Frosted Chocolate Peppermint Cookies
User Reviews
5.0
6 reviews
Excellent
Frosted Chocolate Peppermint Cookies
Report
Frosted chocolate peppermint cookies are soft, cake-like chocolate peppermint cookies topped with chocolate frosting and crushed peppermint candy.
Share:
Ingredients
Cookies
- 3 cups sifted all-purpose flour
- ½ cup sifted unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- ½ cup butter softened
- 1 large egg at room temperature
- 1 egg yolk at room temperature
- ¾ cup sour cream at room temperature
- 1 teaspoon vanilla extract
- ¾ teaspoon peppermint extract
Frosting
- ½ cup butter at room temperature
- 1 teaspoon peppermint extract
- ½ teaspoon vanilla extract
- 1 ½ cups powdered sugar
- ¼ cup unsweetened cocoa powder sifted
- 1 ½ tablespoons heavy cream
- ¾ cup crushed peppermint candies or candy canes
Instructions
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, beat the sugar and butter together on medium-high speed until light and fluffy, about 3 minutes.
- Mix in the egg and egg yolk and mix well, scraping down the sides of the bowl.
- Add the sour cream, vanilla, and peppermint extract and beat just until combined.
- Add the dry ingredients, mixing on low just until combined, scraping down the bowl a few times to make sure the dough mixes well.
- Roll 1 ½ tablespoons of dough into a small ball.
- Place on the prepared baking sheets, about 2 inches apart, and press it down until it is ¼ to ½-inch thick.
- Continue with the rest of the dough.
- Bake for 7-12 minutes, then immediately transfer the cookies to a wire rack to cool completely.
- To make the frosting, beat the butter, peppermint extract, and vanilla together.
- Sift in the powdered sugar and cocoa powder and beat until well incorporated and smooth.
- Add in heavy cream and mix until well-combined.
- Once the cookies have cooled completely, frost each cookie and top with crushed peppermint candies.
Notes
- All-purpose flour: It's important to sift the flour before measuring it. To measure it, lightly spoon into the measuring cup and level.
- Cocoa powder: The process for measuring the cocoa powder is the same as for the flour. I haven't tried using Dutch-processed cocoa powder in this recipe.
- Butter: I use salted butter. If you're using unsalted butter, increase the salt in the cookies to 1/2 teaspoon and add a couple of pinches of salt to the frosting.
- Sour cream: I recommend using full-fat sour cream in this recipe.
- Nutrition values are estimates.
Nutrition Information
Show Details
Serving
1cookie
Calories
254kcal
(13%)
Carbohydrates
38g
(13%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
42mg
(14%)
Sodium
129mg
(5%)
Potassium
97mg
(3%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Vitamin A
322IU
(6%)
Vitamin C
0.1mg
(0%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 22cookies
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 254kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 42mg | 14% |
| Sodium | 129mg | 5% |
| Potassium | 97mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 322IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
