Peppermint Cookies
User Reviews
5
Peppermint Cookies
Description
This Peppermint Cookies recipe features dough made with cocoa powder for chocolate flavor and red food coloring for a festive look. The combination of baking powder and vinegar helps leaven the cookies and brighten color. Once baked, the cookies have a soft texture with golden edges. The red color pairs visually with winter celebrations.
The frosting uses softened cream cheese and butter combined with powdered sugar, providing a creamy and sweet topping that complements the chocolate and peppermint flavors. Crushed peppermint candies sprinkled on top add texture and a refreshing mint bite.
The cookies can be stored covered in the refrigerator for up to five days. Variations include omitting red food coloring or substituting beet powder for natural color, and using lemon juice if vinegar is unavailable. Yield is roughly 48 cookies, adjustable by size and baking time.
Ingredients
For the cookies:
- 3 cups all-purpose flour
- 3 tablespoons cocoa powder unsweetened
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 1 cup butter softened (2 sticks)
- 2 large egg
- 4 teaspoons red food coloring (see note 1)
- 2 teaspoons white vinegar (see note 2)
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract or mint extract
For the frosting:
- 8 ounces cream cheese softened
- 1/2 cup butter softened (1 stick)
- 4 cups powdered sugar
- 1 cup Peppermint candy or candy canes (see note 3, finely crushed
Instructions
To make the cookies:
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In a stand mixer fit with the paddle attachment on medium speed, or with an electric hand mixer, beat sugar and butter until fluffy, about 3 to 4 minutes. Scrape down the sides of bowl as necessary.
- Add eggs, one at a time, beating well after each addition. Beat in red food coloring, vinegar, vanilla extract, and peppermint extract. Gradually add the flour mixture. Scrape down the sides of bowl as necessary.
- Working with 1 heaping tablespoon of dough at a time, roll dough into 1 1/2-inch balls and lay on prepared baking sheets about 2 inches apart. (I use the OXO medium cookie scoop, a size 40 portioner, and do 12 scoops of dough per baking sheet).
- Bake until the edges are golden brown, about 10 to 12 minutes. Cool on pans 5 minutes, then cool completely on wire racks. Repeat with remaining cookie dough (Yield: about 48 cookies).
To make the frosting:
- In a stand mixer fit with the paddle attachment on medium speed, or with an electric hand mixer, beat cream cheese and butter until creamy, about 2 to 3 minutes. Scrape down the sides of bowl as necessary.
- Gradually add powdered sugar and beat until smooth. Spread frosting on cooled cookies and sprinkle with crushed peppermint. Store in the refrigerator or store unfrosted cookies in an airtight container for up to 5 days.
Notes
- Red food coloring can be omitted or replaced with beet powder for a natural tint without affecting flavor.
- White vinegar brightens the cocoa color and activates baking powder; lemon juice can be used as a substitute.
- Crushed peppermint candies or candy canes add seasonal crunch to the frosting topping.
- Store leftovers covered in the refrigerator for up to five days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 171kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 28mg | 9% |
| Sodium | 107mg | 4% |
| Potassium | 24mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 252IU | 5% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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