Category Archives: peppermint

Day 23: ‘Chocolate Peppermint Pinwheel Cookies’

This recipes was fun to do but time consuming. In the end I loved the cookies as well. It includes, chocolate and peppermint, so enjoy!

 Chocolate Peppermint Pinwheel Cookies


  • 1 batch Sugar Cookies, recipe follows
  • 3 ounces unsweetened chocolate, melted
  • 1 teaspoon vanilla extract
  • 1 egg yolk
  • 1 teaspoon peppermint extract
  • 1/2 cup crushed candy canes or peppermint candies


Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands.

Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands.

Cover both with plastic and chill for approximately 5 minutes.

Roll out doughs separately to approximately 1/4-inch thickness.

Place peppermint dough on top of chocolate and press together around the edges.

Using waxed paper or flexible cutting board underneath, roll dough into log.

Wrap in waxed paper and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Remove dough from the refrigerator and cut into 1/2-inch slices.

Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time.

Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.

Sugar Cookie:

3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside.

Place butter and sugar in large bowl of electric stand mixer and beat until light in color.

Add egg and milk and beat to combine.

Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.

Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Day 16: ‘Christmas Wreath Cookies

Christmas Wreath Cookies


  • 14 tablespoons butter (3/4 cup plus 2 tablespoons)
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 teaspoon almond extract
  • 2 1/2 cups all-purpose flour
  • 4 to 6 drops green food coloring
  • candied red cherry slivers, silver decorations, red sugar, multicolored decorative candies, and other decorations


In a large bowl with electric mixer, beat butter, sugar, and salt until light and fluffy.

Beat in the egg and almond extract.

Gradually beat in the flour until blended.

Remove half of the dough to a sheet of waxed paper.

Wrap and chill for about 1 hour.

Add the green food coloring to the remaining dough; mix on low speed until blended.

Wrap in waxed paper and chill for about 1 hour.

Preheat oven to 350°.

On a lightly floured surface, using a rounded tablespoon for each portion, shape one plain and one green rope about 15 inches long.

Hold each by ends and twist together, then shape into a wreath. Pinch ends to seal and place on a baking sheet, leaving about 1 inch between cookies.

Decorate with small pieces or slivers or candied cherries, colored sugar, or other decorations. Repeat with remaining dough.

If you have any trouble with the dough, you can make plain ropes without twisting, then decorate or sprinkle with cinnamon sugar or a little nutmeg.

Bake wreath cookies for 8 to 12 minutes, or until bottoms are lightly browned. Let cool on baking sheet for 2 minutes, then remove to a rack to cool completely.

Store in tightly covered containers with waxed paper between layers. These cookies will keep for up to 2 weeks, or freeze for longer storeage.

Makes about 2 1/2 to 3 dozen Christmas wreath cookies.

Happy Baking!!

Day 14: ‘Chocolate Peppermint Bark Cookies

Another day of chocolate and peppermint is upon us. You can buy the peppermint bark from stores, or make your own ( I will post that recipe very soon) It’s the holidays so peppermint bark is easy to find now.

Chocolate Peppermint Bark Cookies

1 cup of butter
3/4 cup of brown sugar
3/4 cup of white granulated sugar
1 large egg
1 teaspoon of vanilla extract
1 3/4 cups of all-purpose flour
3/4 cup of unsweetened cocoa powder
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
Pinch of salt
1 cup of peppermint bark, broken into little chip size pieces
1.      Preheat the oven to 350°F
2.      Cream the butter and sugars together for about two minutes at medium speed or until well incorporated and light in color.    
3.      Add the egg and the vanilla extract until well incorporated, about a minute. Be sure to scrape down the sides and the bottom of the bowl halfway through.
4.      Sift together the flour, baking soda, baking powder, salt, and cocoa powder. Add to the butter mixture slowly, and beating at medium speed, stopping once all of it is incorporated (do not over mix)
5.      Fold in the peppermint bark chips.
6.      Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet lined with parchment paper. Bake for -12 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Makes approximately 3 dozen cookies.
Happy Baking!

Day 13: ‘Christmas Mint Cookies’

This cookie is just like a chocolate chip cookie but with peppermint candy. The only thing is I don’t have a picture for this one. I will have to make them again soon and post a picture.

Christmas Mint Cookies
2/3 cup shortening
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 tsp. vanilla
1 1/2 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 package (6 oz) semisweet chocolate chips
1/2 cup crushed peppermint candy
  1. Heat oven to 375.
  2. In a small bowl, blend together flour, baking soda, and salt.
  3. In a large bowl, thoroughly mix together shortening, sugars, egg, and vanilla.
  4. Slowly stir flour mixture into shortening mixture. Blend thoroughly.
  5. Mix in chocolate chips and peppermint candy.
  6. On an ungreased cookie sheet, place rounded teaspoonfuls approximately 2″ apart.
  7. Bake 8 to 10 minutes, until lightly golden.
  8. Allow cookies to cool for a few minutes before removing from cookie sheet.
Makes 4-5 dozen 
Happy Baking!

Day 6: ‘Candy Cane Cookies’

Snow has started to come down, Christmas will be here soon. How about to candy canes for the tree? Yes Candy Canes!!! Today’s recipe is Candy Cane cookies. These peppermint cookies are excellent with the Christmas Tree cookies. I have another recipe for the same cookie that I will post soon, except this one peppermint extract instead of the actual peppermint candies.

Candy Cane Cookies 


1 cup shortening
1 cup confectioners’ sugar (sifted)
1 egg
1 1/2 tsp almond extract
1 tsp. vanilla
2 1/2 cups all-purpose flour
1 tsp. salt
1/2 tsp. red food coloring
1/2 cup crushed peppermint candy
1/2 cup granulated sugar


  1. Heat oven to 375.
  2. In a large bowl, mix together shortening, sugar, egg,vanilla, and almond extract. Mix thoroughly.
  3. Mix flour and salt together. Slowly stir into sugar mixture.
  4. Divide dough into two equal halves.
  5. Blend red food coloring into one half of dough.
  6. Using 1 tsp of dough, roll a 4″ strip from each color of dough.
  7. Place one red strip and one white strip side by side.
  8. Press one set of ends together, then twist strips like a rope.
  9. Place on ungreased cookie sheet.
  10. Curve top of rope down to form handle of cane.
  11. Bake approximately 9 minutes, until lightly browned.
  12. While still warm, remove cookie from cookie sheet and sprinkle with mixture of crushed candy and sugar.
Makes approximately 4 dozen cookie canes.
  • To prevent dough from drying out, make each cookie one at a time, rather than rolling out all one color, then the other.
  • For smooth, even strips, roll strips back and forth on a lightly floured surface (or use confectioners’ sugar!)