Mint Crinkles

Better Homes & Gardens:  Christmas Cookies, 2009
Mint Crinkles
ChristmasCookiesMint2It’s always exciting when the Christmas Cookie magazines begin appearing on the grocery store racks.  You may be tempted to buy all of them, but you should always take a good browse through the magazine to make sure there are some creative new additions and not just your standard recipes that re-appear every year.  This one seemed to have some new ideas, and all cookies had beautiful, enticing photos, so it successfully lured me into buying it.

Most of the cookies on the cover are bright and colorful.  They stuck a couple of chocolate varieties on there too.  I chose to make the Mint Crinkles.  They’re a basic cookie recipe that transforms into chocolate mint with the help of melted Andes mints.  They’re rolled into balls and then baked.  Chopped up mints are sprinkled onto the cookies in the last minute of baking. 
ChristmasCookiesMint1Mint Crinkles
Source:  Better Homes & Gardens Christmas Cookies, 2009

3/4 cup Andes mint chocolate and mint pieces (or 24 candies chopped finely)
1/3 cup shortening
1 cup sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 large eggs
2 tsp. vanilla
1 1/2 cups all-purpose flour
additional Andes mint pieces, or finely chopped candies

1.  In a heavy small saucepan, heat and stir the 3/4 cup candy pieces until melted and smooth. Remove from heat and cool for about 15 minutes.
2.  In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until well combined. Beat in cooled chocolate, eggs, and vanilla. Beat or stir in flour. Cover and chill until dough is easy to handle (about 3 hours).
3.  Preheat oven to 350. Using about 1 Tbsp. of dough per ball, shape dough into 1 1/4-inch balls.  Place balls 2 inches apart on an ungreased cookie sheet. Bake for 10 minutes or until the edges are set (tops should crackle). Sprinkle a few candy pieces on top of each cookie (don’t press them into the cookie). Bake 1 minute more. Cool on wire racks. 

Yield:  30-36 cookies.

To store:  Layer cookies between sheets of waxed paper in an airtight container; cover.  Store at room temperature for up to 24 hours or freeze for up to 3 months.

Notes from Culinary Covers:
“My cookies never “crinkled.”  I didn’t really have a problem with that, but they didn’t look like the crinkly cookies on the cover of the magazine.
*I used two boxes of the Andes mints (Wishing to have plenty for sprinkling on top of the cookies, and wishing to have plenty left over for nibbling while baking).
*It’s not very convenient to try and sprinkle the cookies with the mints in the last minute of baking.  The heat from the oven is pouring onto you and into your kitchen, and you have to be rather careful not to burn your fingers while sprinkling or spill the chopped mints onto the baking sheet.
*If you’re a fan of the Andes mints, you’ll love the taste of this cookie.  I found it tough to stop at tasting two cookies.  They’re rather addicting.

Did this recipe deserve the cover?  I don’t think so.  They were really, really good, DELICIOUS cookies, but are they pretty enough for a cover?  Of all of the beautiful cookies in this cookie collection magazine, I’m not sure I’d have chosen this one to don the cover.  In my opinion, Christmas covers should showcase the most festive looking cookies around.

Lori is the founder of She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at

6 Responses to “Mint Crinkles”

  1. 1

    VeggieGirl — December 17, 2009 @ 10:57 am

    While those treats look delicious, I 100% agree that they aren’t “Christmas treat cover”-worthy.

  2. 2

    Karen — December 17, 2009 @ 11:09 am

    Ditto. I’m looking for something really different on a Christmas cookie cover.

  3. 3

    Patti — December 17, 2009 @ 11:51 am

    Maybe not cover-worthy, but definitely worth making. Did you know you can buy the Andes mints already chopped? They’re just right for cookie baking!

  4. 4

    Tracey — December 17, 2009 @ 9:54 pm

    I love chocolate and mint together so this definitely goes on my to try list! Thanks for the honest review. Your cookies look fantastic but I understand what you mean about not choosing them for the cover.

  5. 5

    Lucy — December 20, 2009 @ 3:33 pm

    These are so pretty! I bet they were extremely popular, delicious :)

  6. 6

    Rachel — November 29, 2010 @ 11:20 am

    Maybe they’re not cover worthy but if they’re truly delicious then they’re worth a try. I tried a recipe from Andes candies that didn’t turn out at all so I’ll have to give this a shot. Thanks for the review and recipe.

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