Ingredients:
2 cups granulated sugar
1 cup cocoa powder
½ cup vegetable oil
¾ cup North Coast apple sauce
1 teaspoon vanilla
1 ½ teaspoons peppermint extract
3 candy canes, finely crushed
2 cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
For the coating
½ cup granulated sugar
½ cup powdered sugar
Directions:
Using a stand-up mixer with a wire whip (or a large bowl with an electric mixer), beat the sugar, cocoa powder, vegetable oil, apple sauce, vanilla, and peppermint extract until well blended. Add the crushed candy cane, flour, baking powder, and salt and mix on low speed until combined. Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours.
Once chilled, line two baking sheets with parchment paper and preheat the oven to 350°. Put the granulated and powdered sugars in two separate bowls.
Roll dough into tablespoon-sized balls. Roll in the granulated sugar until fully covered and then repeat with the powdered sugar.
Bake for 14 minutes (cookies should be slightly under baked) and move to a cooling rack before enjoying.
