Buttermint Cookies
Buttermint Cookies are delightful treats combining buttery richness with refreshing peppermint flavor. These soft, chewy cookies are perfect for holiday gatherings or anytime you crave a sweet, minty bite. Their simple ingredients and easy preparation make them a favorite for bakers of all skill levels who love classic flavors.
Ingredients
Instructions
- Cream butter and sugar until smooth.
- Beat in the egg, vanilla, and peppermint extract.
- Gradually add sifted flour and stir in minced peppermint leaves.
- Divide the dough into three parts.
- Shape each part into a 1 1/4-inch diameter log wrapped in plastic wrap.
- Chill the logs for 1 to 2 hours.
- Slice the chilled logs into 1/4-inch thick rounds.
- Bake on an ungreased cookie sheet at 350°F for 10 minutes or until light golden brown.
Tips & Substitutions
For an extra minty flavor, consider using a few drops of food-grade peppermint oil to enhance the peppermint extract. If you don't have fresh peppermint leaves, you can substitute with 1/2 teaspoon of peppermint extract. Ensure your butter is at room temperature for easier creaming with sugar. Chill the dough logs thoroughly to prevent spreading during baking.
Serving Suggestions
These Buttermint Cookies are perfect for holiday gatherings or as a sweet treat with afternoon tea. They pair beautifully with a warm cup of cocoa or peppermint tea. Consider serving alongside Aunt Abbie's Ginger Cookies for a delightful cookie platter. You can also drizzle melted chocolate over the cookies for an added touch of sweetness.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the sliced cookie dough logs before baking. Just wrap them tightly in plastic wrap and foil. When ready to bake, no need to thaw; simply add a few extra minutes to the baking time.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermint Cookies contains roughly 229 calories, with 1g protein, 8g carbohydrates, and 21g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of extract instead of peppermint?
Yes, you can substitute the peppermint extract with other extracts like almond or vanilla for a different flavor profile. Just remember that each extract has its own strength, so start with a smaller amount and adjust to taste.
What can I do if my dough is too crumbly?
If your dough is too crumbly, try adding a teaspoon of milk or water to help bind it together. Ensure that your butter is softened enough, as this can also affect the dough's consistency. Mixing until just combined will help maintain the right texture.
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough logs and refrigerate them for up to 3 days before slicing and baking. Alternatively, you can freeze the unbaked logs for up to a month. Just slice and bake directly from the freezer, adjusting the baking time as needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).