peppermint-print-cookies-recipe

Peppermint Print Cookies

These fun cookies get their name from the “print” you make in them with your thumb. Our Peppermint Print Cookies are quick to bake and customizable. We fill them with rich peppermint cocoa icing and decorate with candy-coated chocolates, but you can use any other candy to add flavor twists and texture to your cookies. Whichever way you decide to dress them up, they’re a great addition to any holiday cookie platter and a terrific way to bake alongside loved ones of all ages.

Ingredients

Peppermint Print Cookies

Peppermint Cocoa Icing

Directions

Peppermint Print Cookies

Preheat oven to 325°F. Line two cookie sheets with parchment paper.

Add butter and sugar to a large mixing bowl. Cream together with an electric mixer until fluffy, about 3 minutes. Add vanilla extract and peppermint extract; mix to combine. Add flour and mix until it’s incorporated and forms a dough. Chill the dough in the refrigerator for 1 hour.

Roll dough into 1-inch balls. Press your thumb into the center of each ball to make an indentation. Bake for 20 minutes, until light golden brown. Cool on wire racks.

Peppermint Cocoa Icing

Cream together butter, sugar and cocoa with an electric mixer, about 2 minutes. Add milk, vanilla extract, peppermint extract and chocolate extract. Beat until fluffy, about 3 minutes. Spoon icing into the indentations of cooled cookies. Press candy-coated chocolates into the icing.

Notes:

Cookies can be stored up to one week in an airtight container.

Peppermint Print Cookies

Peppermint Cocoa Icing

Directions

Peppermint Print Cookies

Preheat oven to 180°C. Line two cookie sheets with parchment paper.

Add butter and sugar to a large mixing bowl. Cream together with an electric mixer until fluffy, about 3 minutes. Add vanilla extract and peppermint extract; mix to combine. Add flour and mix until it’s incorporated and forms a dough. Chill the dough in the refrigerator for 1 hour.

Roll dough into 2.5 cm balls. Press your thumb into the center of each ball to make an indentation. Bake for 20 minutes, until light golden brown. Cool on wire racks.

Peppermint Cocoa Icing

Cream together butter, sugar and cocoa with an electric mixer, about 2 minutes. Add milk, vanilla extract, peppermint extract and chocolate extract. Beat until fluffy, about 3 minutes. Spoon icing into the indentations of cooled cookies. Press candy-coated chocolates into the icing.

Notes:

Cookies can be stored up to one week in an airtight container.

  • Nielsen-Massey time icon

    15 minsprep

  • Nielsen-Massey time icon

    20 minscook

  • Nielsen-Massey yield icon

    24cookies

This Recipe Uses

Pure Peppermint Extract

Tahitian Pure Vanilla Extract 4oz

Tahitian Pure Vanilla Extract

Pure Chocolate Extract 4oz

Pure Chocolate Extract

Madagascar Bourbon Pure Vanilla Extract