Mint Christmas Cookies
Mint Christmas Cookies are made with a buttery shortbread dough flavored with mint extract, dipped in rich chocolate, and topped with festive sprinkles. A simple, colorful holiday cookie perfect for sharing!
Servings: 30 cookies
Calories: 158kcal
Ingredients
Instructions
- With an electric mixer, cream the butter with the sugar until the mixture is light and fluffy. Add in mint extract and coloring. (Start with 5 drops of color and increase from there.)
- Add flour, baking powder and salt. Mix until it forms a dough.
- Divide the dough in half. On a sheet of wax paper, form each half into an 8-inch log. Chill the logs, wrapped in the wax paper, for at least 2 hours or overnight. (If you're pressed for time, 30 minutes in the freezer works well too!) I always aim for round logs and end up with more oval shape. It works!
- Heat the oven to 300°F. Line baking sheets with parchment paper.
- Cut the logs into ¼-inch-thick slices with a sharp knife. Arrange the slices 2 inches apart on baking sheets.
- Bake the cookies on the top rack of the oven for 22-26 minutes.
- Transfer to wire racks to cool. Heat chocolate in microwave for 1 minute. Stir gently and continue heating in 15 second increments until smooth.
- Dip ¾of the cookie into chocolate into chocolate. Set on wax paper and add holiday sprinkles. Do not remove until cool and set. Enjoy!
Notes
Store leftover cookies in an airtight container at room temperature for up to 1 week.
Freeze in an airtight container for up to 2–3 months and thaw at room temperature before serving.
Nutrition
Calories: 158kcal | Carbohydrates: 17g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 68mg | Potassium: 59mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 189IU | Calcium: 17mg | Iron: 0.4mg