Tricolor Peppermint Sugar Cookies
These tricolor peppermint sugar cookies are festive in both looks and taste.
Ingredients
- 2 and ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup, 2 sticks butter, at room temperature
- 1 and ¾ cups granulated sugar
- 1 large egg plus 1 large egg yolk
- 1 teaspoon vanilla extract
- 3 tsp peppermint extract
Instructions
- Preheat the oven to 350 and prepare a sheet pan with parchment. Set aside.
- In a medium-sized bowl, combine the flour, baking soda, and salt. Set aside.
- In a large bowl with a hand mixer or in a stand mixer with a paddle attachment, beat the butter on medium speed until smooth and creamy, about 1 minute. Then, add in the sugar and beat until light and fluffy and pale in color, about 2-3 minutes. Add in the egg, yolk, vanilla, and peppermint extract and beat until combined.
- Add in the flour mixture on a low speed. Mix everything together until fully combined.
- Split the dough into three equal parts. Keep one part plain and add red and green gel food coloring to the remaining two sections. I used about 2-3 drops of the food coloring per each section.
- Take about one teaspoon (small cookie scoops worth) of dough from each section and loosely roll them into a ball. You want them to combine, but not bleed together in color. Do this with gentle hands so they stay separate, but come together nicely.
- Bake 6 or 7 cookies at a time on a sheet pan in the middle rack of the oven. Bake the cookies for 9 to 11 minutes, until the edges are soft. Rotate the cookie sheet halfway through the bake.
- Let the cookies cool completely on a wire rack. Store the cookies in an airtight container. They should last about a week. They can be frozen as well and will last in the freezer for 3 months.