- Forming the CookieBalls: Place the remaining 1/4 cup of granulated sugar in a small bowl and the confectioners’ sugar in another small bowl. Using about 2 tablespoons of dough at a time, roll the dough into balls.
- Coating the Cookies: Roll each ball first in the granulated sugar and then in the confectioners’ sugar. This dual coating will create a lovely contrast when baked and provide that signature crinkly appearance.
- Baking: Place the sugar-coated cookie balls onto the prepared baking sheets, leaving about 2 inches of space between them. Bake the cookies for approximately 16 minutes until they are set but still soft. Remember, they will continue to firm up as they cool.
- Cooling: After baking, let the cookies cool in the pan for a couple of minutes. Then, transfer them to a wire rack to cool completely.
- Decorating: Once the cookies are fully cooled, drizzle them with the sour cream icing made by whisking together Hood Sour Cream, confectioners’ sugar, vanilla extract, and a teaspoon of milk. If the icing is too thick, gradually add the remaining milk until you achieve your desired consistency. Finally, sprinkle crushed candy canes over the icing for that final festive touch.
How to Serve Chocolate Peppermint Sour Cream Crinkle Cookies
When it comes to serving these festive cookies, you have several delightful options. For a classic presentation, place the cookies on a beautiful serving platter, perhaps alongside a tall glass of cold milk or a steaming cup of hot cocoa. The chocolate and peppermint flavors pair wonderfully with both, making for a comforting treat.
If you’re hosting a holiday gathering, consider adding these cookies to a dessert table alongside other festive goodies. Arrange them in tiers for a visually pleasing display. For an interactive touch, provide toppings like additional crushed candy canes or sprinkles, allowing your guests to customize their cookies.
Finally, don’t hesitate to package some of these cookies in decorative boxes or tins as gifts for friends and family. They make a thoughtful homemade present that’s sure to be appreciated during the holiday season.
Expert Tips: Chocolate Peppermint Sour Cream Crinkle Cookies
To ensure your Chocolate Peppermint Sour Cream Crinkle Cookies turn out perfectly every time, consider these expert tips:
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps in achieving a better texture as they mix more efficiently with other ingredients.
- Measuring Flour: When measuring your flour, spoon it into the measuring cup and then level it off with a knife. Don’t scoop directly from the bag, as this can lead to compact, denser cookies.
- Don’t Over-Mix: When combining the wet and dry ingredients, mix until just combined. Over-mixing can lead to tough cookies, which is the opposite of what you want in this recipe.
- Use Quality Chocolate: Opt for high-quality cocoa powder. It significantly affects the overall taste of your cookies.
- Taste the Dough: A little bit of the dough won’t hurt, and checking the flavor can be a fun little treat before baking.
How to Store Chocolate Peppermint Sour Cream Crinkle Cookies
Once you’ve made your batch of Chocolate Peppermint Sour Cream Crinkle Cookies, storing them properly is key to keeping them fresh. To maintain their soft texture, allow the cookies to cool completely before storing.
Place the cookies in an airtight container at room temperature. They will generally stay fresh for up to a week. If you want to keep them for a more extended period, consider freezing them. Simply layer the cookies between sheets of parchment paper in an airtight container. When you’re ready to enjoy them, let them defrost at room temperature.
Variation of Chocolate Peppermint Sour Cream Crinkle Cookies
While the classic Chocolate Peppermint Sour Cream Crinkle Cookies are undeniably delicious, you have the flexibility to make variations that suit your taste preferences. Here are a few ideas to consider:
- Mint Chocolate Chips: Incorporate a handful of mint chocolate chips into the dough for an extra burst of minty flavor and chocolatey goodness.
- Dark Chocolate Variation: For a richer flavor, substitute the cocoa powder with dark cocoa powder, lending a deeper chocolate taste.
- Nutty Considerations: Add crushed nuts like pecans or walnuts into the batter for added texture and a slight crunch.
- Different Flavors: If peppermint isn’t your thing, consider using orange or almond extract for a different, yet equally delightful flavor.
FAQ: Chocolate Peppermint Sour Cream Crinkle Cookies
What makes Chocolate Peppermint Sour Cream Crinkle Cookies special?
These cookies are a festive treat that combines the rich flavor of chocolate with refreshing peppermint, creating a delightful contrast. The use of sour cream adds moisture and enhances the taste.
Can I make these cookies ahead of time?
Absolutely! You can prepare the cookie dough and store it in the fridge for a day or two before baking. You can also freeze baked cookies for later enjoyment.
How long do Chocolate Peppermint Sour Cream Crinkle Cookies stay fresh?
Stored properly in an airtight container at room temperature, these cookies will remain fresh for about one week. For longer storage, consider freezing them.
Can I use other types of chocolate for these cookies?
Yes! Feel free to experiment with different types of cocoa powder or add in chocolate chips to personalize the cookie to your preference.
What can I serve with Chocolate Peppermint Sour Cream Crinkle Cookies?
These cookies go wonderfully with a tall glass of milk, a cup of hot cocoa, or even a scoop of vanilla ice cream, enhancing their chocolatey flavor.
Chocolate Peppermint Sour Cream Crinkle Cookies
Equipment
- Mixing Bowls
- Baking Sheets
- Electric Mixer
- Spatula
- Wire Rack
Ingredients
- ½ cup Unsalted Butter Softened
- ¾ cup Light Brown Sugar Packed
- ½ cup Granulated Sugar
- ½ cup Hood Sour Cream
- 1 large Egg
- ½ teaspoon Peppermint Extract
- 1 ½ cups All-Purpose Flour
- ¾ cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ⅓ cup Confectioners’ Sugar For rolling
- 1 crushed Candy Cane For decoration
- ¼ cup Hood Sour Cream For icing
- 1 cup Confectioners’ Sugar For icing
- ½ teaspoon Vanilla Extract
- 1-2 teaspoons Hood Whole Milk As needed for icing
Instructions
- Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.
- In a mixing bowl, cream together butter, light brown sugar, and granulated sugar until light and fluffy.
- Add sour cream, egg, and peppermint extract, mixing until well combined.
- In another bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll the dough into balls, then roll each ball in confectioners’ sugar.
- Place the dough balls on the prepared baking sheets, leaving space between them.
- Bake for 16 minutes, or until set but still soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- For the icing, mix sour cream, confectioners’ sugar, vanilla extract, and milk until smooth.
- Drizzle the icing over the cooled cookies and top with crushed candy canes.
- Allow the icing to set before serving.
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