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.
Notes
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked or unbaked cookies for up to 2-3 months.
