Pink Peppermint Cookies Recipe

4.5 2 2
Pink Peppermint Cookies Recipe
Pink Peppermint Cookies Recipe photo by Taste of Home
Publisher Photo

Pink Peppermint Cookies Recipe

Read Reviews
4.5 2 2
Publisher Photo
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".
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 5 min./batch + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Pink Peppermint Cookies in Country Woman November/December 1998, p32

Nutritional Facts

2 each: 127 calories, 8g fat (5g saturated fat), 29mg cholesterol, 131mg sodium, 13g carbohydrate (5g sugars, 0 fiber), 1g protein.

  • 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 all-purpose flour, divided
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 tablespoon chocolate syrup
  1. 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.
Originally published as Pink Peppermint Cookies in Country Woman November/December 1998, p32

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPink Peppermint Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
kallee User ID: 1377067 49115
Reviewed Dec. 19, 2013

"These have been a favorite of our family for many years. They make a pretty presentation and taste great."

MY REVIEW
queenbeemarian User ID: 3336586 47852
Reviewed Jan. 3, 2012

"We make these every year and the extended family always request these as a favorite!"

Loading Image