When I was thinking about what to make for the newsletter this month, my daughter said that she thinks cookies this time of year. So, cookies it is. These are very easy to throw together and they’re something different. These don’t spread, but you don’t want to crowd them on the cookie sheet for even baking. I like when a recipe is adaptable, and these are. Swap the extract for ½ teaspoon of peppermint and add crushed candy canes instead of the chocolate chips—and red food coloring, of course. Happy baking!
- 1 cup butter, softened
- 2/3 cup powdered sugar, sifted
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon mint extract
- Green food coloring
- ¾ cup mini chocolate chips
- Additional powdered sugar for coating
- Line a large cookie sheet with parchment paper and set aside.
- In a large bowl, beat together the butter and sugar until light and fluffy.
- Mix in the flour, salt, and extract just until combined. Add in the food coloring, a few drops at a time, until you get the color you want.
- Stir in the chocolate chips.
- Scoop out 1 Tablespoon of dough at a time and roll into balls. Place the balls on the prepared cookie sheet.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F.
- Space the cookies about 1 inch apart on cookie sheet and bake for 7-8 minutes, just until they are very lightly browned on the bottom. Do not overbake.
- Let cool for 5 minutes on the cookie sheet.
- Line a second cookie sheet with parchment paper and sprinkle liberally with powdered sugar (about ½-1 cup).
- Place the warm cookies on the sugar and dust with additional sugar and allow to cool completely.
- Once cool, roll cookies in the powdered sugar on the cookie sheet, to coat.
Store in an airtight container for 4 days.