Want to know the key to the best crinkle cookies? Sour Cream! These Chocolate Peppermint Sour Cream Crinkle Cookies are ridiculously moist and chocolatey and are a festive addition to your holiday cookie platter.
Thank you to Hood Sour Cream for sponsoring this post! As always, all opinions are 100% my own. Thank you so much for supporting We are not Martha!
I believe there are two types of people in the world. The type that when you tell them you’re putting sour cream in cookies say, “why??” and the type that when you tell them you’re putting sour cream in cookies say, “omg yum!!”
Guess what? I’m here to tell you that these sour cream crinkle cookies will convert anyone in the first camp directly into the second camp. The proof is in my husband’s reaction to these cookies.
Immediately after I baked them, he came into the kitchen and grabbed one. As he was about to take a bite, I said, “they’re sour cream crinkle cookies” and he replied, “sour cream in cookies?? Why??”
But still, he took the bite and immediately said, “oh, now I know why.” And that, my friends, is how you start a sour cream revolution. Or something like that.
I’ve worked with Hood Sour Cream many times to showcase sour cream in savory dishes, but this is my first sweet recipe with them. After how amazing these cookies came out, it certainly won’t be my last.
Hood Sour Cream is made with high quality ingredients, including real Hood Milk and Cream from farmers who pledge not to use artificial growth hormones. It’s absolutely delicious and will give your baked goods a little added “sour power” and creaminess that you might not have even known they needed.
The holiday season is the perfect time to make sure you have a 16-oz. container or two in your fridge for all your baking needs. It will help make your baked goods more moist and will give them a little bit of extra flavor, perfect for impressing all of your friends and family.
Chocolate Peppermint Sour Cream Crinkle Cookies Recipe
If you’ve never made a crinkle cookie before, I’m here to tell you that they’re super easy to make.
These chocolate peppermint sour cream crinkle cookies take a pretty standard chocolate cookie dough and add in sour cream and a touch of peppermint extract.
Once the dough is made, form it into balls using about 2 tablespoons of dough in each. Then roll in granulated sugar, followed by rolling in confectioners’ sugar.
The initial roll in the granulated sugar not only helps the confectioner’s sugar stick to the cookie better, but it dries out the tops of the cookies a bit, allowing the fine cracks to form (but don’t worry; these cookies are anything but dry!).
As you can see, when you bake the cookies, cracks form around the confectioners’ sugar giving the cookies a crinkle look. How fun is that?
I’m obsessed with how these cookies crinkled… Like little sugary chocolate earthquakes.
This is the point when my husband took one of the cookies to eat. I told him I was still going to add a sour cream drizzle and crushed candy canes and he told me that the cookies were so delicious, I shouldn’t make any changes at all to them.
But I didn’t listen to him and I did it anyway. I made a simple icing out of sour cream, confectioners’ sugar, vanilla, and a touch of milk. I drizzled it onto the cooled cookies and topped with crushed candy canes.
When he had a second one after the finishing touches were made, he once again admitted I made the right decision. He said, “I never would have thought to put sour cream into cookies, but those are delicious!”
The funny thing is, when I talked to my mom later that night and told her about the cookies I baked, she immediately said, “sour cream in cookies sounds absolutely delicious!”
Clearly, she wasn’t in need of any sour cream converting! She was just sad she wasn’t there to try them.
But really, the sour cream in these chocolate peppermint crinkle cookies truly does make a huge difference. The cookies are ridiculously moist and chocolatey and almost have a brownie-like consistency to them.
The peppermint seems to complement the tang of the sour cream perfectly and the end result is holiday cookies that are packed with flavor.
I went a little bit light on adding peppermint extract into the cookies because I know some people don’t love a super peppermint-y taste and I also knew the crushed candy canes would add more mint flavor.
The cookies have a fun festive holiday flavor, but aren’t overpowering in any way.
They’re festive enough to be a fun addition to a holiday cookie platter, but I don’t think your friends or family would complain if you just gifted them with a plate of these chocolate peppermint sour cream crinkle cookies and only these cookies.
Just make sure to tell them about the power of sour cream in the cookies!
If you love the idea of chocolate sour cream crinkle cookies, but don’t like peppermint or want to make these when it’s not the holidays, you can simply add vanilla extract in place of the peppermint extract, leave off the crushed candy canes, and enjoy these cookies all year-round!
Be sure to look for Hood Sour Cream in the dairy aisle of your grocery store. It’s available in 8-, 16-, and 24-ounce containers, as well as in 12-ounce squeeze bottles. And check out Hood.com for lots more delicious ways to incorporate sour cream into your holiday baking!
Have you ever used sour cream in your baked goods?
If you love sour cream in savory dishes, check out my Creamy Fajita Skillet and my Mediterranean Turkey Stuffed Eggplant recipes, both made with Hood Sour Cream! I also can’t wait to make this Sour Cream Lemon Cake from Superman Cooks!
Chocolate Peppermint Sour Cream Crinkle Cookies
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar, plus 1/4 cup
- 1/2 cup Hood Sour Cream
- 1 large egg
- 1/2 tsp peppermint extract
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup confectioners’ sugar
- 1 crushed candy cane
Sour Cream Icing
- 1/4 cup Hood Sour Cream
- 1 cup confectioners’ sugar
- 1/2 tsp vanilla extract
- 1-2 tsp Hood Whole Milk
- Pre-heat oven to 325 degrees and line two baking sheets with parchment paper or Silpats.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy, 2-3 minutes.
- Add sour cream, egg, and peppermint extract and beat to combine.
- In a separate large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Pour dry ingredients into wet mixture and beat until just combined, taking care not to over-mix.
- Place remaining 1/4 cup sugar in a small bowl and place confectioners’ sugar in a separate small bowl. Using about 2 tablespoons of dough at a time, roll dough into balls. Roll each ball into granulated sugar, followed by confectioners’ sugar. Place on prepared baking sheets about 2 inches apart.
- Bake cookies for about 16 minutes, until set. They should still be a little soft. Let cookies cool in pan for a couple minutes before moving to rack to cool completely.
- Once cookies are completely cooled, drizzle with sour cream icing and sprinkle with crushed candy canes.
Sour Cream Icing
- In a medium bowl, whisk together sour cream, confectioners’ sugar, vanilla extract, and 1 tsp milk. If icing is too thick, add remaining tsp milk.