If you’re an avid reader of the
blargh blog, then you know that David and I haven’t made sweets in a really, really long time. I sort of lost my sweet tooth for a while, but it came back with a vengeance this past week.
Enter: my annual Celebration of Mint and Chocolate Desserts!
I’ve done a grasshopper pie, mint and chocolate cupcakes, grasshopper cocktails.
And now— mint cookies.
After not baking for months and months, I whipped up something using three sticks of butter. Oh, well. So much for healthy eating, inspired by watching the Olympics.
I came home from work super grouchy and head-achey and stressed on Monday. I had already tweeted that the only solace I was going to find was going to be in cake. (Hi, my name is Emily and I eat my feelings.)
David had made a delightfully healthy riff on our rustic zucchini casserole, but I still needed something chocolate after dinner. It was that bad of a day.
So, I went to a go-to sugar cookie recipe, and kicked it up with my favorite flavor combination. It made me so happy to be back in the kitchen again, hovering over my KitchenAid mixer and filling the house with the scent of baking cookies. Back in the groove!
Plenty of Enjoy-Mint Cookies
Sugar Cookie Base- taken directly from MyRecipes.com
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 1/4 cups AP flour
- 3/4 cup cocoa powder
- 1/4 tsp salt
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 1/2 tsp mint flavoring
- milk, as needed
- Preheat your oven to 350*. Lightly grease a cookie sheet and set aside.
- In your stand mixer, whip 1 cup butter and 1 cup granulated sugar until light and fluffy.
- Add the egg and beat until combined.
- Slowly add the flour and then the cocoa powder and salt. Mix until combined.
- Take about 1 tablespoon of dough and roll in your palms till you get a sphere. Space on your cookie sheet and squish them down slightly into disks. Bake for about 10 minutes, or until edges are set.
- To make the frosting, beat together butter and powdered sugar until consistency is thick. Add vanilla extract. Then, add at least 1 1/2 teaspoons of mint flavoring; add more if you need a more minty flavor!
- If icing is still too thick, add milk gradually to thin.
- Refrigerate icing for at least 20 minutes prior to assembling cookies.
To assemble the cookies… well, I think you can figure that out. I put my mint icing in a ziploc bag, cut off a corner, and smooshed the icing on top of one cookie and sandwiched another one on top. You’ll have more than enough icing to make about a dozen or so sandwich cookies.
This project comes together really quickly– I think it took me about an hour with the help of my stand mixer.
I recommend assembling these and leaving them in the fridge– the butter isn’t room-temperature stable, so in order to keep the icing solid, these should be kept cool!
Which won’t be hard, after all– it’s the chilly combination of mint and chocolate :-)