Russian Mint Cookies

Usually I reach for my recipe box for old family favorites or Martha Stewart’s 2010 Christmas cookie magazine special (totally awesome, best selection ever!) but I saw these in last week’s Washington Post and fell in love.

Russian Mint Cookies

When I pulled these out of the oven, they looked really fugly and I was concerned. Unless it is a sugar cookie decorated by your apple-cheeked 6-year-old niece, there is no place for ugly cookies at Christmas.

Standards people, get some. 😉

Drizzling these with some peppermint glaze really helped perk the cookies up.

Russian Mint Cookies

My only complaint with this recipe is the dough is very crumbly- almost like there is too much flour. I would take out 1/3 cup or so next time.


Overall the mint flavor was awesome and the cookie was sweet and chewy, I will make them again!

Russian Mint Cookies

For the cookies

  • 1 1/2 cups sugar
  • 1/2 cup water
  • 3 tablespoons butter
  • 1 tsp peppermint extract (or more to taste)
  • 1 large egg
  • 3 cups flour
  • 1/2 tsp baking soda
  • 1/8 tsp salt

For the glaze

  • 1 cup powdered sugar
  • 1/8 tsp peppermint extract
  • food coloring of choice
  • 4 tbl heavy cream

For the cookies: Combine the sugar, water and butter in a small saucepan over medium heat and bring to a boil. Cook for 5 minutes, then remove from the heat and cool to room temperature. Stir in the peppermint extract and egg.

Preheat the oven to 350 degrees. Grease 3 baking sheets with nonstick cooking oil spray.

Combine the flour, baking soda and salt in a large bowl. Stir in the cooled syrup mixture. Roll teaspoons of dough into 1 1/2-inch balls. Transfer the balls to the prepared baking sheets. Use the bottom of a drinking glass to flatten the balls just slightly.

Bake for 7 to 10 minutes, just until the cookies are slightly golden and the tops have cracked a little.

While the cookies are baking, prepare the glaze: Combine the confectioners’ sugar, peppermint extract, food coloring, if using, and enough of the cream to create a thin glaze. Drizzle the glaze over the cookies while they’re still on the baking sheets. Transfer the cookies to wire racks to cool.


– Erin

5 thoughts on “Russian Mint Cookies

  1. Pingback: Peanut Butter Thumbprints « Erin's DC Kitchen

  2. Pingback: Pecan Chews with Small Batch Bourbon | Erin's DC Kitchen

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