Peppermint Chocolate Thumbprint Cookie Recipe

Easy Peppermint Chocolate Thumbprint Cookies Recipe

WebDec 5, 2018 · Preheat oven to 350°F (176°C). Line a baking sheet with a silicone baking mat or parchment paper. 2. Combine flour, cocoa, baking …

1. Preheat oven to 350°F (176°C). Line a baking sheet with a silicone baking mat or parchment paper. 2
2. . Combine flour, cocoa, baking soda and salt in a medium sized bowl. Set aside.
3. . Cream butter and sugars (minus the 3 tablespoons of sugar for rolling) together until light and fluffy, about 2-3 minutes.
4. . Mix in egg and vanilla extract.

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Peppermint Chocolate Thumbprint Cookies Small …

WebNov 28, 2020 · Using a mixer, cream the butter and both sugars until light and fluffy. Add the egg yolks one at a time and mix just until …

1. Preheat oven to 350 degrees. Cover baking sheets with parchment paper or silicone mats.
2. Cream butter and both sugars with mixer until light and fluffy. Turn mixer to low and add egg yolks one at a time and mix just until incorporated. Mix in vanilla extract.
3. Whisk together flour, baking cocoa, salt, baking powder and baking soda in a medium bowl. Add the dry mixture to butter mixture in 3 parts. Blend on low after each addition just until combined; scraping down the side of mixer bowl as needed. Remove bowl from mixer, cover and refrigerate for at least 3 hours up to overnight.
4. Butter hands and roll dough into a little less than 1 inch balls. Place on cookie sheet with 1-2 inches between cookies.

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Chocolate Peppermint Thumbprints Sally's Baking …

WebDec 3, 2019 · Instructions. Whisk the flour, cocoa powder, baking soda, and salt together in medium bowl. Set aside. In a large bowl using a …

1. Whisk the flour, cocoa powder, baking soda, and salt together in medium bowl. Set aside.
2. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and 1/3 cup (67g) granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the egg, vanilla extract, and peppermint extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Pour the dry ingredients into the wet ingredients, add the milk, and mix on low until combined. The cookie dough will be thick.
3. Roll balls of dough, a little less than 1 Tablespoon each (about 1 inch balls), and roll each into remaining 1/3 cup (67g) granulated sugar. Place dough balls onto a large lined baking sheet. Using your thumb or the end of a spatula (see post above), make an indent into each cookie. If you find that the balls are cracking when you make an indent, use your hands to push back together. (Some cracks are bound to happen as the cookies expand in the oven– see my photos. No worries there!)
4. Chill the shaped cookies for at least 2 hours in the refrigerator or 1 hour in the freezer (or up to 4 days in the refrigerator). Cover them if chilling for longer than 3 hours.

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