The Galley

12 Days of Christmas Cookies: Thin Mint Cookies

We’re nearing the end of our 12 Days of Christmas Cookies, but we’ll be closing off strong with a recipe to satisfy all your cravings. Thin mint cookies are a crisp, mint cookie dipped in chocolate that will be an instant hit with anyone who loves minty deserts or girl guide cookies.

Thin mint cookies are a touch of mint, a dash of chocolate, and a whole lot of yummy.

Print

Thin Mint Cookies

We’re nearing the end of our 12 Days of Christmas Cookies, but we’ll be closing off strong with a recipe to satisfy all your cravings. Thin mint cookies are a crisp, mint cookie dipped in chocolate that will be an instant hit with anyone who loves minty deserts or girl guide cookies.

Thin mint cookies are a touch of mint, a dash of chocolate, and a whole lot of yummy.

 

  • Author: Crystal Plant
  • Prep Time: 15 minutes +60 minutes (chill time)
  • Cook Time: 8 minutes
  • Total Time: 1 hour 23 minutes

Ingredients

Scale

3/4 cup unsalted butter, room temperature

1 cup granulated sugar

1 egg

1 teaspoon pure vanilla extract

1/4 teaspoon peppermint extract

1 ½ cups all-purpose flour

3/4 cup unsweetened natural cocoa powder

1 teaspoon baking powder

1/8 teaspoon salt

Topping

14 ounces semi-sweet chocolate, coarsely chopped

1/2 teaspoon vegetable oil

1/4 teaspoon peppermint extract

Instructions

Make the Cookies

  1. In a large bowl beat the butter for 1 minute on medium speed until completely smooth and creamy.
  2. Add the granulated sugar and beat on medium high speed until fluffy and light in color.
  3. Beat in the egg, vanilla extract, and peppermint extract on high speed.
  4. Sift the flour and cocoa powder together in a medium bowl.
  5. Whisk in the baking powder and salt until combined.
  6. On low speed, slowly mix into the wet ingredients until combined.
  7. Divide the dough into 2 equal parts.
  8. Roll each portion out onto a piece of parchment to about 1/4″ thickness.
  9. Stack the pieces with parchment paper between, onto a baking sheet and refrigerate for at least 1 hour.
  10. Once chilled, preheat oven to 350°F.
  11. Remove one of the dough pieces from the refrigerator and using a 2-inch round cookie cutter, cut in circles.
  12. Transfer the cut cookie dough to the prepared baking sheet.
  13. Bake for 8 minutes– the cookies will still appear soft.
  14. Once the cookies are cool, begin the topping:

Topping

  1. Melt the chopped chocolate and oil together in a double boiler.
  2. Once melted, stir in the peppermint extract.
  3. Dip each cooled cookie completely into the chocolate and use a fork to lift out.

 

MORE 12 DAYS OF CHRISTMAS COOKIE RECIPES

12 Days of Christmas Cookies

Show More

Crystal Plant

Crystal is a Red Seal Chef who currently resides with her Husband in the Ottawa Valley. She Is the Food Service Co-Ordinator for the Algonquin College Waterfront Campus. She studied Culinary Arts at George Brown and has taken her studies abroad to Italy. With a passion for local food, she strives to stick to a farm-to-table lifestyle. She enjoys spending time in nature with her husband and two dogs.

Leave a Reply

Close