Chocolate Peppermint Sour Cream Crinkle Cookies
Want to know the key to the best crinkle cookies? Hood Sour Cream! These Chocolate Peppermint Sour Cream Crinkle Cookies are ridiculously moist and chocolatey and are a festive addition to your holiday cookie plater.
Prep Time15 mins
Cook Time16 mins
Total Time31 mins
Servings: 2 dozen 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.