Peppermint-Glazed Dark Cocoa Cookies - Bake from Scratch

      Black cocoa offers a smooth, mild, and less bitter chocolate flavor. When used in baked goods, it provides a rich, deep taste and a strikingly dark color. A refreshing mint glaze creates a confection reminiscent of the popular Girl Scouts’ Thin Mints, but with a delightfully soft texture that can be enjoyed all year round.

      Yields about 18 cookies

      **Cookies:**

      - 1 cup (227 grams) unsalted butter, softened

      - 1½ cups (330 grams) firmly packed light brown sugar

      - 2 large eggs (100 grams), at room temperature

      - 2 teaspoons (8 grams) vanilla extract

      - 3 cups (375 grams) all-purpose flour

      - ⅔ cup (50 grams) black cocoa powder

      - 1 teaspoon (3 grams) kosher salt

      **Glaze:**

      - 1 cup (120 grams) confectioners’ sugar

      - 1 to 2 tablespoons (15 to 30 grams) water

      - ½ teaspoon (2 grams) peppermint extract

      **For the cookies:** In the bowl of a stand mixer with a paddle attachment, beat the butter and brown sugar at medium speed until light and fluffy, about 3 to 4 minutes, making sure to scrape the sides of the bowl. Add the eggs one at a time, mixing until well incorporated after each addition, and remember to scrape the sides of the bowl. Mix in the vanilla.

      In a medium bowl, whisk together the flour, cocoa powder, and salt. With the mixer on low speed, gradually incorporate the flour mixture into the butter mixture, mixing until just combined and free of dry streaks. Transfer the dough to a clean surface and gently knead it until smooth and well combined. Shape it into a disk, wrap in plastic wrap, and refrigerate until firm, about 1 hour or overnight. (If chilling for more than 1 hour, let the dough sit at room temperature for about 10 minutes to soften before rolling out.)

      Preheat the oven to 375°F (190°C). Line rimmed baking sheets with parchment paper. On a lightly floured surface, roll half of the dough to a thickness of ⅜ inch, keeping the remaining dough covered to avoid drying out. Using a well-floured 3-inch cookie press, firmly imprint designs into the dough as desired. Cut out rounds using a 3-inch round cutter and place them at least 1½ inches apart on the prepared sheets. Repeat with the remaining dough, rerolling scraps to utilize all of it.

      Bake one sheet at a time until the edges are just set, about 8 to 10 minutes. Allow to cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.

      **For the glaze:** In another medium bowl, whisk together the confectioners’ sugar, 1 tablespoon (15 grams) of water, and peppermint extract. Add the remaining tablespoon (15 grams) of water as needed to achieve a smooth, fluid glaze. Using a pastry brush, apply the glaze to the cooled cookies and allow it to set. Store in an airtight container for up to one week.

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