Holiday Butter Mint Cookies Recipe

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Holiday Butter Mint Cookies Recipe

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My mom gave me this recipe in a special recipe collection when I got married. I make goodie boxes of them for holiday gifts for friends and neighbors—and everyone loves them! —Sherry Flaquel, Cutler Bay, Florida
MAKES:
30 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min./batch + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1/4 cup confectioners' sugar
  • 1 tablespoon water
  • 2 teaspoons mint extract
  • 2 cups all-purpose flour
  • 3/4 cup crushed butter mints, divided

Directions

Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in water and extract. Gradually beat flour into creamed mixture. Stir in 1/4 cup crushed mints.
Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake 12-15 minutes or until bottoms are lightly browned.
Coat warm cookies with remaining crushed mints. Cool on wire racks. Yield: 2-1/2 dozen.
Originally published as Holiday Butter Mint Cookies in Taste of Home Christmas Annual Annual 2017, p155

Nutritional Facts

1 cookie: 102 calories, 6g fat (4g saturated fat), 16mg cholesterol, 48mg sodium, 10g carbohydrate (4g sugars, 0 fiber), 1g protein.

  • 1 cup butter, softened
  • 1/4 cup confectioners' sugar
  • 1 tablespoon water
  • 2 teaspoons mint extract
  • 2 cups all-purpose flour
  • 3/4 cup crushed butter mints, divided
  1. Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in water and extract. Gradually beat flour into creamed mixture. Stir in 1/4 cup crushed mints.
  2. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake 12-15 minutes or until bottoms are lightly browned.
  3. Coat warm cookies with remaining crushed mints. Cool on wire racks. Yield: 2-1/2 dozen.
Originally published as Holiday Butter Mint Cookies in Taste of Home Christmas Annual Annual 2017, p155

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