Kentucky Butter Cake

Kentucky Butter Cake is a moist, soft, buttery cake that is incredibly delicious. This luscious cake soaks up a buttery sweet sauce, that leaves a golden scrumptious crust you are going to love!

Cake is a favorite dessert of everyone’s. Reach for one of these favorites the next time you need a piece of cake Better than ANYTHING Cake, Cinnabon Cinnamon Roll Cake and Pineapple Upside Down Cake!

What is Kentucky Butter Cake?

Kentucky Butter Cake actually hails from Platte City Missouri. Back in 1963 Nell Lewis entered it into the Pillsbury Bake-Off and won. It has been making its way into homes ever since. This old-fashioned vanilla buttermilk pound cake is saturated with a luscious buttery syrup. It will create the most decadent glaze on the cake as it cools, similar to the glaze on a donut.  The best part is that the heavenly syrup is in every bite of this incredible Kentucky Cake. All thanks to the holes that you slowly fill and drench the cake in its delightful flavor.

This Butter Cake is a favorite for holidays, and special occasions a like. You are going to love the fact that you don’t have to decorate this cake. The glaze will do it for you. Cooking the Kentucky Butter Cake in a bundt is key. It gives it a distinctive shape that is a decoration on it’s own. Dust the cake with a bit of powdered sugar for a finishing touch. This Butter Cake is the favorite where ever I take it. When you pull out this Butter cake be ready for oohs and aahs, oh and have the recipe ready to hand out! Everyone will want a copy!

Homemade Kentucky Butter Cake Ingredients

You probably have everything you need in your pantry right now. This cake is incredible. Don’t panic if you do not have buttermilk, I have a recipe link below to make your own. It is super easy so don’t let that stop you from indulging!

• Flour: All purpose flour works best.
• Salt: Use regular table salt. This helps balance the sweet.
• Baking Powder and Baking Soda: Together these will help create a lighter cake that will rise.
• Butter: The butter adds moisture and flavor.
• Sugar: A cake would not be cake without sugar. White sugar is used here.
• Eggs: Make sure your eggs are at room temperature for best results.
• Buttermilk: Adds an incredible tangy flavor and also creates a super soft moist dense crumb. If you don’t have buttermilk, make your own here.

What you need for Butter Glaze 

• Butter: The star of the cake!
• Sugar: Just enough sweetness and helps create that sugary sweet crust on the outside.
• Vanilla: Flavor enhancer.
• Water: Helps to thin out the sauce to the right consistency.

Let’s Make Butter Cake!

This cake is wonderful the day it is made, but it is divine the next day. If you can plan ahead and make this the day before. If not at least let it sit for as long as possible for the cake to really soak up the buttery sauce and create that beautiful sweet crust on the outside.

1. Preheat: Turn the oven on to preheat to 325 degrees.
2. Grease: Grease and flour a bundt cake pan and set aside.
3. Mix: In a medium size bowl whisk together the flour, salt, baking powder and baking soda. Set aside.
4. Combine: In a large mixing bowl with a hand mixer cream together the butter and sugar.
5. Add:  Add the eggs one at a time and mix just till combined.
6. Fold:  Add in the flour mixture alternating with the buttermilk and mix gently.
7. Pour: Spread evenly into the bundt pan and bake for 55-60 minutes or until a toothpick inserted comes clean. remove from the oven and let cool completely.

Make the Butter Glaze

1. Poke: With a wooden skewer poke holes into the cake.
2. Heat: In a medium sized saucepan add the butter, sugar, vanilla, and water. Cook over medium high heat until the butter is melted. Do not boil.
3. Drizzle: Pour the sauce over the cake and allow for the cake to absorb the sauce.

Homemade Buttermilk Ingredients

So simple you will never need to buy it again. Milk and lemon juice or white vinegar will be a MUST on your grocery list! Follow this homemade buttermilk recipe here.

• Milk: Dairy milk, do not use non-dairy milk.
• Lemon Juice or White Vinegar: Fresh lemon juice and white vinegar are winners, but bottled and cider vinegar will work too.

