Makes 30

Ingredients

Cookies

• 2 cups all-purpose flour
• 2½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup dutch-process cocoa powder
• 2 cups sugar
• ½ cup canola oil
• ¾ cup applesauce
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract

Coating

• ½ cup granulated sugar
• ½ cup powdered sugar

Method

1. In a bowl combine the flour, salt, and baking powder. Set aside until needed
2. In a medium bowl, or the bowl of a stand mixer with paddle attachment, combine the sugar, applesauce, oil, and extracts, until well blended. Add flour mixture and mix until just combined
3. Wrap the dough in plastic wrap and chill in the refrigerator for 2 hours
4. Preheat the oven to 350°F. Line two baking sheets with baking parchment, or silicone baking mats. Place the granulated and powdered sugars in two separate bowls close by
5. Remove chilled dough and roll into balls about one tablespoon size each. Toss first in the granulated and then second in the powdered sugar, coating fully
6. Bake for 12-13 minutes (cookies should be slightly underbaked). If you would prefer a more crinkled look to your cookies, you can gently bang the baking try on a counter-top at this point. Remove from oven and allow to cool for 2-3 minutes before transferring onto a wire rack to cool completely
7. Once cookies are completely cool, store in an airtight container at room temperature for up to 5 days