Frostbite cookies are the perfect combination of everything you’d want in a cookie. They have just a hint of peppermint, and that sweet buttery cross between being crunchy and melt in your mouth.
Frostbite cookies are a delicious combination of so many that make a great cookie. There are cornflakes and oatmeal to add fun texture.
Of course the dough brings a buttery goodness. To add to the mix there is a slight hint of peppermint that dances across your tongue.
It’s just enough to give a little chill. The chocolate coating adds the perfect crunch when you take a bite not to mention the added flavor.
This recipe was originally shared in 2018. I know that wasn’t all that long ago, so it seems a little strange to share it again so quickly.
But these cookies are so fabulous, so I just had to make them again. With all the excitement I had built up over them in my head I just had to share them with you again.
The dough comes together quickly. The hardest part is waiting for it to chill before you bake it.
In truth, you can bake them right away if you need to. However the texture is better if you put the dough in the refrigerator for at least an hour.
You can even chill it for a day or two of that is what your schedule allows. Do whatever works best for you.
The cookies would be great on their own, but a dunk in melted almond bark or white chocolate makes them even better. It gives that snap when you take a bite and adds that creaminess as you enjoy each taste.
This time I even dunked half of them in melted milk chocolate. That combination was absolutely amazing as well!
If you are looking for a new cookie to add to your holiday repertoire, I cannot recommend these highly enough. Please let me know what you think if you give them a try!
Original recipe from 2018:
It is time to dust off those baking pans and get out the cooling racks, Christmas cookie baking season is officially here. We are celebrating all things Christmas cookies this week and I am kicking it off with the delicious frostbite cookies.
They are sweet and butter with that perfect combination of crunch and melt in your mouth goodness. As if that’s not good enough, there is a coating of chocolate on the bottom.
When I signed up to participate in a week devoted to Christmas cookies, I knew exactly where to go for inspiration. My friend Kris at Big Rigs ‘n Lil’ Cookies has cookies right in her blog name!
I actually didn’t even have to dig very far, I have had her frostbite cookies pinned to one of my must make boards for way too long now. So I jumped at this excuse to get down to business and make them!
As these things go, I did make a few very small changes. One was to bake the peppermint extract right into the cookies. Kris added her hint of peppermint in the almond bark.
Now don’t let the peppermint deter you if you aren’t too sure about adding it. As written, the recipe just adds the lightest touch of peppermint flavor.
In fact, not one person detected it strongly enough to even ask if there was peppermint in them. It just adds that little something special that is barely detectable but really adds to the overall taste nonetheless.
If you are a big peppermint fan, I suggest you increase the amount you add slightly. Just go slow as peppermint is one of those flavors that can easily go from good to overpowering if you don’t pay attention.
I found flattening the cookies wasn’t really necessary. I tried a few different variations of how to shape the balls before baking and really the differences were minimal, so I’d go with the easiest which is the good old scoop, plop and bake method.
I did use my medium cookie scoop to make these cookies. This made nice large cookies that disappeared quickly at a recent party we hosted.
If you would like smaller cookies for your holiday trays, I am sure the small scoop would work well. Just take a minute or two off the bake time and watch them until you see how long they take.
Don’t skip dipping the cookies in the almond bark. While they would be delicious without it, that really adds that something special that Christmas cookie should have. So go ahead and go the whole way and make them fabulous!
Can you freeze frostbite cookies?
You can freeze the cookie dough or the baked cookies for up to 3 months. Freeze scoops of dough on a cookie sheet for a couple of hours and then transfer them to a freezer bag for long term storage. Defrost them or bake from frozen, just add a minute or two.
You may also like:
Melting Moment Cookies are a simple butter based cookie that absolutely melt in your mouth. we like them drizzled with a little bit of simple powdered sugar glaze and topped with sprinkles.
Spiced Oatmeal Raisin Cookies are a classic for good reason. I got this recipe from my friend Andrea and they were a huge hit!
German Gingerbread Cookies scream Christmastime to me. This recipe has the perfect balance of spice and the dough is easy to work with. Get the royal icing ready, decorating them is half the fun.
For a fun pop of color, try making funfetti birthday cookies. They are chewy cookies with sprinkles and white chocolate chips. You could use red and green sprinkles to make them perfect for the holidays.
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- 1 cup butter softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1½ cups rolled oats
- 1½ cups corn flakes
- 12 ounces almond bark*
- 1½ Tablespoons shortening
- Beat together butter, sugar and brown sugar until light and fluffy.1 cup butter, ¾ cup granulated sugar, ¾ cup packed light brown sugar
- Mix in eggs, vanilla and peppermint extract.2 large eggs, 1 teaspoon vanilla extract, ½ teaspoon peppermint extract
- In a bowl, whisk together flour, baking soda, baking powder and salt until combined and lump free.2 cups all purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, ¼ teaspoon salt
- Mix flour mixture into butter mixture until just combined, don’t over work.
- Stir in rolled oats and cornflakes until uniform. Cover and chill for an hour or overnight.1½ cups rolled oats, 1½ cups corn flakes
- Preheat oven to 325°F. Line cookie sheets with silicone baking mats.
- Scoop a rounded Tablespoon of dough onto the lined baking sheet, leaving at least 2 inches between cookies. I like using my medium cookie scoop to make this easy.
- Bake for 13-15 minutes or until lightly golden brown.
- Cool for 5 minutes on the cookie sheet and then remove to cooling rack to cool completely.
- When ready, gently melt almond bark either in a double boiler or using short bursts in the microwave. Stir in the shortening, then dip the cookies. Place on wax paper to set.12 ounces almond bark*, 1½ Tablespoons shortening
- Store in an airtight container at room temperature for up to a week or freeze until ready to use.