One hack I've learned is you can roll out the cookie dough between parchment before you chill it. Much easier to roll out, and chills faster in the fridge too!
OH. My. GAWWWWDDDD!! I get so excited just looking at this! Peppermint is my all time December flavor!!! So festive, so understated, yumm yumm yumm yummmmmmmm
They're beautiful as is, but I might also adapt them by using this recipe's peppermint royal icing on Melissa Clark's chocolate shortbread cookies (at nytimes cooking) for a peppermint patty or thin mint vibe
At this point I can maybe identify Eric and Melissa signature cookie during cookie week. I have already made Eric's lemon turmeric one. It's cooking on the baking sheet right now.
Curious why the red side of each cookie looks like the icing was absorbed into the dough.. is that just because those chilled overnight in the fridge before adding the white icing?
I looked in the comments just to see if someone would mention that the red icing in the video is incorrect for the dried cookies. It looks like someone must have gotten some grease into the red icing. I can't believe Melissa Clark did not say anything about it or make it a teachable moment. The icing should look as it does in the pictures and for the cookies in the box. It will be slightly more matte after it dries (probably just on a rack and not in the fridge), but shouldn't look porous the way it does in the video. It should be smooth and snappy.
I love making SallyBakingAddiction's sugar cookies and surprisingly the recipe is very similar to these. Her chocolate version uses less flour to make up for the texture/dryness of the cocoa powder. So I think you could do something similar and swap about 3/4 of a cup of flour for 3/4 of a cup of cocoa?
I gotta say though, it drives me crazy when mint cookies are packed loosely with other cookies. The minty smell seems to spread on to the other cookies and I hate that. 😕
Not a huge fan of shortbread anything,,,and hard no on peppermint- alas this a misfire for me. I do like more savory shortbread cookies or any that have some kind of citrus to cut through the rich ... sometimes not so tasty butter flavor
Watching you maneuver all those ingredients into a tilt head Kitchenaid and scrape around the bowl/beater was painful. Make life easier for yourself: ditch the KA and use an Ankarsrum. (For reference, I made the switch after using my beloved Hobart-made, bowl-lift KA for 43 years; zero regrets).
You can use powdered meringue egg whites. They sell this even in crafts stores like Michael’s in the baking section. You can get it at some grocery stores, too.
Get the FREE recipe: nyti.ms/3OAMa5V
Peppermint is my all-time favorite flavor, so I expect I'll be making these all year round!
I spend the rest of the year in anticipation, waiting to see what Melissa is going to do for cookie week.
Looking forward to all the cookies! These sound really good for a simple seasonal treat. Thanks, Melissa.
One hack I've learned is you can roll out the cookie dough between parchment before you chill it. Much easier to roll out, and chills faster in the fridge too!
It's my favorite week of the year, cookie week!!
Poland Cookie🇵🇱🇵🇱🇵🇱
Until Germany, Russia and Austria steal them all 😅
also, Indonesian cookies lol 🇮🇩🇮🇩🇮🇩
OH. My. GAWWWWDDDD!! I get so excited just looking at this! Peppermint is my all time December flavor!!! So festive, so understated, yumm yumm yumm yummmmmmmm
At 5:32 you can see the image of Groucho Marx in the cluster of dough scraps in the lower right.
The cookies looked so delishious the marbled one was my favorite it's so pretty
I only cook with salted butter and never adjust the added salt. 🤷🏻♀️ Never met a cookie that was too salty. 😅
This looks like a fantastic recipe. I might make it instead of my standard shortbread for my cookie collection this year.
I know this wasn't the intention, but they look like Poke Balls and I'm here for it
"We're going off script!"
*Sohla El-Waylly has entered the chat*
Beautiful! And you can do other colors too!
the world really sucks right now but this makes me feel happy
Awwww! Cookies for New York Santa!
Looks so good and you’re so fun!
I love Melissa! I can't wait to make these.
