I am part of a sponsored post for Collective Bias® and made these easy Christmas cookies using First Street ingredients to take to an upcoming cookie exchange party.
Are you participating in a holiday cookie exchange, too? Honestly, I think the idea of this party is pure brilliance: bring a batch of cookies and bring a variety of cookies home. (Hubby loves when I’m invited to these! LOL) In preparation for one I’m attending later this month, I made some chocolate mint crinkle holiday cookies. Yum!
While flipping through the latest issue of Woman’s Day, I spied this recipe for crinkle cookies and immediately ripped out the page to make a test batch. I put a holiday spin on it by adding this ‘n that and lemme tell ya, yummers! I headed to my closest Smart & Final, a favorite store for one-stop-shopping of everything from produce to meats to baking supplies and paper goods. I love that I can grab a bag of 10 lb. First Street all purpose flour + a 5 lb. bag of First Street pure cane sugar to last through the holidays without the overhead cost of a club fee. (And honestly you guys, I would not be caught at big warehouse stores this time of year because I want to actually enjoy the shopping experience. LOL!) Smart & Final makes all of your holiday shopping easy breesy!
Besides these 2 ingredients, I bet you have everything else you need on hand to make these delicious holiday cookies, (and if you don’t, I would bet it is carried at Smart & Final. ;)
- 4 oz. bittersweet chocolate, chopped
- 1½ C. all-purpose flour
- ½ C. unsweetened cocoa
- 1½ tsp. baking powder
- ¼ tsp. salt
- ½ C. butter, at room temperature
- 1 C. firmly packed brown sugar
- 2 large eggs
- 1 tsp. vanilla extract
- ½ C. powdered sugar, plus more for rolling
- 2-3 drops mint extract
- 2 mint or peppermint candy canes, crushed
- Line 2 baking sheets with parchment paper.
- Melt the chocolate according to package directions; let cool.
- In a medium bowl, whisk together the flour, cocoa, baking powder, and salt.
- Using an electric mixer, beat the butter and brown sugar until light and fluffy, about 3 minutes. Beat in the eggs and vanilla, the cooled chocolate and 2-3 drops of mint extract.
- Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated.
- Place the powdered sugar in a small bowl. Drop a slightly heaping tablespoon of dough into the powdered sugar (the dough will be soft) and roll to coat and form into a ball; repeat with remaining dough. Chill for at least 30 minutes.
- Heat oven to 350 degrees F. Lightly toss the chilled cookie dough balls in powdered sugar and arrange on the prepared baking sheets, spacing them 2″ apart.
- Bake, rotating the position of the pans halfway through, until the cookies are puffed, cracked, and just set around the edges: 9 to 11 minutes. Immediately sprinkle a bit of powdered sugar onto the cookies. Top with crushed candy cane. Let cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely.
Happy holiday baking! XO