Grasshopper Sugar Cookies | Creme de la Crumb
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Grasshopper Sugar Cookies

Easy Grasshopper Sugar Cookies are moist and thick chocolate sugar cookies covered in fluffy mint frosting and topped with a rich mint-chocolate drizzle!
Course Dessert
Keyword chocolate, mint, sugar cookie
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Servings 36
Author Tiffany

Ingredients

  • 1 cup butter, softened
  • 3/4 cup vegetable oil
  • 1 3/4 cup sugar, divided
  • 3/4 cup powdered sugar
  • 3 tablespoons water
  • 2 eggs
  • 1 tablespoon vanilla
  • 5 1/2 cups flour
  • 1 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon cream of tartar
  • 1 teaspoon salt

Frosting

  • 1 cup butter, at room temperature
  • 4-5 cups powdered sugar
  • 1 teaspoon pure mint extract
  • optional: green food coloring (4-5 drops)

Chocolate Drizzle

  • 1/3 cup Andes mint candies, unwrapped OR Andes also makes them in baking "chips" found near the chocolate chips in some stores

Instructions

  • In a large bowl cream together butter, vegetable oil, 1 1/2 cups sugar, powdered sugar, water, eggs, and vanilla.
  • In a medium bowl whisk together flour, cocoa powder, baking soda, cream of tartar, and salt.
  • Add dry ingredients to wet ingredients and mix until combined. Cover [i]tightly[/i] with plastic wrap and chill for 30 minutes.
  • Uncover the dough. Place remaining 1/4 cup sugar on a small plate. Grease a large baking sheet (you'll need a couple if you have them). Roll dough into balls, slightly larger than a golf ball, and place on baking sheet 3-4 inches apart.
  • Use the bottom end of a tall glass cup (or the bottom of a small jar) for pressing the cookies. Spritz the bottom of the glass/jar with cooking spray then dip the bottom into the sugar. Press cookies to about 1/2 inch thickness. Let the edges of the cookie dough squish out about 1/4 inch past the edges of the glass.
  • Bake at 350 for 8-10 minutes. (they should still be slightly undercooked) Allow to cool for at least 10 minutes on the baking sheet before transferring to a cooking rack. Baking the remaining cookie dough in batches until you've used all of the dough.
  • While the cookies are baking or cooling, prepare the frosting. Cream the butter for 3 minutes until very light and fluffy (do not cheat, do it for the full 3 minutes). Add the powdered sugar one cup at a time until desired consistency and sweetness is reached. (I used about 4 cups of powdered sugar) Mix in the mint extract. Taste, and add powdered sugar or mint extract as desired (I used the amounts listed). Mix in green food coloring if desired. Store covered in the fridge until ready to use.
  • For the drizzle, melt Andes mints on half power for 2 minutes in a microwave safe bowl. After 2 minutes, stir, and if needed, continue to melt for 20 second intervals until mixture is smooth. Drizzle over frosted cookies. (see note)

Notes

I've found that the best method for frosting, drizzling, and storing these cookies is as follows:
Place cookies (as many as you can fit) on a baking sheet. Frost those cookies. Next, drizzle the cookies with the melted Andes mint chocolate candies. Place the baking sheet in the freezer for 3-4 minutes, or in the fridge for 4-6 minutes until chocolate cools completely. You should now be able to place your frosted cookies in a large tupperware, stacking them with sheets of wax paper or parchment paper to separate each layer of cookies. Repeat with remaining cookies. Cover the tupperware and store in the fridge until ready to serve. About 10-15 minutes before serving take them out and let them sit at room temperature.