Moist and thick chocolate sugar cookies, covered with a fluffy mint frosting and topped with an Andes Mint drizzle. Hello!!
3/4 cup vegetable oil
1 3/4 cups sugar, divided
3/4 cup powdered sugar
3 Tbsp. water
1 Tbsp. vanilla
5 ½ cups flour
1 cup cocoa powder
½ tsp. baking soda
3/4 tsp. cream of tartar
1 tsp. salt
1 cup butter, at room temp
4-5 cups powdered sugar
1 tsp. mint extract
optional: green food coloring
½ cup Andes mint candies, or check to see if your baking aisle has mint chocolate chips, they would work just as well.
1. In a large bowl cream together butter, oil, 1½ cups sugar, powdered sugar, water, eggs, and vanilla
2. In a medium bowl whisk together flour, cocoa powder, baking soda, cream of tartar, and salt.
3. Add the dry ingredients to wet ingredients and mix until combined. Cover tightly with plastic wrap and chill for 30 minutes.
4. Uncover the dough. Place remaining ¼ cup sugar in a bowl. Line your baking sheets with parchment paper. Roll dough into golf ball size balls and place on the baking sheet 3-4 inches apart.
5. Use the bottom of a tall glass cup for pressing the cookies. Sprinkle water on the bottom of the glass then dip into the sugar. Press cookies to about ¼ inch thickness.
6. Bake at 350 degrees for 8-10 minutes (mine worked great at 9 minutes). They should be slightly undercooked.
7. While the cookies are baking or cooking, prepare the frosting. Cream the butter for 3 minutes until very light and fluffy. Add the powdered sugar one cup at a time until desired consistency and sweetness is reached (I used 4 cups of powdered sugar). Mix in the mint extract and green food coloring.
8. For the drizzle, melt the candies in the microwave (in a baggie) for approximately 45 seconds on high power. Snip off the corner and drizzle over the frosted cookies.
To store...place cookies in a cookie tin and chill in the freezer for a couple minutes. Top with a layer of waxed paper and continue the process.
recipe c/o: lecremedelacrumb.com