STRIPED PEPPERMINT COOKIES
These delightful red and white peppermint flavored cookies, made with Gold Medal® flour, are sweet and buttery - they fit right in on the Christmas dessert table.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 64
Number Of Ingredients 7
Steps:
- Line 8x4-inch loaf pan with plastic wrap, leaving 1 inch of plastic wrap overhanging at 2 opposite sides of pan. In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in egg and peppermint extract. On medium-low speed, beat in flour and salt until blended.
- Divide dough in half. Tint half of dough with red food color, kneading with gloved hands until well blended. Press half of plain dough evenly in bottom of pan. Gently press half of red dough evenly over plain dough. Repeat layers with remaining dough. Cover with the plastic wrap; refrigerate 2 hours or until firm.
- Heat oven to 350°F. Remove dough from loaf pan; unwrap. Cut dough in half lengthwise. Cut each half crosswise into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Bake 10 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 60, Carbohydrate 7 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 40 mg
PEPPERMINT STRIPE COOKIES
Inspired by a series of brushstroke paintings by Ellsworth Kelly, these sugar cookies are meant to be lined up in a tight grid, painted with bold red stripes and arranged randomly. To paint on cookies, they must be first coated with royal icing and allowed to dry, preferably overnight. Luster dust and petal dust, colored powders used in cake decorating, are mixed with peppermint extract (or lemon extract, if you prefer) as a medium. (The dusts are available from cake-decorating stores, craft stores or online.) Make sure the peppermint extract you use is primarily alcohol, which evaporates immediately, leaving the pigment behind, and not primarily peppermint oil, which might stain the cookies. Flat, soft art brushes work best to apply the color, and a plastic paint tray with wells is best for mixing them.
Provided by Susan Spungen
Categories snack, cookies and bars, dessert
Time 1h
Yield About 2 dozen cookies
Number Of Ingredients 5
Steps:
- Prepare the royal icing: In the bowl of a stand mixer fitted with the whip attachment, combine the confectioners' sugar, egg whites and glycerin, if using. Combine on low speed, then raise speed to high and beat until stiff peaks form, about 5 minutes. Remove bowl from mixer, and test some of the royal icing on a cookie: If it doesn't spread out to a smooth finish within 10 seconds, it's too thick. Add 1 to 2 tablespoons water as needed to thin the mixture, whipping it by hand using the whip attachment. If the royal icing runs off the edge of the cookie, it's too thin, so you'll need to whisk in more sugar to thicken. You should have 1 1/2 cups royal icing.
- Transfer to a small airtight container and refrigerate. It can be left out for 1 or 2 days, but you'll need to refrigerate for longer storage. (The icing will keep, refrigerated, for several weeks.)
- Decorate the cookies: Pour the royal icing into a wide bowl. (The icing can be used cold, but it may separate, so it needs to be whisked, and may need to be thinned out with water or thickened with confectioners' sugar.) Holding a cookie by the edges, with the top-side down, dip into the icing, moving the cookie around a bit to make sure the icing coats the whole surface. Gently shake the cookie from side to side to let the excess icing drip off.
- Use a small offset spatula to stop the flow of icing, gently scrape cookie against edge of bowl, and flip the cookie over. Use the spatula to spread the icing to pop any air bubbles, and make sure it goes all the way to the edges. It should quickly smooth out on its own. If not, thin it out a bit until it does. Use your fingers to wipe away any icing on the outside edges. Repeat with all the cookies. Place on a cooling rack set over a parchment- or wax paper-lined baking sheet to dry completely, preferably overnight (or at least 4 hours).
- When dry, set up the cookies on a baking sheet or other flat surface in four rows of five cookies (you may have a few extra cookies), so they are abutting one another with no spaces. Mix the petal dust and luster dust with enough peppermint extract to make a very loose "wash" and, using brushes of different widths, make continuous brushstrokes in a few different widths across the entire surface. If you run out of pigment as you're brushing, dip the brush again, and continue the line, allowing the brush texture to show in places. When dry, rearrange the cookies on a platter so the lines no longer match up. Cookies will keep in an airtight container for up to 2 weeks.
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
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.
PEPPERMINT COOKIES-AND-CREAM COOKIES
These festive cookies are perfect for the holidays, thanks to the generous addition of crushed chocolate sandwich cookies and refreshing peppermint candies. Make sure to chill the dough before baking to ensure a thick and fluffy cookie that your friends and family will enjoy in their holiday tins.
Provided by Food Network
Categories dessert
Time 2h15m
Yield about 25 cookies
Number Of Ingredients 14
Steps:
- Beat the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the vanilla, peppermint extract and eggs, then continue to beat until smooth, scraping down the sides of the bowl with a rubber spatula as needed.
- Whisk together the flour, cornstarch, baking powder, salt and baking soda in a medium bowl. Gradually add the flour mixture to the butter-sugar mixture and beat on low speed until just combined. Fold in the peppermint puffs, cookie crumbs and candy-coated chocolates until evenly dispersed throughout the dough.