How to Make Buttermilk

1. Ratio: Use 1 Cup of Milk to 1 teaspoon Lemon juice or vinegar.
2. Sit: Let it sit 5-10 minutes after mixing to let thicken and create that tang flavor.

Tips For the Best Kentucky Butter Cake

This Kentucky cake is so insanely delicious, you will want to take in these considerations to make sure you get the best one yet!

• Grease: This butter cake is sticky and has a bad reputation of sticking to the pan when trying to be removed. I highly recommend using butter, or shortening to thoroughly grease your pan and then flour it as well. Cooking sprays will not guarantee it coming out.
• Poke: If you can use the back end of some chopsticks or a thicker skewer. I have found toothpicks are too small and wooden spoon handles are too big. You want the holes big enough that the syrup soaks in perfectly, but not so big they destroy your cake.
• Room Temperature: The cake will work best if you use your buttermilk, butter and eggs at room temperature. Room temperature ingredients make it so much easier to mix. This will ensure your Kentucky Butter Cake isn’t overmixed which will give you a high volume soft cake, instead of a dense one.
• Reserve: Pour all but about ½ cup of the syrup into the holes. Then once the cake has mostly cooled and you have removed it from the pan, brush the remaining ½ cup on the cake. Brushing it slowly will help the glaze form that beautiful crust.

Flavor Variations

This is a great basic buttermilk cake that you can change up the flavor with if you like. You can change this up, just by changing the extract and adding a bit of zest. Try orange, lemon, peppermint, almond, coconut, or even rum!

How To Serve Your Bundt Cake

This Butter cake truly doesn’t need anything, it is so delicious on its own! But it can always be added too! Serve with fresh fruit, whip cream, ice cream, chocolate ganache, lemon curd or a fresh berry jam or sauce.

Storing and Freezing Butter Cake

This Kentucky butter cake gets better with time, up to a point of course.

• Store: Keep the cake tightly covered with plastic wrap or a cake container at room temperature for up to 5 days.
• Freeze: Once this has completely cooled wrap several times with plastic wrap and then with foil.  If it fits in a freezer bag place inside. Freeze for up to 3 months and thaw on the counter when ready to eat.

More Incredible Buttermilk Recipes to Try

Buttermilk is a magical ingredient that makes regular recipes amazing. It adds a tangy flavor that makes the best tasting pancakes. Buttermilk creates moist fluffy biscuits and crispy fried chicken. It is one of those ingredients that you truly do not want to substitute out for something else. And because you can make your own buttermilk out of milk and lemon juice or vinegar, you’ll never be out of it!

• Crispy Air Fryer “Fried” Chicken
• The Best Fluffy Homemade Buttermilk Pancakes
• To Die For Homemade Buttermilk Syrup
• Homemade Biscuits and Gravy
• The Best and Easiest Hush Puppies

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Kentucky Butter Cake

Kentucky Butter Cake is a moist, soft, buttery cake that is incredibly delicious. This luscious cake soaks up a buttery sweet sauce, that leaves a golden scrumptious crust you are going to love!

Course Dessert

Cuisine American

Keyword kentucky butter cake

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 12 Slices

Calories 508kcal

Author Alyssa Rivers

Ingredients

• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup butter softened
• 2 cups sugar
• 4 eggs
• 1 cup buttermilk

Butter Glaze:

• 1/3 cup butter
• 3/4 cup sugar
• 2 teaspoons vanilla
• 3 Tablespoons water

Instructions

• Preheat oven to 325 degrees. Grease and flour a bundt cake and set aside. In a medium size bowl whisk together the flour, salt, baking powder and baking soda. Set Aside.
• In a large mixing bowl with a hand mixer cream together the butter and sugar. Add in the eggs and mix until combined.
  
• Add in the flour mixture alternating with the buttermilk and mix until combined.
  
• Spread evenly into the bundt pan and bake for 55-60 minutes or until a toothpick inserted comes clean. Remove form the oven and let cool completely.
  

To make the butter glaze:

• With a wooden skewer poke holes into the cake.
  
• In a medium sized saucepan add the butter, sugar, vanilla, and water. Cook over medium high heat until the butter is melted. Do not boil.
• Pour the sauce over the cake and allow for the cake to absorb the sauce.
  

