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Mint Chocolate Cookie Dough

By The Good Housekeeping Test KitchenPublished: Nov 14, 2018

Mint Chocolate Cookie Dough Recipe

Mike Garten

Yields:

1 serving(s)

Total Time:

1 hr 15 mins

Lay the foundation for your gingerbread house with this peppermint-infused dough.

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Ingredients

4 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa
3/4 tsp. baking soda
3/4 tsp. kosher salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs
1 Tbsp. pure peppermint extract
Royal icing, for decorating
Red sour straps, red nonpareils, holly sprinkles, and jelly beans, for decorating

Directions

1. Step 1In medium bowl, whisk together flour, cocoa, baking soda, and salt.
2. Step 2Using electric mixer, beat butter and granulated sugar in large bowl until fluffy, about 3 minutes. Beat in eggs 1 at a time, then peppermint. Reduce speed to low and gradually add flour mixture, mixing until incorporated. Divide dough into 4 portions.
3. Step 3Roll 1 portion between 2 sheets parchment or waxed paper to 1/8 inch thick. Roll remaining portions to 1/4 inch thick. From 1/8-inch-thick dough, using templates, cut out doors, shutters, trailer fin, wheels, antler mount, and other smaller pieces. From 1/4-inch-thick dough, using templates, cut out remaining house pieces. Refrigerate until firm, at least 20 minutes, then pop out pieces.
4. Step 4Heat oven to 350°F. Arrange like-size pieces on parchment-lined baking sheets, spacing 1 inch apart. Reroll, cut and chill as necessary.
5. Step 5In batches, bake cookies, rotating baking sheets halfway through, until firm, 8 to 15 minutes. (depending on thinness and size of cookies). Let cool on baking sheets 5 min., then transfer to wire rack to cool completely.
6. Step 6Reduce oven temp to 175°F. Arrange cookies on wire racks about 1/4 inch apart. Transfer to oven and allow to dry 1 hour.
7. Step 7Decorate pieces of house, then “glue” together with royal icing.

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