Ingredients
Method
Preparation
- In a large mixing bowl, combine the granulated sugar, cocoa powder, vegetable oil, eggs, and peppermint extract. Mix until it’s smooth and glossy.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to your cocoa mix, stirring gently until you achieve a thick, sticky dough.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours (or overnight).
Baking
- Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Roll the chilled dough into balls and coat each ball in confectioners’ sugar.
- Place the cookies on the baking sheets and bake for about 10–12 minutes, or until the edges are set but the centers are still soft and chewy.
- Let them cool on the sheets for about 5 minutes before transferring to a wire rack.
Notes
Make the cookie dough ahead of time for convenience. Don't skip the chilling step to avoid flat cookies! You can also add crushed candy canes for a festive twist.