Nutrition

Calories: 508kcal | Carbohydrates: 71g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 463mg | Potassium: 122mg | Fiber: 1g | Sugar: 47g | Vitamin A: 743IU | Calcium: 57mg | Iron: 2mg

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Copycat Chick fil A Sauce Recipe

Chick-fil-A Sauce is a delicious cross between honey mustard and bbq that tastes even better than the original. Being able to make this amazing sauce at home is a total game changer!

Being able to have your favorites in the comfort of your home is simply the BEST! You have to try these popular copycats, Chili’s Skillet Queso, Roadhouse Cinnamon Honey Butter and KFC Coleslaw.

Chick fil A Sauce

This amazing secret sauce, is no longer a secret. Now you can have this incredible chick-fil-A sauce whenever your tastebuds crave it. It is insanely simple and super fast to throw together.  Slather this creamy flavorful sauce on your hamburger, chicken, or dip your fries in it. This sauce is tangy, full of flavor and addicting. I highly recommend making a double batch of this copycat sauce. Not only does it taste just like the original, it actually tastes better!

This tangy sauce has all the great flavors combined into one superb chick-fil-a Sauce. Mayo, mustard, BBQ sauce and a hint of lemon and honey mix together to create a sauce that is positively heavenly. We all know that the best part of Chick-Fil-A is the sauce. It makes chicken sing and fries insanely delicious. Now you can make it at home and you will not have to hoard as many packets as you can get when you go to the restaurant!

What You Need For Chick Fil A Sauce

All of these ingredients are probably sitting in your pantry right now. So grab this recipe and whip it up for a special treat the whole family will love.

• Mayo: Do not use Miracle Whip or Salad Dressing. It will alter the flavor and not be the same.
• Mustard: Yellow mustard is what you want to use here.
• BBQ Sauce: Use your favorite BBQ sauce. I like to use one with a bit of spice.
• Honey: Gives the sauce a bit of sweetness.
• Lemon: This adds that extra special bit of zing.

Making Copycat Chick fil A Sauce

Seriously this could not be any easier. I highly recommend making a double batch so that you will have plenty. No one likes to run out of their favorite sauce!

1. Mix: In a small bowl mix the mayonnaise, mustard, BBQ Sauce, Honey and lemon juice with a whisk until fully combined. Serve.

Tips and More for Chick fil A Sauce

This popular sauce came about in the 1980’s, when a team member accidentally poured bbq sauce into the honey mustard and voila! Chick fil a sauce was born! Make it a full meal deal by serving this gourmet sauce with Copycat Chick fil a Nuggets and some Copycat Chick fil a Lemonade. This chick fil a sauce can be used for more than just chicken nuggets, however.

• Serve: This smoky sweet sauce can go with so many things. Let’s start with chick fil a sandwich of course, but we can also think hamburgers, french fries, sweet potato fries, sandwiches of all kinds, breakfast burritos, and for those who are adventurous, try it with your pizza! It’s surprisingly delicious.
• Variations: You can make your sauce to your liking just by tweaking it a bit. Try adding a drop of liquid smoke for a bit more of a smoky flavor. Add a bit of Dijon mustard for a bit of a kick.
• A Bit Healthier: Replace the full fat mayo with reduced fat to cut the calories in half.
• Let it sit: Refrigerate the sauce for at least an hour before using. If you can make it the day before and let the flavors really meld together and the sauce will thicken a bit too.

Storing Your Copycat Sauce

With being such a popular and delicious sauce you may not have to worry about keeping it long! Keep the sauce in a jar that can be sealed tightly in the fridge for up to 2 weeks. Do not freeze.

More Copycat Recipes to Make at Home

There is nothing better than being able to make your favorite foods at home and have them turn out even better than at the restaurants. It is so satisfying, as well as delicious. As we all know there are times when we just can’t get to our favorite restaurant for our favorites and it is so nice to be able to make them at home. Whether it is sauce or soup, copycat recipes are the best. They are just fun to make too. You have to try these copycat favorites!

