Peppermint Cookies
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5.0
3 reviews
Excellent
Peppermint Cookies
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These Peppermint Cookies combine the classic sweetness of traditional cookies with the refreshing, festive flavor of peppermint! The addition of white chocolate and crushed candy canes adds a burst of minty flavor with the perfect balance of decadent sweetness.
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Ingredients
- 6 oz butter softened
- 2 oz sugar
- 2 oz powdered sugar
- 2 egg yolks
- 2 tsp peppermint extract
- 11 oz flour
- 2 oz chopped White Chocolate
- Crushed candy canes
Instructions
- With a wooden spoon, beat together the butter and sugar until smooth. Then beat in the powdered sugar, followed by the egg yolks and peppermint extract.
- Stir in the flour until a dough has formed without any flour streaks.
- Place a large piece of baking parchment on the countertop and shape the dough into a log, approximately 2 inches in diameter. Roll the log in the parchment, twisting the ends to seal it and chill overnight.
- The next day, preheat the oven to 350F and line a large baking sheet with more parchment paper.
- Trim the rough ends from the cookie dough log and slice into approx 3/4 inch wide rounds. Transfer these to the prepared baking sheet and bake for 14-15 minutes, until just golden. Cool on a wire rack.
- While the cookies are cooling melt the chocolate. Do this either by gradually melting it at 10 second intervals in the microwave, or in a heatproof glass bowl set over a saucepan of simmering water (make sure the water does not touch the bottom of the bowl!)
- Spread the melted chocolate over the top of each cookie, finishing each with a sprinkle of crushed candy cane.
Notes
- These cookies will keep undecorated for up to a week in an airtight container - the candy cane pieces will melt after a day or so so leave this finishing touch until an hour or two before serving. The rolled dough also freezes well, and can be made and kept in the refrigerator for up to 3 days before baking.
- These cookies will keep undecorated for up to a week in an airtight container - the candy cane pieces will melt after a day or so so leave this finishing touch until an hour or two before serving. The rolled dough also freezes well, and can be made and kept in the refrigerator for up to 3 days before baking.
Nutrition Information
Show Details
Calories
177kcal
(9%)
Carbohydrates
33g
(11%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Cholesterol
35mg
(12%)
Sodium
21mg
(1%)
Potassium
65mg
(2%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
68IU
(1%)
Vitamin C
0.02mg
(0%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 35mg | 12% |
| Sodium | 21mg | 1% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 68IU | 1% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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