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

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12 Responses to “Chocolate- Cherry Cupcakes”

  1. 1

    Michelle — February 11, 2010 @ 7:11 am

    Oh, your cupcakes and photo is so much better than what was on the cover of the magazine! I love the dipped cherries on top. I wish I could reach through my screen and try one. Nice job!

  2. 2

    Laura — February 11, 2010 @ 9:18 am

    I totally like your cupcakes more. I like the look of the pink frosting and the chocolate dipped cherries. I also like the cupcake liners you used better. The white/red one on the outside really pops the other colors. Beautiful! Saving this recipe for next year.

  3. 3

    Scorpio Woman — February 11, 2010 @ 9:54 am

    These cupcakes are beautiful. And I’m sure they’re yummy :)

  4. 4

    Sophie — February 11, 2010 @ 10:59 am

    Waw,…Lori!! These cupcakes look fabulous & so tasty!

    the pictures look truly appetizing!

  5. 5

    Jen @ My Kitchen Addiction — February 13, 2010 @ 11:17 pm

    Sounds like a tasty recipe. As much as I enjoy cupcakes, there’s just something about a layered cake that makes me want to dig in. Great review!

  6. 6

    grace — February 14, 2010 @ 3:39 am

    “I’d leave the cinnamon out next time.”

    it always pains me to see that, but i suppose your rationale makes sense. :) the poofs of fluffy pink frosting look so yummy and your dipped maraschinos are perfect perched atop it. great review, lori. :)

  7. 7

    Louise — February 17, 2010 @ 7:16 am

    Don’t they look lovely, Lori. I think I would leave out the cinnamon in this case too. I’d love to “pluck” one of those bites of deliciousness right NOW!!! Thanks for sharing…

  8. 8

    Lynda — July 15, 2012 @ 6:09 pm

    Very disappointing. The frosting never stiffened and was a soupy mess. I added powdered sugar and to no avail. Adding the tip to have bowl and mixer chilled would have been nice.

    • Lori Lange replied: — July 15th, 2012 @ 7:09 pm

      The recipe was re-printed exactly the way it was originally printed in the magazine, which did not include chilled bowl/beaters. Did you use full fat sour cream?

  9. 9

    Lynda — July 15, 2012 @ 6:53 pm

    Also, apparently the ingredient list should specify “heavy” whipping cream, as whipping cream will not stiffen…..THANKS FOR THAT WASTE OF TIME!!

  10. 10

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