Celebrate St. Patrick's Day with these festive Mint Blossom Cookies! A soft, green peppermint base topped with a chocolate Kiss. Easy, fun, and sweet!
Get ready to add a pinch of luck to your dessert table with these vibrant Mint Blossom Cookies! Whether you are looking for the perfect green treat to celebrate St. Patrick’s Day or a whimsical Grinch-inspired holiday cookie exchange, these blossoms are a guaranteed crowd-pleaser. They combine a refreshing burst of cool peppermint with a soft, buttery base, all topped off with an iconic chocolate Kiss. Best of all, they are incredibly simple to whip up, making them a fun baking project for the whole family. See how a few pantry staples and a little 'secret ingredient' magic can create these festive, melt-in-your-mouth treats!
While these are perfect for St. Patrick's Day, they also double as 'Grinch Blossoms' for your Christmas cookie exchange!
These Mint Blossom Cookies are a simple, crowd-pleasing twist on the classic. Here is a breakdown of the ingredients and why they work:
(Specific measurements and full recipe instructions are found below)
- softened butter: I recommend using softened salted butter for this recipe because it adds just the right amount of salt, and you don't have to add any extra! The salt balances out the sweetness just a bit. If you use unsalted, just be sure to add an extra pinch (⅛- ¼ teaspoon) to the dough.
- granulated sugar: white sugar helps crisp the edges, and of course, adds sweetness.
- brown sugar: brown sugar adds moisture and gives the cookies that classic "chewy" center.
- egg + egg yolk: the extra yolk is a secret weapon! It adds richness and gives the cookie a soft, fudge-like texture instead of a cakey one.
- all-purpose flour: creates the structure of the cookie. When measuring flour, be sure to "spoon and level" so the dough doesn't become too dry or crumbly!
- salt: this is an essential ingredient that makes the flavors pop!
- baking powder: this gives the cookies just enough lift to stay soft without puffing up like a muffin.
- peppermint extract: adds that mint flavor! Be sure to use extract, not mint oil, since the oils are much more concentrated. You can adjust the amount of extract based on how minty you want the cookies to be.
- green gel food coloring: I prefer to use gel coloring over liquid drops. The gels are more vibrant and won't thin the dough or affecting the bake.
Follow the recipe directions to combine all of the cookie ingredients into a large mixing bowl, making sure to add a generous amount of green gel food coloring to achieve that vibrant, festive hue. Don't be alarmed if the dough appears a bit crumbly at first! Once you begin scooping and rolling the mixture in your hands, the warmth from your hands will help it come together into perfectly smooth dough balls ready for the oven.
Next, transfer the cookies to a wire cooling rack. While they are still warm and soft, gently press a Hershey’s Kiss into the center of each cookie. This is when you’ll see those beautiful 'blossom' cracks form instantly! Let the cookies sit for about 5 minutes, then pop the whole rack into the refrigerator* for 20–30 minutes. This quick chill is the secret to helping the chocolate set so the Kisses keep their perfect shape instead of melting into a puddle.
*This refrigeration is only for a quick 20-minute set, not for long-term storage!
Mint Blossom Cookies
Servings: 24 cookies
Prep Time: 10 minutes
Bake Time: 7-9 minutes
Ingredients:
- 6 Tablespoon unsalted butter, room temperature
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 1 egg + 1 egg yolk
- 1-1 ½ teaspoon peppermint extract
- Green gel food coloring
- 2 cups all purpose flour
- ½ teaspoon salt
- ¾ teaspoon baking powder
- 24 Hershey Kisses, unwrapped
Directions:
- Preheat the oven to 350º F.
- Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, beat together the butter and sugars for 1-2 minutes.
- Add egg and egg yolk, peppermint extract*, and a generous amount of green gel food coloring. Stir until combined.
*Add less/more extract to adjust how minty the cookies will be. - In a separate bowl, whisk together flour, salt, and baking powder.
- Add half of the flour mixture to the dyed ingredients, and mix.
- Add the remaining half of the mixture and combine. Dough will be crumbly.
- Use a 1 ½ inch cookie scoop to scoop cookie dough and roll into a ball.
- Arrange the cookie dough balls on the baking sheet.
- Bake the cookies for 7-9 minutes.
- Remove cookies from the oven and allow to cool on the baking sheet for 1-2 minutes.
- Transfer the cookies to a wire rack and press a Hershey Kiss into the center of each cookie. Allow the cookies to cool for an additional 5 minutes.
- Chill cookies in the refrigerator for 20-30 minutes to allow Hershey Kisses to set.
Storage:
- Store cookies in an airtight container for 3–5 days.
- Avoid storing cookies in the refrigerator! The fridge can actually dry out the cookie base faster than the counter will.
- Freezer Friendly: These cookies freeze beautifully! Allow cookies to cool completely. then transfer to a freezer-safe bag or container. Thaw 30-60 minutes before serving. Cookies freeze well for up to 3 months.
Substitutions & Variations:
- Add Color: for extra color to the cookies, roll the cookie dough in green sparkling sugar before baking.
- Change the Candy: instead of Hershey Kisses, use mini size York Peppermint Patties or Andes Mints pressed in the center.
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