Peppermint Chocolate Crinkle Cookies

Happy Holidays. This is the last weekend before Christmas and if you want some cookies for a cookie exchange I recommend these. They are easy to make and a have wonderful chocolate-peppermint flavor.
If you don't like or don't want that peppermint flavor you can leave out the peppermint extract. The original recipe called for some crushed candy canes in the dough but I omitted them and it still tasted fantastic. The next time I make them I may only use powdered sugar to roll them in; the granulated sugar was a nice surprise but I almost wonder if it was too much. If you try it let me know!

1 cup cocoa powder

2 cups sugar

½ cup vegetable oil

¾ cup applesauce

1 tsp vanilla extract

1 tsp peppermint extract

2 cups all-purpose flour

2½ tsp baking powder

½ tsp salt

Sugar Coating

½ cup granulated sugar

½ cup powdered sugar

in separate dishes for rolling

In a small bowl combine flour, salt, and baking powder and set aside. In a medium bowl or stand up mixer stir together cocoa powder, sugar, applesauce, oil, and extracts until well blended. Add flour mixture and mix until just combined. Wrap the dough in plastic wrap and chill for 4 hours.

Getting ready to roll after chilling all night.

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the granulated and powdered sugars in two separate bowls.

Remove chilled dough and roll into balls about one tablespoon each. Toss first in the granulated and then second in the powdered sugar, coating fully.

Bake for 12-13 minutes  at 350F allow to cool on the cookie sheets. They will be slightly under cooked. Transfer to a wire rack if needed to prevent over cooking.