Description
Festive cookies combining buttery dough with a refreshing peppermint twist, perfect for holiday gatherings.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- Red gel food coloring
- ¼ cup coarse sugar or crushed peppermint candies for coating
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Beat softened butter and sugar on medium-high speed for 3 to 5 minutes until light and fluffy.
- Reduce the mixer speed to low; add the egg, vanilla extract, and peppermint extract, mixing until just combined.
- Gradually add dry ingredients in thirds, mixing until combined without overmixing.
- Divide dough into two equal portions. Add red gel food coloring to one half until uniform in color.
- Flatten each portion into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Roll each chilled disc into a rectangle about 12×10 inches.
- Layer one rolled dough over the other and roll tightly into a log.
- Smooth the log with your hands and wrap it in plastic wrap again, refrigerating for at least 2 hours or overnight.
- Preheat oven to 375°F (190°C). Slice the log into ¼ inch rounds.
- Place on lined baking sheets and bake for 8 to 11 minutes until edges are slightly golden and centers are set.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
- Optionally roll the edges in coarse sugar or crushed peppermint candies.
Notes
Chill time is essential for better handling and preventing spreading. Use quality extracts for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg