Mint Thins

I mentioned in my post earlier this week that we had a lot of mint in our garden, so we are finding ways to use it.  This is a nice little thin butter cookie with fresh chopped mint baked in to give a subtle mint flavour.


They really are a nice cookie and I make it once a year when our fresh mint is plentiful.


I found the original recipe in an old copy of a Taste of Home magazine.  Of course, when I was ready to make the recipe  I could not find which magazine it was in.  I went to the Taste of Home website ( and searched et voila there it was!


1/2 cup butter, softened
1/2 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
3 tablespoons 2% milk
1 cup fresh mint, finely chopped

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla.


Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.


Stir in chopped fresh mint.



Shape into two 8-in. rolls; wrap each in plastic wrap.


Refrigerate for 2 hours or until firm.

Unwrap and cut into 1/4-in. slices.


Place 1 inch apart on greased baking sheets. Bake at 350° for 8-12 minutes or until edges are golden. Remove to wire racks to cool.

These are nice dipped in dark chocolate, but they are also nice plain.  If you want to dip in chocolate, in a microwave, melt about 2/3 cup chocolate chips with 1 Tbsp of shortening or butter,  stir until smooth. Dip each cookie halfway; allow excess to drip off. Place on waxed paper (or Silpat), let stand until set. I usually store these in the refrigerator.


If you have mint in your garden, or if you know someone with an abundance of mint to share with you, I recommend that you try these.  This recipe makes a few dozen at least (I think the original recipe says 4-5 dozen).  Maybe you could trade a few cookies for a bunch of mint!


3 comments on “Mint Thins

  1. These look so good. I have a lot of mint to use up too! Have you ever tried just dipping the mint leaves in chocolate and freezing them? They don’t hold up long but a fun novelty. I was admiring a bouquet of roses and ranunculi last week where they had mint sprigs tucked in. Another good use for a bumper crop!

  2. Johanna says:

    One of my friends absolutely loves mint chocolate. I guess I have to make those for her now I know one can put mint in cookies!

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