• Creamy Chicken Gnocchi Soup (Olive Garden Copycat)
• White Chocolate Blondies with Maple Cream Sauce (Applebee’s Copycat)
• Better than Takeout Chicken Fried Rice
• Baja Fish Tacos
• Fuji Apple Chicken Salad (Panera Copycat)

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Chick-Fil-A Sauce

Chick-fil-A Sauce is a delicious cross between honey mustard and bbq that tastes even better than the original. Being able to make this amazing sauce at home is a total game changer!

Course Sauce

Cuisine American

Keyword chick fil a sauce, copycat chick fil a sauce

Prep Time 5 minutes

Total Time 5 minutes

Servings 8 Tablespoons

Calories 116kcal

Author Alyssa Rivers

Ingredients

• 1/2 cup Mayo
• 2 tsp Prepared Mustard
• 1 tsp lemon juice
• 2 Tbsp Honey
• 1 Tbsp Barbecue Sauce

Instructions

• In a small bowl whisk together mayo, mustard, lemon juice, honey and barbecue sauce. Serve.
  

Nutrition

Calories: 116kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 126mg | Potassium: 13mg | Fiber: 1g | Sugar: 5g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

 

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Air Fryer Toasted Ravioli

Air Fryer Toasted Ravioli are crispy golden nuggets of YUM!  Perfect as an appetizer or even a meal, you are going to love these!

Appetizers are some the most delicious dishes out there. Try these tried and true favorites like this Crab Dip, Jalapeño Poppers and Spinach Artichoke Dip!

Toasted Ravioli

Air fryer ravioli has a crisp golden crunchy outside, that is full of Italian flavor. And then inside is soft, warm and full of cheese. Creating these delicious finger food is super easy and really fast. So when you need a go to appetizer or even a meal, that is a bit different reach for these toasted ravioli. They will be a hit every single time! Having that crunch outside combined with the super tender inside is MUST make. You are going to love it!

Making this appetizer in the air fryer makes it even that much better. You do not have to use extra oil and fat for frying, but you will still get that fried golden taste. The air fryer cooks by circulating the air around the ravioli so cooks evenly and it will bake up fast. Ready to eat in about 15-20 minutes, you can have a delectable dish ready in no time. This is one you just have to try. It is so satisfying.

What You Need For Air Fryer Ravioli

Super easy these ingredients are easy to find. Look for Ravioli in the refrigerated section near the cheese. You can use thawed frozen ravioli as well.

• Eggs: 2 Large eggs beaten well.
• Italian Seasoned Breadcrumbs:  Can use unseasoned breadcrumbs and add your own Italian seasoning if you desire.
• Parmesan Cheese: Use finely grated parmesan for best results.
• Cheese Ravioli: Refrigerated or frozen and then thawed will both work.
• Olive Oil Spray: Do not use cooking spray such as PAM, it can ruin your air fryer.
• Marinara: This is optional for dipping, but oh so good. Use this homemade recipe.

How to Make Ravioli in the Air Fryer

From start to finish you can have these done in about 15-20 minutes. The fact they are so easy and so delicious is huge bonus.

1. Whisk: In a small bowl add eggs and whisk.
2. Combine: In another small bowl combine breadcrumbs and parmesan cheese.
3. Dredge: Dip each ravioli into the egg mixture and then into the breadcrumb mixture.
4. Complete: Continue with each ravioli and place into the basket of an air fryer.
5. Air Fry: Cook at 360 degrees for 3-4 minutes. Spray with olive oil spray and flip and cook for an additional 3-4 minutes or until golden.

Tips For The Best Ravioli in the Air Fryer

Using the air fryer for these toasted ravioli make these a healthier option than frying, but you will still get that amazing crunch and flavor. If you do not have an air fryer, no worries you can use this baked ravioli recipe and still get incredible toasted ravioli.

