Chocolate Peppermint Sugar Cookies Baked Until the Edges Set

Set out g all purpose flour 2 cups + 2 Tablespoons, g cocoa powder, and baking powder before you start Chocolate Peppermint Sugar Cookies Baked Until the Edges Set. The batch is written for 48 Cookies.

Count on 1 hour of prep, 5 minutes of cooking, 2 hours of resting, about 3 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Chocolate Dough

• 270 g all purpose flour 2 cups + 2 Tablespoons
• 45 g cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon kosher salt
• 140 g butter room temperature
• 150 g sugar
• 1 egg
• 30 g milk

For the Peppermint Dough

• 270 g all-purpose flour 2 cups + 2 Tablespoons
• ¼ teaspoon salt
• 226 g butter room temperature
• 100 g sugar
• 1 egg yolk
• 1 ½ teaspoons peppermint extract
• 10 drops red food coloring

How the cooking goes

Make the Chocolate Dough

1. Beat together the flour, cocoa, baking powder and salt. Keep it to one side.
2. In the bowl of a electric mixer cream the butter and sugar until light and fluffy. Add the egg and beat to combine.
3. Add the flour on low speed alternately with a little milk, beginning and ending with flour just until the dough comes together. Divide into two equal portions, flatten slightly, wrap in plastic wrap and chill while you make the peppermint dough. At this point the dough can be refrigerated for up to 4 days or frozen for 2 months.

Make the Peppermint Dough

1. Beat together the flour and salt. Keep it to one side.
2. Cream butter and sugar until light and fluffy. Add the egg yolk and beat to combine. Add the peppermint extract and food coloring.
3. Reduce mixer speed to low and begin adding the flour one large spoonful at a time. Add the next scoop when the first is almost incorporated. Mix only until the mix looks even.
4. Divide into two equal portions, flatten slightly, wrap in plastic wrap and chill while you roll out the chocolate dough. At this point the dough can be refrigerated for up to 4 days or frozen for 2 months.

Assembly and Baking

1. Roll out each portion of the chocolate dough into a rectangle on a lightly floured surface until it is 1/8th inch thick. Move it onto a parchment lined sheet pan and chill 1 hour or overnight.
2. Roll out each portion of the peppermint dough into a rectangle on a lightly floured surface until it is 1/8th inch thick. Move it onto a parchment lined sheet pan and chill 1 hour or overnight.
3. To make a swirl: Trim the dough into two rectangles of similar size. Save the scraps. Temper the dough for about 10 minutes at ambient temperature or until it is flexible. Orient the chocolate dough so the long side is closest to you and the edge of the counter. Place the peppermint on top of the chocolate (the bottom/outside dough should still be on the parchment) but leave about 1/8th inch overhang of the chocolate. In other words you should see 1/8th inch of the chocolate dough peeking out from under the peppermint.
4. Begin to roll the chocolate over the peppermint – rolling away from you. Once you start the roll, use the parchment to guide the dough. This will limit the cracks in the exterior. Once you roll all the way up, close the roll and refrigerate. Repeat with the remaining two rectangles. Refrigerate overnight.
5. To make a Marble: Combine all the scraps from the swirls and roll into a log in parchment. Refrigerate overnight.
6. Warm the oven to 350°F.
7. Slice the logs into ¼ inch slices and place 1 inch apart on parchment lined sheet pans.
8. Oven-bake in preheated oven 5-7 minutes or until the edges begin to brown and the centers are matte.
9. Note: You can use more red food coloring to achieve a redder dough rather than the pinkish-red that you had, but you will eventually taste the food coloring.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open Scottish Shortbread with a Steady Rise and Oatmeal Cream Pie Cooled Before Slicing.