Peppermint Candy Decorated Cookies

Peppermint Decorated Cookies

Candy canes and peppermint candies are a classic Christmas treats.  These iconic candies were the inspiration for these “sweet” Christmas cookies.  Traditional colors of red, white and green are the only colors needed to create a whole set of peppermint inspired cookies.

I added an extra little “twist” to these cookies, by starting with delicious Chocolate Sugar Cookies.

I used my Chocolate Rollout Cookie Recipe, then decorated the cookies with Peppermint Royal Icing (recipe below).

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Peppermint Royal Icing

Peppermint extract adds a delicious twist to traditional royal icing.

Ingredients:

4 cups Powdered Sugar
5 tablespoons meringue powder
6 tablespoons warm water (filtered if possible)
3/4 teaspoon peppermint extract
1 tablespoon light corn syrup, optional

Directions:

Add powdered sugar to the bowl of your electric mixer. Add meringue powder, then mix for a few seconds on low.
Add warm water, one tablespoon at a time, while the mixer is running.
Add peppermint extract.
Add corn syrup (if desired).
Continue to mix, stoping the mixer to scrap down the sides of the bowl, if necessary.
Increase speed to medium/high and beat icing 1-2 minutes.

This recipe will give you a very thick icing. Add additional water as needed, depending on the project.
Keep icing covered (with plastic wrap) at all times.

Use smaller bowls to color icing, or thin down icing, as needed.

Recipe source- Glorious Treats

Make sure to use peppermint extract, not peppermint oil.

The addition of the corn syrup helps the finished icing from being too hard/crunchy. I have found that if I use Wilton meringue powder the corn sryup is not necessary, but I do like to use the corn syrup with CK brand meringue powder, which seems to dry a bit harder. The difference of using corn syrup or not is quite subtle. Some decorators also use a bit of corn syrup in their icing to increase the sheen in the finished, dry icing. I have never seen any big difference (from using it or not).

For decorating, I use the terms “outline consistency” and “medium/flood consistency”.  Outline consistency icing should be thick, but not so thick it hurts your hand to squeeze out of the bag – about the thickness of traditional toothpaste.  Medium/flood consistency should be just thin enough that it will flow and flatten, to fill in a given area – about the thickness/consistency of corn syrup.

Candy Cane Cookies

Candy Cane Cookies ~

1.  Using white (outline consistency) icing, outline the candy cane shape, then add stripes as desired.  I like to plan that the white areas will be slightly larger than the red areas.

2.  Fill in every other space with white (medium/flood consistency) icing.

3.  If desired, immediately add a stripe of green icing onto the white areas.  If you want you candy canes to only be white and red, simply skip this step.

4.  After the white areas have set up a bit (30 minutes or so), fill in the open spaces with red (medium/flood consistency) icing.

Cupcake decorated cookies

Cupcake Cookies ~

1.  Outline and fill in the base (the “cupcake liner”) of the cookie with desired color.

2.  When the base area has set up a bit (30 minutes or so), fill in the top (“frosting” area) with white icing.

3.  Add icing swirls with white (outline consistency) icing.

4.  Immediately add sprinkles, by holding the cookie over a paper plate and sprinkle with desired sprinkles.  If the bottom half (in this case the red area) is still wet, be careful not to get any sprinkles on that area.   Add a large heart sprinkle on top, if desired.  Add red detailing on the “cupcake liner” portion of the the cookie, as shown.

Peppermint Candy Cookie ~

1.  Outline the design, as shown, using white (outline consistency) icing.  I usually add a tiny white dot as I’m working, to remember which area will be white, and which will be red, so I make sure to create the right number of spaces.

2.  Fill in every other space (as shown).

3.  Immediately add a green stripe in the white areas.

4.  After the white areas have set up a bit (30 minutes or so), fill in remaining spaces with red icing.  Add a silver dragee in the center of the cookie (if desired).

Wrapped Peppermint Candy Cookie ~

1.  Outline and flood cookie with white icing.  Immediately, add lines of red, then green icing (as shown).

2.-5.  Starting in the center of the cookie, drag a toothpick in a spiral motion, working your way to the outside edge of the “candy” area of the cookie (as shown).

6.  When your icing has set a bit (30 minutes or so), add finished details with white icing, by outlining the shape, and adding little lines where the “wrapper” would be cinched together.

 

Peppermint Christmas Cookies

Once your cookies are decorated, I have several pretty packaging ideas HERE and HERE.

In additional to these Chocolate Peppermint Cookies, I have an extra treat for you today!  I’ve teamed up with a few talented bakers and bloggers, who are also sharing cookie recipes and ideas today!

Follow the links below for more holiday cookies ideas!

Jenn | Hostess with the Mostess

Carrie | Half Baked :: The Cake Blog

Marian | Sweetopia

Kim | The TomKat Studio

Jessica | Pen N’ Paperflowers

 

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30 Responses to “Peppermint Candy Decorated Cookies”

  1. #
    1
    Jessica | Pen N' Paperflowers — December 5, 2012 at 2:36 pm

    Glory!! You are amazing. These cookies are perfection. I LOVE the Christmas Cupcake Cookies – what a great idea!! The Peppermint Candy Swirled Cookie tutorial is fabulous too! Thanks for sharing your tips – I can’t wait to try that technique!! I also can’t wait to try your Chocolate Rollout Cookie Recipe. What a great way to start my day today – pure inspiration for the Holidays. I’m thrilled you participated in the Cookie Exchange and love your contributions. Hugs and Happy Holidays!!

