In case you’re attending a “cookie exchange” party this year or just want to switch things up from the typical holiday sugar cookie cut outs…I have a recipe for you! This is an oldie, but goodie that I have been making for many years. They do contain refined white sugar (gasp!), which means they don’t follow our real food rules to a T. But, other than that they are made completely from scratch and therefore light years beyond any of those packaged cookie dough rolls or boxed cookies you’ll find for sale these days. So for that reason alone – I think these are a great way to satisfy your sweet tooth this holiday season (in true moderation of course)!
Now I did make these cookies into cute little shapes with the help of my cookie press (that I’ve had forever and love). I also tried this recipe without using the press for those of you who may not have one, and while they came out just fine, our preference (mainly for texture reasons) is definitely to make this recipe with the press. They just come out a lot more crisp with the press, which I think is best with these flavors. Plus, aren’t they just adorable in all these fun shapes? And bonus – if you wanted to dip these cookies in melted chocolate (and let them harden of course) you’d have yourself some homemade Thin Mints. Yum! :)
Chocolate Peppermint Cookies
- Preheat the oven to 375 degrees F.
- In a large bowl mix the butter and sugar with an electric whisk or beaters until well combined. Drop in the egg, vanilla, peppermint, and salt and continue mixing. Reduce the speed to low and add in the cocoa powder and flour until well blended. Scrape the sides of the bowl as needed.
- Pack the dough into the cookie press and fit it with your desired design plate. Press the dough onto ungreased cookie sheets (if the dough is too cold it won't "release" from the press onto the cookie sheet very easily). Continue pressing out cookies using as many different design plates as you'd like (that's the fun part!) spacing the cookies about 1" apart.
- Bake until firm to the touch, about 10 minutes. Cool on drying racks and store in an airtight container for up to 5 days. Alternatively you could freeze them for later!