- Divide the dough into 3-tablespoon portions and roll into uniform balls (there should be about 25 dough balls). Transfer to a large plate or baking sheet and refrigerate until chilled through, at least 1 hour and up to overnight.
- Meanwhile, position an oven rack in the center of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment.
- Arrange the chilled cookie dough balls on the prepared baking sheets, leaving about 2 inches between each ball. Bake one sheet at a time on the center rack until the cookies have puffed, the centers are just set and the edges have just turned golden brown, 15 to 18 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.
PEPPERMINT MERINGUE COOKIES
Crunchy minty Christmas cookies!
Provided by Mary
Categories Desserts Cookies Meringue Cookies
Time 1h45m
Yield 56
Number Of Ingredients 5
Steps:
- Preheat the oven to 225 degrees F (110 degrees C). Line cookie sheets with aluminum foil or parchment paper.
- In a large glass or metal bowl, whip egg whites, vinegar and salt to soft peaks. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Fold in 1/3 of the crushed candy canes, reserving the rest. Drop by heaping teaspoonfuls, one inch apart onto the prepared cookie sheets. Sprinkle remaining crushed candy canes over the top.
- Bake for 90 minutes in the preheated oven, or until dry. Cool on baking sheets.
Nutrition Facts : Calories 11.1 calories, Carbohydrate 2.7 g, Protein 0.1 g, Sodium 7.7 mg, Sugar 2.1 g
PEPPERMINT BROWNIE COOKIES
Brownies can be contentious. You may be an edge person or someone who loves middle pieces, a fudgy fanatic or a cakey purist. These cookies will please all brownie lovers, with chewy edges, tender centers and crunch from crushed peppermint candies. While any unsweetened cocoa powder will work in this recipe, Dutch-processed cocoa will make the cookies taste more chocolaty and round out their peppermint flavor. Whisking the eggs and sugars for a long time may seem fussy, but this process gives the cookie body, makes the batter easier to scoop and ensures a shiny top, the hallmark of any good brownie.
Provided by Vaughn Vreeland
Categories cookies and bars, dessert
Time 40m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Put chocolate and ¼ cup/21 grams cocoa powder in a small heatproof bowl or glass measuring cup. Melt butter in a skillet or saucepan over medium-low heat until bubbly but not browned, and pour over the chocolate. Without stirring, let the mixture sit so the residual heat can melt the chocolate thoroughly while you whip the eggs and sugar.
- Put the eggs, both sugars and the salt in the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high speed until the mixture is pillowy and the sugars have begun to dissolve, 6 to 8 minutes.
- Stir the chocolate mixture until glossy and smooth. If any solid pieces remain, you can microwave the mixture in 10-second bursts until everything is melted.
- With the mixer on low speed, add the peppermint extract and then the chocolate mixture. Scrape the sides and bottom of the bowl with a spatula, then add the flour and remaining ¼ cup/21 grams cocoa, and mix on low until a few streaks of flour and cocoa remain. Use the spatula to finish folding in the dry ingredients to avoid overmixing. The dough will be looser than traditional cookie dough but not as thin as brownie batter.
- Use a ¼-cup cookie scoop or measuring cup to scoop 12 (2-ounce) balls of batter onto the prepared sheets and bake. After 10 minutes, take the sheets out of the oven and bang them once on the counter to create a craggy surface and dense texture. Sprinkle a bit of crushed peppermint candy in the center of each cookie and return to the oven for another 2 minutes.
- Let cool completely on the baking sheets. The cookies will keep for 4 days in an airtight container at room temperature.
PEPPERMINT SANDWICH COOKIES
Crisp and chewy with a creamy filling, these perfectly pepperminty cookies taste just like a popular brand. You absolutely cannot eat just one. I always need to double the recipe! -Judy Wilson, Sun City West, Arizona
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen
Number Of Ingredients 7
Steps:
- Cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture., Divide dough in half. Roughly shape each portion into a 12-in. roll along the edge of a 12x12-in. sheet of waxed paper. Tightly roll waxed paper over dough, using the paper to mold the dough into a smooth roll. Securely wrap waxed paper-covered roll in plastic; refrigerate until firm, about 1 hour., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on parchment paper-lined baking sheets. Bake until edges begin to brown, 13-15 minutes. Remove from pans to wire racks to cool completely., In a microwave, melt chocolate chips; stir until smooth. Stir in extract. Spread on the bottoms of half of the cookies; cover with remaining cookies. Let stand until set.
Nutrition Facts : Calories 152 calories, Fat 10g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 86mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 1g 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 CREAM SANDWICH COOKIES
My mother and I made these crisp chocolate peppermint sandwich cookies together. They are a perfect addition to any party. —Donna Williamson, Round Rock, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk flour, cocoa, espresso powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each half into a disk; cover. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll 1 portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. fluted round cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Bake 10-12 minutes or until firm. Remove from pans to wire racks to cool completely. Repeat with remaining dough., In a large bowl, beat butter and extracts until creamy. Beat in confectioners' sugar, alternately with milk, until smooth. Tint as desired with food coloring. Spread frosting on bottoms of half of the cookies; cover with remaining cookies. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 304 calories, Fat 16g fat (10g saturated fat), Cholesterol 56mg cholesterol, Sodium 178mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
More about "peppermint stripe cookies recipes"
PEPPERMINT STRIPES RECIPE | LAND O’LAKES
From landolakes.com
3.6/5 (10)Total Time 1 hr 1 minServings 66Calories 80 per serving
- Beat sugar, butter, egg, peppermint extract and vanilla in bowl at medium speed until creamy. Add flour, salt and baking powder, beating at low speed until well mixed.
