Hey Besties! I’m excited to share this delicious mint vanilla cutout cookie recipe that’s been a hit this season! Mint is one of my favorite flavors to bake with, but unlike our bolder peppermint cookies we make during the holidays, this one is a perfect balance! Pair the deliciously warm flavor of vanilla with a subtle mint flavor for a year-round favorite. With a whole world of flavors to enjoy, why let plain vanilla cookies have all the fun? Read on for this delicious recipe and for a quick video to see how simple these are to make!
No-Chill Mint Magic
Consistent with all of my cutout cookie recipes, this is a no-chill recipe. Seriously, no chilling needed for perfect shapes every time. I make hundreds of cutout cookie every week and not one gets chilled before baking! Super quick and simple to make and enjoy plain or iced!
The key ingredient for the perfect mint flavor is THIS emulsion. Unlike extracts, emulsions are water-based so the flavor doesn’t bake out like alcohol-based extracts. I also find this emulsion to have a delicious mint flavor without being overpowering.
Royal Icing Flavor?
Honestly, vanilla royal icing pairs beautifully with these cookies! If you want to include some mint in your icing, you certainly can but definitely work in small amounts so as not to overpower the delicious cookie! If you need a fabulous royal icing recipe, THIS walks through exactly how I make my icing!
The Mint Vanilla Cutout Cookie Recipe everyone loves!
No more time to waste. let’s get to the recipe! I hope you love it as much as our customers do!
The Incredible Mint Vanilla Cutout Cookie Recipe!
Ingredients
- 1 cup (227g) Unsalted Butter Chilled, cubed
- 1 cup (200g) Granulated White Sugar
- 1 Large Egg Chilled
- 1 tsp (5ml) Vanilla Extract
- 1/2 tsp (2.5g) Peppermint Baking Emulsion LorAnn brand
- 2 tsp (10g) Baking Powder
- 1/2 tsp (3g) Salt
- 3.5 cups (420g) All-Purpose Flour
Instructions
- Preheat oven to 350 degrees F.
- I bake on our favorite perforated baking mats to eliminate any chance of spread, for even baking and pretty undersides of our cookies!
- Cream butter and sugar until smooth, about 2 minutes. No need to excessively cream as it can lead to cookie spread.
- Beat in vanilla extract, peppermint emulsion and egg, until combined.
- In a separate bowl, combine baking powder, salt and flour. Add to wet ingredient mixing bowl a little at a time.
- Mix until thoroughly blended. Dough should be pulling away from the bowl.
- Chilling the dough is not necessary! I have tried many different ways of rolling out dough and always come back to the old-fashioned way; a sheet of wax paper that has been floured.
- I usually divide the dough into 3 chunks and roll out each onto a floured surface and cut. In my experience, this dough works best for cookies at 1/4" thick. I use my Joseph Joseph rolling pin which does the measuring for me – genius! If you prefer thicker cookies, you'll just want to adjust your baking time.
- Bake at 350 for 7-8 minutes, depending on size of cookie. I also suggest baking similar-sized cookies together.
- Cool cookies on cookie sheet until firm enough to transfer to cooling rack.
Notes
Baking Video!
If you’d like to see a quick video of how simple these cookies are to make, you can find it HERE!
Happy Baking!
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