Peppermint Frosted Gingerbread Cookies

Two of my favorite flavors of Christmastime are gingerbread and peppermint. I wasn't sure if they would work together, but not only do they work, the combo is absolutely delicious! 

These beautiful cookies taste just like you would imagine - spiced gingerbread topped with a light buttercream, and finished with crushed peppermint. 

But it's not only the flavors at work here, it's the textures -- soft, chewy gingerbread and a creamy frosting and the crunch of the mint. So, so good.

This dough does best when it has time to cool so make sure to factor that into your timing. Of course, that gives you an hour plus to make something else! 

Definitely add these to your baking list this year - so easy, so pretty, so GOOD. And if you need more Christmas cookie inspiration, here are a few favorites from years past:

Muddy Buddy Cookies

Turtle Thumbprints

Italian Ricotta Cookies

Candy Cane Kiss Sugar Cookie Bars

Hot Cocoa Cookies

Peppermint Frosted Gingerbread Cookies

3 1/2 cups all-purpose flour
3 tsp. baking powder
1 1/2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. cloves
1/4 tsp. nutmeg
1 cup butter, softened
1/2 cup sugar
1/2 cup light brown sugar
2 large eggs
1/3 cup molasses
1 tsp. vanilla 

Vanilla Buttercream Frosting
3 cups confectioners sugar
1 cup butter
1 tsp. vanilla 
1 – 2 Tbsp. heavy cream
4-5 peppermint candies or mini candy canes, finely crushed

In a medium bowl, mix flour, baking powder, ginger, cinnamon, salt, cloves and nutmeg. 

Using an electric mixer, cream butter and sugars. Add eggs one at a time, then add molasses and vanilla. Gradually stir in dry ingredients until combined. Wrap dough in plastic wrap and place in the refrigerator for at least 1 hour.

Roll dough into 1-2 tablespoon size balls and flatten slightly with the bottom of a drinking glass. Place on parchment paper-lined baking sheet two inches apart.
Bake at 350 for 10-12 minutes, until bottoms begin to brown. Cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.

For the frosting, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Spread about 1 tablespoon of frosting on each cookie when cool, then sprinkle with crushed peppermints. 

Italian Rainbow Cookies

 

This is a very impressive Christmas cookie. It looks impressive on the plate, and you will be impressed with yourself when you can complete this task. Ha! In all seriousness, these are a little more complicated than your average drop cookie, but I still think they are easier than cut out cookies. (I just think cut out cookies are SO MUCH WORK.)

Ok, really, this is not that hard. The dough is divided into three parts, and you tint two of them to be red and green. Then you bake it all. After the "cakes" have cooled, you spread jam on the red layer, stack the white layer on top and spread jam on that, then top with the green layer.   

The final step is to make the chocolate glaze and then spread that over the green layer. After it sets, you flip the whole thing over and spread chocolate on the red side. 

My cakes were not particularly even, as you can tell. (No Great British Bake Off winning for me.) But the easy way to deal with that is just to trim the edges, and then you can sample your hard work as well. 

Now, cut the rectangle into fourths lengthwise and then cut each strip into 1/4" slices. Then you'll get these darling little bite sized morsels.

These cookies are absolutely delicious, especially if you love almond flavor.  I'm feeling badly for scaring you away from making these. Really, if I can do it, they can't be that hard. And they DO look super impressive, and they taste amazing. So get your bravery on, and make these Italian Rainbow cookies!

Italian Rainbow Cookies 

• 1 cup sugar
• 3-1/2 ounces almond paste, cut into small pieces

• 4 large eggs

• 1 cup flour

• 1 cup butter, melted and cooled

• 1/2 tsp. salt

• 1/2 tsp. almond extract

• 6 to 8 drops red food coloring

• 6 to 8 drops green food coloring

• 1/4 cup seedless raspberry jam

• GLAZE:

• 1 cup semisweet chocolate chips

• 1 tsp. shortening

1. Place sugar and almond paste in a food processor; process until combined. Transfer to a large bowl; beat eggs and sugar mixture 2-3 minutes or until thick and lemon-colored. Gradually add flour, butter, salt and extract.

1. Divide batter into thirds. Tint 1 portion red and 1 portion green; leave remaining portion plain. Spread 1 portion into each of 3 well-greased 11x7-in. baking dishes.

1. Bake at 375 for 7-11 minutes or until a toothpick inserted in center comes out clean and edges begins to brown. Cool 10 minutes before removing from pans to wire racks to cool completely.

1. Place red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer and remaining jam. Add green layer; press down gently.

1. For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over; spread remaining glaze over red layer. Refrigerate 20 minutes or until set.

1. With a sharp knife, trim edges. Cut rectangle lengthwise into fourths. Cut each portion into 1/4-in. slices.

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