December 08, 2015

Crinkle Cookies with Peppermint Cream

Crinkle Cookies with Peppermint Cream

I try to do my best keeping sweets out of the house, partly because I am always looking for ways to eat healthier and partly because I have such an insane sweet tooth that when I make a batch of cookies, they are gone the next day. If you have been following along with The Modern Proper for a while, you may have noticed that we’ve only shared two recipes for cookies thus far. We love making cookies this time of year (who doesn't?) and so Natalie and I set out to find the perfect recipe to share with you all and add to our TMP collection.


We decided to go with a pretty cookie that you may see year round, but is often a favorite in those plates of mixed baked goods so many give and receive at Christmas time.

In this cookie we wanted something rich that was festive and fitting of the indulgence that is synonymous with the season, so we knew the average chocolate chip or peanut butter cookie was out. We decided to go with a pretty cookie that you may see year round, but is often a favorite in those plates of mixed baked goods so many give and receive at Christmas time. We had no idea how difficult such an easy recipe could be, so hopefully you will glean from our hard-earned wisdom when you try your hand at it.

First of all, follow the directions. Easy enough, right? Well the first time I made these little beauties, I made them with some dark chocolate I had on hand and didn’t bother to weigh the dry goods out, thinking these things don’t usually matter all that much. Needless to say, our first batch of crinkle cookies turned into crinkle pizookies (we topped them with peppermint ice cream and I can't say I was too distraught over that imperfect batch). For our second attempt, we switched recipes and were sadly disappointed. They turned out like dry little domes and didn’t have the same chocolaty richness that the first ones did.

In our search for the perfect crinkle recipe we kept coming across the same “Cook’s Illustrated” recipe we had originally made. I even found a video for their recipe on the America’s Test Kitchen website. After watching the video I knew I had to give this recipe another go. Following the instruction in the video I stuck to unsweetened chocolate and I used my kitchen scale to make sure my portions were perfect. They turned out impeccably...so, so delicious! Who knew following the directions was so important? Lesson learned. To make the crinkle cookies extra festive we added some peppermint frosting and crunchy bits of candy cane.

If I’m going to have any cookies at my house this holiday season, please let it be this one. They may not last long, but I will enjoy every. Single. Bite.

Crinkle Sandwich Cookies with Peppermint Cream

Serves 12

Crinkle Cookies

1 cup (5 ounces) all-purpose flour
1/2 cup (1 1/2 ounces) unsweetened cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 cups packed (10 1/2 ounces) brown sugar
3 large eggs
1 tsp vanilla extract
4 ounces unsweetened chocolate, chopped
4 tbsp unsalted butter
1/2 cup granulated sugar
1/2 cup confectioners' sugar

Peppermint Frosting

3/4 cup salted butter
3 cups powdered sugar
3 tbsp heavy cream
2 tsp peppermint extract
8 peppermint candy canes

Method

  1. Adjust oven rack to middle position and heat oven to 325° F. Line 2 baking sheets with parchment paper. We recommend using a kitchen scale for this recipe and weighing out the ingredients.
  2. Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl.
  3. Whisk brown sugar; eggs; and vanilla together in large bowl. Combine chocolate and butter in bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes.
  4. Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes. Do not refrigerate.
  5. Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with 1 rounded tablespoon of dough at a time, from the scoop, drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to give each a heavy even coat. Evenly space dough balls on prepared sheets.
  6. Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet.
  7. Using a stand mixer fitted with the paddle blade attachment, beat the butter until smooth and fluffy.
  8. Add the powdered sugar a little bit at a time, with mixer running continuously.
  9. Add in the cream and peppermint extract. Whip until completely smooth.
  10. Place the unwrapped candy canes in a zip-lock bag. Using a rolling pin, crush the candy into small pieces. Pour the crushed candy onto a plate.
  11. Once cookies have cooled completely, spread 2 tbsp frosting on the underside of one cookie and top with another. Roll edges into the crushed candy cane. Repeat for remaining cookies.


*The recipe for the crinkle cookies was adapted from Cook's Illustrated issue November 2014

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