Ruth’s Peppermint Cookies

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Peppermint Cookie Recipe

Ruth’s Peppermint Cookies

Course: Holiday Recipes
Keyword: 12 Days of Cookies, Christmas, Cookies, holiday
Sweets Sub-Category: Cookies
Author: Ruth Kennison
We’re taking a classic chocolate wafer cookie and dressing it up with a dusting of crushed candy cane. Consider this the perfect peppermint-flavored tea-dunking cookie. These cookies can be crushed and pressed with butter into a pan for a delicious cookie crust pie sandwiched with your favorite ganache. Be sure to use a natural cocoa powder here (we used TCHO); it is naturally more acidic and works with the baking soda to lift the cookie dough in the baking process.
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  • 6.5 oz All-Purpose Flour
  • ½ cup Natural Cocoa Powder
  • ½ cup Granulated Sugar
  • 3/4 cup Powdered Sugar
  • ½ teas Kosher Salt
  • 1/8 teas Baking Soda
  • 200 grams Cold Unsalted Butter High-fat European-style butter, like from Straus, is great here!
  • 1 teas Vanilla Extract
  • ½ teas Peppermint Extract
  • 4 oz White Chocolate
  • ¼ teas Coconut Oil
  • 4 Large Candy Canes Crushed or chopped finely in a foodprocessor


  • Preheat your oven 350°F
  • Add the butter and mix until the dough nearly comes together.
  • Place your flour, cocoa powder, sugars, salt and baking soda in the bowl of a stand mixer fitted with the paddle attachment and mix for just a moment to combine.
  • Add the milk and extract and mix until just combined.
  • Roll very thin between two sheets of parchment paper and chill for about 30 minutes.
  • Line two cookie sheets with parchment paper and cut cookies out with a circle cutter.
  • Bake for 10-12 minutes or until just set on the edges.
  • Cool on the cookie sheets.

Peppermint Dust

  • Using a microwave or double boiler, melt the chocolate. careful to stir often and never melt the chocolate fully with eiher heatsource.
  • Once the chocolate is about ¾ melted, remove it from the heat and stir until smooth.
  • Drizzle over the cookies and sprinkle immediately with the crushed candy canes.