Butter Mint Cookies Recipes

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BUTTER MINT COOKIES

These delicate mint cookies were a big hit when I made them for a party at work. -Anita Epitropou, Zion, Illinois

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3 dozen.

Number Of Ingredients 5



Butter Mint Cookies image

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in extract. Gradually add flour and mix well. , Roll tablespoonfuls of dough into balls. Place 1 in. apart on ungreased baking sheets; flatten with a glass dipped in colored sugar. Bake at 350° for 10-12 minutes or until firm. Remove to wire racks to cool.

Nutrition Facts : Calories 74 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 41mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

1 cup butter, softened
1/2 cup confectioners' sugar
1-1/2 teaspoons peppermint extract
1-3/4 cups all-purpose flour
Green colored sugar

HOLIDAY BUTTER MINT COOKIES

My mom gave me this recipe in a special recipe collection when I got married. I make goodie boxes of them for holiday gifts for friends and neighbors-and everyone loves them! -Sherry Flaquel, Cutler Bay, Florida

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4-1/2 dozen.

Number Of Ingredients 6



Holiday Butter Mint Cookies image

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in water and extract. Gradually beat flour into creamed mixture. Stir in 1/4 cup crushed mints., Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake until bottoms are lightly browned, 12-15 minutes., Coat warm cookies with remaining crushed mints. Cool on wire racks.

Nutrition Facts : Calories 56 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 30mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

1 cup butter, softened
1/4 cup confectioners' sugar
1 tablespoon water
2 teaspoons mint extract
2 cups all-purpose flour
3/4 cup crushed butter mints, divided

BUTTER MINTS

Drop the candy thermometer! Making melt-in-your-mouth butter mints is as simple as sculpting Play-Doh (which means the kids can help). Whip up the four-ingredient dough, chop it into gnocchi-like pieces, and let them dry. Then package handfuls in parchment-lined tins to give as holiday gifts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 12h35m

Yield Makes 10 dozen

Number Of Ingredients 6



Butter Mints image

Steps:

  • Combine butter and 2 cups sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until sugar is moistened, then increase speed to medium-high and beat until well combined. Return mixer to low speed, add remaining 2 cups sugar, and mix until well combined, 1 minute. Increase speed to medium-high; beat until light and fluffy, 6 minutes more. Add peppermint extract, milk, and salt; beat until smooth.
  • Lightly dust a clean work surface with confectioners' sugar and turn out "dough" onto it. Divide into 5 pieces; tint as desired with food coloring, leaving one piece white. (Keep covered with plastic wrap while working to prevent drying.)
  • Roll "dough" into 1/2-inch-thick ropes, then cut into pieces slightly over 1/2 inch long with a paring knife or bench scraper. Transfer to a parchment-lined rimmed baking sheet. Let dry, uncovered, at least 12 hours. Mints can be refrigerated in an airtight container up to 2 weeks.

1 stick cold unsalted butter, cut into small pieces
4 cups confectioners' sugar, plus more for dusting
1/4 teaspoon pure peppermint extract
1 tablespoon whole milk
Pinch of kosher salt
Gel food coloring, such as AmeriColor in Soft Pink, Avocado, Super Red, and Fuchsia (optional)

THIN MINT COOKIES

If you love chocolate and mint you are sure to love this homemade version of the Girl Scout Cookies.

Provided by Lauren

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 18

Number Of Ingredients 9



Thin Mint Cookies image

Steps:

  • In a large bowl, beat 1/2 cup butter or margarine until creamy. Add the sugar, and beat until mixed well. Beat in egg and mint extract.
  • Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.
  • Divide dough in half. On lightly floured surface roll dough into two 1 1/2 inch diameter cylinders. Wrap each cylinder in waxed paper, and refrigerate 5 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer.
  • Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife. Place on cookie sheets about 1 1/2 inches apart. Bake 10 to 12 minutes.
  • Melt 1/4 cup butter or margarine and the semisweet chocolate in a double boiler or in the microwave. Drizzle over warm cookies. Place on wire racks, and let cool and harden completely.

