Chocolate Creme de Menthe Crinkle Cookies
These Chocolate Creme de Menthe Crinkle Cookies are fudgy, minty, and irresistibly festive with a beautiful powdered sugar crinkle topping.
Equipment
- Mixing Bowls
- Whisk
- Rubber spatula
- Baking Sheet
- Parchment Paper
- Cookie Scoop
Ingredients
- 1 3/4 cup all-purpose flour plus 2 tablespoons
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 ounces semi-sweet chocolate finely chopped
- 2 1/2 cups sugar divided
- 1/4 cup canola oil
- 2 tablespoons unsalted butter melted
- 2 tablespoons light corn syrup
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 4 drops creme de menthe flavoring
- 1/4 cup granulated sugar for rolling the cookie dough balls
- 1/2 cup confectioners sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Melt the finely chopped semi-sweet chocolate with the melted butter using a double boiler or microwave until smooth and glossy. Let cool slightly.
- Whisk together the all-purpose flour, baking powder, and salt in a separate bowl.
- In a large mixing bowl, combine canola oil, 2 cups granulated sugar, light corn syrup, eggs, egg yolk, vanilla extract, and creme de menthe flavoring. Beat with a whisk until well combined.
- Add the melted chocolate mixture to the wet ingredients and stir until fully incorporated.
- Gradually fold in the dry ingredients with a rubber spatula until no flour streaks remain and dough is thick and slightly sticky.
- Cover the dough and refrigerate for at least 30 minutes.
- Scoop tablespoon-sized portions of dough, roll into balls, then roll each ball in granulated sugar followed by confectioners sugar.
- Place the sugar-coated dough balls on the prepared baking sheet about 2 inches apart and bake for 10-12 minutes until crinkled on top and edges are set.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chilling the dough is essential to maintain the cookie shape and create the signature crinkle texture.
- You can substitute creme de menthe flavoring with peppermint extract, but use sparingly as it is more potent.
- Store leftover cookies in an airtight container at room temperature for up to one week or freeze dough balls for up to three months.