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Peppermint Black & White Cookies | completelydelicious.com

Peppermint Black and White Cookies

Print Recipe
Classic black and white cookies with a holiday twist!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Set Time 1 hour
Total Time 55 minutes
Servings 24 cookies
Calories 273
Author Annalise Sandberg

Ingredients

For the cookies:

  • 14 tablespoons unsalted butter , at room temperature (375 grams)
  • 1 ¼ cups granulated sugar (250 grams)
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour (360 grams)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup buttermilk (175 grams)

For the icing and decoration:

  • 3 ¾ cups powdered sugar (430 grams)
  • ¼ cup heavy cream (60 ml)
  • 3 tablespoons whole milk
  • 1 teaspoon peppermint extract
  • 3 ounces dark chocolate , chopped (85 grams)
  • ½ cup crushed candy canes

Instructions

To prepare the cookies:

  • Preheat oven to 350°F. Line sheet pan with parchment paper.
  • In bowl of stand mixer fitted with paddle attachment, beat together butter and sugar until light and creamy, about 2-3 minutes. Add eggs and yolk one at a time, mixing after each. Add vanilla.
  • In separate bowl, combine flour, baking powder, baking soda, and salt and lemon zest. Add dry ingredients to butter mixture in three additions, alternating with buttermilk (ending with flour mixture), scraping down bowl as necessary.
  • Use 1/4 cup scoop to drop cookie dough onto prepared sheet pan, leaving 3 inches between each cookie. Bake until edges are golden brown and tops bounce back when touched, about 10-12 minutes. Cool on wire rack.

To prepare peppermint icing:

  • Whisk together powdered sugar, heavy cream, milk and peppermint extract in large bowl. If mixture is too thick, add more milk. Pour half of mixture into small bowl to use as peppermint icing.

To prepare chocolate icing:

  • Melt chocolate in heat proof bowl in microwave in 30 second intervals. Stir until smooth. Whisk chocolate into remaining half of peppermint icing. Add milk as needed to achieve same consistency as plain peppermint icing.

To decorate cookies:

  • Turn cookies upside down so flat bottoms face up. Use small offset spatula or knife to spread small amount of vanilla frosting on half of each cookie.
  • Let cookies set 10 minutes, then repeat with chocolate frosting on other half of each cookie. Sprinkle with crushed candy canes.
  • Let set 1 hour before serving.

Nutrition

Calories: 273kcal | Carbohydrates: 43g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 89mg | Potassium: 72mg | Fiber: 1g | Sugar: 30g | Vitamin A: 287IU | Calcium: 26mg | Iron: 1mg