peppermint cookies

Light and airy peppermint swirls in delicious meringues cookies. 'Tis the season for all things peppermint, shopping and big wooly mittens, cookies and hot cocoa, and of course, cookie exchanges.

Peppermint Meringues

cu sugar

drop peppermint concentrate (or 1/2 tsp pure peppermint extract)

Red gel-paste food coloring

Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper. Fit a pastry bag with a small open-star tip (such as Wilton M1). Set aside.

Place egg whites and sugar in the heatproof bowl of an electric mixer.

Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.

Transfer bowl to an electric mixer fitted with the whisk attachment.

Whisk on medium-high speed until stiff peaks form.

Mix in peppermint concentrate.

Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag.

Fill bag with 1 to 2 cups meringue.

Pipe small (3/4-inch-high) star shapes onto prepared baking sheets.

Refill bag as necessary, adding food coloring each time.

Bake cookies until crisp but not brown, about 1 hour 40 minutes.

Shut the oven off and leave in the oven for 30 minutes.

Let cool completely on sheets on wire racks then place in a sealed container.

Peppermint Meringues are perfect for holiday baking! 



Print the full recipe: https://www.skinnytaste.com/peppermint-meringues/

Peppermint Chocolate Thumbprint Cookies are soft, chewy Christmas chocolate cookies topped with peppermint Hershey kisses. Perfect for cookie exchanges!

Peppermint Chocolate Thumbprint Cookies

tbsp (140 grams) unsalted butter, room temperature

(112 grams) brown sugar, lightly packed

(104 grams) sugar, plus 3 tbsp for rolling

tsp vanilla extract

(163 grams) all purpose flour

(57 grams) natural unsweetened cocoa powder

tsp baking soda

tsp salt

26-28 Candy Cane Hershey’s Kisses

Preheat oven to 350°F (176°C). Line a baking sheet with a silicone baking mat or parchment paper.
2

. Combine flour, cocoa, baking soda and salt in a medium sized bowl. Set aside.

. Cream butter and sugars (minus the 3 tablespoons of sugar for rolling) together until light and fluffy, about 2-3 minutes.

. Add the dry ingredients and mix until well incorporated and thick.

. Roll one tablespoon sized balls of cookie dough. (NOTE: If you make larger balls of cookie dough, the cookies will spread more.)

. Put the 3 additional tablespoons of sugar into a small bowl and roll each ball of cookie dough in it, coating the ball fully, then place the cookie dough balls on the lined cookie sheet.

. Remove the cookies from the oven and press an unwrapped hershey kiss into the top center of each cookie. Allow cookies to cool for 2-3 minutes, the remove to cooling rack to cool completely.

Made these cookies this afternoon.  They are so, so good! Just the perfect amount of flavor.  We’re planning to make 200 of this recipe for a gathering to support area foster children.   One question though - the cookies came out much flatter than those in your pictures.  Do you think it would help to refrigerate the dough balls before baking?  Does making the thumb imprint ahead of baking (per your blog) somehow help the cookies not flatten?  The thumb print prior to baking was the only thing we didn’t do. 

These look soooooooooo pretty! I am totally making these at some point! Just one question, does th indent you add before baking change the way it bakes or looks? I just wanted to let you know that these cookies are so cute! Thank you!
-Hannah

Homemade butter Cookies are dipped in chocolate and sprinkled with peppermint candy to create these delicious, festive cookies!

Chocolate Peppermint Cookies

unsalted butter (room temperature)

sugar

egg yolks (room temperature)

peppermint extract

all-purpose flour

salt

dark chocolate melting wafers

¼ cup crushed peppermint candies

Cream butter and sugar in a stand mixer for 3 to 4 minutes until light and fluffy, scraping down the sides as needed. Ensure you allow the full 3-4 minutes, this step is very important.

Add the egg yolks and peppermint extract and mix for 30 seconds.

Stir in the flour a little bit at a time mixing until combined. If the dough doesn&#39;t hold together, it needs to be mixed a little bit longer.

Divide the dough in half and shape it into two logs, about 2&quot; in diameter. Roll each log in parchment paper and chill for at least 1 hour (or up to 48 hours).

Remove from the refrigerator and preheat the oven to 375°F and line a baking sheet with parchment paper.

