Chocolate Peppermint Sour Cream Crinkle Cookies
– Unsalted butter – Light brown sugar – Granulated sugar – Sour Cream – Large egg – Peppermint extract – All-purpose flour
– Unsweetened cocoa powder – Baking powder – Baking soda – Salt – Confectioners' sugar – Crushed candy cane
Sour Cream Icing Ingredients:
– Sour Cream – Confectioners' sugar – Vanilla extract – Whole Milk
Preheat oven to 325 & line two baking sheets with parchment paper or Silpats.
Cream together butter, brown sugar, & granulated sugar until light and fluffy, Add sour cream, egg & peppermint extract.
In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, & salt.
Pour dry ingredients into wet mixture & beat until just combined, taking care not to over-mix.
Place remaining sugar in a small bowl & confectioners' sugar in a small bowl.
Using 2 Tbsp dough at a time, roll into balls. Roll each ball into granulated sugar & then confectioners' sugar. Place on prepared baking sheets 2" apart.
Bake cookies for 16 mins, until set, but still a bit soft. Let cookies cool in pan for a couple minutes before moving to rack to cool completely.
In medium bowl, whisk together sour cream, confectioners' sugar, vanilla extract, & 1 tsp milk. If icing is too thick, add remaining tsp milk.
Once cookies are completely cooled, drizzle with sour cream icing & sprinkle with crushed candy canes.
These Chocolate Crinkle Cookies are packed with peppermint flavor & made extra moist with sour cream - perfect for Christmas cookie parties!