York Mint Sugar Cookies

York Mint Sugar Cookies

York Peppermint Patties add a bit of added flavor to these sugar cookies.

Did you know you can use a sugar cookie batter to make over 50 different cookies?

Just add your own decorating touch or a bit of food coloring and watch your assortment grow!

I had a bag of York Mints that were not yet open.

As I snuck grabbed them to use in a recipe late night snack, I remembered there was still a batch or two of sugar cookie dough in my refrigeratoe.

Usually when that happens I freeze the dough.

But my cookie giving tins were already full so the dough was still there as I made sure I hadn’t missed a tin or two.

Miss J and I had already made 17 dozen cookies for her school fair. You can see those in my story A Baker’s Tale.

It was in that moment I realized the York Mints would be delicious in a sugar cookie.

These are the INGREDIENTS you will need:

• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/4 cup unsalted butter, softened
• 2 tablespoons plain Greek yogurt or sour cream, room temperature
• 1 large egg, room temperature
• 1/2 teaspoon pure vanilla extract
• 1.33 cups (1 and 1/3 cups) all purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 24 unwrapped York mint candies, or chocolate covered mint

These are the INSTRUCTIONS for preparation:

• In large mixing bowl, cream together granulated sugar, brown sugar, and butter until light and fluffy. 
• Beat in the Greek yogurt, egg, and vanilla, just until combined. 
• In a separate bowl, whisk together the flour, baking soda, salt. 
• Slow beat into the butter and sugar mixture until fully combined. 
• Let chill for 1 hour or up to 48 hours.
• Place rack in the center of oven and preheat 400 degrees F. 
• For each cookie, scoop 1 tablespoon of dough.
• Place cookies 2 inches apart on ungreased baking sheet. 
• Bake 9 to 10 minutes, until light brown (cookies will appear underdone). 
• Let cool on baking sheet for 1 minute, then remove cookies to wire rack to cool completely, at least 30 minutes.
• Unwrap mints and lightly push into the center of the warm cookie until the cookie cuddles the mint.
• When cookies starting to become firm, remove cookie from rack. Add them to a plate or platter until you are ready to plate them.

That would mix my two favorite ingredients and I would have the best mash up of the year!

I really like the way they turned out.

Feel free to add any other decorations to your cookies..

The creamy mint center added a bit of texture as well as a lot of flavor to the sugar cookie.

My family enjoyed this treat as mich as I did.

There were no sticky fingers or crumbs in sight.

Of course 15 minutes later there were no cookies either!

I am glad I had a tin with the extra batch for later to dunk in milk.

These York Mint Sugar Cookies are a certain “add to my cookie list” for making again!

They travel in the tins well and were eagerly consumed at the Christmas party we attended.

I hope you enjoy them too!

Let me know how these cookies turned out for you.

Don’t forget to provide pictures!

Enjoy!

York Mint Sugar Cookies

York Peppermint Patties add a bit of added flavor to these sugar cookies.

5 from 1 vote

Print Pin Rate

Course: Bakery

Cuisine: American

Keyword: holiday, mint

Method: Bake

Skill Level: Basic

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Adjust Servings: 24

Calories: 140kcal

Author: Marilyn

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Ingredients

• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/4 cup unsalted butter, softened
• 2 tablespoons plain Greek yogurt or sour cream, room temperature
• 1 large egg, room temperature
• 1/2 teaspoon pure vanilla extract
• 1.33 cups (1 and 1/3 cups) all purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 24 unwrapped York mint candies, or chocolate covered mint

Instructions

• In large mixing bowl, cream together granulated sugar, brown sugar, and butter until light and fluffy.
• Beat in the Greek yogurt, egg, and vanilla, just until combined.
• In a separate bowl, whisk together the flour, baking soda, salt.
• Slow beat into the butter and sugar mixture until fully combined.
• Let chill for 1 hour or up to 48 hours.
• Place rack in the center of oven and preheat 400 degrees F.
• For each cookie, scoop 1 tablespoon of dough.
• Place cookies 2 inches apart on ungreased baking sheet.
• Bake 9 to 10 minutes, until light brown (cookies will appear underdone).
• Let cool on baking sheet for 1 minute, then remove cookies to wire rack to cool completely, at least 30 minutes.
• Unwrap mints and lightly push into the center of the warm cookie until the cookie cuddles the mint.
• When cookies starting to become firm, remove cookie from rack. Add them to a plate or platter until you are ready to plate them.

Notes

©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 2cookies | Calories: 140kcal (7%) | Carbohydrates: 18g (6%) | Protein: 2g (4%) | Fat: 7g (11%) | Saturated Fat: 5g (25%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 25mg (8%) | Sodium: 150mg (6%) | Potassium: 0mg | Fiber: 1g (4%) | Sugar: 12g (13%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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