When I was invited to participate in the Project Christmas Cookbook, I was eagerly testing recipes so that I could add something unique and Christmasy. This was one such recipe, however, it did not make it to the book – I opted for two other recipes instead.
I was initially going to name these Grinch Cookies, but there’s nothing Grinch about them. Sure, they are kinda ugly, but they’re green and crinkly, and very minty – the perfect Christmas cookie!
Speaking of the Grinch, can you believe that he’s been around for nearly 60 years? A fictional character created by Dr. Seuss, he first appeared as the main character of the 1957 Christmas story How the Grinch Stole Christmas! Such a great story, and a Christmas classic at my house every Christmas season. Why not make a batch of these and cuddle up with your loved ones and Netflix one snowy evening this holiday!?
- 3 cups all-purpose, unbleached flour
- ¼ cup cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ⅓ teaspoon salt
- ¾ cup butter, room temperature
- 1½ cups white sugar
- 3 eggs
- 2 tablespoons milk
- 2 teaspoons peppermint extract
- 2 tablespoons green food colouring
- 1 cup mini mint chocolate chips
- 1 cup confectioner's sugar
- Preheat your oven to 350 degrees.
- Using a stand mixer, cream together the butter and the sugar until light and fluffy.
- Add the eggs, milk, vanilla, and food colouring. Mix until very well incorporated.
- In a separate mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
- Add the sifted ingredients to the wet ingredients, and with the mixer on the lowest speed, allow the mixture to just combine. Do not over mix!
- Remove the bowl from the mixer, scrape down the paddle, and with a wooden spoon or spatula, mix in the mini chocolate chips.
- Add the confectioner's sugar to a wide-mouthed, shallow bowl. You'll need room to roll the cookie batter around once you've formed them into balls.
- Using a small scoop, so that each ball is even in size, scoop up the batter, roll into a uniform ball, and roll the ball into the confectioner's sugar to completely coat.
- Place the sugar coated ball on a lined cookie sheet and lightly press down on the ball with the back of your hand.
- Bake the cookie for 12-14 minutes.
- Remove from oven and transfer the cookie to a cooling rack to cool.