They're beautiful as is, but I might also adapt them by using this recipe's peppermint royal icing on Melissa Clark's chocolate shortbread cookies (at nytimes cooking) for a peppermint patty or thin mint vibe
Cookie Week! ❤
IT'S COOKIE WEEK ‼️‼️‼️
Does baking powder or baking soda’s impact on the cookie change with resting time?
So its ok to put raw eggs in the frosting? Is there an alternative?
It should be okay as long as you use fresh eggs. You can also use meringue powder and water instead of egg whites.
You can use meringue powder and add water (basically dehydrated egg whites)
You can pasteurize the eggs too
Pokeballs
GUYS OUR SHOW IS ON
At this point I can maybe identify Eric and Melissa signature cookie during cookie week.
I have already made Eric's lemon turmeric one. It's cooking on the baking sheet right now.
Curious why the red side of each cookie looks like the icing was absorbed into the dough.. is that just because those chilled overnight in the fridge before adding the white icing?
My husband and I noticed that too- weird! The thumbnail cookies also don’t look like that.
I looked in the comments just to see if someone would mention that the red icing in the video is incorrect for the dried cookies. It looks like someone must have gotten some grease into the red icing. I can't believe Melissa Clark did not say anything about it or make it a teachable moment. The icing should look as it does in the pictures and for the cookies in the box. It will be slightly more matte after it dries (probably just on a rack and not in the fridge), but shouldn't look porous the way it does in the video. It should be smooth and snappy.
I loved the marbleized icing look! Can you add unsweetened cocoa to the cookies?
I love making SallyBakingAddiction's sugar cookies and surprisingly the recipe is very similar to these. Her chocolate version uses less flour to make up for the texture/dryness of the cocoa powder. So I think you could do something similar and swap about 3/4 of a cup of flour for 3/4 of a cup of cocoa?
I gotta say though, it drives me crazy when mint cookies are packed loosely with other cookies. The minty smell seems to spread on to the other cookies and I hate that. 😕
🎉
Nice, but seems that the red icing lost its gloss?
Me too but not peppermint
i thought those were babybel cheeses in the thumbnail
What happens if you add all 3 egg yolks to the cookie dough? I hate being left with a random egg yolk or white
You’ll most likely have a richer texture and less crisp across your cookies. I’m not 100% sure though.
it would be independent day cookie for polandian and indonesian lol
Can this recipe cookie dough be used in a electric cookie gun??? Thank you for the recipe 😊
Hey melissa clark,
Wouldnt it be dangerous to eat the raw egg whites from the royal icing?
There is no link for the free recipe, please add it to the notes.
The link is in the video description now.
What's high fat butter? I've been baking a long time and I've never seen or heard of this.
This is not Google
@@MinaF99 There are many definitions of high fat butter on google.
@@MinaF99 Google has many definitions of high fat butter.
Europeans butter, I think
European butter tends to have a higher % of fat compared to American butter
Why am I inordinately dissapointed that these are shortbread and not black and white cookies?
Not a huge fan of shortbread anything,,,and hard no on peppermint- alas this a misfire for me. I do like more savory shortbread cookies or any that have some kind of citrus to cut through the rich ... sometimes not so tasty butter flavor
Watching you maneuver all those ingredients into a tilt head Kitchenaid and scrape around the bowl/beater was painful. Make life easier for yourself: ditch the KA and use an Ankarsrum. (For reference, I made the switch after using my beloved Hobart-made, bowl-lift KA for 43 years; zero regrets).
1:26 there's no way I'm doing that Melissa Clark
Doesn’t letting egg white sit out for Hours lead to stomach illnes? This has always worried me about royal icing.
You can use powdered meringue egg whites. They sell this even in crafts stores like Michael’s in the baking section. You can get it at some grocery stores, too.
How are you thin?
I was hoping Cookie Week would be only Sohla and maybe Hamm.
Rude