  2. #
    2
    Cookin' Canuck — December 5, 2012 at 3:46 pm

    Wow, you do beautiful work! And I love your helpful tutorials.

  3. #
    3
    Cindy Eikenberg — December 5, 2012 at 4:33 pm

    Thank you for providing so much beautiful, holiday cookie inspiration! Just gorgeous!

  4. #
    4
    Carrie's Creations — December 5, 2012 at 4:47 pm

    love these! the colors are so bright and cheery!

  5. #
    5
    susie — December 5, 2012 at 5:07 pm

    I almost bought that candy cutter, minutes ago at the grocery…grrr, now I wish I had with 2 batches of gingerbread in the fridge. Out I go I suppose. As as to an earlier comment, I too loved (still do) the cinnamon red hot on the gingerbread! But favorite to this day remains chocolate shot on a sugar cookie….yum!

  6. #
    6
    Julie — December 5, 2012 at 5:22 pm

    Glory, thanks for sharing these adorable Christmas cookies!! Love your tutorials, your directions and photos are always amazing!

  7. #
    7
    Charlotte Moore — December 5, 2012 at 5:38 pm

    Your work is gorgeous. You must have patience and a steady hand.

  8. #
    8
    sue @ cakeballs, cookies and more — December 5, 2012 at 5:49 pm

    I love those so classic Christmas.

  9. #
    9
    Blue Skies and Mud Puddles — December 5, 2012 at 6:34 pm

    These cookies are amazing! I love how they just pop off the screen. Not only beautiful, but they are making me hungry.

  10. #
    10
    ThisBakerGirlBlogs — December 5, 2012 at 7:44 pm

    Love the step-by-step pictures, you make it look so easy! :)

  11. #
    11
    Paula — December 5, 2012 at 10:31 pm

    Such cheery and festive cookie designs made all the more special with the peppermint flavouring in the icing. They look fabulous on the chocolate sugar cookies.

  12. #
    12
    Loretta | A Finn In The Kitchen — December 5, 2012 at 10:39 pm

    Oh my gosh! I love those swirled ones! Can you make some for me? :)

  13. #
    13
    Cecilia — December 5, 2012 at 11:43 pm

    I want cookies! I have to make these because I love chocolate and I love mint, these are a few of my favorite things…. Love you!
    ~Cecilia

  14. #
    14
    Marian (Sweetopia) — December 6, 2012 at 1:45 am

    Glory, these are super cute! I love the marbling and gorgeous photos!

  15. #
    15
    MegaCrafty — December 6, 2012 at 1:49 am

    These are all super cute! I especially love the canes and the marbled red/white mints. Thanks for sharing them.

  16. #
    16
    The Bearfoot Baker — December 6, 2012 at 2:47 am

    Adorable! I love the touch of green!

  17. #
    17
    Sue {munchkin munchies] — December 6, 2012 at 7:15 am

    I actually have some candy themed cookies read to ice:) Yours are wonderful!

  18. #
    18
    Heidi @ Bits of Sunshine — December 6, 2012 at 12:04 pm

    wow – these are awesome! I just adore them! You make them look super easy!

  19. #
    19
    Carrie (The Cake Blog) — December 6, 2012 at 2:41 pm

    These are amazing Glory! Gorgeous as always! Wishing you a Merry Christmas!!

  20. #
    20
    Joy Adams — December 6, 2012 at 6:48 pm

    I love the little candy swirls. So cute and festive.

  21. #
    21
    hani(haniela's) — December 8, 2012 at 11:36 am

    love the swirly effect on these.!

  22. #
    22
    Javery Kim — December 10, 2012 at 9:08 pm

    What cookie cutters did u use?

    • Glory replied: — December 10th, 2012 @ 9:16 pm

      Each of the cutters I used are the shape you see (I didn’t handcut any of these shapes). I dont’ know where I bought each cutter, but I know the wrapped candy shape is from Foosecookiecutters.com

  23. #
    23
    Patti Ransom — March 5, 2013 at 2:31 pm

    These are the BESt cookies and so easy to work with. I just made them for St. Patrick’s Day. They taste like Girl Scout Thin Mints! Yummy! As a side note, I used Godiva Chocolate Liqueur , so good! Thank you so much for your posts ~ I’ve learned how to do cookies just by reading your blog!

  24. #
    24
    ann — September 1, 2013 at 3:13 am

    these are so cute, i love your work… i just have a question…is there another way to make royal icing if i cant find any meringue powder?

    • Glory replied: — September 18th, 2013 @ 3:49 pm

      Hi Ann, Yes, you can make royal icing with dried egg whites, or fresh egg whites, or store bought pasteurized egg whites. Do a google search for “making royal icing with egg whites” and I’m sure you’ll find a recipe. Happy baking!

  25. #
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    ann — September 25, 2013 at 2:51 am

    hi,glory. thanks for the reply..

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