Cocoa Crinkle Sandwiches
1 1/4 cup all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter - no substitutes
1 1/2 cup sugar
2 eggs
2 teaspoons vanilla
1 can frosting - I used Betty Crockers Whipped Fluffy White Frosting
Crushed Candy Canes
Combine flour, cocoa, baking soda and salt in a medium bowl.
Melt butter and add sugar, whisking until smooth. Whisk in eggs, 1 at a time, until blended. Stir in vanilla until smooth. Stir in flour mixture until just combined. Wrap dough in plastic wrap and refrigerate for 2 hours or overnight.
Preheat oven to 350. Grease cookie sheets (baking stones work better!) Roll dough into balls (mine were ½” to 1"). Place some sugar in a shallow bowl and roll balls in sugar and place 1 ½” apart on cookie sheet.
Bake 12 minutes. Let cookies stand on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Make a cookie and frosting sandwich and roll in candy cane bits.
*Note: Place the dough into the fridge between batches.
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter - no substitutes
1 1/2 cup sugar
2 eggs
2 teaspoons vanilla
1 can frosting - I used Betty Crockers Whipped Fluffy White Frosting
Crushed Candy Canes
Combine flour, cocoa, baking soda and salt in a medium bowl.
Melt butter and add sugar, whisking until smooth. Whisk in eggs, 1 at a time, until blended. Stir in vanilla until smooth. Stir in flour mixture until just combined. Wrap dough in plastic wrap and refrigerate for 2 hours or overnight.
Preheat oven to 350. Grease cookie sheets (baking stones work better!) Roll dough into balls (mine were ½” to 1"). Place some sugar in a shallow bowl and roll balls in sugar and place 1 ½” apart on cookie sheet.
Bake 12 minutes. Let cookies stand on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Make a cookie and frosting sandwich and roll in candy cane bits.
*Note: Place the dough into the fridge between batches.