Peppermint Rollout Cookies

It’s been cold and snowy for the past couple of weeks, so I decided that it would be a good time to post my chocolate peppermint roll out cookies recipe. I originally made these back in 2012 for Kayla and her college friends. I remember it was a pretty rough baking night, though; I put WAY too much peppermint extract in the first batch of frosting… proof that just because you really like a flavor does not meant that more of that flavor will necessarily be a good thing. After a trip back to the store for more meringue powder, I was finally ready to decorate the candy canes…of course, by this time, it was 8:30 pm and I was more ready for bed than ready to decorate cookies. However, the cookies turned out to be a success…they may not have been the prettiest cookies, but the girls all loved the chocolate and peppermint combination!

Chocolate Peppermint Roll-Out Cookies

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Ingredients

  

• 1 cup butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 tsp vanilla
• ½ tsp peppermint extract
• 2 cups all-purpose flour
• ½ cup unsweetened cocoa
• ½ tsp baking soda
• ¼ tsp salt

Instructions

 

Cookies:

• Combine 1 cup butter, 1 cup sugar, 1 egg, 1/2 tsp vanilla, and 1/2 tsp peppermint extract in mixing bowl. Beat at medium-high speed until creamy, scraping bowl often.
• Reduce speed to low. Add 2 cups flour, 1/2 cup unsweetened cocoa, 1/2 tsp baking soda, and 1/4 tsp salt. Mix well.
• Wrap dough in wax paper or plastic food wrap. Refrigerate until firm (1 hour or overnight).
• Heat oven to 400 degrees. Roll out dough on lightly floured surface to 1/8 inch thickness. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake 5-6 minutes, or until set. Let stand 1 minute, then remove to wire racks to cool completely.
• Frost and decorate cookies with a Peppermint Royal or Buttercream Frosting.

Peppermint Royal Icing:

• Combine 3 T Meringue powder, 4 cups powdered sugar, and 6 T water, 1/2 tsp peppermint extract, and beat at low speed for 7-10 minutes until icing forms peaks.

Peppermint Buttercream Frosting:

• Combine 2 cups powdered sugar, 1/4 cup butter, and 1/2 tsp peppermint extract in mixing bowl. Beat at low speed, scraping bowl often. Add milk until desired spreading consistency is reached.