Chocolate Peppermint Sour Cream Crinkle Cookies
Soft and chewy chocolate cookies with a hint of peppermint, topped with powdered sugar for a festive touch.
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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Notes
Store cookies in an airtight container at room temperature for up to a week.