PEPPERMINT STRIPE COOKIES
Inspired by a series of brushstroke paintings by Ellsworth Kelly, these sugar cookies are meant to be lined up in a tight grid, painted with bold red stripes and arranged randomly. To paint on cookies, they must be first coated with royal icing and allowed to dry, preferably overnight. Luster dust and petal dust, colored powders used in cake decorating, are mixed with peppermint extract (or lemon extract, if you prefer) as a medium. (The dusts are available from cake-decorating stores, craft stores or online.) Make sure the peppermint extract you use is primarily alcohol, which evaporates immediately, leaving the pigment behind, and not primarily peppermint oil, which might stain the cookies. Flat, soft art brushes work best to apply the color, and a plastic paint tray with wells is best for mixing them.
Provided by Susan Spungen
Categories snack, cookies and bars, dessert
Time 1h
Yield About 2 dozen cookies
Number Of Ingredients 5
Steps:
- Prepare the royal icing: In the bowl of a stand mixer fitted with the whip attachment, combine the confectioners' sugar, egg whites and glycerin, if using. Combine on low speed, then raise speed to high and beat until stiff peaks form, about 5 minutes. Remove bowl from mixer, and test some of the royal icing on a cookie: If it doesn't spread out to a smooth finish within 10 seconds, it's too thick. Add 1 to 2 tablespoons water as needed to thin the mixture, whipping it by hand using the whip attachment. If the royal icing runs off the edge of the cookie, it's too thin, so you'll need to whisk in more sugar to thicken. You should have 1 1/2 cups royal icing.
- Transfer to a small airtight container and refrigerate. It can be left out for 1 or 2 days, but you'll need to refrigerate for longer storage. (The icing will keep, refrigerated, for several weeks.)
- Decorate the cookies: Pour the royal icing into a wide bowl. (The icing can be used cold, but it may separate, so it needs to be whisked, and may need to be thinned out with water or thickened with confectioners' sugar.) Holding a cookie by the edges, with the top-side down, dip into the icing, moving the cookie around a bit to make sure the icing coats the whole surface. Gently shake the cookie from side to side to let the excess icing drip off.
- Use a small offset spatula to stop the flow of icing, gently scrape cookie against edge of bowl, and flip the cookie over. Use the spatula to spread the icing to pop any air bubbles, and make sure it goes all the way to the edges. It should quickly smooth out on its own. If not, thin it out a bit until it does. Use your fingers to wipe away any icing on the outside edges. Repeat with all the cookies. Place on a cooling rack set over a parchment- or wax paper-lined baking sheet to dry completely, preferably overnight (or at least 4 hours).
- When dry, set up the cookies on a baking sheet or other flat surface in four rows of five cookies (you may have a few extra cookies), so they are abutting one another with no spaces. Mix the petal dust and luster dust with enough peppermint extract to make a very loose "wash" and, using brushes of different widths, make continuous brushstrokes in a few different widths across the entire surface. If you run out of pigment as you're brushing, dip the brush again, and continue the line, allowing the brush texture to show in places. When dry, rearrange the cookies on a platter so the lines no longer match up. Cookies will keep in an airtight container for up to 2 weeks.
PEPPERMINT PATTY SANDWICH COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 30m
Yield 15 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Melt the chocolate and 1 stick of the butter over medium heat in a double boiler. Remove from the heat and set aside to cool slightly.
- In a medium bowl, whisk together the flour, cocoa powder and baking powder. Set aside.
- To the bowl with the melted chocolate, add the brown sugar, granulated sugar, vanilla and salt. Whisk to combine. Whisk in the eggs, one at a time, followed by the yogurt. Using a rubber spatula, fold in the flour mixture being careful to avoid over-mixing.
- Scoop 1-tablespoon mounds of the batter on the prepared baking sheets, leaving about 1-inch between each cookie. Bake the cookies for about 9 minutes, rotating the trays halfway through. Slide the cookies on the parchment onto a cooling rack and cool completely.
- Meanwhile make the filling. In a medium bowl, use an electric hand mixer to beat the remaining 2 sticks butter and the confectioners' sugar; mix until light and fluffy, starting on low speed to avoid splatter and work up to medium speed, 3 minutes. Add the peppermint extract, salt and peppermint candies. Beat on medium speed until the candies are broken apart and evenly distributed, 2 minutes.
- Spread the filling on the flat side of half of the cookies. Top with the remaining cookies. Roll the edges in the crushed candy canes if using and serve immediately or store in an airtight container until ready to serve.
STRIPED PEPPERMINT COOKIES
These delightful red and white peppermint flavored cookies, made with Gold Medal® flour, are sweet and buttery - they fit right in on the Christmas dessert table.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 64
Number Of Ingredients 7
Steps:
- Line 8x4-inch loaf pan with plastic wrap, leaving 1 inch of plastic wrap overhanging at 2 opposite sides of pan. In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in egg and peppermint extract. On medium-low speed, beat in flour and salt until blended.
- Divide dough in half. Tint half of dough with red food color, kneading with gloved hands until well blended. Press half of plain dough evenly in bottom of pan. Gently press half of red dough evenly over plain dough. Repeat layers with remaining dough. Cover with the plastic wrap; refrigerate 2 hours or until firm.
- Heat oven to 350°F. Remove dough from loaf pan; unwrap. Cut dough in half lengthwise. Cut each half crosswise into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Bake 10 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 60, Carbohydrate 7 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 40 mg
CHOCOLATE CHIP PEPPERMINT COOKIES
A chocolaty chocolate chip cookie, with peppermint flavoring. This is for kids or adults (I'm a 10 year old.) They taste best when they're still hot.
