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Hint o’ Mint Cookies

After I experimented in the kitchen mixing and matching ingredients to come up with a new and different cookie recipe, my husband proclaimed these the winner! With a little peppermint extract, these cake-like cookies bring a nice close to any meal.
  • Total Time
    Prep: 25 min. Bake: 10 min./batch + cooling
  • Makes
    4 dozen

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/2 cup buttermilk
  • FROSTING:
  • 3 tablespoons butter, softened
  • 2 cups confectioners' sugar
  • 1/3 cup baking cocoa
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 to 4 tablespoons whole milk

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking soda and cream of tartar; add to the creamed mixture alternately with buttermilk, beating well after each addition. Cover and refrigerate for 1 hour or until easy to handle.
  • Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 6 to 8 minutes or until set. Remove to wire racks to cool.
  • In a small bowl, beat the butter, sugar, cocoa, salt, vanilla and enough milk to achieve spreading consistency. Frost cookies.
Nutrition Facts
2 each: 166 calories, 6g fat (3g saturated fat), 24mg cholesterol, 98mg sodium, 27g carbohydrate (18g sugars, 1g fiber), 2g protein.
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Reviews

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Average Rating:
  • cheflynn
    Dec 14, 2009

    Unless there was an printing error made you need to add more flour. Put the dough in frig for over and hour and you still couldn't handle it.