Peppermint Cookies Food

CHOCOLATE CHIP PEPPERMINT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together butter, white sugar, and brown sugar until light and fluffy. Beat in egg, then stir in vanilla and peppermint extracts. Combine flour, cocoa powder, baking soda, and salt; gradually stir into the creamed mixture. Mix in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.

PEPPERMINT MELTAWAYS

Steps:

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 30 minutes or until firm enough to handle., Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely., In a small bowl, beat butter until creamy. Beat in milk, extract and, if desired, food coloring. Gradually beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with crushed candies. Store in an airtight container.

PEPPERMINT HOLIDAY COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat the butter and white sugar with an electric mixer in a large bowl until smooth. Beat egg into butter mixture until completely incorporated. Mix flour and salt into the butter mixture until just incorporated. Fold crushed candy canes into the batter, mixing just enough to evenly combine. Roll dough into balls 1 tablespoon at a time; arrange on baking sheets.
• Bake in the preheated oven until firm, 8 to 10 minutes. Allow cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
• Whisk confectioners' sugar and warm water together in a small bowl until you have a smooth icing. Dip top of each cookie in the icing, Top with additional crushed candy cane, if desired. Set aside to let the icing dry, at least 5 minutes.

PEPPERMINT COOKIES

Steps:

• 1. Preheat over to 350 degrees.
• 2. Beat the shortening, brown sugar, milk, sugar, and vanilla extract in a large bowl, on medium speed. Beat in the egg.
• 3. Combine the flour, salt, and baking powder and add to the shortening mixture at a low speed. Stir in 1/2 cup of the crushed peppermint candy.
• 4. Shape the cookie dough into 1" balls, placing them 2" apart on a greased baking sheet.
• 5. Bake 8-10 minutes or until the cookies are lightly browned. Immediately sprinkle each cookie with about 1/7 tsp. of the remaining crushed peppermint candy.

PEPPERMINT COOKIES-AND-CREAM COOKIES

Steps:

• Beat the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the vanilla, peppermint extract and eggs, then continue to beat until smooth, scraping down the sides of the bowl with a rubber spatula as needed.
• Whisk together the flour, cornstarch, baking powder, salt and baking soda in a medium bowl. Gradually add the flour mixture to the butter-sugar mixture and beat on low speed until just combined. Fold in the peppermint puffs, cookie crumbs and candy-coated chocolates until evenly dispersed throughout the dough.
• Divide the dough into 3-tablespoon portions and roll into uniform balls (there should be about 25 dough balls). Transfer to a large plate or baking sheet and refrigerate until chilled through, at least 1 hour and up to overnight.
• Meanwhile, position an oven rack in the center of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment.
• Arrange the chilled cookie dough balls on the prepared baking sheets, leaving about 2 inches between each ball. Bake one sheet at a time on the center rack until the cookies have puffed, the centers are just set and the edges have just turned golden brown, 15 to 18 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.

PEPPERMINT CHRISTMAS COOKIES

Steps:

• Cream together butter, sugar, egg, vanilla, and salt.
• Add coloring and mix well to distribute color evenly.
• Stir in flour.
• Shape in 1 inch balls.
• Place 2 inches apart on ungreased cookie sheet.
• Flatten each by pressing a chocolate in each center.
• Bake at 350 degrees for 10 minutes, or until bottom starts to brown.

PEPPERMINT BARK COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk flour, baking soda, and salt in a bowl. Beat butter, vegetable shortening, light brown sugar, and white sugar in a separate large bowl until creamy. Beat eggs, vanilla and peppermint extracts, and red food coloring into butter mixture until smooth. Gradually beat dry ingredients into wet ingredients until dough is smooth. Fold white chocolate chips and crushed candy canes into dough.
• Pinch off 1-tablespoon-sized pieces of dough, roll into balls, and place on ungreased baking sheets. Lightly flatten cookies with the bottom of a drinking glass.
• Bake in the preheated oven until cookies are set but not browned, 9 to 10 minutes. Let cool on baking sheets for 2 minutes before removing to finish cooling on wire racks.

PEPPERMINT COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; gradually stir into creamed mixture and mix well. Fold in candy. , Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for 10-12 minutes or until edges of cookies just begin to brown. Remove to wire racks to cool.

