Mocha Peppermint Bakes (Print-Friendly Version)
Colorful coffee-infused cookies swirled with chocolate, peppermint, and pink vanilla—a perfect holiday favorite!
# Ingredients:
→ Base Dough
01 -
227g (1 cup) soft unsalted butter
02 -
250g (1¼ cups) sugar, plus some extra to roll cookies
03 -
1 large egg
04 -
1 tsp vanilla essence
05 -
½ tsp peppermint flavoring
06 -
½ tsp baking powder
07 -
½ tsp salt
08 -
¼ tsp baking soda
09 -
280g (2¼ cups) plain flour
→ Flavor Additions
10 -
½ tsp instant coffee powder
11 -
A few drops of pink gel food coloring
12 -
2 tbsp cocoa powder (unsweetened)
# Steps:
01 -
Set your oven to 350°F. Lay parchment paper on two baking trays.
02 -
Beat together the butter and sugar until fluffy. Stir in the egg, vanilla, and peppermint until it's all mixed nicely.
03 -
Add the baking powder, salt, and soda first, then slowly work in the flour until you have smooth dough.
04 -
Split the dough into three parts. Mix coffee powder into one, pink coloring into the second, and cocoa into the last bit.
05 -
Take two teaspoons from each dough portion, mash them together, and give a little twist. Roll into a ball, then coat with sugar.
06 -
Pop them in the oven for 10-13 minutes, until the edges are crunchy but the middle stays soft. Shape with a cookie cutter if you'd like.
07 -
Let the cookies cool fully on a wire rack before storing or enjoying.
# Notes:
01 -
Best to eat within 4 days
02 -
Dough or baked cookies freeze well
03 -
Keep in an airtight box