Prep Time
90 minutes
Cook Time
15 minutes
Serves
12
Need a quick, easy, and impressive-looking dessert? This one’s for you! These sugar cookies come together quickly and can be adapted to meet your needs. By leaving out the peppermint extract, you can make these year-round and use them to celebrate graduations, baby showers, weddings, and more! The dough can be dyed any color combination, so you can make these cookies in school colors, red-white-and-blue for the 4th of July, orange and black for Halloween, the list goes on! Just make sure you leave enough time to chill the dough, and you can’t mess up! This is a beginner baking project.
Ingredients
- 1 stick (1/2 cup) of butter
- 1 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon red food coloring
Steps
1
In a stand mixer, mix butter and sugar until combined and fluffy. Add the egg, vanilla, and peppermint and mix on low until combined.
2
Gradually add flour while mixing on low. Mix until combined.
3
Separate the dough into two equal-sized portions. Add the red food dye to one of the dough portions. Chill both portions of dough for at least one hour.
4
After an hour preheat the oven to 350°F. Roll out one section of dough to a 1/4-inch thick rectangle. Set aside, and roll the second dough ball to a similar shape and thickness.
5
Place one dough rectangle on top of the other and tightly roll up the dough into a cylinder. Cut the cylinder into individual 1/4-inch thick cookies.
5
Place the cookies 2 inches apart on a non-stick cookie sheet or silicon baking mat and bake for 8-10 minutes or until the edges are golden. Keep in an airtight container for 1 week or freeze for up to 3 months.