A classic cookie featuring a favourite flavour combo.
During the holidays, baking often takes centre stage with Monika Hibbs’s family in Vancouver, BC. “I like to start in early December because I love to package up cookies as little hostess gifts,” she says. This particular recipe was borrowed from a friend who originally gifted the cookies to the family as a housewarming present. Monika loved them so much, she added them to their holiday repertoire, with a personal twist—mint. “Chocolate and mint is one of my favourite flavour combinations at this time of year.”
- ½ cup (125 mL) unsalted butter, softened
- ½ cup (125 mL) granulated sugar
- 1 egg
- ½ tsp (3 mL) peppermint extract
- 1 ½ cups (375 mL) all-purpose flour
- 1 tbsp (15 mL) corn starch
- ½ tsp (3 mL) baking powder
- ¼ tsp (1 mL) salt
- 1 bar (100 g) Lindt Swiss Classic Milk Chocolate, finely chopped
- Sprinkles, dragées or other decorative toppings (optional)
Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper. In the bowl of a stand mixer combine butter and sugar. Beat until well combined, about 1 minute. Scrape down sides of bowl as needed. Beat in egg and mix until batter is light and fluffy, 1 to 2 minutes. Beat in peppermint extract.
In a separate bowl combine flour, corn starch, baking powder and salt. Add flour mixture to butter mixture and mix on low speed until it comes together to form a dough, about 1 minute. Add half of chopped chocolate and mix to combine.
Tip dough onto a lightly floured surface. Roll out dough to ¼-inch thick. Cut out shapes using a Christmas tree cookie cutter. (Other cookie cutter shapes will also work with this recipe.) Re-roll scraps and continue making trees with remaining dough.
Place cookie dough trees on the prepared baking sheets about 1-inch apart. Bake for 12 minutes, rotating baking sheets halfway through, until cookies are just golden around the edges. Let cool 2 to 3 minutes before removing to a wire rack to cool completely.
Melt remaining chocolate in a clean and dry heatproof bowl on top of a saucepan with a few inches of simmering water. Do not let water boil.
Once chocolate has melted, remove from heat and let cool for 5 minutes. Place chocolate into a piping bag or a small zip top bag. Cut a very small hole in the tip of the piping bag or corner of the zip top bag. Pipe chocolate garlands on the cooled cookies. Dress with sprinkles, dragées or other decorative toppings, if using. Place in the fridge for 10 minutes for chocolate to set completely. When packaging these up, keep separate from other cookies as the mint flavour will transfer.
Substitution Tip: Lindt Swiss Classic Milk Chocolate can be substituted with Lindt Swiss Classic White Chocolate.