Unwrap the dough and slice into ½&quot; thick slices. Place the doug on parchment lined pans about 1&quot; apart.

Bake for 10 to 12 minutes, just until the edges start to lightly brown. Cool completely on a wire rack.

Melt the chocolate wafers in a bowl in the microwave on 30-second intervals stirring between each addition until fully melted.

Dip half of each cookie in the chocolate and place on parchment or wax paper to set.

Sprinkle the chocolate with crushed peppermint candy before the chocolate hardens.

Soft and chewy peppermint flavored sugar cookies dipped in white chocolate and covered with colorful peppermint candy, it's the perfectly festive Christmas cookie recipe! A nice change from all the classic cookie recipes and they're easy to make.

White Chocolate Dipped Peppermint Sugar Cookies

(390 grams) all-purpose flour

tsp cream of tartar

(320 grams) granulated sugar

(8 oz) unsalted butter, (softened)

tsp peppermint extract

(15 oz) white chocolate chips*

Tbsp (30 grams) shortening

(60 grams) peppermint bits

For the cookies:&nbsp;Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking soda, salt and cream of tartar, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, cream together sugar and butter until combined. Mix in egg then mix in egg yolk, vanilla and peppermint extract.&nbsp;

With mixer set on low speed slowly add in dry ingredients and mix just until combined (dough with will thick, so stop mixer and mix by hand to get flour at bottom if needed).

Scoop dough out 1 1/2 Tbsp (about 33g) at a time and shape into balls. Transfer to a baking sheet lined with parchment paper or a silicone liner, spacing cookies 2-inches apart (chill dough balls that aren't currently baking in refrigerator on plates).&nbsp;

Bake in preheated oven 10 - 11 minutes (cookies should appear slightly under-baked). Remove from oven and allow to rest several minutes then transfer to a wire rack to cool completely.

For the white chocolate:&nbsp;Place chocolate chips and shortening in a medium microwave safe bowl and heat in microwave on 50% power in 20 second intervals, stirring well between intervals until melted and smooth.&nbsp;

Dip half of cooled cookies in white chocolate allowing excess to run off (or slide bottom slightly along edge of bowl) then transfer to wax paper and immediately sprinkle with peppermint bits.&nbsp;

Allow to set at room temperature or in refrigerator. Store in an airtight container at room temperature.

Soft and buttery sugar cookies with a peppermint crunch. These white chocolate dipped Peppermint Crunch Sugar Cookies are perfect for the holidays.

Peppermint Sugar Cookies

(226 grams) unsalted butter, softened

(285 grams) granulated sugar

eggs

(5 milliliters) pure vanilla extract

(420 grams) all-purpose flour

baking soda

½ teaspoon cream of tartar

Andes Peppermint Crunch

chocolate

Combine the butter with the sugar and beat on medium speed until well creamed together. Add the eggs and vanilla extract. Mix into the butter and sugar until the eggs are well beaten.

In a separate bowl, combine the remaining dry ingredients. Slowly add into the batter and beat on medium-low speed until well combined and dough forms. Lastly, add the Andes Peppermint Crunch and the sprinkles and mix until well combined.

Use a large cookie scoop and scoop cookie dough onto a parchment paper-lined baking sheet. Refrigerate the dough for a minimum of 1 hour.

Preheat the oven to 350° F.  Line a baking sheet with parchment paper or a silicone baking mat. Place the dough about 2 inches apart. Bake at 350° F 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely

To dip in chocolate, wait until the cookies have cooled completely. In a microwave-safe bowl, melt half the chocolate wafers at 50% power in 30-second intervals; stir after each interval and continue until chocolate is melted. Reduce microwave time as needed so the chocolate does not burn.

Dip the cookies in the chocolate, tap off excess chocolate on the sides of the bowl and then place on a baking sheet lined with parchment paper or a silicone baking mat. Add sprinkles if desired.

I added about 1/2 tsp peppermint extract to the batter.  My son said I now have to make these every year at Christmas.

Delicious! My 1" cookie balls made 70 cookies so make sure you have lots of unwrapped kisses on hand!  I put mine in the freezer before baking the cookies and they kept their shape when pushed into the hot cookies.

