I found the perfect Christmas cookie. It took some experimenting and combining recipes, but I found it. When I first made these cookies a few years ago, my husband took a bite and said,
“It’s like Christmas in your mouth!”
That’s high praise from him.
Now these cookies are something we look forward to every Christmas. I love to bring them to friends and to parties because not only are they beautiful, but they are delicious. I imagine I will be making these for the rest of my life. It’s a Christmas tradition.
Heat oven to 350˚
1 1/4 cup salted butter, softened
2 cups sugar
2 teaspoons vanilla
2 cups flour
3/4 cup cocoa
1 teaspoon baking soda
Cream butter and sugar on medium until fluffy (about 1 minute). Add eggs in one at a time, mixing after each addition.
Mix in vanilla.
In a medium bowl, combine flour, cocoa, and baking soda. Add slowly to the butter/sugar mixture in the mixing bowl. Beat until combined.
Drop spoonfuls on ungreased cookie sheets and bake for 7-9 minutes. Remove cookie sheets and let the cookies stay on the sheets cooling for two minutes. Then transfer.
While cookies cool, make your filling.
PEPPERMINT CREAM FILLING
1 cup salted butter, softened
2 teaspoons vanilla
2 teaspoons peppermint extract
5 cups powdered sugar
2 Tbsp. milk
In a large bowl, beat softened butter with an electric mixer on med to high speed until fluffy.
Add 2 tsp vanilla and 2 tsp. peppermint extract.
Beat in 2 1/2 cups powdered sugar.
Beat in 2 Tbsp. of milk.
Beat in another 2 1/2 cups of powdered sugar until smooth.
If necessary, beat in additional milk to make spreading consistency. Makes about 2 2/3 cups.
White chocolate or chocolate bark
crushed peppermint candies
Once cookies are cool and your frosting is made, take two similar sized cookies (I use a cookie scoop for cookies to ensure all cookies are the same size) and place filling between them, being careful to not bend or break the cookie. If desired, you can use a pastry bag to fill the centers. Place the second cookie on top. Repeat for remaining cookies.
Place all the filled cookies on a cookie sheet lined with wax paper. Melt chocolate (use a double boiler if using regular white chocolate) and fill a pastry bag (or a small zip lock) with the melted chocolate. Using the smallest tip (Wilton #1) or a small cut on the zip lock bag, quickly drizzle the melted chocolate over cookies. Add crushed peppermint candies before the chocolate hardens.