Refrigerator Cookies (Mint, Cinnamon, and Chocolate)

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

     I first heard about The Great Food Blogger Cookie Swap on the blog Love and Olive Oil.  Lindsay was putting together a cookie swap for food bloggers all over the world.  All I had to do was sign up, make 3 dozen cookies, and send them to each of my three food bloggers.  In return I would get 3 different dozen cookies from 3 amazing food bloggers. 

     I thought this was such a great idea.   To my amazement over 450 food bloggers signed up to participate!   I was excited because not only would I receive 3 dozen cookies, I would also find out about a lot of cooking blogs that I haven’t been to before.  There will also be a cookie round up where all the cookie recipes from each of the food bloggers will be posted.

     One of the stipulations of the swap is that I had to make a cookie that I’ve never blogged about before.  This left out some of my old stand by favorites that I love to make at the holidays.  However, it did give me a chance to make the beautiful and colorful pinwheel cookies I’ve been eyeing up on Pintrest.  Creativity goes along with these cookies as you can add any color or flavor you’d like to the dough.  I went with a green mint cookie, red cinnamon cookie, and brown chocolate. 

      All three cookies are buttery and melt in your mouth.  The chocolate cookies were the favorites of many of my friends.  Surprisingly I liked the cinnamon cookies the best.  They were sweet and spicy at the same time.  The best part of these cookies are that they freeze really well so I made double and have 3 cookie dough logs freezing to use before Christmas.  I had a great time look at all the participating blogs and sharing in this fun holiday event with other bloggers in the food blogging community.
   
Cinnamon and Mint Refrigerator Cookies  (adapted from Our Italian Kitchen)
2 1/3 c. flour
1/2 t. baking powder
1/2 t. salt
2/3 c. powdered sugar
1/4 c. sugar
2 sticks butter
1 egg
1 t. vanilla
1 c. holiday sprinkles

For mint cookies:
green food coloring
2 t. mint extract

For cinnamon cookies:

red food coloring

2 t. cinnamon

2.  In the bowl of a stand mixer combine the butter, sugars, egg, and vanilla.  Beat until fluffy.  Add in the flour while mixing at low speed.  Increase speed and mix until a dough ball forms.

3.  Divide the dough into four pieces.  Return one portion to the stand mixer and add in the mint and green food coloring. Mix until well combined.   Remove and place one other dough portion in the stand mixer and add in the cinnamon and red food coloring.  Mix until well combined. 

4.  Roll out all four portions of dough on a sheet of wax paper, forming an 8 x 10 rectangle.  Place the dough rectangles in the refrigerator for 5 minutes to firm up. 

5.  Remove from refrigerator and place the red dough on top of one of the white doughs and peel off the waxed paper.  Repeat with the remaining green and white dough.  Starting at the long end, roll up each dough until it forms a log (I used the wax paper to help because my hands were causing the buttery dough to fall apart).

6.  Pour the sprinkles onto a large, flat plate.  Roll each of the logs in the sprinkles until they are covered completely.  Wrap the logs with plastic wrap and refrigerate for at least an hour (or freeze for up to 3 months).

7.  Preheat the oven to 350 degrees.  Remove the dough from the refrigerator and remove the plastic wrap.  Slice into 1/4 inch slices and place on a cookie sheet.  Bake for 15 minutes or until the edges begin to brown.  Remove from cookie sheet and cool on a wire wrap.  Store in an air tight container. 

1 1/4 c. unsalted butter (2 1/2 sticks), at room temperature
1 1/2 c. powdered sugar
1 egg
1 t. vanilla
3 cups flour
1/2 t. salt
1/2 t. baking powder
1/4 c. unsweetened cocoa powder

1.  Beat the butter, sugar, egg, and vanilla with an electric mixer until fluffy and light. 

2.  In a separate bowl combine the flour, salt, and baking powder.  Slowly pour the flour mixture into the butter mixture keeping the mixer on low speed until it is all added.  Continue mixing until a soft dough forms.

4.  Divide both the vanilla and chocolate doughs in half, giving you two of each.  Roll out each dough ball on waxed paper making an 8 x 10 rectangle.  Shape the edges to make them straight.

5.  Place the vanilla dough directly on top of the chocolate dough, pinching the edges to seal.  Roll up the tub starting at the long end, pressing at the end to seal the seam.  Repeat with remaining chocolate and vanilla dough.

6.  Wrap each cookie dough log in plastic wrap and refrigerate for 1 hour.  (At this point you can also freeze the dough for up to 2 months.)

7.  Preheat the oven to 350 degrees.  Unwrap the dough and slice into 1/4 inch slices.  Place on an ungreased cookie sheet and bake for 15 minutes or until starting to brown.  Gently remove to a wire rack and cool.  Store in an air tight container.