A decadent perfectly peppermint Christmas cookie! You get a rich brownie-like cookie base topped with a rich cream cheese frosting. Then they're finished with peppermint candies for a pretty festive color.

Frosted Peppermint Brownie Cookies

(4 oz) unsalted butter, diced into 4 pieces

chocolate chips

oz unsweetened baking chocolate, (roughly chopped)

(175 grams) all-purpose flour

tsp baking powder

(148 grams) light brown sugar

(70 grams) granulated sugar

oz cream cheese (, softened)

Tbsp unsalted butter (, softened)

(240 grams) powdered sugar

peppermint candy canes (, for topping)

To a microwave safe bowl add chocolate chips, unsweetened chocolate and butter. Heat on HIGH power in 20 second increments, stirring between intervals until melted and smooth. Set aside to cool, about 25 - 30 minutes.

Meanwhile, in a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.

In large mixing bowl, using an electric hand mixer set on medium-high speed, whip together eggs, egg yolk, brown sugar and granulated sugar until pale, fluffy and creamy, about 3 minutes. Mix in vanilla extract and peppermint extract. Mix in cooled chocolate mixture.

Using a wooden spoon, stir dry mixture into egg/chocolate mixture just until combined. Cover bowl with plastic wrap and chill until partially set, about 45 minutes (it should be easier to roll and chilling will reduce spread). Preheat oven to 350 degrees during last 10 minutes of chilling.

Scoop dough out about 2 - 2 1/2 Tbsp at a time (35g each) and shape into balls. Place dough balls on Silpat or parchment paper lined baking sheets spacing cookies 2-inches apart. Bake in preheated oven 8 - 11 minutes (cookies should look slightly under-baked they&#039;ll continue to cook slightly once removed from oven).

Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely. Once cool frost with Peppermint Cream Cheese Frosting then sprinkle with crushed candy canes.

For the frosting:

In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy. Add peppermint extract and powdered sugar and mix until pale and fluffy.

Soft and chewy peppermint cookies with white chocolate and candy canes are festive, delicious, and easy!

Peppermint White Chocolate Cookies

(250 grams) all-purpose flour (spoon & leveled)

cornstarch

(1.5 sticks

1/2 cup (100 grams) packed light brown sugar

(100 grams) granulated sugar

egg,

vanilla extract

(135 grams) white chocolate chips

candy cane pieces (5 candy canes)

(113 grams) white chocolate, coarsely chopped

Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl.

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg, vanilla extract, and peppermint extract. Scrape down the sides and bottom of the bowl as needed.

On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be quite thick. Add the white chocolate chips and crushed candy cane, then mix for about 5 seconds until combined. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 3 days.

Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes, then preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1.5 Tablespoons of dough each, into balls.

Bake for 12 minutes, until lightly golden brown around the edges. Allow to cool for 5 minutes on the cookie sheet, then transfer to cooling rack to cool completely.

If using, melt the chopped white chocolate in the microwave in 20 second increments, stirring after each until completely melted. Drizzle over cooled cookies.

https://www.youtube.com/watch?v=Syq6eyHQRbk

Soft and chewy white chocolate peppermint cookies are as festive as they are delicious. Loaded with white chocolate chips and crushed candy canes, these holiday cookies are always a crowd pleaser!

Get the full recipe: https://sallysbakingaddiction.com/peppermint-white-chocolate-cookies/

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Peppermint White Chocolate Cookies | Sally's Baking Addiction

Perfect Peppermint Cookies are a sweet and festive addition to your holiday celebrations! Made from scratch and studded with white chocolate chips and crushed candy canes, this easy Peppermint Cookie recipe is just the treat to complete your Christmas cookie trays!

White Chocolate Peppermint Cookies

salted butter (½ cup or 1 stick, softened)

white sugar

egg whites (room temperature)

¼ teaspoon peppermint extract (up to ½ teaspoon)

white chocolate chips

peppermint candy (about 8 regular sized candy canes)

Preheat the oven to 350°F and prepare a sheet pan by lining it with parchment paper.

With a mixer, beat the butter and sugar together until creamy, about 1 minute.

Beat in the egg whites and peppermint extract until completely combined.

Whisk the all-purpose flour and baking soda together in a separate bowl. Transfer to the bowl with butter and sugar mixture and beat until just combined.

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