Mint Cut-Out Cookies with Dark Chocolate Glaze Icing
Chocolate and mint are a winning combination, and the dark chocolate glaze is irresistible on top o these gorgeous green cookies. Perfect for your mint cravings, and to celebrate St. Patrick’s Day!
Mint and Chocolate were made to be a winning flavor combo.
These mint cut out cookies and dark chocolate icing go perfectly together.
There is no denying they have a familiar taste to a well-known Girl Scout Cookie, yes they do.
Did that grab your attention?
Yes, you can have the Thin Mint Experience ANYTIME!
There are two printable recipes, green mint cut-out cookies, and chocolate frosting.
Cream together butter and confectioner’s sugar. Add to this the egg and flavorings. Sift together flour, baking powder, and salt, adding this mixture one cupful at a time to the wet ingredients.
Mix until the dough forms a ball on the paddle.
Roll out on floured parchment paper and cut into desired shapes. Bake at 400° for 7-8 minutes.
I just love these mini shamrocks
Mix powdered sugar with cocoa and sift them. (when I don’t sift them and there are lumps in my icing) then add water, corn syrup and extract.
Mix until smooth.
Add more water or powdered sugar if it’s too thin or thick for you to pipe on.
Wishing you a Happy St.Patrick’s Day!
Mint Cut-Out Cookies with Dark Chocolate Glaze Icing
Ingredients
- 1 cup butter
- 1 ½ cups confectioner's sugar
- 1 egg
- 2 teaspoons mint extract
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- green food coloring
Instructions
- Preheat oven to 400°
- Cream together butter and confectioner's sugar.
- Add to this the egg and flavorings.
- Sift together flour, baking powder, and salt, adding this mixture one cupful at a time to the wet ingredients.
- Mix until the dough forms a ball on the paddle.
- Roll out on floured parchment paper and cut into desired shapes.
- Bake at 400° for 7-8 minutes.
- 1 ½ cups powdered sugar
- ½ cup dark chocolate cocoa (unsweetened)
- 3 tablespoons water
- 2 tablespoons corn syrup
- 1-2 teaspoon mint extract
- Mix powdered sugar with cocoa and sift them. (when I don’t sift them and there are lumps in my icing)
- Add water, corn syrup, and extract.
- Mix until smooth.
- Add more water or powdered sugar if it’s too thin or thick for you to pipe on.
- Multiply as needed for the amount of icing needed.
Looking for more St. Patrick’s Day Ideas
how about Corned Beef and Cabbage Soup with Irish Soda Bread Muffins
Fun! These really are the perfect SPD treat!
Wow, those look good!
Great, no…fabulous cookie idea!
Thanks Paula 🙂
I love those cookies!! The mint cookie recipe would be perfect for a change from the usual sugar cookie.
Thanks for sharing the recipe and tutorial. Made the dough. Getting ready to roll. Did you roll 1/4″, 3/8″ or ???
I rolled the dough fairly thick, I prefer thicker cookies so I’d say 3/8 but I don’t measure them 🙂 I just eyeball it.
Thanks for the reply, Diane. My guess was 3/8″. I used to “eyeball”, but I now roll all my cut out doughs between 2 sheets of parchment with a 1/4″ or 3/8″ wood guide on each side of my dough. I love this method. No extra flour, no mess and perfect thickness every single time.
I always have the intention doing it that way, but seem to forget 🙁 I will have to try harder to remember!
The dark chocolate contrasts so well with the green mint! Another delicious beauty, Diane!
Love the black and green color combo!!!
http://www.lifeofamodernhousewife.com
These are gorgeous, and I want to eat them!
this looks like a perfect cookies
oh my! my mints craving is awake while seeing your post!
kahaha! great job so creative :p
whoa! awesome cookies! i love the looks i think its good 🙂
i really want to lick the chocolates on top haha!
Awesome ! so eyecatching . just looking at eat make me want to eat em all haha.
thumbs up ya!
These are darling Diane!
After testing this recipe, I have a couple of responses:
1) If the cookies are rolled thinner, make extra icing. I make my cookies thin, and a double batch of the icing would have suited me better. I did, however, find that they’re adorable with just a squiggle of icing instead of a solid layer.
2) These are even better if you freeze them and eat them cold!
Thank you so much for sharing the recipe. At some point I’m going to try it with lavender extract instead of mint because I love the combination of lavender and dark chocolate and this is such a simple recipe.
glad you liked them, I love lavender and chocolate here is a chocolate cookie with lavender icing https://www.createdby-diane.com/2013/08/chocolate-lavender-cookies.html
Thank you! I’ve got to try those.
Hi. I was wondering about the icing; does it dry? I`m used to royal icing. How does this compare?
Glaze icing dries firm (just like royal icing) It dries a bit shinier than royal icing, tastes great too. Let icing dry for 24 hours before stacking cookies for best results. Ice cookies freeze well also. I’ve tested them in the freezer for 15days, 30 days, and at 60 days all the iced cookies were just like they were when freshly made. And tasted great. I froze white iced cookies and chocolate. Some colors do change a bit when frozen if you color white glaze icing red, black can change a bit.
Hope that is helpful 🙂 Diane
Perfect! Thanks so much.
Hi!
These look amazing! I’m so excited to try them, I was wondering on the heart picture what type of frosting/glaze did you use for the green outline on top of the heart? I’m going to make some of these for when we read the three trees christmas story and I think it would be fun to add some branches on top instead of just having the dark trees.
Thank you for sharing!
Hi, the heart inside the dark chocolate glaze icing is just white glaze icing. It may look green, but it’s actually white. Here is the post for vanilla icing https://www.createdby-diane.com/2012/01/how-to-ice-cookies-without-a-a-piping-bag-icing-the-easy-way.html If you’d like it green just use a drop of avocado green or similar color for a soft green color.
awesome thank you!
These look great even when its not St. Patrick’s Day. I was wondering, do you have a yield on about how many cookies you were able to get from this recipe? I’m not looking for a precise, exact number, just a ballpark figure.
This recipe will yield 3 dozen 2 1/2 inch cookie cutter sized cookies. It’ll make lots 6 dozen or so mini cookies and about 2 dozen large 3-4 inch sized shamrock cookies or similar cookies cutter shape. And yes these are good all year long and fun in many shapes!
Thanks for the recipe.l tried it,tastes amazing but it the dough spreads.why did it happen?should I omit baking powder?
Be sure to use butter that is soft to the touch but not melted. Make sure you mix everything very well and that when you roll out the dough it’s smooth. Be sure your oven is at the proper temperature and that is holding that temperature (use an additional the oven thermometer) These cookies do not spread when rolled at 1/4″ thick. Be sure to bake on thick baking sheets, the thinner the baking sheet the faster the butter melts and it can cause some spreading. But I have not had these spread. I bake hundreds of cut out cookies, I have lots of tips on baking cut out cookie here https://www.createdby-diane.com/2017/09/how-to-bake-perfect-cut-out-cookies.html If you give me more details I can help further. You need baking powder in this cookie recipe to allow the cookie to rise, it does not make the cookie spread. Be sure to use size large egg, as more liquid added will spread the cookie too.