Peppermint cookies / mint cookies
Heavenly refreshing in taste and exotic in appearance are the mint cookies. They taste delicious any time of year, and you can make them with fresh mint in the summer. The mint cookies are easy and quick to make with this recipe using a few common ingredients. They pass for summer as well as Christmas cookies.
Servings 27 cookies
Ingredients
- 30 g fresh peppermint leaves
- 120 g butter room warm
- 120 g sugar
- 1 egg
- approx. 230 g flour
- 6 g baking powder
- zest of 1 organic lemon
- 1 pinch of salt
Instructions
- Put peppermint leaves, sugar, lemon zest and salt in a blender and puree it to a homogeneous green mass.
- Transfer the mint mixture into a mixing bowl, add softened butter and egg and mix.
- Mix flour with baking powder, add it in batches to the peppermint mixture and knead it briefly to form a very sticky dough.
- Shape the dough into small balls, moistening your hands lightly with water as you go, and spread them out on a baking sheet lined with parchment paper, spacing them well apart.
- Bake the peppermint cookies (the balls will flatten out as they bake) in a preheated oven at 170 °C top and bottom heat for about 15 minutes.
Notes
- As an alternative to fresh mint, you can use dried peppermint leaves or food grade peppermint oil.
- The amount of flour specified may vary. Add only enough flour to the peppermint mixture until you get a very sticky mixture, but not mushy or firm.
- Do not knead the dough for too long in any case, but only briefly until you get a homogeneous consistency.
- Use a toothpick to check if the mint cookies are baked.
- Note the detailed tips and tricks for making the peppermint cookies at the top of the post.