Peppermint Thumbprint Cookie Recipe

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WebPlace your thumb in the center of the cookie dough ball and press the dough to form a thumbprint. Add the sugar-free jam of your …

Rating: 4.9/5(462)
Total Time: 34 minsCategory: Dessert, SnackCalories: 97 per serving1. In a food processor with the S blade attachment, add the soft butter, cream cheese, and erythritol. Process on medium/high speed until combined.
2. Add almond flour, salt egg, and vanilla extract. Process again on medium/high speed until creamy and a sticky, fluffy cookie dough form.
3. Transfer the cookie dough onto a piece of plastic wrap, wrap the dough, and chill for 30 minutes in the fridge.
4. Preheat oven to 325°F (160°C). Line a cookie sheet with parchment paper. Set aside.

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WebAdd egg, cream and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate at least 1 hour or until firm. 2 Preheat …

Cuisine: AmericanCategory: Cookies And BrowniesServings: 27

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WebHow to Make Chocolate Peppermint Thumbprints Whisk the dry ingredients together. Cream the wet ingredients together. Combine the wet and dry ingredients. Roll …

Rating: 4.8/5(33)
Category: DessertsCuisine: AmericanTotal Time: 3 hrs1. 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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WebStep 1 Sift the flour, cocoa powder, baking soda and salt into a large bowl; set aside. Step 2 In the bowl of a mixer fitted with the paddle attachment, cream the …

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WebLow carb and gluten free. Ingredients Scale 1 large egg, beaten 1/2 cup salted butter, softened 2 cups superfine blanched almond flour Pinch of kosher salt 1/2 teaspoon baking powder 2/3 cup powdered …

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WebPlace on a cookie sheet and bake for 5 minutes. Pull out of the oven and gently push your thumb into the cookies to make a print. Place back into the oven for 7-10 minutes until …

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WebPlace on a cookie sheet lined with parchment paper. Press your thumb into the middle of each ball to form an indentation. Step 4: Fill each indentation with sugar …

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WebMethod: Cream butter and sugar then add eggs one at a time until light. Sift in flour, baking powder and add coconut and mix well. Roughly chop two slabs of …

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WebInstructions. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat. In a medium bowl whisk wet ingredients (coconut oil, …

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WebPreheat the oven to 325F and line two large baking sheets with silicone mats or parchment paper. In a large bowl, whisk together the almond flour, sweetener, cocoa …

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WebIngredients. 1 cup Almond Flour; 1/4 cup Butter, softened; ¼ cup Brown Swerve Sweetener; 1 tsp peppermint extract; 2 tbsp Sugar-Free Candy Sprinkles (optional); Instructions. …

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WebIn a large mixing bowl, combine the almond flour, ghee, sweetener, vanilla and almond extract, if using. Mix well with a fork until dough is combined. Cover bowl …

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Web1 tsp peppermint extract 1 tsp baking powder An egg 1/2 cup Lily's dark chocolate chips (reserve 1/4 cup for chocolate filling) 2 Tbsp heavy cream 10 sugar-free …

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WebThese Chocolate Peppermint Cookies are a low carb keto cookie recipe of the classic favorite. They are soft fudgy gluten- free chocolate cookies dipped in a …

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WebPreheat oven to 350°F. Line cookie sheet with parchment paper or silicone mat. In large bowl, beat together coconut oil, butter, sweetener, yolks, and vanilla. (Start …

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WebGinger & Spice Crackles. 1. These soft and moist cookies are spiked with ginger, cinnamon and a hint of clove and they crackle on top when they bake. Rolling them in powdered …

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Frequently Asked Questions

How do you make peppermint sugar cookies?

Peppermint Sugar Cookies - literally Santa's favorite cookie!! Preheat your oven to 350°F. Remove all of the wrappers from kisses, and set aside. In a mixer, cream together the butter and sugar. Add the egg and vanilla. Mix until well blended. In another bowl whisk together the flour, baking soda and salt.

How do you make low carb thumbprint cookies?

The low carb thumbprint cookie dough is easy to make in one bowl then indented and filled with your choice of sugar-free jam! They're gluten free, grain free and take less than 10 minutes to prep! In a large mixing bowl, combine the almond flour, ghee, sweetener, vanilla and almond extract, if using.

What are chocolate peppermint thumbprint cookies?

These are Chocolate Peppermint Thumbprints. These chocolate peppermint thumbprint cookies channel my peppermint bark cookies, Andes mint chocolate cookies, and chocolate cookies with candy cane buttercream with the same irresistible chocolate and peppermint flavor combination. They’re also: We honestly COULD NOT STOP eating these.

How do you make keto peanut butter and jelly thumbprint cookies?

These keto peanut butter and jelly thumbprint cookies are sure to be a hit! Combine all of the cookie ingredients except for the jelly in a medium sized bowl. Stir well until fully combined. Roll into twenty 1 inch balls and place on a parchment covered cookie sheet. Press a well into the center of each cookie with your thumb.

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