These are ridiculously good! Rich, fudgy, and the perfect hit of peppermint, these cookies will make an excellent addition to your holiday treats and entertaining menu 😘.
Ready In: 2.5hrs (includes 2hr rest time)
Makes: 36 small cookies
Ingredients:
2 cups plain flour (I use wholemeal)
2½ tsp baking powder
Pinch of salt
1 cup cacao powder
1 cup sugar (I used coconut)
½ cup coconut oil
1 ½ cup plain yoghurt
1 tsp vanilla extract
1 tsp peppermint extract
Crinkle Topping
½ cup icing sugar sifted
½ cup brown sugar
Method
Step 1. In a medium bowl combine the flour, sugar, salt, baking powder, cacao and mix until well combined
Step 2. Add the yoghurt, coconut oil and peppermint and vanilla extracts and knead until formed into a thick cookie dough
Step 3. Place the dough in the refrigerator and allow to chill for 1.5hrs
Step 4. Preheat the oven to 180C and line two baking trays. Place the brown sugar and icing sugars in two separate bowls
Step 5. Remove the dough from the refrigerator and roll into balls, roughly 1tbsp each. Flatten slightly
Step 6. Toss first in the granulated sugar and then in the powdered sugar, coating fully. Once all the cookies are on the tray sift any leftover icing ontop
Step 7. Bake for 12-13 minutes (cookies should be slightly underbaked). Remove from oven and allow to cool for 2-3 minutes before transferring onto a rack to cool completely.
Storage: Store in an airtight container at room temperature for up to 5 days. Raw dough can be stored in the freezer for up to 2 months.
Notes: Make sure to chill the dough before baking to allow the dough to be more moldable.
When rolling your cookies, roll them in granulated sugar first before rolling them in powdered sugar for the perfect crinkle.
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