On Day 9 of the 12 Days of Cookies, we bring you the traditional holiday flavor of peppermint. Time to try Sheila Hill’s Chocolate Peppermint Cookies.
Recipe: Chocolate Peppermint Cookies
Ingredients
- Ingredients
- 2 1/2 sticks unsalted butter, at room temperature
- 2 cups sugar
- 2 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon peppermint extract
- 3/4 cup Dutch process cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/3 teaspoon salt
- 1 cup confectioner's sugar, sifted
- 3-5 tablespoons heavy cream
- 20 mini candy canes, crushed, for decorating
Instructions
Directions
1. In a large bowl, cream together the butter and sugar with a hand mixer. Add the eggs and the vanilla and peppermint extracts to the creamed mixture and mix until combined.
2. In a medium bowl, sift together the cocoa powder, flour, baking powder, and salt. Slowly, add the dry ingredients to the wet ingredients and mix to combine.
3. Roll the dough into 2 logs, about 12 inches long and 2 inches round. Wrap the logs in waxed paper and place in the refrigerator for at least 2 hours.
4. Preheat oven to 350°F.
5. Remove the dough from the refrigerator and slice into 1/2 inch rounds and place on parchment lined cookie sheets, 2 inches apart.
6. Bake for 8 to 10 minutes.
7. Place on a wire rack to cool.
Yields 30 cookies.
Glaze
Stir together confectioner's sugar and heavy cream to make a spreadable glaze. Spread a thin layer of glaze on top of each cookie and sprinkle with crushed peppermint candies. Let the cookies dry completely on wire racks.