Perfectly Irresistible Chocolate Mint Sugar Cookie Recipe
Chocolate mint is one of the best flavor combinations, especially in the chilly months! This no-chill, no-spread recipe has the perfect amount of mint flavor! Plain or decorated, these are irresistible!
Ingredients
- 1 cup Salted Butter Chilled, Cubed
- 1 cup Granulated Sugar
- 1 Large Egg Chilled
- 1 Tbsp Peppermint Bakery Emulsion
- 1/2 cup Dutch Process Cocoa Powder
- 2 tsp Baking Powder
- 2.5 cups All-Purpose Flour
- 1 tsp Espresso Powder
Instructions
- Preheat oven to 350 degrees F.
- I bake on my favorite perforated baking mats to eliminate any chance of spread, for even baking and pretty undersides of our cookies!
- In your mixer bowl (or large bowl with hand-mixer) cream butter and sugar until smooth, about 1 minute
- Beat in peppermint emulsion and egg
- Add cocoa powder and mix until incorporated
- Add baking powder and espresso powder mix until incorporated
- Add flour and mix until dough is pulling away from the sides of the bowl
- Divide dough into 2 sections and roll out each on wax paper or other prepared surface to 1/4" thick. This dough should require very little additional flour to roll out. I love that it is not too sticky!
- Cut into desired shapes; this dough does not spread! I always suggest baking similar-sized cookies together.
- Bake at 350 degrees for 6-7 minutes (depending on cookie size)
- Cool cookies on cookie sheet until firm enough to transfer to cooling rack.
- Eat plain or decorate!
Notes
Cookie Consistency Notes:
The dough should be pulling away from the sides of the mixer. If dough is not pulling away on its own, add flour 1 Tablespoon at a time until it does. It should not take much.
If dough seems too crumbly or dry, it has not come together yet. Mix for another minute.