Homemade Girl Scout Cookies: Thin Mints

By carvalhohm2

Ingredients

• 2 1/4 cups all purpose flour
• 1/4 cup cornstarch
• 6 tbsp unsweetened cocoa powder
• 1/2 tsp salt
• 1 cup white sugar
• 1/2 cup butter, room temperature
• 1/3 cup milk (any kind)
• 1/2 tsp vanilla extract
• 3/4 tsp peppermint extract

Details

Servings 42
Adapted from bakingbites.com

Preparation

Step 1

In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.

In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.

Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.

Preheat oven to 375F.

Slice dough into rounds not more than 1/4 inch thick – if they are too thick, they will not be as crisp – and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.

Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.