Crisp chocolate peppermint Christmas cookies perfect for dipping and decorating in a wide variety of ways.
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1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups powdered sugar
3/4 cup Land O Lakes® Butter softened
1 large Land O Lakes® Egg
1 teaspoon peppermint extract
15 ounces vanilla or chocolate-flavored candy coating (almond bark)
Holiday decorator candies
Hard peppermint candies, coarsely crushed
Combine flour, cocoa, baking powder and salt in bowl until well mixed; set aside.
Combine powdered sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and peppermint extract; continue beating until well mixed. Add flour mixture gradually; beating at low speed until well mixed.
Divide dough into thirds. Shape each into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate at least 2 hours or overnight until firm.
Heat oven to 375°F.
Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2-inch round cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake 6-8 minutes or until set. Remove to cooling rack. Cool completely.
Place candy coating in bowl; microwave 60-90 seconds, stirring often, until smooth.
Place waxed paper onto flat surface. Dip each cookie into warm coating; shake off excess. Place onto waxed paper. Immediately decorate as desired. Let stand until coating is set.
Store between layers of waxed paper in loosely covered container.
Explore reviews fromour online community
Simple, easy, and christmasy. I added about a tsp of peppermint extract to the candy coating and topped with crushed candy canes. It ws just the right about of mint. Love them!