Today has been crazy!
Since today did not go as planned, I had to scrap the original cookies that I was going to make due to the time crunch. Stay tuned tomorrow for a chocolaty treat 😉
We all have these kind of days where we can’t find time to bake. For these days, I keep a few pre-made, store bought packs of sugar cookie dough in the freezer. This recipe takes about 5 minutes to assemble and then the fridge does all of the work and you are left with a quick slice-and-bake cookie in the end that everyone thinks you spent loads of time making when they taste them!
Peppermint Sugar Cookies
Remove the dough from the packaging and cut it into 3 equal parts.
Roll out 1/3 of the dough into a rope that is about 15 inches long. This will be the cream-colored part of the cookie.
Take 1/3 of the dough and make a small well in the center. Add between 6 and 10 drops of the red food coloring and 1/4 teaspoon of peppermint extract. Knead the dough until the color is even. Roll out the red dough into a rope that is about 15 inches long and place it next to and touching the cream rope from Step 2.
Take last 1/3 of the dough and make a small well in the center. Add between 6 and 10 drops of the green food coloring and 1/4 teaspoon of peppermint extract. Knead the dough until the color is even. Roll out the green dough into a rope that is about 15 inches long and place it on top of the red and cream ropes from Step 3.
Roll the tri-colored rope out to about 18 – 20 inches long. This will help the 3 ropes to stick together into one cookie. Wrap the tri-colored rope in plastic wrap and place flat in the refrigerator for 3 hours or overnight.
These cookies freeze beautifully if you can keep them around long enough to get them in the freezer! I place them in a single layer in a gallon size freezer bag once cooled and lay them in a box in the freezer to keep them from breaking.
Enjoy!
Peppermint Sugar Cookie
Makes 5 1/2 dozen
INGREDIENTS:
30 oz. package of pre-made refrigerated sugar cookie dough
1/2 teaspoon peppermint extract, divided
Red food coloring
Green food coloring
DIRECTIONS:
Step 1: Remove the dough from the packaging and cut it into 3 equal parts.
Step 2: Roll out 1/3 of the dough into a rope that is about 15 inches long. This will be the cream-colored part of the cookie. (I like to do this first, so I don’t accidentally have some color on my hands!)
Step 3: Take 1/3 of the dough and make a small well in the center. Add between 6 and 10 drops of the red food coloring and 1/4 teaspoon of peppermint extract. Knead the dough until the color is even. Roll out the red dough into a rope that is about 15 inches long and place it next to and touching the cream rope from Step 2.
Step 4: Take last 1/3 of the dough and make a small well in the center. Add between 6 and 10 drops of the green food coloring and 1/4 teaspoon of peppermint extract. Knead the dough until the color is even. Roll out the green dough into a rope that is about 15 inches long and place it on top of the red and cream ropes from Step 3.
Step 5: Roll the tri-colored rope out to about 18 – 20 inches long. This will help the 3 ropes to stick together into one cookie and will give the traditional round shape of a cookie. Wrap the tri-colored rope in plastic wrap and place flat in the refrigerator for at least 2 hours or overnight.
Step 6: Preheat oven to 350 degrees.
Step 7: After the dough has chilled, remove from the fridge and slice the dough into 1/4-inch-thick rounds. Place 2 inches apart on an ungreased cookie sheet. Bake for 8 – 9 minutes. Cool for 1 – 2 minutes on cookie sheet then remove to a wire rack to cool completely.
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