• Do not Overcrowd: Air fryers work best when you do not over crowd the food inside. This way the circulating air can get all around the food and cook it evenly. You will probably have to cook the ravioli in batches.
• Keep Warm: Keep previous batches warm in an oven heated to 200 degrees. Place on a cookie sheet with parchment paper to keep them crispy.
• Oil spray: You will want to spray the ravioli thoroughly so that the breadcrumbs will crisp up. And you will need to spray both sides after you flip them. Avoid using cooking sprays, they have additives in them that can ruin your air fryer basket.
• Do I need to Cook the Ravioli: You can pre-cook the ravioli, but that it is optional. It will help soften the inside even more, but if you don’t have time, you don’t have to.
• Frozen Ravioli: You can use frozen ravioli, let it thaw on the counter. You might have to add a minute or two to the cooking time.

Variations and Sauces for Ravioli

Appetizers that are customizable are some of the best. You can vary this toasted ravioli to your liking. Also create a dipping bar with all the different kinds and let everyone choose their favorite.

• Ravioli: You can use different kinds of ravioli, meat filled, lobster, sausage etc. Whatever kind of ravioli you like will work in this toasted ravioli recipe. I would recommend a good quality ravioli that a good portion of filling for the best results.
• Sauces: Marinara is just the beginning. You can use Pesto, Alfredo, Ranch or a melted butter with Italian Seasoning. And of course garnish with extra cheese.
• Leftovers: Everyone loves these, so I will be surprised if you have any leftovers. But if you do, they will be just as good as when you made them fresh. Keep them in an airtight container in the fridge. Reheat in the air fryer for 2-3 minutes.
• Freeze: Freeze cooked toasted ravioli for another day. Cool completely and freeze in a freezer bag for up to 3 months. Reheat for 3-5 minutes at 350 in the air fryer or until heated through.

More Appetizer Recipes to Try

We love appetizers at our house, they bring lots of flavor and variety. Everyone loves to dip, scoop and snack their way to a great meal. The beauty of appetizers is you can usually create a whole meal out of them. They are the best way to try new things too. And we can eat with our hands and it is ok. Use any of these favorite appetizer recipes and you will be the hero of the party. Or you can combine several of them for a fun dinner.

• Bacon Ranch Cheese Ball
• Amazing Rotel Dip
• Cheesy Hot Corn Dip
• Easy and Addicting Ranch Pretzels
• Air Fryer Avocado Egg Rolls

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Air Fryer Toasted Ravioli

Air Fryer Toasted Ravioli are crispy golden nuggets of YUM!  Perfect as an appetizer or even a meal, you are going to love these!

Course Appetizer

Cuisine American

Keyword air fryer ravioli, air fryer toasted ravioli, toasted ravioli

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 People

Calories 148kcal

Author Alyssa Rivers

Ingredients

• 2 large eggs
• 1/2 cup Italian seasoned breadcrumbs
• ½ cup grated parmesan cheese
• 1 (14 ounce) package cheese ravioli
• olive oil spray
• marinara sauce for serving

Instructions

• In a small bowl add eggs and whisk. In another small bowl combine breadcrumbs and parmesan cheese.
• Dip each ravioli into the egg mixture and then into the breadcrumb mixture.
• Continue with each ravioli and place into the basket of an air fryer.
• Cook at 360 degrees for 3-4 minutes. Spray with olive oil spray and flip and cook for an additional 3-4 minutes or until golden.

Nutrition

Calories: 148kcal | Carbohydrates: 11g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 429mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 272IU | Vitamin C: 1mg | Calcium: 180mg | Iron: 1mg

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Homemade Thin Mints

These Thin Mints are way better than the popular boxed version! Perfectly crispy chocolaty cookies are sweetened with just the right amount of mint!

Cookies are the perfect answer to a sweet craving. You have to try these popular recipes the next time you need a cookie, Danish Butter Cookies, Italian Cookies and these amazing Cream Cheese Snickerdoodles.

Easy Thin Mints

No longer do you have to wait for that one special time of year when the Girl Scouts come around to sell their cookies. Now you can enjoy these incredible cookies all year long, and whenever the craving strikes.  Thin mint cookies are the top selling Girl Scout cookie and now you can make them in your own home. This homemade cookie version tastes even better than the boxed. You have complete control over your thin mints. And you can make as many as you want to your heart’s desire.

