Mint chocolate is a classic flavor combination that tastes especially sweet during the winter months. I first made these cookies for Christmas, and then I realized they’d also be perfect for Valentine’s Day. Your whole family will love this unique twist on traditional sugar cookies!
The cookie itself is soft and bursting with mint chocolaty flavor. You’ll need espresso powder and peppermint extract, as well as baker’s chocolate and cocoa powder for this recipe.
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I used circle cookie cutters, but the sky’s the limit! This dough holds up extremely well to any shape. To be on the safe side I always chill the cutouts before baking, but to be honest, you might not need to with these.
Make sure to have some dark cocoa powder on hand for the frosting. It adds a little extra richness that pairs nicely with the mint chocolate in the cookies. Consider doubling the frosting recipe if you want to pipe rosettes or anything with depth. If you simply spread the frosting on the amount yielded below will be just fine.
Finally, dress them up for any occasion with festive sprinkles! And don’t forget to tag me on Instagram @rosesandwhiskers if you try these mint chocolate sugar cookies. I can’t wait to see how you decorate them!
Happy baking! 🙂
Mint Chocolate Sugar Cookies
- 4 oz semi-sweet baker's chocolate melted and slightly cooled
- 2 cups gluten free 1 to 1 baking flour or substitute all-purpose flour for gluten-full cookies
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp espresso powder
- 1/4 tsp salt
- 6 tbsp unsalted butter softened to room temperature
- 6 tbsp butter-flavored Crisco
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp peppermint extract
Chocolate Buttercream Frosting Ingredients
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup Crisco
- 4 cups powdered sugar
- 1/2 cup cocoa powder
- 1/4 cup dark cocoa powder
- 1 tsp vanilla extract
- 2-4 tbsp whole milk
- 2-4 tbsp heavy cream
- sprinkles optional
- Melt the baker's chocolate and set aside to cool slightly.
- Whisk the flour, cocoa powder, baking powder, espresso powder and salt together in a medium bowl.
- In a large bowl, cream the butter, Crisco and sugar until light and fluffy. Beat in the eggs, making sure they're fully incorporated. Mix in the peppermint extract and melted chocolate.
- On low speed, gradually blend in the dry ingredients until just combined. Cover and chill in the refrigerator for 1 to 2 hours.
- Roll out half of the chilled dough on a floured surface until 1/4 inch think. Keep the rest of the dough in the refrigerator until you’re ready to use it. Use cookie cutters to cut out shapes and transfer them onto a baking sheet lined with parchment paper or a silicone baking mat. Don’t put more than 12 cookies on a pan.
- Re-roll the scraps until you’ve used up the dough and then roll out the remaining chilled dough. The number of cookies this recipe yields depends on the size cookie cutter used.
- Chill each sheet of cookies in the refrigerator for at least 30 minutes before baking. Preheat the oven to 375°F (190°C) and bake the cookies one sheet at a time for 5 to 6 minutes. The middles should be soft but not wet and doughy.
- Leave the cookies on the baking sheet for 5 minutes before transferring to a wire cooling rack.
Decorating the Cookies
- Make the frosting while the cookies are cooling. Cream the butter and Crisco until smooth. Add in the powdered sugar and cocoa powder, and then mix on low speed until incorporated. Add in the vanilla extract and 2 tbsp each of heavy cream and milk. Beat on high speed until light, creamy and fluffy. You might need up to 2 additional tbsp each of cream and milk. Add 1 tsp at a time until you reach your desired consistency.
- Decorate as desired! I used Wilton tip 1M for the rosettes.
- For optimum freshness, store in an airtight container in the freezer, with a sheet of wax paper in between layers.