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Ingredients
COOKIE
1
cup
sugar
½
cup
butter
(room temperature)
1
large
egg
½
teaspoon
vanilla extract
½
teaspoon
peppermint extract
2
ounce
dark chocolate
(melted and cooled to room temperature)
1 ¾
cups
flour
¼
teaspoon
salt
1½
teaspoon
baking powder
FROSTING
2
cups
powdered sugar
3
tablespoons
butter
(room temperature)
½
teaspoon
peppermint extract
milk
(to thin frosting to spreading consistency)
DECORATIONS (OPTIONAL)
sprinkles
(colored sugar, etc.)
Instructions
COOKIES
In a large mixing bowl, beat butter and sugar until creamy, about 203 minutes.
Add egg, extracts and melted chocolate to the butter mixture. Mix until blended.
Sift flour, salt and baking powder then add gradually to butter mixture.
Roll into a 2-3" cylinder, wrap in plastic wrap or waxed paper and put in freezer for at least one hour.
Preheat oven to 400 degrees.
With a sharp knife slice the roll into even slices about ⅛ inch thick. Place on baking sheets about 1 inch apart.
Bake for 8-10 minutes. Remove from oven and let cool completely on cooling racks.
FROSTING
Beat butter, powdered sugar and peppermint extract together. Thin with a small amount of milk at a time until desired consistency is reached.
DECORATE
Frost cookies and top with sprinkles.