Ingredients

The following ingredients have 4 Servings
  • 1/2 cup (1 stick) unsalted butter, (room temperature)
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar, (plus 1/4 cup)
  • 1/2 cup Hood Sour Cream
  • 1 large egg
  • 1/2 tsp peppermint extract
  • 1 1/2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup confectioners' sugar
  • 1 crushed candy cane
  • 1/4 cup Hood Sour Cream
  • 1 cup confectioners' sugar
  • 1/2 tsp vanilla extract
  • 1-2 tsp Hood Whole Milk

Instruction

  • Preheat oven to 325 degrees and line two baking sheets with parchment paper or Silpats.
  • In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy, 2-3 minutes.
  • Add sour cream, egg, and peppermint extract and beat to combine.
  • In a separate large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  • Pour dry ingredients into wet mixture and beat until just combined, taking care not to over-mix.
  • Place remaining 1/4 cup sugar in a small bowl and place confectioners' sugar in a separate small bowl. Using about 2 tablespoons of dough at a time, roll dough into balls. Roll each ball into granulated sugar, followed by confectioners' sugar. Place on prepared baking sheets about 2 inches apart.
  • Bake cookies for about 16 minutes, until set. They should still be a little soft. Let cookies cool in pan for a couple minutes before moving to rack to cool completely.
  • Once cookies are completely cooled, drizzle with sour cream icing and sprinkle with crushed candy canes.