The Incredible Mint Vanilla Cutout Cookie Recipe!
Soft and chewy with a perfect balance of vanilla and mint, a delicious alternative to plain vanilla cookies!
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
Cookie Consistency Notes:
The dough should be pulling away from the sides of the mixer. If dough seems too crumbly or dry, it has not come together yet. Mix for another minute.
If dough is not pulling away from the sides of the bowl, add more flour a Tablespoon at a time until it is.