Right now there’s a blizzard outside my house. Well, not quite a blizzard but there’s snow flying everywhere and it’s super windy. I think it counts. What’s the best way to ride out a blizzard? Let me give you my three top choices: knitting, baking, and watching Christmas movies. We’ve already watched Santa Claus is Coming to Town, The Little Drummer Boy, and we just started Elf. My favorite Christmas movies are the old-school ones. Like White Christmas. Love it. My absolute favorite is The Year Without A Santa Claus. I don’t know why but it is.
We’ve been doing a lot of baking these last few days because my mom always gives out cookie trays at Christmas but I found this recipe and wanted to give it a try. Peppermint is one of my favorite things especially during the winter. It just makes sense. Crushing peppermint is even better because you get to take out all your aggression on something and it makes everything better.
There are so many good Christmas cookie recipes and we have a ton in our family, but it’s always okay to add a few more. There can never be too many cookie recipes. At least that’s how I feel. These are great because the powdered sugar on the outside gives them an extra kick of sweetness. Plus when they come out of the oven the peppermint is a little melty and delicious. These are soft and chewy which makes the best kind of cookie.
Peppermint Crinkle Cookies
recipe from Lauren’s Latest
makes 2 and 1/2 dozen cookies
3 candy canes, crushed
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 and 1/2 cups flour
1/2 cup powdered sugar
Preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper and set aside. Cream butter and sugar in a bowl until light and fluffy. Add the vanilla and egg and mix until combined. Scrape down the sides of the bowl as necessary. Combine flour, salt, baking powder, and baking soda in a bowl. Stir dry ingredients into wet ingredients slowly until just combined. Stir in the crushed up peppermint. Put the powdered sugar on a plate. Roll the dough into balls using a cookie scoop to make sure they’re mostly the same size. Roll the balls in the powdered sugar and place on the cookie sheets. Repeat until all the dough is used. Bake for 9-11 minutes. You want the cookies to be barely browned on the bottom. They shouldn’t be shiny, just have a matte finish look to them. Allow to cool on the cookie sheet for a few minutes before removing to a wire rack to finish cooling. Serve warm or at room temperature.
Store in an airtight container for up to a week.