There are many who hoard Thin Mints. They store them in their freezer and nibble on them all year long till that special time comes around again. Now you do not have to do that. Anyone who loves thin mint cookies needs this recipe. If you have friends or family members who love thin mints, you need this recipe. Make them, take them a batch and sit back and watch as you become their hero. These are truly one of the best copycat recipes I have ever made. You have to try it!

Ingredients for Thin Mint Cookies

You can find all you need at your local grocery store. You might even already have it all in your pantry right now! The little bit of work required for these homemade thin mint cookies is so worth it! They are delicious!

• Unsalted butter, room temperature: You can substitute for shortening but the texture will be a bit different.
• Sugar: This will help sweeten the cocoa powder and temper the peppermint.
• Vanilla extract: Vanilla helps the chocolate taste better more like chocolate. I know it sounds weird but it is true.
• Peppermint extract: This will give it that classic thin mint cookie taste.
• Flour: All purpose or unbleached flour will work perfectly for this recipe.
• Dutch-processed cocoa powder: This kind of cocoa gives it a nice rich deep chocolate taste without being too overpowering.
• Salt: Salt will balance the sweet and make them incredible.

Making the Chocolate Coating

Using chocolate chips is ok here too They may not melt quite as smoothly but don’t worry, they’ll still turn out amazing.

• Chocolate melting wafers: You can use any good quality melting chocolate.
• Coconut oil: Oil helps the peppermint mix into the chocolate and helps create a nice shine to the chocolate.
• Peppermint extract: Just enough to give it a bit more of that minty flavor.

How to Make Mint Cookies

You will have to refrigerate the dough to get the best homemade thin mint cookie crisp. So make sure you plan time for it.  It is essential to the ideal thin mint cookie!

1. Combine: Beat together softened butter, sugar, peppermint extract and vanilla extract in a mixing bowl until combined and fluffy.
2. Add: Sift flour and cocoa powder into a small mixing bowl. Stir in salt. Add the flour mixture to the butter mixture. Mix until a dough forms, scrape the side of the bowl as necessary while mixing to ensure the flour is mixing well with the butter.
3. Fridge: Scrape the dough out of the bowl onto a piece of plastic wrap. Flatten it into a disk, wrap well and refrigerate for at least 30 minutes and up to 1 hour. 
4. Roll: When the dough is firm but still malleable, take it out of the refrigerator and roll it into ¼” thick on a cocoa dusted surface. Cut with a 2” cookie cutter. Reroll the scraps and keep cutting out cookies until the dough is gone. 
5. Freeze: Place the cookies in a container or lined baking sheet and freeze for about 15 minutes while the oven is preheating.
6. Prep: Preheat the oven to 350°F.
7. Bake: When the oven is ready, place cookies on another parchment-lined baking sheet 1” – 2” apart and bake for 15 minutes.
8. Cool: Remove from the oven, let cookies cool on the baking sheet for 5 – 10 minutes before transferring to a wire rack to cool completely.
9. Melt: Combine chocolate, coconut oil and peppermint extract in a heatproof bowl, set it over a pot of simmering water, stir until chocolate is melted completely. 
10. Coat: Dip cooled cookies in the melted chocolate using a fork, turn to coat both sides. Tap excess chocolate off and place coated cookies on a parchment-lined baking sheet. Allow chocolate coating to dry completely at room temperature or refrigerate to speed it up.

Tips for The Best Thin Mints

Don’t get overwhelmed by all the steps. This is a very forgiving homemade thin mint recipe that is easy to make. Make them once and you’ll want to make them over and over again.

• Fluffy: When we say beat the butter and sugar till fluffy, we mean fluffy. It puts air in the cookies that will help create that crispy texture we all love.
• Fridge and Freeze: It is super important to make sure you refrigerate and then later freeze the dough in its different stages.
• Chocolate Coating: To make the coating easier keep the melted chocolate warm. To do this keep the chocolate over the heated water while you dip it. Be very careful not to get water in the chocolate coating however. This will cause the chocolate to seize
• Vary the Chocolate: You can use milk chocolate or dark chocolate to melt and cover your thin mint cookies.
• Cool: Don’t be tempted to coat the cookies while they are still warm, they will crumble into a mess. Cool the cookies completely.
• Peppermint: Even though these are called thin “Mint” you want to use peppermint extract not mint.

