3 Easy, Delicious Peppermint Holiday Treats

By Bella Bucchiotti 

Tis the season! Can you believe it? To help you with your Christmas baking this holiday season, we’ll have plenty of ideas for you. This week, let’s focus on three delicious (and easy to make) peppermint treats to inspire your inner baker. Many cookies can be made now and then put in the freezer until you are ready to serve them, so start your baking early to have a good assortment of sweets for your family, friends, and coworkers. Now the only question is which one will you make first!?!

Peppermint Double Chocolate Biscotti

If you’re like us, you love a good hot beverage this time of year, whether it be coffee, tea, or hot chocolate. And these crunchy peppermint chocolate biscotti cookies are perfect for dipping in your favorite hot beverage. This traditional Italian cookie can be decorated to add some color to your cookie platter.

Ingredients

• 1/2 Cup butter, unsalted and softened
• 1 1/4 Cup granulated sugar
• 3/4 Cups cocoa powder
• 2 Eggs
• 1/2 Tsp. peppermint extract
• 1 Tsp. baking soda
• 2 Cups cake flour
• 1 1/2 Cup chocolate chips

Topping:

• 4 Oz. white chocolate
• 2 Candy canes, crushed

Directions

First, preheat oven to 350 degrees F. And line a baking sheet with parchment and set aside.

Then, in a large bowl, mix together the butter, peppermint, and sugar until smooth. Mix in the cocoa powder. Mix in the eggs, and stir until combined. Add the baking soda and mix. Add the flour and mix. Stir in chocolate chips.

Next, form dough into a loaf shape (approximately 4” by 12”) and bake for 30 minutes.

Then, slice the loaf into 3/4″ slices and bake for 5 more minutes with the cut side down. Flip the cookies and bake 5 more minutes. Let cool.

Finally, drizzle the top of each cookie with melted white chocolate and then sprinkle with crushed candy canes.

Double Chocolate Peppermint Bark

There is no need to turn on the oven for these yummy peppermint treats, as they are a no-bake treat! In fact, they are so easy quick and easy to make that you’ll be eating them before you know it.

Ingredients

• 2 Cups milk chocolate chips, plain or mint flavor (if available)
• 4 Cups white chocolate chips
• 2 Drops peppermint extract
• 3 Tsp. shortening
• 5-7 Candy canes, crushed
• 4 Tbsp. holiday sprinkles

Directions

Line a baking sheet with parchment paper and set aside.

Stir half of the white chocolate, one drop of the extract and 1 teaspoon of the shortening together in a bowl. Microwave 10 seconds at a time, stirring in between, until melted.

Spread melted white chocolate out on the parchment paper. Place baking sheet in freezer.

Melt the milk chocolate and 1 teaspoon of shortening in the microwave.

Pour milk chocolate mixture over white chocolate layer. Using icing spatula, spread in even layer. Place in the freezer.

Repeat with another layer of white chocolate (as above).

Immediately sprinkle the crushed candy canes and sprinkles evenly over the white chocolate layer while it’s still warm and soft. Gently press down on them to help them stick into the layer.

Place in the freezer to set. Remove from baking sheet and break or cut into chunks.

Peppermint Candy Cane Sugar Cookies

Sugar cookies are one of the most adaptable cookies to make. Whether they are plain or decorated, these buttery cookies are sure to satisfy every cookie lover you know. They are so easy that even the most inexperienced baker can successfully pull off these traditional holiday favorites.

Ingredients

• 2 1/2 Cups cake flour, plus extra for work surface
• 1 1/2 Tsp. baking powder
• 1/2 Cup butter, unsalted and softened
• 1/4 Cup shortening
• 1 Cup granulated sugar
• 1 Egg
• 1/2 Tbsp. peppermint extract
• 1 Egg white

Topping:

• 1 Cup butter, unsalted and softened
• 6 to 8 Cups Icing sugar
• ½ Cup milk
• 1 Teaspoon peppermint extract
• 5-7 Candy canes, crushed

Directions

Sift flour and baking powder into a bowl, mix together and then set aside.

In the bowl of a stand mixer, on medium speed, whip together butter, shortening and sugar until fluffy.

Add in the egg and mix until combined. Then add the egg white and peppermint extract and mix.

With mixer running, slowly add in dry ingredients and mix just until combined.

Cover dough with plastic wrap and refrigerate 2 hours.

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.

Roll 3 tablespoons of dough into a ball. Place dough ball on a lightly floured surface, sprinkle top lightly with flour. Using something flat and smooth (like the bottom of a glass), flatten dough to 1/2″ thick.

Transfer to the baking sheet and repeat with the remaining dough.

Bake for 8 to 10 minutes. Cool completely.

For the frosting, mix together butter, icing sugar, milk and peppermint extract until smooth.

Pipe fronting on top of cookie and then sprinkle on crushed candy canes.

In Closing

Now, do you have any favorite peppermint recipes to share? Also, let us know if you try these! Something about peppermint just puts us in the mood for the holidays!