Mint Chocolate Cookie Dough
Start building your gingerbread house with this peppermint-flavored dough.
Ingredients
- 4 1/2 c. all-purpose flour
- 1 1/2 c. unsweetened cocoa
- 3/4 tsp. baking soda
- 3/4 tsp. kosher salt
- 1 1/2 c. (3 sticks) unsalted butter, at room temperature
- 1 1/2 c. granulated sugar
- 3 large eggs
- 1 Tbsp. pure peppermint extract
- Royal icing, for decorating
- Red sour straps, red nonpareils, holly sprinkles, and jelly beans, for decorating
Instructions
- In medium bowl, whisk together flour, cocoa, baking soda, and salt.
- Using electric mixer, beat butter and granulated sugar in large bowl until fluffy, about 3 minutes. Beat in eggs 1 at a time, then peppermint. Reduce speed to low and gradually add flour mixture, mixing until incorporated. Divide dough into 4 portions.
- Roll 1 portion between 2 sheets parchment or waxed paper to 1/8 inch thick. Roll remaining portions to 1/4 inch thick. From 1/8-inch-thick dough, cut out doors, shutters, trailer fin, wheels, antler mount, and other smaller pieces. From 1/4-inch-thick dough, cut out remaining house pieces. Refrigerate until firm, at least 20 minutes, then pop out pieces.
- Heat oven to 350°F. Arrange like-size pieces on parchment-lined baking sheets, spacing 1 inch apart. Reroll, cut and chill as necessary.
- In batches, bake cookies, rotating baking sheets halfway through, until firm, 8 to 15 minutes. (depending on thinness and size of cookies). Let cool on baking sheets 5 min., then transfer to wire rack to cool completely.
- Reduce oven temp to 175°F. Arrange cookies on wire racks about 1/4 inch apart. Transfer to oven and allow to dry 1 hour.
- Decorate pieces of house, then “glue” together with royal icing.
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