I’ve always wanted to try my hand at making thin mint cookies.
Years ago, I tried one recipe that turned out pretty disastrous; the cookies melted into one another, a phenomenon that my roommate Jamie and I called “amoeba” cookies. This recipe contains no amoebas! Each cookie keeps its shape – that why I stuck them in the freezer before baking. You don’t want the dough getting too soft.
The first time I made these cookies, I actually thought that they could have been mintier. Below, I adjusted the recipe to 2-3 teaspoons. Before baking, taste the dough and see if it’s minty enough for you. Keep in mind that some of the mint taste will bake off.
Thin Mint Sandwich CookiesCourse: Uncategorized
Adapted from Leite’s Culinaria
One cup of flour*
Half a cup of unsweetened cocoa powder, like Guittard
Half a teaspoon baking powder, aluminum-free
Half a teaspoon of baking soda
Half a teaspoon sea salt
Three-fourth cup of organic cane sugar
Six tablespoons of organic non-hydrogenated shortening, like Spectrum
One teaspoon vanilla
Two to three teaspoons of mint extract
One tablespoon ground flax seed
Three tablespoons of peppermint schnapps
Two to three tablespoons of unsweetened applesauce
One cup dark chocolate, chopped, for coating
Two to three drops peppermint oil, for coating
*This recipe can be made for any form of flour, even gluten-free baking mixes.
- Preheat the oven to 350 degrees . Line two baking sheets with parchment paper.
- Combine the flax seed and schnapps in a small cup. Set aside for 5-10 minutes after stirring.
- Combine the dry ingredients in a medium mixing bowl: flour, cocoa powder, baking soda, baking powder, and salt. Keep this mixture aside.
- Cream the shortening and sugar together in a bigger mixing cup. Mix in the mint, vanilla, and flax/schnapps combination. Stir in the remaining dry ingredients. Attach the applesauce until the dough clings to the beater if it’s already a little loose. It should resemble the image below.
- Take a slice of dough and roll it out between two sheets of floured parchment paper to a thickness of around 1/4 inch. Cut the bits with a little round cookie cutter. Place them on your cookie sheets and continue until the tray is full.
- Before baking, place the tray/cookies in the freezer for 15 minutes. Bake the cookies for 10-12 minutes until they’re finished. Because of their dark colour, it’s impossible to say when the cookies are cooked. If your cookies are smaller than mine, cook them for just 10 minutes and let them cool on the tray. Go on with the operation until all of the dough has been used.
- To add more flavour, I melted my chocolate with a few drops of peppermint oil. I added a dollop of molten chocolate to each cookie and sandwiched them together with a spoon. To set the centres, place them in the freezer for 10 minutes. After that, dip them fully in chocolate if desired. I left several “naked” and covered some.
Enjoy these sandwich cookies and their minty goodness!