Few can claim that they can easily resist a cookie, and these are cookies you will not want to resist. Easy to make and bake at home, with hints of vanilla and mint, these cookies are delicious and trying this recipe is a must.
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup superfine sugar
- 2 tablespoons heavy whipping cream
- 3 1/4 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 2 eggs
- 1/4 cup icing sugar (for dusting work surface)
- 1/4 cup all-purpose flour (for dusting work surface)
- Position oven rack in the center of oven and preheat to 175 C. Line two large, heavy light-colored baking sheets with parchment paper; set aside.
- In a medium bowl, whisk flour, baking powder and salt until blended; set aside.
- In a large mixing bowl, add butter, sugar, cream, vanilla and peppermint extracts; beat with a handheld mixer on medium speed until fluffy, which should take about two minutes. Scrape the sides of the bowl as needed.
- Reduce speed to medium-low; add eggs one at a time and beat after each addition. Using a rubber spatula, fold in the dry ingredients one half at a time.
- Divide dough into two even pieces, then press each piece into a disk shape. Wrap them tightly with plastic wrap and refrigerate for one hour. Dough should be cool and firm but easy to work with.
- In a small bowl, whisk confectioners’ sugar and flour until blended; set aside. Working with one piece of dough at a time, place on a clean, dusted surface.
- Roll dough to about 0.3cm thickness. Use cookie cutters to cut shapes and transfer with a thin offset metal spatula to prepared cookie sheets. For even baking, do not overcrowd cookies.
- Gather remaining dough, cover with plastic and chill. Continue with second chilled dough.
- For best results, bake one sheet pan at a time until done, which should take about 10 minutes; remove and place cookies on wire racks to cool. Decorate and store in an airtight container.