How To Make Girl Scout Thin Mint Cookies

Thin Mint Girl Scout Cookies It Is a Keeper

WebSep 15, 2023 · Instructions. Put the andes baking chips in a medium bowl and heat them in the microwave for 30-second intervals until they are …

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The Ultimate Healthy Homemade Thin Mints Amy's Healthy Baking

WebFeb 18, 2018 · Instructions. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Sift them at least once to ensure no clumps of flour or cocoa …

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Homemade Thin Mint Cookies Sally's Baking Addiction

WebMar 9, 2016 · Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Remove …

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1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in the egg, vanilla extract, and peppermint extract on high speed. Scrape down the sides and bottom of the bowl as needed.
2. Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined.
3. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1 hour. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days.
4. Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and using a 2-inch round cookie cutter, cut in circles. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.

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Homemade Girl Scout Cookies: Thin Mints Bless this …

WebApr 1, 2019 · Preheat the oven to 350 degrees. Remove plastic from a disk and roll the dough out between 2 pieces of parchment paper or on a …

1. In a stand mixer, with a cookie paddle attached, cream the butter and sugar together on medium speed until the mixture is light and fluffy, about 2 minutes.
2. Add the cocoa powder, salt, and vanilla, and mix until incorporated. Add half of the flour and mix. Add the remaining flour, 1/4 cup at a time until you get a pretty dry dough. You don’t want the dough to be sticky at all, and it might even crumble just a little. Don’t be worried about a dry dough… We want a cookie that doesn’t spread when baked and that is crispy!
3. Divide the dough into 3 balls, and pat them together to form a disk. Cover the disks in plastic wrap and refrigerate for about 15 minutes.
4. Now, if your world is crazy like mine, and 3 hours, instead of 15 minutes, pass before you get back to baking, let the dough rest at room temperature for 15 minutes. The butter makes the dough super stiff if it’s too cold.

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