Peppermint Stripe Cookies
A festive twist on classic sugar cookies with bright peppermint stripes and Christmas cheer baked in! Move over Grinch!
We are officially obsessed with these cookies...a little artsy if we say so ourselves, and super simple to create once you have the correct ingredients.
These Peppermint Candy Striped Sugar Cookies are as pretty as they are delicious, the perfect addition to your Bake the Halls collection. With buttery vanilla dough, iced and tinted in cheerful red stripes, these cookies bring instant candy-cane magic to your holiday cookie box. They bake up crisp on the edges, tender in the centre, and as hard to believe as it is, full of refreshing peppermint flavour in just that one little stripe on top, that pairs beautifully with a mug of Christmassy hot chocolate. Simple to make, stunning to gift, these cookies are pure Christmas joy, one stripe at a time.
Need
-
The Cookies
- 300 Grams bakers or strong flour BUY
- 1 Teaspoon baking powder
- 1 Pinch pink salt flakes BUY
- 150 Grams raw caster sugar BUY
- 170 Grams butter BUY
- 1 eggs
-
To Finish
- 1 Batch Royal Icing Recipe
- rose spirit as needed (from cake decorating suppliers)
- lustre dust as needed (I used magenta)
- 2 Drops doTERRA Peppermint Oil BUY
Do
- 1
Line 2 baking trays with baking paper and set aside
- 2
Place flour, baking powder and salt into the Thermomix bowl and combine 10 sec/speed 10. Set aside.
- 3
Place sugar into the Thermomix bowl and mill 10 sec/speed 10.
- 4
Add butter and combine 20 sec/speed 6 or until fully combined. Scrape bowl down.
- 5
Insert butterfly 1 min/Butterfly/speed 3.
- 6
Add egg and vanilla and combine 10 sec/speed 3.
- 7
Remove butterfly and scrape down side of bowl.
- 8
Add the flour mix and combine 10 sec/speed 5.
- 9
Roll dough out on a floured silpat mat in a rectangle shape, wrap up and refrigerate for 1 hour
- 10
Preheat oven to 175°C.
- 11
Roll out cookie dough on to a floured bench and cut into 5cm x 5cm squares. The more accurate you are at this stage, the better they will look later. Place onto prepared trays. They won't spread, so they can be quite close together on the tray.
- 12
Bake for 11 minutes, or until the edges have started to brown. Leave on baking tray for 5 minutes, then transfer to a cooling rack.
- 13
Decorate when completely cold.
- 14
Make the royal icing and keep covered with a damp tea towel.
- 15
Dip each cookie into the icing and let it drip off until it starts setting, flip it over and lay back on the lined tray. Allow to set overnight or at least 8 hours before proceeding with the candy stripe.
- 16
To make the candy stripe colour, combine a little rose spirit, some rose or pink coloured lustre dust and a drop of the peppermint oil in small bowl. Stir together quite vigorously.
- 17
Arrange the iced cookies so they are touching. Dip a clean makeup brush the thickness of the candy stripe you want and paint across the cookies all at once. Add as many or as few stripes as you wish. When arranging the cookies later, switch them around so they have contrasting directions of stripes!
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
