Served Frozen or right out of the oven, these Espresso Mint Crinkle Cookies are sure to be a holiday homerun!
Ingredients:
2-1/2 cups All Purpose flour
1 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon salt
1/3 cup room temperature butter
1-1/2 cup sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
4 each large eggs
2 Tablespoon instant coffee
1/3 cup powdered sugar
Method:
Sift cocoa powder into a large bowl to remove any chunks. Mix in flour, baking soda and salt. Set aside. In a large mixing bowl, add butter, sugar, vanilla and peppermint extract, eggs and instant coffee and mix thoroughly. Stir in dry ingredients half at a time until fully incorporated. Cover and refrigerate for an hour to overnight.
Preheat oven to 350 degrees. Using a small scoop, scoop out cookies and roll into balls. Place in a bowl of powdered sugar and dredge. Place cookies on a cookie sheet leaving 1 inch in-between. Bake for 9-11 minutes (depending on oven). Remove and let cool to touch before enjoying!
These freeze beautifully or make great gifts for the upcoming season!