 

Variations and Storing Wafer Thin Mints

Homemade thin mint cookies are simply the best, and you can make them ahead of time and freeze them for later. If you are not a fan of mint there are a few other options you can try.

• Make ahead: Make the dough and wrap tightly in plastic wrap then place in a freezer safe ziploc bag. You can keep it in the freezer for up to 3 months. Let thaw for about an hour before rolling out and continuing with the recipe.
• Flavor Variations: Not everyone loves mint, but you are going to love the chocolate cookie and coating. Use orange zest in the cookie and orange extract in the coating. Or try lemon zest and lemon flavoring. Add almond flavoring and roll the cookies in crushed nuts after the chocolate coating.
• Festive:  Make it festive by adding sprinkles, crushed cookie or nuts to the top of the coating before it sets.

More Cookie Loving Recipes

Everyone has that Leave it to Beaver image in their head, where they come home from school, and mom is waiting there with a plate of warm cookies. Even though in real life that rarely happens. Anytime a plate of warm cookies is presented, we can’t help but feel love, comfort, and that all is right in the world. Cookies are little nuggets of joy. They are the perfect sized dessert and treat that everyone can get behind. So besides these homemade thin mints, when you need a winning cookie, reach for one of these tried and true favorites.

• Peanut Butter No Bake Cookies
• Pizookie Cookie
• The Best Sugar Cookie
• Brown Butter Salted Caramel Snickerdoodles
• The Best Chocolate Chip Cookies Ever

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Homemade Thin Mints

These Thin Mints are way better than the popular boxed version! Perfectly crispy chocolaty cookies are sweetened with just the right amount of mint!

Course Dessert

Cuisine American

Keyword homemade thin mints, thin mints

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 17 cookies

Calories 171kcal

Author Alyssa Rivers

Ingredients

Cookies

• 4 ounces unsalted butter room temperature
• ⅓ cup granulated sugar
• ½ teaspoon pure vanilla extract
• ¼ teaspoon peppermint extract
• 1 cup all-purpose flour
• ¼ cup dutch-processed cocoa powder
• ⅛ teaspoon kosher salt

Chocolate Coating

• 8 ounces chocolate melting wafers
• ¼ teaspoon coconut oil
• ¼ teaspoon peppermint extract

Instructions

• Beat together softened butter, sugar, peppermint extract and vanilla extract in a mixing bowl until combined and fluffy.
• Sift flour and cocoa powder into a small mixing bowl. Stir in salt. Add the flour mixture to the butter mixture. Mix until a dough forms, scrape the side of the bowl as necessary while mixing to ensure the flour is mixing well with the butter.
  
• Scrape the dough out of the bowl onto a piece of plastic wrap. Flatten it into a disk, wrap well and refrigerate for at least 30 minutes and up to 1 hour.
• When the dough is firm but still malleable, take it out of the refrigerator and roll it into ¼” thick on a cocoa dusted surface. Cut with a 2” cookie cutter. Reroll the scraps and keep cutting out cookies until the dough is gone.
  
• Place the cookies in a container or lined baking sheet and freeze for about 15 minutes while the oven is preheating.
• Preheat the oven to 350°F.
• When the oven is ready, place cookies on another parchment-lined baking sheet 1” - 2” apart and bake for 15 minutes.
• Remove from the oven, let cookies cool on the baking sheet for 5 - 10 minutes before transferring to a wire rack to cool completely.
• Combine chocolate, coconut oil and peppermint extract in a heatproof bowl, set it over a pot of simmering water, stir until chocolate is melted completely.
• Dip cooled cookies in the melted chocolate using a fork, turn to coat both sides. Tap excess chocolate off and place coated cookies on a parchment-lined baking sheet. Allow chocolate coating to dry completely at room temperature or refrigerate to speed it up.

Nutrition

Calories: 171kcal | Carbohydrates: 17g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 20mg | Potassium: 105mg | Fiber: 2g | Sugar: 9g | Vitamin A: 173IU | Calcium: 13mg | Iron: 1mg

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