St. Patrick's Day Mint Blossom Cookies
St. Patrick’s Day Mint Blossom Cookies are soft peppermint sugar cookies rolled in green sugar and topped with a dark chocolate center. Inspired by classic blossom cookies, they balance cool mint freshness with buttery sweetness and bittersweet chocolate for a festive, crowd-pleasing treat.
Equipment
- stand mixer or hand mixer
- mixing bowls
- baking sheets
- parchment paper
- cookie scoop
Ingredients
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 3/4 tsp pure peppermint extract
- 1 tsp pure vanilla extract
- green gel food coloring (optional)
- 1/2 cup granulated sugar (for rolling)
- green sanding sugar or colored sugar
- 48 pieces dark chocolate kisses or chocolate candies
Instructions
- Whisk together flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
- Cream butter until smooth, then add granulated sugar and brown sugar. Beat until light and fluffy.
- Add eggs one at a time, mixing well after each. Add peppermint extract and vanilla extract and mix briefly.
- If using, mix in green gel food coloring until evenly tinted.
- Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Cover dough and refrigerate for at least 30 minutes to prevent spreading.
- Roll dough into 1-tablespoon balls and roll in green sugar until fully coated.
- Bake at 350°F (175°C) for 9–11 minutes until edges are set and lightly golden.
- Let cookies cool on the baking sheet for 2–3 minutes, then press one chocolate piece into the center of each cookie.
- Allow cookies to cool completely before transferring or storing.
Notes
Use pure peppermint extract (not mixed mint extract) for clean flavor. Allow cookies to rest 2–3 minutes after baking before pressing in chocolate centers to prevent melting. Dark chocolate provides the best contrast to the mint.