Refrigerator Cookies (Mint, Cinnamon, and Chocolate)
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
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.
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:
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.
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.
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.
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.
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.
Hey Heather,
I was really interested in trying to make these cookies because they look great! I checked out the recipe you adapted it from just for kicks and noticed you added an egg to yours. Just curious as to why you added an extra egg?
Thanks!
I’ve made peppermint(red) ones before(sandwich cookie version), but never the green or chocolate! They look so fun and festive!
These cookies are sooooooo beautiful – wowwwww!!
I have just bought mint extract and I already have green coloring – so this recipe is just for me!:)
Thanks!
Your cookies look wonderful! And what a great cookie exchange. I wish I would have heard about it! Love it!
Wow, gorgeous!
I’d love to make some to give away for Christmas, and I’m wondering if you know how long they’ll keep in the fridge?