WHITE CHOCOLATE PEPPERMINT COOKIES

Steps:

• Whisk together the flour, baking soda, baking powder and salt.
• Beat the butter and sugar until light and fluffy.
• While the mixer is running add the egg then the vanilla and peppermint oil.
• Slowly add the flour mixture and scrape the bowl down.
• Add the white chocolate chips and crushed candy canes and mix until just incorporated.
• Place the cookie dough on a parchment lined cookie sheet using an ice cream scoop if you have one. I recommend a 2 tablespoon sized portion for each cookie.
• Dip each ball of cookie dough into a bowl filled with crushed candy canes.
• Chill on baking sheet for 5-10 minutes in the refrigerator. Bake at 350F for about 6 to 7 minutes.
• Allow for cool on cookie sheet.

PEPPERMINT BAR COOKIES

Steps:

• Preheat the oven to 350˚ F. Line a 9-by-13-inch baking dish with foil, leaving an overhang on all sides. Lightly coat with cooking spray. Whisk the flour, salt and baking powder in a medium bowl.
• Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg, then beat in the food coloring and vanilla and peppermint extracts, scraping down the bowl as needed. Beat in the flour mixture in two batches until just combined.
• Spread the dough in the baking dish, pressing it with your hands until flat and even. Bake until set and a toothpick inserted into the center comes out clean, 30 to 40 minutes.
• As soon as the bars come out of the oven, top with the white chocolate chips in a single layer. Let sit 2 minutes to soften, then spread into a thin layer with an offset spatula. Put the red candy melts in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Transfer to a small resealable plastic bag and snip a corner. Pipe diagonal stripes on top of the white chocolate. Sprinkle with the peppermint candies. Transfer the pan to a rack and let the bars cool completely.
• If the white chocolate is still soft, place the baking dish in the freezer for a few minutes until set. Lift the bars out of the baking dish, peel off the foil and cut into pieces.

PEPPERMINT SNOWBALL COOKIES

Steps:

• Preheat oven to 325.
• Cream butter and sugar. Incorporate flour and then add next four ingredients.
• Form one-inch balls and then bake for 25-30 minutes. Remove from oven and coat in powdered sugar while still warm. Let cookies cool, and then coat them in powdered sugar a second time.
• Melt chocolate chips in microwave safe glass bowl by microwaving for one minute, stirring and then microwaving in 30 second increments while stirring between each additional 30 seconds.
• Drizzle chocolate over Snow Ball Cookies and immediately sprinkle with decorating sprinkles. Place in refrigerator for 10 minutes to harden chocolate.

PEPPERMINT AMMONIA COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together butter and sugar until smooth. Stir in the heavy cream and beaten eggs. Mix the ammonia into the boiling water and stir to dissolve; stir into the butter mixture along with the peppermint oil. Combine the flour and baking powder; stir into the batter until evenly blended. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until edges are golden. Cool slightly on baking sheets before removing to wire racks to cool completely.

PEPPERMINT SHORTBREAD COOKIES

Steps:

• Mix butter, sugar, crushed candy and vanilla -- gradually blending in flour and corn starch.
• Form 1-inch balls and place on parchment paper-lined baking sheets. Gently press down on each cookie to flatten.
• Bake in 300°F oven for 25 to 30 minutes or until bottoms start to brown.
• Cool and remove to a wire rack.
• Combine confectioners' sugar, milk and vanilla until frosting is smooth. Drizzle on cookies and sprinkle with crushed candy.

PEPPERMINT-CHOCOLATE SANDWICH COOKIES

Steps:

• Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet.
• Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.
• Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.

PEPPERMINT BROOKIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box. Stir in peppermint extract. Spread in pan.
• Make cookie dough as directed on pouch for drop cookies. Stir in 1/4 cup of the crushed candies. Drop dough by spoonfuls over top of brownie batter.
• Bake 34 to 38 minutes or until toothpick inserted in center comes out almost clean, covering with foil last 10 minutes if necessary to prevent overbrowning of cookie. Cool completely, at least 1 1/2 hours.
• Spoon frosting into small resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag. Squeeze bag to pipe over top of bar. Sprinkle remaining crushed candies over top. Cut into 6 rows by 4 rows. Store loosely covered in single layer at room temperature.

CHOCOLATE PEPPERMINT COOKIES

Steps:

• For the cookies: Preheat oven to 350 degrees F.
• In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
• On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
• For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.

