For St. Patrick’s Day, there’s nothing more fun that Chocolate Mint Sugar Cookies! Tender sugar cookies are rich in chocolate and mint flavor and incredibly soft – and filled with tiny flecks of Andes Creme de Menthe Chocolate Mint Baking Chips melt in your mouth! Cut into fun shamrocks, rainbows and pots of gold, I have it on good authority that these are a favorite of leprechauns everywhere!
WHAT IS THE SECRET TO MAKING PERFECT SUGAR COOKIES?
To ensure the wonderfully soft sugar cookies of your dreams, you want to roll the dough about ¼-inch thick. This may seem too thick when you are rolling and cutting, but it’s absolutely key if you want perfect sugar cookies for munching and decorating!
If you’ve found your cut-out sugar cookies lose their shape in the past, it could have been due to a few factors (too much butter in the recipe, dough too warm, dough not rolled thick enough, etc.), but I can tell you that this recipe yields absolutely beautiful edges that do not spread if you take care to roll to the appropriate thickness (if rolled too thin then they can spread) and chill the cut-out dough before baking.
WHAT IS THE SECRET TO MAKING THE BEST CHOCOLATE MINT SUGAR COOKIES?
CHOCOLATE MINT SUGAR COOKIE TIPS & TRICKS:
SIMPLE DECORATING WITH ROYAL ICING:
CHOCOLATE MINT SUGAR COOKIES:
3 cups + 2 Tablespoons (390g) all-purpose flour
2 Tablespoons cornstarch
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter (softened to room temperature)
4 ounces block cream cheese (softened to room temperature)
1 cup (200g) granulated sugar
1 large egg (room temperature)
1 Tablespoon pure vanilla extract
1 Tablespoon pure chocolate extract
1 teaspoon pure peppermint extract
½ cup Andes Creme de Menthe Chocolate Mint Baking Chips
FROSTING: (for Bakery Frosting see SnowflakesandCoffeecakes.com)
EASY ROYAL ICING:
4 cups powdered sugar
3 Tablespoons Meringue Powder
1 Tablespoon corn syrup (Karo)
1 Tablespoons clear vanilla
1 Tablespoon pure chocolate extract
½ teaspoon pure peppermint extract
8-10+ Tablespoons water (room temperature)
AmeriColor Soft Gel Food Coloring (strongly recommended!)
FOR DECORATING: Royal Icing, Sprinkles, Dragees and Sparkling Sugar (optional)
HOW I MAKE THESE:
YIELD: Makes about 36 (three-inch) cookies
WANT MORE MINT FLAVOR? You can add an additional ½ teaspoon of pure peppermint extract if you prefer a stronger mint flavor.
WANT MORE CHOCOLATE FLAVOR? You can replace the pure vanilla extract with Rodelle Bakers Extract – a combination of pure vanilla and pure chocolate flavor. You need vanilla to balance out the flavor profile!
WANT A MINT GREEN SUGAR COOKIE? You can add a couple drops of Americolor Soft Gel Paste Food Color in Mint Green.
CAN’T FIND ANDES CRÈME DE MENTHE CHOCOLATE MINT BAKING CHIPS? You can substitute regular Andes Mint Thins – just make sure that you chop them up really fine!
CHOP THE CHOCOLATE MINTS INTO SMALL PIECES: Whether you start with Andes Creme de Menthe Chocolate Mint Baking Chips or Andes Mint Things, you need the chocolate mint pieces to be really fine, so that they blend throughout the cookie dough and are easy to roll and cut out.
GLUTEN FREE OPTION: To make these cookies gluten free, substitute a gluten free, all-purpose flour mix.
BAKING TIMES VARY: You know your own oven better than anyone! Every oven is a little bit different, so watch your first batch when baking and time accordingly. Baking times will vary based on your oven, bakeware used, whether you use parchment paper or silicone baking sheet liners (or nothing at all). I recommend using an oven thermometer to check for the actual oven temperature calibration and any hot spots.
STORING COOKIES: These cookies will stay fresh in an air-tight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
MAKE AHEAD TIP: Plain baked cookies freeze well up to 1 month. Thaw overnight UNOPENED on your kitchen countertop before decorating.
FOR PARTIES: I package cookies individually in self-sealing clear cellophane cello bags (Pack It Chic are my favorite brand). Make sure cookies are completely dry after decorating before packaging. To make ahead, place individually wrapped and sealed cookies in a larger airtight container and freeze. Thaw on your countertop before serving - do not thaw in refrigerator (you are trying to minimize moisture during defrosting, which can cause your frosting designs to run or bleed).
TO KEEP THESE COOKIES SOFT: These cookies will stay soft and fresh in an air-tight container at room temperature for up to one week.
Originally published March 2018; revised and reposted March 2022.
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