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Pink Peppermint Cookies

 Pink Peppermint Cookies
The combination of cool peppermint and chocolate makes these treats from Renee Schwebach of Dumont, Minnesota nearly irresistible. Put the frosting mixture in a pastry bag and decorate the cookies with designs such as stars, snowflakes or Christmas trees, or words like "Joy" or "Noel".
24 ServingsPrep: 15 min. + chilling Bake: 5 min./batch + cooling

Ingredients

  • 1 cup butter, softened, divided
  • 1/2 cup sugar
  • 1 egg
  • 10 to 12 drops red food coloring
  • 3/4 teaspoon peppermint extract
  • 2 cups King Arthur Unbleached All-Purpose Flour, divided
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 tablespoon chocolate syrup

Directions

  • In a bowl, cream 3/4 cup butter and the sugar. Beat in egg, food
  • coloring and peppermint extract. Combine 1-3/4 cups flour, baking
  • soda, cream of tartar and salt; add to creamed mixture. Shape into
  • a ball. Cover and chill for 1-2 hours. Meanwhile, in a bowl, combine
  • chocolate syrup and remaining butter and flour; stir until well
  • blended. Spoon into a pastry bag with a small round tip. Shape
  • dough into 3/4-in. balls. Place on ungreased baking sheets; flatten
  • into 1-1/2-in. circles. Pipe chocolate mixture on top of cookies in
  • simple holiday designs. Bake at 375° for 5-7 minutes. Cool on
  • wire racks. Yield: 4 dozen.
Nutritional Facts: 1 serving (2 each) equals 127 calories,

2 of 2

Pink Peppermint Cookies (continued)

Nutritional Facts: 8 g fat (5 g saturated fat), 29 mg cholesterol, 131 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.