Two Tone Peppermint Cookies

Easy Two Tone Peppermint Cookies recipe. The perfect Christmas cookie recipe that can be made ahead. Perfect for your holiday dessert tray.

Thanksgiving is over. Now we have officially entered the Christmas season. Time for all of the Christmas cookie recipes. 

This is always the time of year where I am constantly trying to calm excited students to focus in class. I am going to bake cookies every week this holiday season as a kind of therapy. Christmas cookies brighten my mood instantly, and these Two Tone Peppermint Cookies are definitely going to be on rotation during Christmas time, and probably long after. These make  the perfect holiday cookie, and they are so easy to make.

​Two Tone Peppermint Cookies Ingredients

All you need to make these holiday cookies is:

• 1 cup salted butter
• 1 cup white sugar
• 1 ½ teaspoon of peppermint extract
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 egg
• 2 ¾ cup all purpose flour
• pink food gel

Tips & Tricks

Enhance the peppermint flavor. One addition that I love if I have the time is to melt some white chocolate chips in a microwave-safe bowl and mix in some peppermint extract. Drizzle the melted chocolate on top, then sprinkle some crushed candy canes or peppermint candies cut into small pieces on top of it. The candy cane pieces give them a stunning appearance, making them perfect for holiday parties or cookie exchanges.

Make sure you pay attention to the chill time. Do not skip this step! It is one of the most important steps. The first time I tried making this recipe, I didn't chill it for nearly long enough. This made for a spread out and chewy cookie, which was not what I was going for. For best results, make sure to follow the recipe card carefully.

Double check that you sealed your plastic wrap properly! ​I have made many mistakes in the past where the plastic wrap wasn't tight enough, resulting in dried out cookie dough when I took it out of the fridge.

Storage: ​These cookies can be in an airtight container at room temperature for up to a week. In my opinion, this is the best way to store them as they tend to get dry in the fridge. If you wanted to freeze them, simply place the cookies in a freezer back, and place in the freezer for up to 3 months. You can also freeze the cookie dough. Wrap the cookie dough in plastic wrap and store in a freezer bag. When you are ready to use them, just place in the fridge until they are defrosted. 

More recipes for your cookie tray

Like these Two Tone Peppermint Cookies? Then you will love recipes:

• White Chocolate Coconut Flour Cookie Dough Balls
• Peppermint Bark Brownies
• Brown Sugar Crinkle Cookies

If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

Two Tone Peppermint Cookies

Easy Two Tone Peppermint Cookies recipe. The perfect Christmas cookie recipe that can be made ahead. Perfect for your holiday dessert tray.

5 from 11 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Author: Cathleen Childs

Ingredients

• ▢ 1 cup salted butter
• ▢ 1 cup granulated sugar
• ▢ 1 ½ teaspoon peppermint extract
• ▢ 1 teaspoon vanilla extract
• ▢ 1 teaspoon baking powder
• ▢ 1 large egg
• ▢ 2 ¾ cup all-purpose flour
• ▢ pink food gel

Instructions

• In the bowl of a stand mixer, cream together the butter, sugar, peppermint extract, vanilla and baking powder until light and fluffy.
• Mix in the egg. Add in the flour and mix until fully combined.
• Divide the dough in two and transfer one half into a separate bowl. Add in a little bit of the pink food gel and mix until incorporated. Keep adding the pink food coloring until it reaches your desired color.
• Shape each portion into a log and wrap in plastic wrap. Refrigerate for at least 30 minutes.
• Press the two dough logs together. Wrap tightly in plastic wrap and refrigerate for at least 3 hours.
• Preheat the oven to 350˚F. Line a baking sheet with parchment paper.
• Cut into slices and place on the prepared baking sheet.
• Bake in the preheated oven for 10 minutes, or until set. Allow to cool on wire racks.

Notes

Total time does not include time in the fridge.

Tried this Recipe? Tag me Today!Mention @ATasteofMadness1 or tag #atasteofmadness!

Pin for Later

Thank you for reading A Taste of Madness. You can stay connected with me here: