These Peppermint Chocolate Christmas Cookies are delicate, crisp, rich and chocolaty. They have a texture almost like a shortbread cookie with the richness of chocolate and freshness of mint.
If your looking for a festive Christmas cookie, to get your chocolate fix, check out these Peppermint Chocolate Christmas Cookies. They won’t disappoint!
What Takes These Christmas Cookies To The Next Level?
The peppermint buttercream frosting! It gives these cookies the ultimate minty chocolate taste. Feel free to also dust with some crushed candy cane, for an extra festive minty flavour.
If You Are Looking For More Cookie Recipes For Your Holiday Spread, Check Out These Yummy Sweet Treats!
My Number One Tip For The Perfect Christmas Cookie Spread with Zero Stress.
Are you ready for the tip that will make your holiday baking a breeze? Bake ahead and freeze. Trust me. If you do it right they will taste like they were pulled from the oven that afternoon.
To freeze simply wait till cookies are completely cooled. Flash freeze on tray for two hours before transferring to a freezer bag or an air tight container. My preference is an air tight container, with layers of cookies separated by parchment or waxed paper to ensure they don’t stick. When ready to serve simply defrost at room temperature in a single layer on cookie sheet.
Do I need A Sourdough Starter To Make These Cookies?
No! You can make this recipe as it’s written below, and simply omit the sourdough surplus starter, if your not a sourdough baker. But if you would like to learn how to make your own sourdough starter check out my Beginners Guide to Creating a Bubbling Starter.
The Ultimate Peppermint Chocolate Christmas Cookies
40
servings20
minutes13
minutesIngredients
1 cups butter (226 g)
1 1/2 cup sugar (300 g)
1 egg
1/4 tsp peppermint extract (1 g) and 2 Tbsp water
1/2 cup sourdough starter surplus (50 g) this can be omitted if not available
1 tsp vanilla (5 g)
2 1/2 cups all-purpose flour (375 g)
3/4 cup cocoa powder (75 g)
1/2 tsp salt (2 g)
1 tsp baking soda (5g)
- Buttercream
1/2 cup salted butter, room temperature (113 g)
2 cups icing sugar (250 g)
1/2 tsp peppermint extract (2 g)
1/4 cup 18% cream (58 g)
Directions
- Combine flour, baking soda, salt, and cocoa powder in bowl mix, and set aside.
- With hand held, or standard mixer whisk butter, sugar, eggs, sourdough discard, and peppermint extract.
- Switch to paddle attachment and add flour, salt, baking soda, and coco powder, mix until well combined. About 2 minutes on medium low.
- Shape dough into two, rough squares, and wrap in plastic wrap. Place in the fridge to chill for minimum two hours, however it will keep up to three days.
- Remove one dough at a time from fridge, to keep the other half chilled.
- I like to roll my dough out on flowered parchment paper, as it is easier to handle this way, as you can avoid getting the dough stuck to the counter. Roll the dough out to approximately 1/8 inch thick.
- Cut into desired shape with your favorite cookie cutter shapes.
- Place on lightly oiled parchment lined cookie sheet.
- Repeat with remaining dough, and bake at 325 for 10-12 minutes.
- Allow cookies to cool completely and decorate with your favorite icing, and sprinkles.
- Buttercream
- Beat butter with paddle attachment in standard mixer for 3-4 minutes until creamy and smooth.
- Stop mixer, add icing sugar, and mix on LOW, for two minutes before increasing speed. I stress this for the obvious reason. The first time I made buttercream icing I failed to start my mixer on low, but rather turned it right up, and dusted my kitchen and face with icing sugar. If you have ever inhaled a cloud of icing sugar, you know it’s a mistake you don’t make twice.
- Continue to mix until light and fluffy, gradually adding cream
- Lastly add peppermint extract and mix until desired texture is reached. You want it a little thinner for decorating cookies than you would for icing a cake.
- Fill your piping bag, and decorate as desired.
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