Green Mint Crinkles Food

CHOCOLATE MINT CRINKLES

Steps:

• In medium bowl, mix flour, baking cocoa, baking powder and salt; set aside.
• In large bowl, beat granulated sugar, oil and eggs with whisk until well mixed. Beat in vanilla and peppermint extract.
• Stir dry ingredients into wet ingredients just until combined. Cover bowl with plastic wrap, and refrigerate at least 2 hours.
• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Place powdered sugar in small bowl. Shape dough into tablespoon-size balls; roll in powdered sugar. Place on cookie sheets about 1 1/2 inches apart.
• Bake 10 to 12 minutes, until cookies crackle and dough doesn't look raw. When cookies are done, immediately place a KISSES candy in center of each cookie, and press lightly. Cool on cookie sheet 2 minutes. Remove to cooling rack; cool completely until candy is set.

CHOCOLATE MINT CRINKLE COOKIES

Steps:

• Combine the granulated sugar, eggs, melted chocolate, shortening, baking powder, and peppermint extract in a large bowl. Beat with an electric mixer on medium speed until combined, scraping sides of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
• Cover and chill for 2 to 24 hours or until dough is easy to handle.
• Preheat oven to 375 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside. Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.
• Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.

GREEN MINT CRINKLE COOKIES

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with an electra mixer, beat butter until light and fluffy.
• Add sugar, beating again for 1-2 minutes. Add peppermint extract and eggs, one at a time, until fully incorporated. Add green food coloring.
• Sift together sea salt, baking powder, baking soda and flour. Add in 3 portions until just mixed.
• Cover and chill for at least 1 hour, but up to overnight.
• Preheat oven to 375 degrees and line a baking sheet with parchment paper.
• Roll dough into a 1 inch ball and then in powdered sugar.
• Place 2 inches apart on baking sheet and bake for 10-11 minutes. Tops will still be glossy, this is normal. Do not overcook them.
• Remove and allow to cool. They will deflate a little and the cracks will become more apparent.
• Store at room temperature in an airtight container after fully cooled.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings.

GREEN MINT CRINKLES

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper or spray lightly with cooking spray.
• Mix melted butter, sugar, peppermint extract and vanilla extract. Mix in beaten egg and milk and stir well.
• In a separate bowl stir together flour, baking powder, salt and jar of green sugar crystals.
• Add flour mixture to butter mixture and stir gently until well mixed. Using small cookie scoop or hands, form small balls (about 1 inch). Place on prepared baking tray (they can be close, but not touching).
• Bake for 10-12 minutes. If desired, take out a few minutes before the baking time is up, decorate the tops with kisses or chips and bake for a couple minutes more.
• Cool on a wire rack, then enjoy! These cookies taste best after cooling to room temperature.

MINT CHOCOLATE CHIP CRINKLES

Steps:

• Mix sugar, oil, vanilla, mint extract and chocolate in a large bowl. Mix eggs in, one at a time. Stir in the flour, baking powder and salt. Add chocolate chips.
• Cover and refrigerate for 3 hours.
• Heat oven to 350 degrees. Grease cookie sheet with shortening.
• Shape dough into balls and roll in powdered sugar to coat. Place 2 inches apart on cookie sheet
• Bake 10-12 minutes. Cool and serve.