These are chocolaty, moist, rich, chewy, and minty. The powdered sugar coating not only gives an extra umph to the taste and texture, but it creates a high contrast aesthetic that is pleasing to the eye.
Makes approx. 3 dozen
Elements:
Half cup DAIRY-FREE MARGARINE (Nucoa, Earth Balance, etc.)
One cup UNSWEETENED COCOA POWDER
One cup WHITE SUGAR
One cup packed LIGHT BROWN SUGAR
Six to Eight PEPPERMINT CANDY CANES, crushed (make sure they are processed in a nut-free facility–I love Spangler brand)
Three large EGGS
One and a half teaspoon PURE VANILLA EXTRACT
Half teaspoon PEPPERMINT EXTRACT (more if you like a stronger flavor)
Two cups WHITE FLOUR
Two teaspoons BAKING POWDER
Half teaspoon FINE SEA SALT
Half cup POWDERED SUGAR (for coating)
Application:
Line your baking sheets with parchment paper.
Place powdered sugar in a bowl and set aside.
In a mixing bowl combine the first eight ingredients and mix thoroughly. In a separate small bowl combine the flour, baking powder, and salt. Add the flour mixture to the wet ingredients and mix well.
Preheat oven to 350F degrees.
Scoop out your dough, a heaping tablespoon at a time (I like to use a cookie scoop), roll into balls, and then gently roll them in the powdered sugar until completely coated. Shake off the excess powdered sugar and place them onto your prepared cookie sheets.
Bake for approximately 11 minutes. Remove from oven and carefully transfer them onto a wire rack to cool completely.
