Chocolate Mint Syringe Cookies

Votes: 2

Time: 2 hours.
Complexity: easily
Quantity: 90 pcs.

These syringe-pressed cookies are a joy to make and eat. Crumbly and melt-in-your-mouth, they're bursting with rich chocolate flavor, beautifully balanced by refreshing hints of peppermint. The perfect treat for the New Year's and Christmas table! Drizzle each cookie with melted mint chocolate, and for a beautiful, crunchy topping, sprinkle with crushed red and white peppermint candies. Serve once the topping has set.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie

2 cups premium flour
1/4 cup cocoa powder
0.5 tsp baking powder
A pinch of salt
190 g unsalted butter, room temperature
2/3 cup sugar
1.5 tsp vanilla extract
1 large egg

Glaze

110 g semi-sweet chocolate, chopped
2 tbsp. heavy cream
1 tbsp unsalted butter
1/4 tsp peppermint extract
Chopped candy canes, for garnish

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, cocoa, baking powder, butter, sugar, vanilla extract, eggs, semi-sweet chocolate, cream, mint extract, lollipop sticks

Cooking the dish according to the recipe:

Bake the cookies:

Preheat oven to 325°F (160°C). In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, about 5 minutes. Stir in the vanilla extract and egg. Reduce mixer speed to medium-low and beat in the flour mixture until smooth.
Fit a wreath-shaped disc onto a cookie press and fill the press with dough according to the manufacturer's instructions. Place cookies 2.5 cm apart on 2 unlined baking sheets.

Bake the cookies, one baking sheet at a time, until set around the edges, 18-22 minutes. Immediately transfer the cookies with a spatula to a wire rack and let cool completely. Repeat with the remaining dough.
Once the cookies have cooled, prepare the glaze:

Combine the chocolate, heavy cream, and butter in a medium heatproof bowl set over a saucepan of simmering water (the bottom of the bowl should not touch the water). Stir until the chocolate is melted and smooth, 2-4 minutes. Remove the bowl from the saucepan and stir in the peppermint extract; let cool for 5 minutes.
Transfer the icing to a zip-lock plastic bag, snip off a corner, and pipe the icing onto the cookies. Sprinkle immediately with crushed candy canes. Let set for about 30 minutes.