Notes
- I used my DARK CHOCOLATE SUGAR COOKIE recipe as a base for these cookies. And I decorated the cookies above using my FAVORITE ROYAL ICING recipe. The colors were achieved using Americolor Soft Gel Paste in Bright White, Super Red, and Deep Pink.
CHOCOLATE PEPPERMINT COOKIES
INGREDIENTS
- 6 cups all-purpose flour, sifted
- 1 1/4 cups dark cocoa powder
- 1 teaspoon salt
- 2 cups unsalted butter, softened
- 2 cups sugar
- 1 cup light brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon peppermint extract
DIRECTIONS
- In large bowl, sift together flour, cocoa powder, and salt. Set aside
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until fluffy and pale (about 5 minutes). Beat in eggs one at a time until just combined
- Add flour mixture and mix on low speed until thoroughly combined. Add vanilla and peppermint extracts and blend
- Remove 1/2 of dough from bowl, make a ball, and place on a large piece of plastic wrap on counter. Wrap the sides of wrap over the ball, then press down with the palm of your hand and make a disc about 2" thick. Finish wrapping the disc with the plastic wrap. Repeat with 2nd half of dough. Chill both discs of dough for about 45 minutes
- Remove one disc and remove plastic wrap. Place on top of a large piece of parchment paper. Place another large piece of parchment paper on top of dough and roll. You want these cookies to be about 1/4" thick
- Preheat oven to 325F
- Slide your parchment paper and dough onto a cutting board and refrigerate for 10-15 minutes
- Remove from fridge and cut shapes using the cutters of your choice. Place cutouts on cookies sheet lined with parchment paper. Freeze sheet (with cookies) for 15 minutes before baking
- Bake 16-18 minutes (until cookie edges are just crisp)
- Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling