![]() ![]() If desired, drizzle with a little chocolate. Serve warm, or transfer to wire rack and cool completely. Let cookies cool on sheet for 10 minutes. Bake until edges are set and beginning to barely brown but centers are still soft and puffy, 10-12 minutes.Beat in a pinch of salt if frosting is too sweet. Add in the dry ingredients (flour, cocoa, baking soda and salt), mix into the dough. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Cream together the butter, granulated sugar and brown sugar. Using a buttered and sugared bottom of a flat-bottomed drinking glass, flatten each ball just slightly (about 3/4-inch thickness) and sprinkle with with peppermint candies. Add confectioners’ sugar, heavy cream/milk, vanilla extract, and peppermint extract. Use a cookie scoop to make uniform size balls and roll them in the sugar and place 2 inches apart on prepared cookie sheets. Place about 1/2 cup extra sugar in a dish. If dough is extra soft, refrigerate for 30-60 minutes until firmed up.Then use a cookie scoop to create uniform size balls. Beat some butter and sugar, add a couple of eggs, followed by the vanilla, and peppermint extracts. Combine your flour, baking powder and salt and set aside. Reduce speed to low, slowly add flour mixture, and beat until combined. How to Make Peppermint Sugar Cookies First, mix up your dough. Add eggs, one at a time, and vanilla and peppermint extracts and beat until combined. Melt in 30-second intervals, stirring at each interval before returning to the microwave, until it’s completely melted and smooth. ![]() Add the pieces of chocolate bar and butter to a microwave-safe bowl. Using a stand mixer, beat butter and sugar on medium speed until fluffy, 3-5 minutes. Preheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper.Whisk flour, baking powder, and salt together in a bowl. Adjust oven rack to middle position and heat oven to 350 degrees. ![]()
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