Pink Peppermint Cookies Recipes

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.

CHOCOLATE PEPPERMINT COOKIES

Steps:

• For the cookies: Preheat oven to 350 degrees F.
• In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
• On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
• For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.

PINK PEPPERMINT MARSHMALLOW CLOUDS

Steps:

• Line a 9-by-13-inch baking dish with parchment paper letting the paper overhang on two sides. Dust the paper and pan liberally with the confectioners' sugar.
• Put 1/2 cup cool water in the bowl of a stand mixer fitted with a whisk attachment and sprinkle the gelatin over the water.
• Combine the granulated sugar, corn syrup, salt and 1/2 cup water in a medium saucepan. Place over medium-high heat and cook, swirling the pan occasionally, until the sugar mixture reaches 240 degrees F on a candy thermometer, 12 to 15 minutes.
• With the mixer on medium-low speed, very slowly pour the hot sugar syrup into the gelatin mixture. Continue to beat until foamy, about 1 minute, then increase the speed to high and beat until the mixture forms stiff peaks and the bottom of the bowl is just slightly warm to the touch, 10 to 15 minutes.
• Add the peppermint extract and the pink food coloring and mix again to combine. Spread the marshmallow mixture into the prepared pan and smooth the top with an offset spatula sprayed with cooking spray. Sprinkle the top with the crushed candy. Let sit, uncovered, overnight.
• Lift the marshmallow out of the pan using the overhanging parchment as handles and place on a cutting board. Use a sharp, heavy knife sprayed with cooking spray to trim the edges. Cut the marshmallow into 12 pieces, spraying the knife between cuts as needed.
• To store the marshmallows, dust the bottom of an airtight container with confectioners' sugar. Remove the marshmallows from the parchment, place in the container and keep at room temperature for up to a week.

PEPPERMINT STRIPE COOKIES

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 SUGAR COOKIES

Steps:

• In the bowl of a stand mixer, beat butter and salt for 30 seconds. Add sugars; beat 1 minute. Add egg and extracts and mix to combine. , Combine dry ingredients; add to butter mixture. Mix just until dough forms. Cover and chill at least 15 minutes., Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 3-in. cookie cutter. Place 2 in. apart on parchment-lined baking sheets. Bake until cookie puffs up and is a dull matte on top but not browned, 6-8 minutes. Let stand 1 minute before removing to wire racks to cool completely.

PEPPERMINT COOKIES WITH BAKING AMMONIA

Steps:

• Beat together eggs and sugar until white, then add sour cream and oil.
• In a cup, mix baking ammonia and warm milk, then pour into first mixture.
• Add peppermint extract and mix well.
• Add salt, baking powder and flour.
• The dough should be very soft.
• Refrigerate overnight.
• The next day roll out the dough to about 1/4 inch thickness and cut with cookie cutters(I used a 2 inch round cookie cutter).
• Before baking, place a 9 x 13 inch cake pan full of water at the bottom of the oven.
• Bake at 400°F for 8- 10 minutes(for my convection oven I found this a bit too hot, I used 375°F for 8 minutes.).
• Cookies must remain white.
• Ice cookies after they have cooled, with a glace.
• You can use a pastry brush to apply the glace.