Amy's Recipes

COOKIES

1 c       flour
1 1/4 c unsweetened cocoa powder
1 t        baking powder
1/4 t     baking soda
1/4 t     salt
1 1/2 c brown sugar
3          eggs
1 t        vanilla
3T        oil
4 T       butter
1/4 c    granulated sugar
1/4 c    confectioners’ sugar

Preheat oven to 325° F.

Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl.

Whisk brown sugar, eggs, vanilla, and oil together in large bowl. Microwave butter until melted then whisk into egg mixture. Fold in flour mixture until no dry streaks remain. Let dough sit for 10 minutes.

Place granulated and confectioners’ sugar in separate shallow dishes. Roll a spoonful of dough at a time in the granulated sugar and then the confectioners’ sugar.

Bake 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.

PEPPERMINT FROSTING

4 T      butter
3/4 c   powdered sugar
3/4 T  cream
1/2 t   peppermint extract

Beat the butter until smooth and fluffy. Mix in the powdered sugar a little bit at a time. Mix in the cream and peppermint extract. Whip until completely smooth.

Adapted from https://themodernproper.com/crinkle-cookies-with-peppermint-cream