Looking for the perfect sweet to add a festive touch to your St. Patrick’s Day celebration? These Vanilla Mint St. Patrick’s Day Cookies are a simple, delightful recipe that’s sure to become a holiday favorite for both bakers and eaters alike. They offer a wonderful balance of classic vanilla with a refreshing hint of mint, making them a standout treat without being overly complicated.
Key Ingredients for Vanilla Mint St. Patrick’s Day Cookies
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ teaspoon peppermint extract (or more, to taste)
- 2 ¾ cups (344g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Green food coloring (gel or liquid)
How to Make Vanilla Mint St. Patrick’s Day Cookies
This recipe for Vanilla Mint St. Patrick’s Day Cookies is incredibly straightforward, making it ideal for any skill level. In just about 20 minutes of prep time and 10-12 minutes of baking per batch, you’ll have beautifully decorated, incredibly flavorful cookies ready to impress. The combination of soft cookie texture and minty vanilla flavor is utterly irresistible, making them a satisfying treat for any occasion.
Step-by-Step Instructions
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
- Add Wet Ingredients: Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the pure vanilla extract and the peppermint extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft.
- Divide and Color: Divide the cookie dough into two equal portions. In one portion, add a few drops of green food coloring and mix until evenly colored. Leave the other portion plain.
- Chill the Dough: Wrap both portions of dough tightly in plastic wrap and flatten them into discs. Refrigerate for at least 1 hour (or up to 2 days) to allow the dough to firm up, which will make it easier to handle and prevent spreading during baking.
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Form the Cookies: For a swirled effect, take small portions of both the green and white dough, roll them into small balls, and gently press them together before rolling into a slightly larger ball. Alternatively, for a marbled effect, gently twist or marble small pieces of each color together. Place the cookie dough balls about 2 inches apart on the prepared baking sheets. You can also simply make balls of plain or green dough if you prefer a uniform color.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. Be careful not to overbake, as this can make the cookies dry.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Why You’ll Love This Vanilla Mint St. Patrick’s Day Cookies
You will absolutely adore these Vanilla Mint St. Patrick’s Day Cookies for their delightful festive appearance and incredibly pleasing taste. The moment you bite into one, you’ll experience the comforting sweetness of vanilla perfectly complemented by a crisp, refreshing hint of mint—a pairing that’s both classic and invigorating. They offer the homemade charm and satisfaction of baking from scratch, which is far more economical than purchasing store-bought festive treats, allowing you to whip up a large batch for a fraction of the cost. Imagine a cookie that’s as cheerful as a pot of gold on St. Patrick’s Day, with a flavor profile that’s subtly sophisticated yet wonderfully comforting.
Compared to an all-vanilla cookie, the addition of peppermint extract elevates these treats to a whole new level, making them uniquely suited for spring celebrations. They’re not overly sweet, and the optional green coloring makes them visually stunning for any party or gathering. Don’t miss out on the chance to bring a little extra joy and deliciousness to your St. Patrick’s Day – gather your ingredients and give these exquisite cookies a try!
Storing and Reheating Tips
Storing Vanilla Mint St. Patrick’s Day Cookies:
- Room Temperature: Once completely cooled, store the Vanilla Mint St. Patrick’s Day Cookies in an airtight container at room temperature for up to 5 days. You can place parchment paper between layers of cookies to prevent sticking.
- Refrigeration: While not usually necessary for short-term storage, if your cookies have any frosting or delicate decorations that might melt at room temperature, you can refrigerate them in an airtight container for up to 7 days. They might become slightly firmer when cold.
Freezing Vanilla Mint St. Patrick’s Day Cookies:
- Baked Cookies:
- Ensure cookies are completely cooled.
- Place them in a single layer on a baking sheet and freeze until solid, about 1-2 hours.
- Transfer the frozen cookies to a freezer-safe airtight container or heavy-duty freezer bag.
- Store for up to 2-3 months.
- To thaw, remove from the freezer and let them come to room temperature in their container.
- Unbaked Dough:
- Prepare the dough as directed, divide into balls, or shape as desired.
- Flash freeze the dough balls on a baking sheet until firm.
- Transfer to a freezer-safe airtight container or freezer bag.
- Store for up to 2-3 months.
- To bake from frozen, add a few extra minutes to the baking time. You can also thaw the dough in the refrigerator overnight before baking.
Final Thoughts
These Vanilla Mint St. Patrick’s Day Cookies are a simple yet incredibly rewarding bake, perfect for adding a festive sparkle to your holiday. They deliver a delightful blend of classic flavors with a seasonal twist, making them a guaranteed hit. Why not bake up a batch and spread some smile this St. Patrick’s Day!
Vanilla Mint St. Patrick’s Day Cookies
Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.1 cup unsalted butter, 1.5 cups granulated sugar
- Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the pure vanilla extract and the peppermint extract.2 large eggs, 1 teaspoon pure vanilla extract, 0.5 teaspoon peppermint extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.2.75 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft.
- Divide the cookie dough into two equal portions. In one portion, add a few drops of green food coloring and mix until evenly colored. Leave the other portion plain.green food coloring
- Wrap both portions of dough tightly in plastic wrap and flatten them into discs. Refrigerate for at least 1 hour (or up to 2 days) to allow the dough to firm up, which will make it easier to handle and prevent spreading during baking.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- For a swirled effect, take small portions of both the green and white dough, roll them into small balls, and gently press them together before rolling into a slightly larger ball. Alternatively, for a marbled effect, gently twist or marble small pieces of each color together. Place the cookie dough balls about 2 inches apart on the prepared baking sheets. You can also simply make balls of plain or green dough if you prefer a uniform color.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. Be careful not to overbake, as this can make the cookies dry.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.