These ultra fudgy and chewy, brownie-like Gluten Free Snowcap Chocolate Crinkle Cookies are a melt in your mouth decadent treat. Jazz them up with a splash of peppermint extract for a little more fun.
While everyone else seems to be posting about snow, I’m posting about beach days building sand castles and sunny day surf sessions.
Am I jealous???
Not in the least bit.
I find myself cursing in my head when even a tiny cloud blocks the golden rays of the sun. Seriously, I really do curse in my head. It’s kind of a bad habit. I like to justify that as long as nobody hears (especially my overly aware children), no harm is done. But in reality, I should be washing my brain out with soap on a daily…hourly basis.
It’s the worst when I’m surfing because…well…let’s face it, I suck. So with every wipe out or scrape on the coral or surfboard to the head or arms tired from over exhaustion, I say a little “D@MN IT!!!” in my head. I guess it could be worse, right???
Ben, however, needs to keep his mouth shut. Twice in the last week I’ve heard Braelyn repeating daddy’s swear words. The first time wasn’t so bad. She was skipping down the street singing, “What the CRAP, what the CRAP!!!” in all her glee. After scolding her for using that kind of vocabulary, she immediately defended herself with, “But daddy says it all the time!”
Funny how the word “crap” sounds so much different coming out of a seven year old’s mouth as opposed to my grown up husband.
The second time around she just upfront tattled on Ben, telling me that he said “SH*T” in the bathroom…not while going to the bathroom, although that would be really funny and quite appropriate timing, but just getting ready for the day by his sink. I believe he was unsuccessfully attempting to put some cheap contacts in his eyes and they just were not working for him, hence the swearing.
So there you go. Obviously we are not the perfect family around here. We definitely make our fair share of parental slip ups and our children are not timid in calling us out on them.
I’m going to implement a new system, though, that I think will work wonders in the vocabulary department. As soon as I hear the start of a swear word, I’m just going to shove a cookie in Ben’s face. That should work. He’ll be so happy that he’ll forget what he was swearing about, and plus his mouth will be stuffed full of cookie goodness. Yep, I predict much success with this plan.
Okay, okay…I should cut Ben some slack here. He really hardly ever swears, but the few times he does, it seems as though one of our little imps is around to repeat him or tattle on him. Poor guy. He is constantly surrounded by us women folk, judging his every move. I should cut him some slack.
But I still think he would like the cookie plan. Especially if I have these Gluten Free Snowcap Chocolate Crinkle Cookies on hand. He surely wouldn’t mind a mouthful of these. In fact, I think he would take up swearing as a constant hobby if the consequence was a bite of these.
I made 3 batches of these cookies over Christmas break because they were that dang good. I made them as part of my goodie giving to neighbors and friends and then I made them for 2 different holiday parties that we were invited too. Aren’t we so dang popular??? Okay, really I just think they invited me to bring cookies.
These cookies are like little circular fudgy brownies that have a chew like a cookie and are rolled in melt-in-yo-mouth powdered sugar. They really do taste just like a brownie. They are that rich, moist, and decadent. But they are also perfectly sturdy like a cookie should be, so you can grab and go while eating it.
For the first batch of cookies I made plain chocolate, which were delicious, but the second and third batch I added some peppermint extract. Ummm…holy goodness!!! The peppermint extract just threw these cookies into a whole new playing field. Delish!!! But who doesn’t like chocolate and peppermint?! Don’t answer if you don’t because something is obviously wrong with your taste buds.
Besides the addictive flavor of these cookies, they are just too darn pretty. I love how the cookie spreads and creates these little crinkles in the powdered sugar. They’re so cute! Plus, they remind me of the snow we’re missing around here. Well, I don’t miss the feel of snow…like, at all! But, I do miss the look of snow. There’s something so refreshing about looking out the windows of my parents’ house and seeing a fresh blanket of white snow on the ground.
Snow??? Powdered sugar??? I’ll take the sugar!!!
So dish these chocolaty babies up with a warm glass of hot cocoa (or a cold glass of milk for me!) and think happy thoughts. No head swearing here when I’m eating one of these gems. Hehe!
- 1 stick (8 tablespoons) butter, room temperature
- 1 large egg
- 1 cup cane sugar
- ⅓ cup light brown sugar
- 1 teaspoon vanilla extract
- ¾ teaspoon peppermint extract (optional)
- ¼ cup full fat sour cream
- ½ cup dutch processed cocoa powder
- 1¼ cup Pamela's brand gluten free all-purpose flour
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ⅔ cup powdered sugar
- In a large mixing bowl, cream together butter, egg, sugar, and brown sugar until just incorporated. Add vanilla, peppermint extract, and sour cream and mix until combined. Add cocoa powder and mix on low, scraping down the sides, until evenly distributed. Add flour, baking soda, and salt and mix until combined. Beat for an additional minute, scraping down the sides as needed.
- Cover dough and chill in fridge for at least 1-2 hours or until dough is firm.
- Once ready to bake cookies, preheat oven to 350 degrees and line baking sheets with parchment paper.
- Fill a breakfast sized cereal bowl with powdered sugar. Shape walnut sized balls of dough, one at a time, and roll them in the powdered sugar until completely covered. Place cookies 2" apart on cookie sheet. Sprinkle with extra powdered sugar if needed. Bake cookies, one pan at a time, at 350 degrees for 12-14 minutes until edges are set.
- Remove cookies from the oven and allow to completely cool on baking sheet before transferring to cooling racks. Repeat with remaining cookie dough, making sure to keep leftover dough in fridge until ready to roll and bake.
- Store leftover cookies in an airtight container for up to 3 days at room temperature, 1 week in the fridge, or up to 3 months in the freezer.