Peppermint Chocolate Cookies

I’m not a big fan of peppermint, but when used as icing on a decadent chocolate sugar cookie, I quickly changed my mind. I like to use a smaller cookie cutter making these cookies a bite-size treat. It is a great choice for any Christmas cookie swap.

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2 cups flour
3/4 cup cocoa powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup sugar
1 egg
1 teaspoon vanilla

Ingredients – Icing
1 1/4 cup confectioner’s sugar
1 egg white
1/2 teaspoon peppermint extract

Preheat your oven to 350°F and line your cookie sheet with parchment paper or a silicone mat. Sift the flour, cocoa powder, and salt in a bowl and set aside. In a mixing bowl fitted with the paddle attachment, add the butter and sugar and beat on high until light and fluffy, scraping down the sides. Turn the mixer to medium and add the egg followed by the vanilla extract. Beat for another 1 to 2 minutes. Fold in the flour mixture and until most of the flour has been absorbed. Return it to the mixer and blend for another 3 to 4 rotations.

Wrap the dough into two portions in plastic wrap and refrigerate until firm, approximately 20 minutes. When the dough has been chilled, lightly dust a surface with flour. Roll out the dough to a 1/4-inch thickness and cut using a round cookie cutter (one with scalloped edges makes a beautiful edge). Re-roll any scraps to cut out more cookies.

Bake the cookies for 12 to 14 minutes and allow them to sit in the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are cooling, prepare the peppermint icing.

In a mixer fitted with the whisk attachment, beat together the egg white, extract, and confectioner’s sugar until smooth and creamy. Transfer to a piping bag fitted with a round end attachment. On the cooled cookies, start at the middle and spiral around until you reach the edges. Decorate with two peppermint candy cane decorations.

The number of cookies made will depend on the size of the round cutter you are using. With a 1” to 2” cutter, you will make approximately 72 cookies. With a 3” to 4” cutter, you will make approximately 36 cookies.

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