Mintmeltawaysugarcookies Recipes

PEPPERMINT MELTAWAY COOKIES

Steps:

• In a medium bowl, cream butter and powdered sugar until light and fluffy. Beat in extract.
• In a separate bowl, combine flour and cornstarch; gradually add to creamed mixture and mix well.
• Shape into 1-in. balls (I use a cookie scoop, which is perfect). Place 2 inches apart on an ungreased baking. Bake at 350° for 10-12 minutes. Do not overcook or cookies will crumble. 10 minutes should be just right.
• Remove to wire racks to cool.
• To prepare frosting: In a small bowl, beat butter until fluffy. Add the powdered sugar, milk, extract; beat until smooth.
• Spread frosting over cooled cookies and sprinkle with crushed candies.

MINT MELT-AWAY COOKIES

Steps:

• Preheat oven to 375 degrees F. Cream sugars, oil and butter in large bowl. Add eggs and vanilla. Stir in crushed candy and mix well. Stir flour, salt, soda and pecans together, and then stir into creamed mixture. Drop by teaspoonfuls on an ungreased cookie sheet. Bake for 7-10 minutes or until the cookies start to brown around the edges. Cool on wire rack.

PEPPERMINT MELTAWAY COOKIES

Steps:

• In a mixing bowl whisk together flour, cornstarch and salt, set aside.
• In the bowl of an electric stand mixer cream fitted with the paddle attachment cream together butter and powdered sugar until combined.
• Mix in peppermint extract then with mixer set on low speed slowly add in flour mixture and mix just until combined.
• Cover bowl with plastic wrap and chill until nearly firm, about 1 hour, while preheating oven to 350 degrees during last 15 minutes of chilling.
• Scoop dough out 1 even tablespoon at a time, shape into a ball then transfer to an ungreased 18 by 13-inch baking sheet, spacing cookies 2-inches apart (keep dough that's wont be baking chilled).
• Bake in preheated oven until cookies are set and bottoms are lightly golden brown, about 10 - 13 minutes. Let cool on baking sheet at least 10 minutes then transfer to a wire rack to cool completely.
• In the bowl of an electric stand mixer cream together butter, half and half, peppermint extract and powdered sugar until light and fluffy*.
• Working with one cookie at a time spread frosting over cookie and immediately after frosting each cookie add crushed peppermint bits before frosting starts to set, repeat process with all cookies.
• Store cookies an in airtight container at room temperature.

CHOCOLATE MINT SUGAR COOKIE DROPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together 1 cup sugar and vegetable oil. Stir in the egg and vanilla until smooth. Combine the flour, baking powder and salt; gradually stir into the sugar mixture. Mix in mint chocolate chips. Roll the dough into walnut sized balls. Roll each ball in the remaining 1/4 cup of sugar to coat. Place the cookies 2 inches apart onto the cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

MINT COOKIE COOKIES

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.

MELT IN YOUR MOUTH SUGAR COOKIES

Steps:

• Cream butter and shortening with the sugars.
• Beat eggs and add to the butter along with the baking soda and cream of tartar, blend together thoroughly.
• Gradually add the flour until well blended.
• Either roll into small balls and flatten slightly with a glass dipped in sugar, or roll out on slightly floured surface (not too thin) and cut out shapes with cookie cutters.
• Grease cookie sheets, and Bake in 350 degree oven 7-10 minute Be careful not to over bake, they should still be white on the top and a very light brown on the bottom. Cool.
• If you want to put sugar on them, sprinkle with colored sugar before baking, otherwise frost with frosting once they are cool, either store bought or your own recipe. They turn out best with sugar or frosting as opposed to plain.

MINT COOKIES

Steps:

• In a bowl, cream shortening and sugars. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; gradually add to the creamed mixture. Stir in crushed candies. Divide dough in half; shape each into a 7-in. long roll. Wrap in plastic; refrigerate 4 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.

PEPPERMINT MELTAWAYS MELTAWAY COOKIES

Steps:

• FOR COOKIES, combine sugar, butter and 1/2 teaspoon peppermint extract in large mixer bowl.
• Beat at medium speed until creamy (1 to 2 minutes).
• Reduce speed to low; add flour and cornstarch.
• Beat until well mixed (1 to 2 minutes).
• Cover; refrigerate until firm (30 to 60 minutes).
• Heat oven to 350°F Shape rounded teaspoonfuls of dough into 1-inch balls.
• Place 2 inches apart on ungreased cookie sheets.
• Bake for 12 to 15 minutes or until edges are lightly browned.
• Let stand 1 minute; remove from cookie sheets.
• Cool completely.
• FOR GLAZE, combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl.
• Stir in food color, if desired.
• Drizzle over cooled cookies.
• Immediately sprinkle with crushed candy.
• (I have found it is easier to put the crushed candy in a bowl and"dip" the top of cookies in them right after I frost them).

MINT SANDWICH COOKIES

Steps:

• In a large bowl, combine the frosting, extract and, if desired, food coloring. Spread filling over half of the crackers; top with remaining crackers. , In a microwave, melt chocolate; stir until smooth. Dip cookies in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container at room temperature.

MARVELOUSLY MINTY COOKIES

Steps:

• Heat oven to 350°F. Beat sugar, butter, shortening, vanilla and eggs in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in flour, baking soda and salt. Stir in mint chips.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake 11 to 13 minutes or until light golden brown. Cool 30 seconds; remove from cookie sheet to wire rack.