Butter Mint Sugar Cookie
Delight in the festive charm of Butter Mint Sugar Cookies, a heavenly combination of buttery softness and refreshing mint flavor. These cookies strike the perfect balance between classic sugar cookie sweetness and a cool, aromatic twist from pure mint extract. Featuring a beautifully tender dough, enhanced with optional green food coloring for a festive touch and a sprinkling of crushed peppermint candies, these cookies are as visually stunning as they are delicious. Ready in under 30 minutes, they’re a perfect last-minute treat for holiday cookie swaps, parties, or everyday indulgence. Easy to make, irresistibly soft, and packed with minty freshness, these sugar cookies are a crowd-pleaser that will have everyone reaching for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 227 grams unsalted butter
- 200 grams granulated sugar
- 1 large egg
- 1 teaspoon pure mint extract
- 1 teaspoon vanilla extract
- 280 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 4 drops green food coloring (optional)
- 30 grams crushed peppermint candies or sprinkles (optional)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter and granulated sugar together with a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the egg, mint extract, and vanilla extract to the butter-sugar mixture, and beat until fully incorporated.
If desired, add the green food coloring into the wet mixture to give the cookies a minty green hue. Mix until the color is evenly distributed.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, beating on a low speed until a soft, slightly sticky dough forms.
If using crushed peppermint candies or sprinkles, gently fold them into the dough at this stage.
Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops look dry. Avoid overbaking to keep the cookies soft.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve immediately, or store in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
3680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.1 g | 263% | |
| Saturated Fat | 116.0 g | 580% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 1776 mg | 77% | |
| Total Carbohydrate | 446.8 g | 162% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 230.0 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 113 mg | 9% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 428 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
