Peppermint Cocoa Swirl Cookies Recipes

PEPPERMINT SWIRL COOKIES

Steps:

• Mix flour, baking soda and salt in medium bowl. Set aside. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg; mix well. Gradually stir in flour mixture on low speed until well mixed. Divide dough in half. Add vanilla to one half; mix well. Add peppermint extract and food color to second half; mix until dough is evenly tinted.
• Roll out vanilla dough between wax paper to 15x9-inch rectangle. Repeat with peppermint dough. Peel off the top wax paper from each dough rectangle. With the bottom wax paper still in place, carefully invert vanilla dough onto peppermint dough. Gently press layers together. Peel off the top wax paper. Using the bottom wax paper as a guide, roll dough tightly from the long side into a log. Wrap in plastic wrap. Refrigerate 2 hours or overnight until firm.
• Preheat oven to 375°F. Slice log into 1/4-inch thick slices. Place on greased baking sheets.
• Bake 8 to 10 minutes or until cookies are set. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

CHOCOLATE PEPPERMINT COOKIES

Steps:

• For the cookies: Preheat oven to 350 degrees F.
• In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
• On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
• For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.

CHOCOLATE PEPPERMINT PINWHEEL COOKIES

Steps:

• Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in waxed paper and refrigerate for 2 hours.
• Preheat oven to 375 degrees F.
• Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.
• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg, beaten
• 1 tablespoon milk
• Powdered sugar, for rolling out dough
• Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

CHOCOLATE CHIP PEPPERMINT COOKIES

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.

PEPPERMINT MOCHA COOKIES -- HOLIDAY CONTEST WINNER

Steps:

• For the cookies: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper.
• Sift flour, cocoa, baking soda, and salt together into medium bowl. With electric, beat butter and sugar at medium speed until light and fluffy, about 3 minutes. Scrape down sides of bowl with rubber spatula. Add cooled espresso and vanilla and beat at medium-low speed until combined. Scrape down bowl. With mixer on low speed, gradually add dry ingredients and mix until just combined.
• Roll dough into thirty 1-inch balls. Place 15 balls on each prepared baking sheet, spacing them about 2 inches apart. Bake until just set, rotating sheets from front to back and top to bottom halfway through baking, 8 to 9 minutes. Cool cookies on sheets for 2 minutes; transfer with metal spatula to wire rack to cool completely, at least 30 minutes. (Cookies can be stored in airtight container for up to 4 days.)
• For the frosting: With an electric mixer, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape down bowl. Add milk, peppermint extract, and food coloring and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice. Frost cooled cookies and immediately sprinkle each with crushed mints. (Once frosted, cookies are best served within 1 day.).

PEPPERMINT SWIRL COOKIES

Steps:

• Heat oven to 350*.
• Beat butter, powdered sugar and vanilla in large mixing bowl. Stir in flour.
• Divide dough in half.
• Stir peppermint extract and food coloring into one half.
• Divide each color of dough in half.
• Shape each piece of dough on generously floured surface into rope, 12 inches long.
• PLace 2 ropes, 1 red and 1 white, side by side. Twist ropes. Repeat with remaining 2 pieces of dough.
• Cut twisted ropes into 1/2-inch pieces; shape into a ball.
• Place about 1 inch apart onto ungreased cookie sheet.
• Flatten to about 1/4-inch thickness with greased bottom of a glass dipped in sugar.
• Bake 7 to 9 minutes or until set.
• Remove from cookie sheet to wire rack; cool.

PEPPERMINT PINWHEELS

Steps:

• Cream butter and sugar until light and fluffy; beat in egg yolk and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half; mix extract and food coloring into one portion., Between waxed paper, roll each portion of dough into a 16x10-in. rectangle. Remove waxed paper. Place red rectangle over plain rectangle; roll up tightly jelly-roll style, starting with a long side. Wrap in plastic. Refrigerate overnight or until firm., Preheat oven to 350°. Unwrap and cut dough into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake until set, 12-14 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely.

PEPPERMINT SCHNAPPS HOT COCOA SNOWFLAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, vanilla and espresso powder. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture. Divide dough in half., Preheat oven to 350°. Roll each portion of dough to 1/4-in. thickness between 2 sheets of waxed paper. Cut with floured 3-in. snowflake cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely., For icing, in a large bowl, beat confectioners' sugar, shortening, schnapps and enough water to reach a spreading consistency. If desired, add 4 drops food coloring to the inside a of pastry bag fitted with a small star tip. Decorate cookies as desired. Let stand at room temperature until frosting is dry and firm.