Nutrition Facts : Calories 175.3 calories, Carbohydrate 21.7 g, Cholesterol 30.7 mg, Fat 9.8 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 6 g, Sodium 91.3 mg, Sugar 13.5 g

1 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
¼ teaspoon salt
½ cup butter, softened
1 cup white sugar
1 egg
½ teaspoon mint extract
3 (1 ounce) squares semisweet chocolate, chopped
¼ cup butter

MINT COOKIE COOKIES

Great tea or coffee cookies, these won't last long in your house!

Provided by Yvonne

Categories     Desserts     Cookies

Yield 24

Number Of Ingredients 11



Mint Cookie Cookies image

Steps:

  • In a large mixing bowl, cream the butter, white and dark sugars. Beat in the egg, water and vanilla. In a separate bowl, sift together the flour, baking soda, and salt. Blend flour mixture into the butter mixture, and stir well. Wrap dough in waxed paper and chill at least 2 hours.
  • Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Cover each thin mint with 1 tablespoon of dough. Place on cookie sheet and top with a pecan.
  • Bake at 375 for 10 to 12 minutes. Let cool slightly on cookie sheet before removing to racks.

Nutrition Facts : Calories 131.6 calories, Carbohydrate 16.1 g, Cholesterol 17.9 mg, Fat 7 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.8 g, Sodium 125 mg, Sugar 8 g

½ cup butter, softened
1 egg
¼ cup packed brown sugar
⅓ cup white sugar
½ teaspoon vanilla extract
1 ½ teaspoons water
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
24 thin chocolate covered mint cookies
24 pecan halves

BUTTER MINT COOKIES

Make and share this Butter Mint Cookies recipe from Food.com.

Provided by Mom2Rose

Categories     Dessert

Time 50m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 5



Butter Mint Cookies image

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy.
  • Beat in extract.
  • Gradually add flour and mix well.
  • Roll tablespoonfuls of dough into balls.
  • Place 1 inches apart on ungreased baking sheets; flatten with a glass dipped in colored sugar.
  • Bake at 350° for 12-14 minutes or until firm.
  • Remove to wire racks to cool.

1 cup butter, softened
1/2 cup confectioners' sugar
1 1/2 teaspoons peppermint extract
1 3/4 cups all-purpose flour
green colored crystal sugar

BUTTER MINT SUGAR COOKIE

This was passed on to me by a friend. At the top she had witten: This buttermint sugar cookie recipe is not your common sugar cookie. You like something a little different, so this one is for you." I'm not exactly sure just how she meant that but it sounds good.

Provided by Annacia

Categories     Dessert

Time 30m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 9



Butter Mint Sugar Cookie image

Steps:

  • Preheat oven to 350 degrees F.
  • In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
  • Place buttermints and a 1/2 cup granulated sugar in a sturdy plastic sandwich bag and crush with rolling pin, meat mallet, or hammer.
  • In a large bowl, combine crushed mint mixture with butter, with an electric mixer set at medium speed, beat for 2-3 minutes.
  • Add egg and vanilla extract; continue beating until well mixed.
  • Reduce speed to low, and add gradually add flour mixture. Beat until well mixed.
  • Shape balls into 1-inch balls; roll in decorator sugar if desired. Place 2 inches apart onto ungreased cookie sheets.
  • Bake for 10-12 minutes or until edges are slightly browned. Immediately remove cookies and transfer to a cooling surface.

Nutrition Facts : Calories 41.1, Fat 2.1, SaturatedFat 1.2, Cholesterol 9.5, Sodium 34.8, Carbohydrate 5.1, Fiber 0.1, Sugar 2.1, Protein 0.6

4 ounces soft pastel butter mints
1/2 cup granulated sugar
1/2 cup salted butter, softened
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
colored sugar sprinkle, if desired

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