I have been making these for years. They are one of my favorites to put on a holiday cookie platter. They are reminiscent of candy canes, but are a much more enjoyable treat. So when I saw that 'peppermint' was the theme for this week's Sunday Funday event, I knew what I wanted to share!
Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm coordinate this low-stress group; we only participate when we are inspired. Stacy is hosting this week. She invited us to make candy or share a recipe that uses peppermint or peppermint extract. Here's our line-up...
Candy Cane Bark from Sid's Sea Palm Cooking
Candy Cane Meringue Kisses from Food Lust People Love
Chocolate Peppermint and Chocolate Chip Cookies from Karen's Kitchen Stories
Chocolate Peppermint Thumbprint Cookies from Mayuri's Jikoni
Hot Chocolate With After Eight Peppermint from Sneha's Recipe
Mint Chocolate Cookies (Biscuits) from Amy's Cooking Adventures
Painted Peppermint Cookies from Culinary Cam (you're here)
Peppermint Patty Surprise Cookies from A Day in the Life on the Farm
Painted Peppermint Cookies
These were inspired by the article "12 Stunning Cookies That Will Impress Everyone You Know" that appeared in the New York Times about half a decade ago. They are a family favorite now. I also made a peppermint fudge recently and will share that recipe soon.
Ingredients
Peppermint Sugar Cookies
2-3/4 cups flour
1 teaspoon baking powder
1 teaspoon salt
3/4 cup butter, softened
1 cup organic granulated sugar
2 eggs
1 teaspoon pure peppermint extract
Royal Icing
3 egg whites, or more to thin icing
6 cups organic powdered sugar
juice from 1 to 2 organic lemons (I used a Meyer lemon)
1/4 teaspoon pure peppermint extract
To Finish
red food dye (I used a natural dye)
1/2 t pure peppermint extract
Also needed: clean paintbrush
Procedure
Peppermint Sugar Cookies
Sift together flour and baking powder. Set aside in a bowl.
Beat butter and sugar until creamy. Add eggs and peppermint extract. Mix well. Gradually add flour mixture, until completely combined.
Wrap dough in plastic wrap and chill dough for 1 to 2 hours. Roll out between two pieces of parchment paper.
Shape them with your cutters, using flour to keep them from sticking. Place on a silicone mat-lined baking sheet. Put the sheet in the freezer for 5 to 10 minutes to firm up.
Bake at 400 degrees Fahrenheit for 9-11 minutes, depending on size of cookies. Cool completely on wire racks. Make the royal icing while the cookies cool.
Royal Icing
Beat the whites until stiff but not dry. Add sugar, peppermint extract, and lemon juice. Beat for another minute. If the icing is too thick, add more egg whites; if it's too thin, add more sugar.
To Finish
Smooth the royal icing over cooled cookies. Let icing set completely before painting.
Once the icing is set, stir together the red food dye and peppermint extract in a small bowl. How much dye you use depends on your preference of shade; I wanted mine more dark, so I used more dye.
Pull your brush across the cookies, creating uneven peppermint stripes. Let dry before serving.
That's a wrap on my peppermint offering for #SundayFunday. Next week, our last of the year, I will be hosting as we share New Year's Eve nibbles. Stay tuned!
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