Good morning everyone, I hope you are all well and enjoying the start of the weekend! So this morning I’m sharing a sugar cookie recipe that was inspired and adapted slightly from my favourite baking book: The Hummingbird Bakery Cookbook. These cookies have the perfect crisp, sweet texture and the vanilla and peppermint textures complement each other really well, the only alteration I would make next time would be making the cookies thinner, but I have amended the recipe below to account for this.
I actually used half the batch I made up in a Christmas-inspired rocky road, which went down very well with my colleagues at work, and is something I would recommend doing, just use my Rocky Road recipe (found here), replacing the rich tea biscuits with these lovelies!
I was slightly disappointed with the colour of the peppermint half of these cookies, I used a red food colouring paste for the first time and think I’m still getting used to the quantities I should use, but this just gives me the perfect excuse to bake up another batch again, and I can’t complain at that 🙂
As suggested below, these would make lovely presents for something this Christmas, so let me know how you get on and what homemade gifts you’ll be giving out this year!
Ingredients (Makes Around 20)
200g Butter, softened
280g Caster Sugar
1/4 Tsp Vanilla Essence
1/2 Tsp Peppermint Essence
1 Egg, beaten
400g Plain Flour
Pinch of Salt
1/2 Tsp Baking Powder
Red Food Colouring Paste
Add half the butter and sugar to a large mixing bowl with the vanilla essence and cream together until light and fluffy.
Into another large mixing bowl, add the remaining butter and sugar with the peppermint essence and red food colouring paste and and again cream together until light and fluffy.
Weigh the beaten egg using digital scales and add half of it to the vanilla dough, and the other half to the peppermint dough. Beat the egg into the doughs and mix well, scraping any unmixed ingredients from the side of the bowl as you go along.
Again, add half the dry ingredients to each of the bowls (i.e. 200g plain flour, tiny pinch of salt & 1/4 tsp baking powder to each bowl) and and mix well, until you have a light dough.
Place a large rectangle of baking paper on your work surface and lightly dust with icing sugar. Place your vanilla dough onto this baking paper and roll out until it is rectangular in shape and is the thickness of a 1 pound coin. Once you have done this, repeat with the red peppermint dough before placing the red dough on top of the vanilla dough. Trim the edges so that you have a neat rectangle.
Gently loosen the vanilla dough with the baking paper and roll the dough away from you, using the piece of baking paper underneath as a handle to help you roll it until you have a ‘dough sausage’. Wrap in cling film and place it in the fridge for at least 2 hours so it can firm up.
– Preheat the oven to 170°C/150C Fan/325°F and line 2 baking trays with baking paper.
Remove the chilled dough from the fridge and carefully unwrap on your work surface.
Slice the dough into 1.5cm slices and place them on baking trays, making sure you leave at least 5cm between each cookie to allow for spreading whilst cooking.
Place the baking trays in the centre of the oven and bake for about 10 minutes, checking regularly to check they are not burning. When cooked, the cookies should be light golden brown on the outer edges and a pale golden brown in the centre.
Remove the cookies from the oven and leave to cool for 5 minutes on the baking tray, before transferring to a wire rack to cool completely.
Serve with a glass of milk or hot chocolate, or wrap in cellophane and give as presents this Christmas!
Coming Next: Winter Spiced Cake