Delicately crisp and thin peppermint cookies festively colored and sprinkled with peppermint and crystal sugars for the holidays!
By Sue Lau | Palatable Pastime
This post is sponsored in conjunction with Christmas Cookies Week. I received product samples from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.
Welcome to the first day of Christmas Cookies Week! I will be sharing recipes all week long for baking and filling your holiday cookie tins. This is something I enjoy taking part in each and every year!
First up I am sharing my recipe for Peppermint Thins- which are someplace between meltaway cookies and shortbread with nice peppermint flavor. These originally were going to be candy cane cookies but my dough was vexing me- it refused to roll into the long ropes required to twist together without breaking up the tender dough.
So to save the day I rolled it out instead and made it as a sort of shortbread cutter.
Since they weren’t going to be the red and white twists anymore I went ahead and used all red from the natural food colors from Adams on these, which are almost gel like and the tone is like that of a raspberry. I also loved that I could knead the dough without staining my fingers.
Adams Extracts is the sponsor for this post, having provided the extracts and natural colorings used in the making of these cookies. As you can see, the color is just smashing, and the flavor? You’ll have to bake these and drool for yourself.
Christmas Cookies Week
Here’s a nice list of cookie recipes for you to browse an make your selections for this year’s baking season. Be sure to remember to pin your favorites and of course, there will be even more recipes listed each day!
- Ach Tannebaum’ Iced Sugar Cookies by Culinary Adventures with Camilla
- Brown Sugar Ornament Cookies by Jolene’s Recipe Journal
- Butter Pecan Nuggets by Grumpy’s Honeybunch
- Chocolate Candy Cane Kiss Cookies by Soulfully Made
- Chocolate Crinkle Cookies by Everyday Eileen
- Chocolate Dipped Peppermint Cookies by Tip Garden
- Chocolate Espresso Brown Sugar Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Chocolate Snowball Cookies by Hardly A Goddess
- Chocolate-Cherry Snowballs by Red Cottage Chronicles
- Christmas Macarons by A Day in the Life on the Farm
- Christmas Rosette Sugar Cookies by Love and Confections
- Christmas Sprinkle Pudding Cookies by Jonesin’ For Taste
- Classic Spritz by Books n’ Cooks
- Dark Chocolate Coffee Crinkle Cookies by Daily Dish Recipes
- Frostbite Cookies by Cooking With Carlee
- Gingerbread Macaron by A Kitchen Hoor’s Adventures
- Hot Chocolate Cookies by Family Around The Table
- Oatmeal Chocolate Chip Skillet Cookie by Caroline’s Cooking
- Oatmeal Rolled Sugar Cookies by House of Nash Eats
- Peanut Butter Cutout Cookies by Bear & Bug Eats
- Peppermint Cookie Dough Truffles by Cindy’s Recipes and Writings
- Peppermint Meltaways by Hezzi-D’s Books and Cooks
- Peppermint Thins by Palatable Pastime
- Pistachio Cranberry Macaron by Yumgoggle
- Sour Cream Decorated Cookies by The Freshman Cook
- Spiced Chocolate Molasses Cookies by Karen’s Kitchen Stories
- Vegan Frosted Sugar Cookie Bars by The Baking Fairy
- Chocolate Dipped Gingerbread Shortbread by Kate’s Recipe Box
- Whoville Cookies by Strawberry Blondie Kitchen
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Yield: 4-1/2 dozen cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup shortening
- 1 cup confectioner’s sugars, sifted
- 1 large egg
- 1 teaspoon Adams red food coloring
- 2 teaspoons Adams vanilla extract
- 2 tablespoons Adams peppermint extract
- 2-3/4 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup crushed peppermint candies
- 1 bottle red Wilton cookie icing
- 1 bottle white Wilton cookie icing
- 1/4 cup Bob’s Red Mill Crystal sugars
- Using an electric mixer fitted with a paddle attachment, cream together butter, shortening, and powdered sugar.
- Add egg, food coloring, extracts, and mix until smooth.
- Gradually add flour and salt until an evenly colored dough is achieved.
- Roll out dough to 1/8-inch thick and cut with a 2 to 2-1/4 inch round cutter.
- Lift and place onto a silpat lined baking sheet; lightly sprinkle with crushed peppermint and press into the dough gently.
- Refrigerate cookies on tray for 30 minutes.
- While cookies refrigerate, preheat oven to 375°F.
- When cookies are chilled, bake for 12-14 minutes or until lightly browned around the edges, depending on thickness.
- Cool cookies on a wire rack.
- Warm icing to drizzling consistency; drizzle over cookies and sprinkle with a touch of sugar.
- Let icing firm and harden before storing, about 45 minutes.
From the kitchen of palatablepastime.com
Disclaimer: Thank you #ChristmasCookiesWeek sponsors: Adams Extract, Sprinkle Pop, YumGoggle and Silpat for providing the prizes free of charge. The #ChristmasCookiesWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected at random from entries received. The prize packages will be fulfilled by and sent directly from the giveaway sponsors. #ChristmasCookiesWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household are not eligible to enter or win the giveaway. No purchase necessary. Void where prohibited by law.
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