Peppermint Cookies…they are SO good. They’re a soft, melt-in-your-mouth kind of good, with a hint of minty flavouring. They also have a wonderful scent while they are in the oven! I love peppermint at Christmas especially, and I bake these bad boys every year (although sometimes they’re made in the “off season” due to popular demand 😉 ). They are an all-time favourite!! Matt’s family has a Mennonite heritage, and this drop cookie recipe is well known by all members of the extended family. It has been passed down from the generations and I am excited to share it with you all!
Yield: 5-6 dozen
2 cups white sugar
1 cup margarine
1 cup table cream
(Approx.) 6 cups of flour (“enough to make a soft dough”)
6 tsp. baking powder
2 Tbsp. peppermint extract
1.) In a medium mixing bowl, beat butter and sugar, then beat in the eggs one at a time.
2.) Add both the table cream, and peppermint extract, mixing well with each addition.
3.) In another mixing bowl, combine the flour and b.powder. Add these dry ingredients to the wet ingredients, stirring with wooden spoon or using a hook attachment on your large mixer.
4.) Cover and let stand in fridge overnight (or a few hours – long enough so the dough is sticky).
5.) Drop dough by rounded tbsp. on ungreased cookie sheet (I use my bar pan , and LOVE it).
6.) Bake in preheated oven (at 350’f. ) for approximately 10-12 minutes.
7.) You can test doneness by checking the underside of cookie – until golden from underneath).
8.) Transfer to a cooling rack.
f desired, make a thin icing with confectioners sugar (icing sugar) and whipping cream. A less indulgent method would be confectioners sugar and milk. Sometimes I add vanilla or almond extract if I feel like jazzing things up a bit…maybe even more peppermint extract could be good as well 😀 ! Mix it to a consistency that will spread easily on cookies.
10.) I usually store mine in a Tupperware container. They also freeze well! Enjoy ❤
This recipe has been tweaked over the years, making it easier for us more “amateur bakers” ;). However, the more traditional way of baking Peppermint Cookies requires baking ammonia (which can be purchased at a drug store, health food store OR online) and peppermint OIL not extract. If you’re interested in this recipe, a wonderful one can be found in the “Mennonite Girls Can Cook” cookbook or on their website. (They give 100% of their cookbook royalties to help others? AND it’s on sale until Christmas!)