- Divide dough into thirds. Stir nonpareils into one-third. Tint one-third with red food color and remaining one-third with green food color.
- Press half of red dough evenly into prepared pan. Press half of nonpareil dough evenly over red dough. Press half of green dough evenly over nonpareil dough. Repeat layers. Cover; refrigerate 2-3 hours or until firm.
PEPPERMINT STRIPED COOKIES - STAYING CLOSE TO HOME
From stayingclosetohome.com
Estimated Reading Time 2 mins
PEPPERMINT COOKIES - CULINARY HILL
From culinaryhill.com
BLACKBERRY PEPPERMINT CHOCOLATE STRIPED COOKIES & THE 18 …
From eatthelove.com
SOFT AND CHEWY CHOCOLATE PEPPERMINT COOKIES - MOM ON TIMEOUT
From momontimeout.com
STRIPED PEPPERMINT SANDWICH COOKIES RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
PEPPERMINT KISS CHOCOLATE COOKIES - THE KITCHEN MAGPIE
From thekitchenmagpie.com
TRICOLORED PEPPERMINT-STRIPED COOKIES RECIPE - OPRAH.COM
From oprah.com
35+ PEPPERMINT COOKIE RECIPES - FORGETFUL MOMMA
From forgetfulmomma.com
12 STUNNING COOKIES THAT WILL IMPRESS EVERYONE YOU KNOW
From nytimes.com
STRIPED CHOCOLATE PEPPERMINT COOKIES - YOUR CUP OF CAKE
From yourcupofcake.com
STRIPED PEPPERMINT SUGAR COOKIES - PLATTER TALK
From plattertalk.com
PEPPERMINT STRIPE COOKIES RECIPE | RECIPE | NYT COOKING, …
From pinterest.com
BEST EVER PEPPERMINT BUTTER COOKIES RECIPE | LAND O’LAKES
From landolakes.com
RECIPE: PEPPERMINT SANDWICH COOKIES | DUNCAN HINES CANADA®
From duncanhines.ca
EASY PEPPERMINT MERINGUE COOKIES - BIG SKY, LITTLE KITCHEN
From bigskylittlekitchen.com
PEPPERMINT STRIPE COOKIES | JEFFEORY | COPY ME THAT
From copymethat.com
CHOCOLATE AND PEPPERMINT STRIPED DELIGHT - LOVE FROM THE OVEN
From lovefromtheoven.com
PEPPERMINT SHORTBREAD COOKIES - RACHEL COOKS®
From rachelcooks.com
PEPPERMINT STRIPE COOKIES RECIPE | RECIPE | NYT COOKING, …
From pinterest.ca
THE BEST PEPPERMINT MERINGUE COOKIE RECIPE » HOMEMADE HEATHER
From homemadeheather.com
STRIPED PEPPERMINT SANDWICH COOKIES RECIPE - PILLSBURY.COM
From pillsbury.com
PEPPERMINT MERINGUE COOKIES RECIPE - BAKEPEDIA
From bakepedia.com
PEPPERMINT COOKIES RECIPE | MYRECIPES
From myrecipes.com
PEPPERMINT STICK BUTTER COOKIES RECIPES
From recipes.servegame.org
SLICE AND BAKE PEPPERMINT MOCHA COOKIES – FLOATING KITCHEN
From floatingkitchen.net
FROSTED PEPPERMINT COOKIES - PEAR TREE KITCHEN
From peartreekitchen.com
PEPPERMINT SUGAR COOKIES - CREME DE LA CRUMB
From lecremedelacrumb.com
PEPPERMINT MERINGUE COOKIES - CHRISTMAS COOKIES - UPSTATE …
From upstateramblings.com
FROSTED PEPPERMINT COOKIES - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
PEPPERMINT MERINGUES - SKINNYTASTE
From skinnytaste.com
PEPPERMINT MERINGUE COOKIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOLIDAY FUN PEPPERMINT KISS COOKIES - DEVOUR DINNER
From devourdinner.com
PEPPERMINT STRIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE PERFECT PEPPERMINT MERINGUE COOKIES
From yummly.com
PEPPERMINT CRINKLE COOKIES - BROMA BAKERY
From bromabakery.com
CHEWY PEPPERMINT CHOCOLATE CHIP COOKIES | EAT THE LOVE
From eatthelove.com
STRIPED PEPPERMINT SANDWICH COOKIES | RECIPE | COOKIE RECIPES, …
From pinterest.ca
PEPPERMINT MERINGUE COOKIES - LALA'S KITCHEN TABLE
From lalaskitchentable.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love