Provided by GIBBONSS3
Categories Desserts Cookies Drop Cookie Recipes
Time 50m
Yield 30
Number Of Ingredients 11
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.
Nutrition Facts : Calories 117.1 calories, Carbohydrate 14.4 g, Cholesterol 18.4 mg, Fat 6.6 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 4 g, Sodium 97.9 mg, Sugar 8.8 g
PEPPERMINT CANDY CANE KISS COOKIES
I made this for my family and they all love it! The most important thing is to stick the cookies in the freezer right after putting the kisses on so that they don't melt into a puddle of chocolate. I learned the hard way! Sprinkle the dough before baking with crushed candy, if you like.
Provided by HannahB607
Categories Desserts Cookies Drop Cookie Recipes
Time 35m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine butter, sugar, eggs, vanilla extract, and peppermint extract in a large bowl; beat with an electric mixer until smooth. Mix in flour, baking soda, and salt. Shape dough into 1-inch balls and place on ungreased baking sheets.
- Bake in the preheated oven until edges are golden, 9 to 10 minutes. Remove from the oven and press a white chocolate kiss in the center of each cookie. Immediately place the baking sheets in the freezer so the candy does not melt. Remove after 15 minutes. Repeat with remaining dough.
Nutrition Facts : Calories 108 calories, Carbohydrate 14.5 g, Cholesterol 17.2 mg, Fat 4.7 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 57.5 mg, Sugar 6.4 g
PEPPERMINT MUFFIN-TIN COOKIES
Thanks to the help of a muffin tin, these peppermint-spiked sugar cookies are perfectly round every single time. They're also easy enough for everyone in the family to pitch in to help. Frozen peppermint patties are stuffed in the middle to ramp up the flavor and provide a hidden surprise with the first bite. No need to decorate after baking -- the sprinkles go right on top before going into the oven so that once they are cool, they are ready to go.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 12 cookies
Number Of Ingredients 11
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.
PEPPERMINT STICK COOKIES
My husband loves peppermints,he always has some in his pockets.This is one of his favorites from the holiday cookie tray. Mint with a touch of chocolate.Yum!
Provided by PsychRN
Categories Dessert
Time 35m
Yield 60 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Line cookie tray with parchment paper.
- Cream butter with 6 tablespoons of sugar.
- Add the egg yolk and vanilla. Blend in the flour to the butter mixture 1/4 cup at a time. Stir in the crushed candy with a spoon.
- Beat the egg white until frothy.
- Roll the dough into 1-inch balls. Dip the top of balls in the egg whites and then into the
- extra sugar. Place on the cookie tray, sugar side up. Put a thumbprint in each cookie and top with a chocolate chip. Bake 10-15 minutes.
Nutrition Facts : Calories 48.5, Fat 2.9, SaturatedFat 1.7, Cholesterol 9.6, Sodium 17.8, Carbohydrate 5.3, Fiber 0.2, Sugar 2, Protein 0.6
PEPPERMINT SUGAR COOKIES
These peppermint sugar cookies take my tastebuds right to winter. Their crisp, distinct taste reminds me of the peppermint bark I buy every holiday season. -Emily Hutchinson, The Hutch Oven
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In the bowl of a stand mixer, beat butter and salt for 30 seconds. Add sugars; beat 1 minute. Add egg and extracts and mix to combine. , Combine dry ingredients; add to butter mixture. Mix just until dough forms. Cover and chill at least 15 minutes., Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 3-in. cookie cutter. Place 2 in. apart on parchment-lined baking sheets. Bake until cookie puffs up and is a dull matte on top but not browned, 6-8 minutes. Let stand 1 minute before removing to wire racks to cool completely.
Nutrition Facts : Calories 171 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 64mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
PEPPERMINT CREAM SANDWICH COOKIES
My mother and I made these crisp chocolate peppermint sandwich cookies together. They are a perfect addition to any party. —Donna Williamson, Round Rock, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk flour, cocoa, espresso powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each half into a disk; cover. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll 1 portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. fluted round cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Bake 10-12 minutes or until firm. Remove from pans to wire racks to cool completely. Repeat with remaining dough., In a large bowl, beat butter and extracts until creamy. Beat in confectioners' sugar, alternately with milk, until smooth. Tint as desired with food coloring. Spread frosting on bottoms of half of the cookies; cover with remaining cookies. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 304 calories, Fat 16g fat (10g saturated fat), Cholesterol 56mg cholesterol, Sodium 178mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
CANDY STRIPE TWIST COOKIES
Christmas cookies that look like a candy cane or peppermint stick twist of white and red. One of the christmas cookies my mom always made.
Provided by Randy H
Categories Dessert
Time 30m
Yield 24-36 cookies
Number Of Ingredients 8
Steps:
- Sift together and set aside the flour, baking powder, and salt.
- Cream butter and sugar til fluffy.
- Beat in egg and oil of anise.
- Sift in dry ingredients a third at a time, alternately adding with milk.
- Stir until well blended.
- Divide dough in half and tint one half pink.
- Pinch off 1 tsp each of pink and white dough and roll each into a pencil-thin strip about 5 inches long on a lightly floured board.
- Place strips side by side, pressing ends together, then twist gently into a rope.
- Shape into candy canes if desired, or leave straight for old-fashioned peppermint stick look.
- Bake 1 inch apart at 350 degrees for 10 minutes, or until firm.
- Cool on wire racks, then store between layers of waxed paper in cookie tin.
Nutrition Facts : Calories 140.9, Fat 4.3, SaturatedFat 2.6, Cholesterol 19.3, Sodium 189.2, Carbohydrate 23.6, Fiber 0.5, Sugar 10.5, Protein 2.1
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