Peppermint Cocoa Swirl Cookies Recipes

PEPPERMINT SWIRL COOKIES

Steps:

• Preheat the oven to 350 degrees.
• Combine the cake mix, oil, flour and extract into a mixing bowl and blend on medium until well mixed.
• Divide the dough in half.
• Add red food coloring to ½ of the dough and work together until it has disbursed throughout the dough and it is all one color.
• Using a small scoop or one level tablespoon, make 12 dough balls out of each color.
• Divide each ball of cookie dough in half - ending with 24 small dough pieces of each color.
• Using one red and one white dough ball, roll together until the desired "swirl" is achieved.
• Place on the prepared baking sheet and bake for 7-9 minutes.
• Allow to cool on pan for approximately 1 minute before transfer to a cooling rack to cool completely.

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 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 SWIRLS

Steps:

• Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with electric mixer on medium speed, or mix with spoon. Stir in flour. Divide dough in half. Stir peppermint extract and food color into one half of dough. 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 each into ball. Place about 1 inch apart on ungreased cookie sheet. Flatten to about 1/4-inch thickness with greased bottom of glass dipped in granulated sugar.
• Bake cookies 7 to 9 minutes or until set. Remove from cookie sheet to wire rack; cool.

CHOCOLATE-PEPPERMINT CRINKLE COOKIES

Steps:

• Mix white sugar, cocoa, and vegetable oil together in a bowl. Beat in eggs and peppermint extract. Separately mix together flour, baking powder, and salt; combine with above ingredients. Mix in chocolate chips.
• Cover dough and place in a freezer for 1 hour (or refrigerate for 3 hours or longer.)
• Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Take dough out of the freezer and remove by rounded tablespoons. Form into balls with clean hands. Roll each ball in confectioners' sugar and place on prepared baking sheets.
• Bake in the preheated oven until a toothpick comes out mostly clean, about 20 minutes.

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.

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.