Peppermint Crunch Christmas Cookies Recipes
PEPPERMINT CRUNCH CHRISTMAS COOKIES
Several years ago, I took a basic shortbread recipe and turned it into a much more festive Christmas cookie. These gems are now a family favorite and are among the best Christmas cookies of the holiday season. -Heather Carter, Wasilla, Alaska
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in extracts. Gradually beat in flour. Divide dough in half; tint 1 portion red and the other green. Wrap each in waxed paper; refrigerate 2 hours or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until firm. Remove from pans to wire racks to cool completely., Dip half of each cookie into melted candy coating; allow excess to drip off. Sprinkle with crushed candies. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 107 calories, Fat 6g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 32mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
PEPPERMINT HOLIDAY COOKIES
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
PEPPERMINT CRUNCH BROWNIE COOKIES RECIPE
The best holiday combination comes together and creates a delicious Christmas cookie, that you won't be able to resist. These Peppermint Crunch Brownie Cookies taste like Christmas in your mouth.
Provided by Camille Beckstrand
Categories Dessert
Time 20m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Use a non-stick cookie sheet (or grease cookie sheet if needed) and set aside.
- In a large mixing bowl, whisk together brownie mix, flour, brown sugar, and salt. Add in eggs and milk and stir with a large spoon. Add in melted butter, vanilla, and peppermint extract; stir until well blended.
- Spoon dough by heaping teaspoonfuls onto cookie sheet (I did 12 cookies per sheet). Bake for 9-10 minutes (don't overbake them- you want them soft and chewy like a brownie!).
- Remove from oven and allow them to cool completely before frosting (frosting recipe below). Once cool, frost each cookie and sprinkle with Andes Peppermint Crunch Baking Bits (or crushed candy canes are yummy too!).
Nutrition Facts : Calories 208 kcal, Carbohydrate 33 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 20 mg, Sodium 70 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
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