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Vegan peppermint festive crinkle cookies
Bite into these cookies with all the flavours of the holidays.
YIELDS
30
Ingredients
- 2 cups all-purpose flour
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup dutch-process cocoa powder
- 2 cups sugar
- 1/2 cup canola oil
- 3/4 cup applesauce
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
Directions
- In a bowl combine the flour, baking powder, salt, and cocoa powder. Set aside until needed.
- In a medium bowl or the bowl of a stand mixer with the paddle attachment, combine the sugar, applesauce, oil, and extracts, until well blended. Add flour mixture and mix until just combined.
- Wrap the dough in plastic wrap and chill in the refrigerator for two hours.
- Preheat the oven to 350°F. Line two baking sheets with baking parchment, or silicone baking mats. Place the granulated and powdered sugars in two separate bowls close by.
- Remove chilled dough and roll into balls about one tablespoon size each. Toss first in the granulated and then second in the powdered sugar, coating fully.
- Bake for 12 to 13 minutes (cookies should be slightly underbaked). If you would prefer a more crinkled look to your cookies, you can gently bang the baking try on a countertop at this point. Remove from oven and allow to cool for two to three minutes before transferring onto a wire rack to cool completely.
- Once cookies are completely cool, store them in an airtight container at room temperature for up to five days. Enjoy!
