Peppermint Crinkle Cookies

Prep Time 1 15

Cook Time 9

Total Time 1 24

Servings

Mix together 1 box of white cake mix, ½ cup vegetable oil and 2 eggs.
Add in 1 tablespoon of peppermint schnapps or peppermint extract and 8-10 drops of red food coloring and mix again, just until food coloring mixes in.
Chill in fridge for at least 1 hour. Chilling is mandatory!
Preheat oven to 350º.
Remove dough from fridge. If dough is too wet to handle, add a light coating of flour onto your hands and as a layer on top of the dough.
Using your index finger and thumb, grab a pinch of dough at a time (about a golf ball size) and roll in your hands to create a ball. You can also use a cookie scoop for this.
Coat the ball of dough in a bowl of ¾ cup powdered sugar.
Place on parchment paper lined baking sheet.
Bake for 7-9 minutes or until cookies bounce back (not sink) when lightly touched.
Cool & enjoy!

Add a light coating of flour if dough is too wet to work with after chilling.

Store separately from other cookies so the peppermint flavor doesn't seep into cookies of other flavors.