Combine 2 C white sugar and 3/4 C vegetable oil and mix.
Add 3/4 C cocoa, 4 eggs, and 2 tsp vanilla and mix again.
Add the dry ingredients (1/2 tsp salt, 2 tsp baking powder, 2 1/3 C flour) and mix for the final time.
Put the dough in the freezer for about 1 hour. (Or you can refrigerate overnight.)
Preheat your oven to 350º.
Put 1/2 C powdered sugar in a bowl.
Roll the dough into large balls. It should make about 12-13 cookies (you can definitely make them smaller, I just like to do them big like this to use as gifts.)
Roll each ball in powdered sugar and place on a cookie sheet (ideally with a silicone mat or parchment paper).
Bake for about 18 minutes (check them and make sure they don't overbake. Every oven is different.) You want them to be cracking and soft, not too done. You might need to gently press them down a bit to help flatten them.
Remove from the oven and all them to cool. While they cool, make the peppermint frosting.
To make the frosting mix your softened butter, about 2 C powdered sugar, 1/4 C milk, and 3 tsp peppermint extract. This frosting should be fairly soft and fluffy. Since you are going to chill the cookies, it doesn't have to be too thick or stiff. If it's TOO runny though, add a bit more powdered sugar. Too thick? Add a bit more milk.
Pipe the frosting onto your cookie in a swirling pattern. Sprinke with crushed candy canes.
Refrigerate and serve cold.
These instructions were printed from CrazyLittleProjects.com