Peppermint cookies remind us of all things right in the world, like the holidays and hot chocolate. Though peppermint cookies usually have a more holiday appeal, you can whip up a batch anytime to bring back fond memories of snow and holiday cheer anytime of the year.
Here we bring you our two favorite peppermint cookie recipes. The first of the peppermint cookies is a chocolate-lovers dream with three kinds of chocolate.
This brownie-like recipe is adapted from Amy’s recipe at Amy’s Healthy Baking.
The second of our peppermint cookie is thick and features a peppermint candy buttercream you’ll melt for. This recipe is adapted from Natalie at Life Made Simple.
Triple Chocolate Peppermint Cookies
Ingredients
- 1 ⅓ cups (160g) whole wheat pastry flour (measured correctly)
- ⅔ cup (53g) unsweetened cocoa powder (measured correctly)
- 1 tsp cornstarch
- 1 tsp baking powder
- ½ tsp salt
- 4 tbsp (56g) unsalted butter or coconut oil, melted and cooled slightly
- 2 large eggs, room temperature
- 1 tsp peppermint extract
- 1 cup (192g) coconut sugar
- 4 tbsp (56g) dark chocolate chips
- 2 tbsp (28g) miniature chocolate chips, divided
Directions
Preheat the oven to 350°F, and line two baking sheets with silicone baking mats or parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, and salt.
In a separate bowl, whisk together the butter, eggs, and peppermint extract. Stir in the sugar. Add in the flour mixture, stirring just until incorporated.
Fold in the dark chocolate chips and 1 tablespoon of miniature chocolate chips.
Using a spoon and spatula, drop the cookie dough into 24 rounded scoops onto the prepared baking sheets, and flatten to half of their original height. Gently press in the remaining miniature chocolate chips into the tops.
Bake at 350°F for 9-11 minutes. Cool on the baking sheets for 10 minutes before transferring to a wire rack.
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Peppermint Lofthouse Cookies
Ingredients
Cookies
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup regular or butter flavored shortening
- 1 large egg + 1 large egg white
- 1 tablespoon pure vanilla extract
- 2 cups + 2 tablespoons Swans Down® Cake Flour
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
Peppermint Frosting
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 1/2 teaspoons peppermint extract
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1/8 teaspoon red gel food coloring
- 2 ½ cups powdered sugar
- 2-3 tablespoons milk
Decorations
- 1/4 cup finely crushed peppermint candies
- 1/4 cup festive red and white sprinkles
Directions
In the bowl of a stand mixer or a large mixing bowl with a hand mixer, cream sugar, butter, and shortening until light and fluffy, about 2 minutes on medium-high.
Add egg, egg white and vanilla extract, mix until combined.
In a small mixing bowl whisk together cake flour, all-purpose flour, baking powder, cream of tartar and salt. With mixing speed on low, gradually add dry ingredients until no flour pockets remain.
Place dough in an air-tight container and refrigerate for at least 3 hours.
Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a silicone baking mat, set aside.
Using a large cookie scoop create balls of dough, lightly roll on a floured surface completely covering the dough ball. Press each ball of dough flat with the bottom of a glass so that it is 1/2″ thick and about 2 1/2 wide.
Place 6 cookies onto each prepared baking sheet. Place in oven and bake for 9-11 minutes (the cookies will still look soft in the centers, do not over bake) or until the cookies become firm on the edges.
Remove and allow to cool for 3 minutes before transferring to a wire rack to cool completely.
Meanwhile, to make the frosting, in the bowl of a stand mixer fitted with the whisk attachment, or a large mixing bowl with a hand mixer, cream butter until it becomes light and smooth, about 2 minutes.
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Add peppermint extract, vanilla extract, salt, and food coloring. Beat for 1 minute. With mixing speed on low gradually add the powdered sugar.
Once the powdered sugar is incorporated, add milk and bring mixing speed up to high. Beat for 2 minutes. Add more milk to reach the desired consistency.
Frost onto cooled cookies and top with desired decorations
After these cookies are done use them as center pieces at parties or so send off with your kids to school. They’ll be a hit at any bake sale. Give them as gifts or as part of a party basket.
Pair them with a big glass of milk or hot chocolate. These also go well with your morning coffee. This sweet, minty treat is the perfect pick me up and will have you smiling in no time.
