4 MUST TRY Recipes from Mint Fox & Friends For #BakeCookiesDay

If you’ve binged every episode of the Great British Bake Off, or you just love the idea of flour, sugar and butter having a party in an electric mixer, then we’ve got a treat for you.

This year, we’re sharing our top four fav cookies to make this National #BakeCookiesDay and let me tell you—they’re right alright. Your friends and fam will be asking for seconds and thirds, if you share, that is. You could also just put on your holiday jammies, rock around the tree and eat them yourself if you’re into that kinda thing.

1. Groundhog’s Gingerbread Cookies

The first recipe on deck is Groundhog’s famous gingerbread cookie recipe. Think you don’t like gingerbread? These cookies will change your mind.

Groundhog’s Gingerbread Cookies


  • 1 cup butter, at room temperature (salted or unsalted)
  • 1 cup granulated white sugar
  • 1 egg
  • 1 cup light or dark molasses (do not use blackstrap or cooking molasses)
  • 2 tablespoons white vinegar
  • 5 cups flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves


  1. First things first, beat the butter with an electric mixer until it’s light and fluffy, about 3 minutes. Add the sugar in gradually to mix in.
  2. Then beat in the egg, molasses and vinegar.
  3. Sift in the rest of the dry ingredients (flour, baking soda, salt, cinnamon, ground ginger, cloves). Slowly blend in dry ingredients into the wet ingredient mixture.
  4. Divide the dough into two even pieces, wrap each piece of dough in plastic wrap, and refrigerate for 30 to 90 minutes.
  5. When the dough is done chilling, preheat oven to 350°F. We recommend rolling the dough to ½ inch think on a floured surface, working through it in smaller sections. Then cut it into the desired shapes. Classic gingerbread man, or snowflakes are always a hit. Place shapes on a baking sheet lined with parchment paper or a baking mat. Use all the dough, including the scraps, just gather and re-roll it out.
  6. Bake shapes at 350 degrees for 9-11 minutes. Let the cookies cool on the pan for 5 minutes for perfectly soft and chewy cookies (i.e. don’t skip this step).
  7. Repeat with remaining dough.
  8. Leave your cookies plain or decorated. Here’s a few ways to decorate cookies with frosting recipes.

What kind of keys does the Gingerbread Man carry?


2. Fuschia Fox’s Fudge Brownie Cookies

Next up is Fuchsia Fox’s Fudge Brownie Cookies, and yes they are as delicious as they sound.

Fuschia Fox’s Fudge Brownie Cookies


  1. In a large microwave-safe bowl, melt the butter and bittersweet chocolate chips at 1-minute intervals, stirring in between, until they’re melted and smooth, but not too hot. Let the mixture cool to room temperature, so like give it five minutes.
  2. Add the brown sugar, eggs, and vanilla. Stir until well-combined.
  3. Add the flour, cocoa, salt and baking soda. Then give a good little stir so everything’s combined but don’t overmix.  Then add more chocolate chips, because why not?
  4. Chill the dough for 1-2 hours until the dough is firm but not so stiff you can’t scoop out the cookie dough.
  5. Preheat the oven to 350°F. Line two large, rimmed baking sheets with parchment paper and lightly grease with cooking spray.
  6. Scoop out heaping tablespoon-sized portions of dough and roll into similar sized balls so they cook evenly.
  7. Place the cookie dough balls a few inches apart on the prepared baking sheets (shoot for about 12 cookies per sheet).
  8. Bake for 9-11 minutes until set around the edges but still soft in the middle (and there are a few cracks on top). Don’t overbake!
  9. Let cool for a couple minutes on the baking sheets before removing to a wire rack to cool completely. Store covered at room temperature for a couple days or freeze for longer. These also taste great from the freezer if you’re a chilled dessert kinda person.


  •  1/2 cup (4 ounces, 1 stick) butter
  •  1 cup (6 ounces) semisweet or bittersweet chocolate chips (or chopped chocolate)
  •  3/4 cup (5.25 ounces) light brown sugar
  •  2 large eggs
  •  1 teaspoon vanilla extract
  •  1 cup (5 ounces) all-purpose flour
  •  1/3 cup (1.25 ounces) natural unsweetened cocoa powder
  •  1/4 teaspoon salt
  •  1/2 teaspoon baking soda
  •  1/2 cup (3 ounces) chocolate chips

What kind of cookies do rich people like best?