PEPPERMINT SNOWBALL COOKIES

Steps:

• Whisk together the flour and cornstarch. Set it aside.
• Using either a stand mixer, or a large mixing bowl and a handheld mixer on medium-high, beat the softened butter for 30 seconds. Add the 1 cup of powdered sugar and beat for another 1 to 1½ minutes.
• Lower the mixer speed to medium-low, add in the peppermint and vanilla extracts.
• Keeping the mixer speed on medium-low, add in the flour mixture. Mix just until the ingredients are well incorporated.
• Increase the mixer speed to medium and add the red food color. Mix just until the color is uniform.
• Add in the mini chocolate chips and mix just until combined and well distributed.
• Cover the dough and chill in the refrigerator for 10 minutes.
• Preheat the oven to 350°F. Line 2 baking sheets with parchment paper, 1 for baking the dough balls, and one for the rolled cookies to finish cooling on. Set them aside.
• Using a 1 tablespoon cookie dough scoop, scoop out the cookie dough. Roll the dough into a ball and place on the prepared baking sheet. Space the rolled cookie dough balls 1 inch apart. Bake for 10 to 12 minutes.
• Add the remaining 2 cups powdered sugar and the crushed peppermint candies to a medium size mixing bowl. Whisk to combine. Set it aside.
• Remove the cookies from the oven and allow them to rest on the cookie sheet for 5 minutes. Roll the cookies in the powdered sugar mixture. Transfer the coated cookies to the second prepared cookie sheet.
• Once the coated cookies have completely cooled, roll them again in the powdered sugar mixture.

PEPPERMINT COOKIES RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Line two baking trays with parchment paper and grease with cooking spray.
• Sift the flour, salt, and baking powder into a medium bowl. Set aside.
• In a large mixing bowl , cream sugar and butter together until light and fluffy, about 4 minutes if using an electric hand mixer.
• Add eggs, vanilla extract, and peppermint extract to sugar and butter mixture and blend using medium speed. Scrape down the sides of the bowl and mix once more, about 15 seconds.
• Reduce mixer speed to low and gradually add the dry ingredients, scraping the sides of the bowl as needed. Mix until just combined. Be careful not to overmix.
• Fold in the white chocolate chips and the crushed peppermint candies and mix until evenly distributed. Refrigerate dough for 10 minutes.
• Using a medium cookie scoop (1 1/2 to 2 tablespoons), place mounds of cookie dough onto the prepared baking trays, about 2 inches apart. Bake until the edges begin to brown slightly, 10 to 15 minutes.
• Allow the cookies to cool on the baking tray for 5 minutes. Then remove to a cooling rack placed over another baking tray.
• Gather the ingredients.
• Combine the white chocolate chunks and the coconut oil in a medium bowl. Microwave in 30-second intervals, stirring between, until the chocolate is completely melted. Stir once more and set aside.
• Drizzle glaze over cooled cookies with a spoon.

PEPPERMINT MUFFIN-TIN COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a small bowl. Beat the sugar and butter in a large bowl with an electric mixer, or in a stand mixer fitted with the paddle attachment, on medium speed until light and fluffy, about 5 minutes. Beat in the vanilla and peppermint extracts and the egg. Turn the mixer to low speed, add the flour mixture and mix until completely incorporated, 1 to 2 minutes.
• Remove half of the dough and set aside. Add 5 to 6 drops of the red food coloring to the remaining dough in the mixer bowl and mix on low speed until completely incorporated.
• Alternating between the red and white doughs, spoon 8 heaping 1/4 teaspoon-sized pieces of dough (4 red and 4 white) into the bottom of each of the 12 cups of a standard muffin tin. Press to flatten the dough so the red and white pieces intermingle and form a slight tie-dye look. Place 1 frozen peppermint patty on top of and in the middle of each dough round, pressing very gently into the dough but making sure it does not break through and touch the bottom of the pan. Spoon 8 more heaping 1/4 teaspoon-sized pieces of dough (4 red and 4 white), alternating the colors, on top of each peppermint patty and press to flatten and completely cover the peppermint patties.
• Sprinkle 1 teaspoon of the red and white sprinkles on top of the dough in each muffin cup to completely cover it. Refrigerate until the dough is firm, about 1 hour (or freeze until firm, about 20 minutes).
• Preheat the oven to 350 degrees F. Bake until the edges are just starting to turn golden, 13 to 15 minutes. Let cool in the pan for 5 minutes, then use an offset spatula to remove the cookies from the pan to a wire rack to cool completely, about 30 minutes.