Peppermint Holiday Cookies Recipes

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PEPPERMINT HOLIDAY COOKIES

A nice candy cane cookie treat.

Provided by pchanner

Categories     Desserts     Cookies

Time 25m

Yield 36

Number Of Ingredients 9



Peppermint Holiday Cookies image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat the butter and white sugar with an electric mixer in a large bowl until smooth. Beat egg into butter mixture until completely incorporated. Mix flour and salt into the butter mixture until just incorporated. Fold crushed candy canes into the batter, mixing just enough to evenly combine. Roll dough into balls 1 tablespoon at a time; arrange on baking sheets.
  • Bake in the preheated oven until firm, 8 to 10 minutes. Allow cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
  • Whisk confectioners' sugar and warm water together in a small bowl until you have a smooth icing. Dip top of each cookie in the icing, Top with additional crushed candy cane, if desired. Set aside to let the icing dry, at least 5 minutes.

Nutrition Facts : Calories 127.8 calories, Carbohydrate 18.8 g, Cholesterol 18.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 56.2 mg, Sugar 9.4 g

1 cup butter, softened
¾ cup white sugar
1 egg, beaten
3 cups all-purpose flour
¼ teaspoon salt
½ cup crushed peppermint candy canes
¾ cup confectioners' sugar
5 teaspoons warm water
2 tablespoons crushed peppermint candy canes, or to taste

CHOCOLATE PEPPERMINT COOKIES

This recipe reminds me of eating candy canes, fudge and brownies during the holidays. That's why it's one of my favorites. Sometimes I even crush a candy cane and sprinkle it over the top before the glaze sets. Most of the time I ignore the measurement for the mint and just add as much as I like. This way everyone can add their own personal touch to these cookies.

Provided by Food Network

Categories     dessert

Time 40m

Yield 2 dozen

Number Of Ingredients 13



Chocolate Peppermint Cookies image

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.

2 cups all-purpose flour
3/4 cups unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light brown sugar
3/4 cup sugar
2 eggs
2 teaspoons vanilla extract
2 cups chocolate chips
3/4 cup confectioners' sugar
2 drops mint extract, or more to taste
3 1/2 teaspoons water

PEPPERMINT BAR COOKIES

Bring the holiday cheer with this peppermint bar cookie! Featuring a thin layer of white chocolate bark on top, this minty cookie is simple to make and yields more than enough for any cookie swap.

Provided by Food Network Kitchen

Categories     dessert

Time 1h10m

Yield About 32 peppermint bar cookies

Number Of Ingredients 13



Peppermint Bar Cookies image

Steps:

  • Preheat the oven to 350˚ F. Line a 9-by-13-inch baking dish with foil, leaving an overhang on all sides. Lightly coat with cooking spray. Whisk the flour, salt and baking powder in a medium bowl.
  • Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg, then beat in the food coloring and vanilla and peppermint extracts, scraping down the bowl as needed. Beat in the flour mixture in two batches until just combined.
  • Spread the dough in the baking dish, pressing it with your hands until flat and even. Bake until set and a toothpick inserted into the center comes out clean, 30 to 40 minutes.
  • As soon as the bars come out of the oven, top with the white chocolate chips in a single layer. Let sit 2 minutes to soften, then spread into a thin layer with an offset spatula. Put the red candy melts in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Transfer to a small resealable plastic bag and snip a corner. Pipe diagonal stripes on top of the white chocolate. Sprinkle with the peppermint candies. Transfer the pan to a rack and let the bars cool completely.
  • If the white chocolate is still soft, place the baking dish in the freezer for a few minutes until set. Lift the bars out of the baking dish, peel off the foil and cut into pieces.

Cooking spray
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
2 sticks unsalted butter, at room temperature
1 1/4 cups sugar
1 large egg, at room temperature
2 teaspoons red gel food coloring
2 teaspoons pure vanilla extract
3/4 teaspoon pure peppermint extract
1 1/4 cups white chocolate chips
1/3 cup red candy melts
1/3 cup lightly crushed peppermint candies

PEPPERMINT MOCHA COOKIES -- HOLIDAY CONTEST WINNER

This recipe, submitted by Angie Rumer and Joy Buckingham of New Sharon, Iowa, was one of the winner of our 2005 Holiday Cookie Contest. Once cookies are frosted, sprinkle them immediately with the crushed peppermint candies; if you allow the frosting to dry, the candy won't stick to it.

Provided by Marz7215

Categories     Dessert

Time 55m

Yield 30 cookies, 30 serving(s)

Number Of Ingredients 14



Peppermint Mocha Cookies -- Holiday Contest Winner image

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.).

Nutrition Facts : Calories 135.7, Fat 5.7, SaturatedFat 3.6, Cholesterol 14.4, Sodium 62.7, Carbohydrate 21, Fiber 0.7, Sugar 13.9, Protein 1.1

1 3/4 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
8 tablespoons unsalted butter, softened but still cool (1 stick)
3/4 cup granulated sugar
1/2 cup brewed espresso or 1/2 cup strong coffee, cooled
1 teaspoon vanilla extract
6 tablespoons unsalted butter, softened
2 cups confectioners' sugar
2 tablespoons milk
1/2 teaspoon peppermint extract (or to taste)
1 -2 drop red food coloring
10 -15 crushed peppermint candies

PEPPERMINT SWIRL COOKIES

Make and share this Peppermint Swirl Cookies recipe from Food.com.

Provided by Misti_Country_Girl

Categories     Dessert

Time 30m

Yield 48 serving(s)

Number Of Ingredients 7



Peppermint Swirl Cookies image

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.

1 cup butter
1/3 cup powdered sugar
1 teaspoon vanilla
2 cups all-purpose flour
1/4 teaspoon peppermint extract
1/4 teaspoon red food coloring or 1/8 teaspoon red food coloring paste
2 tablespoons sugar

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