In this post:

Mint Cookies Recipe
List of Ingredients
Instruction

top view on mint cookies made for The Cookie Calendar

For me, this recipe for The Cookie Calendar was a discovery of this year for all its simplicity. For some reason, the idea of using fresh mint in cookies has never occurred to me. Anywhere: in drinks, as a flavoring in mousse cakes – just not in cookies.

And, you know, I’m delighted. And what a aroma!

close up of mint cookie with mint leaf made for The Cookie Calendar

Mint Cookies

cookie calendar, day 4

Ingredients

170 g butter of room temperature
90 g white sugar
a pinch of salt
200 g all purpose flour
60 g rise flour
~18-20 g mint

Method

1. Rinse and dry the mint.
2. Remove the stems: we will only use the leaves. Set aside 20-25 leaves (this will be a decoration), chop the rest thoroughly with a blender or knife.
3. Prepare peppermint oil: thoroughly rub crushed mint into butter.
4. Add sugar and salt to the butter and grind the mixture until smooth.
5. Add both types of flour to the mixture and knead the dough.
6. Roll out the dough into a layer 5-7 mm thick (this is convenient to do between two sheets of baking paper).
7. Using a 5cm diameter round cutter, mark out the cookies to be made. Place one mint leaf in the center of each circle, сover the dough with leaves with parchment paper and use a rolling pin to. Place the dough in the refrigerator for half an hour.
8. Preheat the oven to 150 °C.
9. Cut out the cookies according to the markings and place on a baking sheet lined with baking paper.
10. Bake for about 25 minutes. Keep in mind: the cookies should not brown except around the edges.
11. The cookies will be very fragile straight out of the oven. Cool it a little and when it gets stronger, transfer it to an airtight box.

Print Recipe

Mint Cookies

Ingredients

170 g butter of room temperature
90 g white sugar
a pinch of salt
200 g all purpose flour
60 g rise flour
20 g fresh leave of mint

Instructions

Rinse and dry the mint.
Remove the stems: we will only use the leaves. Set aside 20-25 leaves (this will be a decoration), chop the rest thoroughly with a blender or knife.
Prepare peppermint oil: thoroughly rub crushed mint into butter.
Add sugar and salt to the butter and grind the mixture until smooth.
Add both types of flour to the mixture and knead the dough.
Roll out the dough into a layer 5-7 mm thick (this is convenient to do between two sheets of baking paper).
Using a 5cm diameter round cutter, mark out the cookies to be made. Place one mint leaf in the center of each circle, сover the dough with leaves with parchment paper and use a rolling pin to. Place the dough in the refrigerator for half an hour.
Preheat the oven to 150 °C.
Cut out the cookies according to the markings and place on a baking sheet lined with baking paper.
Bake for about 25 minutes. Keep in mind: the cookies should not brown except around the edges.
The cookies will be very fragile straight out of the oven. Cool it a little and when it gets stronger, transfer it to an airtight box.