Best Andes Mint Doodles Recipes
ANDES MINT DOODLES
Like in my other cookie recipes, I use a baking stone and they turn out amazing as well, although, I suggest leaving them on the stone a bit longer than a pan to cool. ***An easy way to keep cookies soft a few days longer, put a piece of bread in the container with them.***
Provided by Lori Younger
Categories Cookies
Time 35m
Number Of Ingredients 12
Steps:
- 1. Pre-heat oven to 350 degrees.
- 2. Sift the flour, cocoa, baking soda and salt together into a bowl and set aside.
- 3. With a hand held or standing mixer, beat together the shortening and butter until creamy.
- 4. Add the sugars and continue beating until light and fluffy.
- 5. Add the eggs and vanilla and beat until thoroughly incorporated.
- 6. Add the flour mixture and blend until smooth.
- 7. Fold in Andes Crème de Menthe Baking Chips.
- 8. Roll the dough, by hand, into a 1 ½ inch balls. Roll the balls in the powdered sugar to fully cover ball. Flatten the balls gently into ½" thick disks and place about 2" apart, spacing them evenly on un-greased baking sheets.
- 9. Bake cookies at 350 degrees for 10-12 minutes.
- 10. Remove from oven and let cookies set 1 minute on baking sheet. Remove from sheet and move to wire rack to cool completely.
ANDES MINT DOODLES
How to make Andes Mint Doodles
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Pre-heat oven to 350 degrees.
- Sift the flour, cocoa, baking soda and salt together into a bowl and set aside.
- With a hand held or standing mixer, beat together the shortening and butter until creamy. Add the sugars and continue beating until light and fluffy. Add the eggs and vanilla and beat until thoroughly incorporated. Add the flour mixture and blend until smooth. Fold in Andes Crème de Menthe Baking Chips.
- Roll the dough, by hand, into a 1 ½ inch balls. Roll the balls in the powdered sugar to fully cover ball. Flatten the balls gently into ½" thick disks and place about 2" apart, spacing them evenly on un-greased baking sheets. Bake cookies at 350 degrees for 10-12 minutes. Remove from oven and let cookies set 1 minute on baking sheet. Remove from sheet and move to wire rack to cool completely.
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Andes mint doodles recipes are a delightful variation of the popular sugar cookie recipe. These cookies are extra special because of the addition of Andes mints, which offer a cool, creamy, and minty flavor to the dough. These cookies are a perfect treat for any mint lovers, especially during the holiday season. The recipe is simple, easy to follow, and requires only a few ingredients that are easily accessible.
Ingredients
Dry ingredients:
- All-purpose flour (2 1/2 cups)
- Baking powder (1 tsp)
- Baking soda (1/2 tsp)
- Salt (1/2 tsp)
Wet ingredients:
- Butter (1 cup, softened)
- Granulated sugar (1 1/2 cups)
- Eggs (2)
- Vanilla extract (2 tsp)
Additional ingredients:
- Andes mints (1 package, chopped)
- Sugar (1/4 cup, for rolling the cookies)
Instructions
- Preheat the oven to 375°F (190°C).
- Mix the dry ingredients (all-purpose flour, baking powder, baking soda, and salt) in a large bowl and set aside.
- In another bowl, cream the softened butter and granulated sugar together until smooth and fluffy.
- Add the eggs, one at a time, to the butter mixture, followed by the vanilla extract. Mix well.
- Add the chopped Andes mints to the wet mixture and stir until they are evenly distributed.
- Gradually mix the dry ingredients into the wet mixture until the dough forms.
- Roll the dough into balls, about the size of a golf ball.
- Roll the dough balls in granulated sugar, making sure they are evenly coated.
- Place the cookies on a baking sheet lined with parchment paper, about 2 inches apart from each other.
- Bake the cookies for 10-12 minutes or until the edges are slightly golden brown.
- Remove the baking sheet from the oven and let the cookies cool on the pan for a few minutes before transferring them to a wire rack to cool completely.