Ingredients
Crinkle Cookies
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- 1 ½ cups packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 4 ounces unsweetened chocolate, chopped
- 4 tablespoons unsalted butter
- ½ cup granulated sugar
- ½ cup powdered sugar
Peppermint Frosting
- ¾ cup salted butter
- 3 cups powdered sugar
- 3 tablespoons heavy cream
- 1 teaspoon peppermint extract, plus more to taste
- 8 candy canes, crushed
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 325°F (163°C) and position a rack in the center. Line two sheet pans with parchment paper to prevent the cookies from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and sea salt. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk the packed brown sugar, eggs, and vanilla extract until smooth and well blended.
- Melt Chocolate and Butter: Place chopped unsweetened chocolate and unsalted butter in a small microwave-safe bowl. Microwave in 10-second intervals, whisking between each, until fully melted and smooth.
- Incorporate Chocolate Mixture: Whisk the melted chocolate and butter mixture into the wet ingredients bowl. Then gently fold in the dry ingredients until no flour streaks remain, forming a chocolate cookie dough.
- Rest Dough and Form Balls: Let the dough sit at room temperature for about 10 minutes to slightly firm up. Then roll the dough into 1½-inch balls.
- Roll Cookie Balls in Sugar: Pour the granulated sugar into one shallow bowl and the powdered sugar into another. Roll each dough ball first in granulated sugar, then coat well in powdered sugar. Space the coated balls evenly on the prepared sheet pans.
- Bake Cookies: Bake one sheet pan at a time for about 12 minutes, rotating the pan halfway through for even baking. The cookies should puff up, be soft in the center, and develop cracks around the edges. Allow cookies to cool entirely on the sheet pans.
- Make Peppermint Frosting: Using a stand mixer fitted with a paddle attachment, beat salted butter on medium speed until light and fluffy. Gradually add powdered sugar on low speed until fully incorporated. Add heavy cream and peppermint extract, then mix until the frosting is smooth and creamy.
- Assemble Cookie Sandwiches: Place the crushed candy canes on a plate. Spread about 2 tablespoons of peppermint frosting on the bottom of one cooled cookie, then press it firmly against the bottom of another cookie to form a sandwich. Roll the edges of the frosting in the crushed candy canes to coat. Repeat with all remaining cookies and frosting.
Notes
- For best results, ensure the cookies are completely cool before assembling to prevent frosting from melting.
- You can adjust the peppermint extract in the frosting to taste for more or less mint flavor.
- Store assembled cookie sandwiches in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- If you prefer a firmer frosting, chill it briefly before assembling sandwiches.
- Use parchment paper on the baking sheets to make clean removal of cookies easier.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