Fortune cookies!

3. Peacock’s 4-Ingredient Peppermint Bark

Next up isn’t technically a cookie, but it still tastes delicious and has that holiday feel to get you in the mood. Also, it’s extremely easy and a great one for new bakers.

Peacock’s 4-Ingredient Peppermint Bark


  1. Spray a 10-by-15-inch rimmed baking sheet with cooking spray. Line with a piece of waxed paper. Place candy in a doubled resealable plastic bag (one inside the other); seal, and wrap in a kitchen towel (to prevent candy from piercing the bag). Use a rolling pin or skillet to crush candy into tiny pieces. Now’s the time to let out any unresolved frustration. See, baking is fun and therapeutic. Then separate the fine powder from the large crushed candy pieces.
  2. Now comes the fun part. Place your white chocolate in a large heatproof bowl and set on top of a pot of simmering water. No this is not magic, just make sure your heatproof bowl is big enough to sit on top of the simmering pot without sitting totally in the hot water. The heat will melt the white chocolate. Stir occasionally until smooth, 4 to 6 minutes. Remove from heat.
  3. Next, transfer mixture to prepared baking sheet. With a spatula, spread the melted chocolate to the edges of pan. Sprinkle with crushed candy. Cover the entire surface with a piece of waxed paper (to prevent hands from sticking), and press candy through the waxed paper to press candy gently into chocolate mixture. Chill until firm, 20 to 30 minutes (but not any longer or the candy will get too soft).
  4. Last, peel off waxed paper. Break bark into 3-inch pieces. Bark can be stored in an airtight container at room temperature up to 1 week. But trust us, it will not last that long.

Pro-tip, sprinkle the extra peppermint powder into ice cream or hot cocoa for a nice treat.


  • Vegetable-oil cooking spray
  • 1 package (7.5 ounces) hard peppermint candies, unwrapped
  • 1 pound white chocolate, chopped (do not use chips)

What do you call it when two cookies from the same sheet fall in love?

A batch made in heaven!

4. Iguana Lotta Sugar Cookies

Ever wonder what makes sugar cookies just so unbelievably delicious? Is it an illegal ingredient only used in France? Or does it really just take some magical Mintmas spirit? Well, the secret is this: sugar and sugar.

Obviously, a sugar cookie is going to use white sugar. But, what makes a cookie perfectly chewy is high moisture content. Brown sugar has more moisture than white sugar because it has a touch of molasses. This little secret is what makes these sugar cookies to die for, or at least call out of work sick so you can eat these soft, chewy cookies all day.

Iguana Lotta Sugar Cookies

This is how you make ‘em.


  • 2 ¾  cups (358g) all-purpose flour
  • 1 tsp baking soda
  • ½  tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter, room temperature
  • 1 cup + 2 tbsp (233g) granulated sugar
  • 2 tbsp (28g) brown sugar
  • 1 egg
  • 2 tsp vanilla extract
  • ¼ cup sugar (additional for rolling)


  1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats (you can get both on amazon for super cheap, a worthy purchase for any baker).
  2. Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
  3. Beat the butter into a cream and slowly blend the sugars in a large mixer bowl on medium speed until it’s light in color and fluffy. You should be able to see the change in color happen and know it’s ready.
  4. Add in the egg and mix until it’s well combined.
  5. Next, mix in the vanilla extract.
  6. Add the dry ingredients and mix until the dough is thick, but not sticky. Don’t over mix or you’ll miss the perfect clusters of brown sugar. When it’s well combined, use a rubber spatula to mold it into a mini boulder of doughy sweetness.
  7. Create 1 ½  tablespoon-sized balls of cookie dough. Roll evenly into a ball then roll each ball around in the leftover sugar to coat. Plop those balls on the baking sheet in little rows like toy soldiers so they bake evenly.
  8. Bake cookies for 7-8 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just before the edges begin to turn golden. Between under baking and overbaking, we say under. The cookies should be a little puffy when you take them out of the oven. They’ll fall a bit as they cool.
  9. Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.

We go together like milk and cookies.