Peppermint Wreath Cookies

Ingredients

• 1¼ cups unsalted butter, softened
• ¾ cup powdered sugar, sifted
• 2½ cups all-purpose flour
• ¼ tsp. kosher salt
• ¾ tsp. peppermint extract

Instructions

1. 1Preheat the oven to 375°F and arrange the racks in the top and bottom positions. Line two large baking sheets with parchment paper.
2. 2In a large bowl, beat the softened butter and powdered sugar with an electric mixer on high speed for about 2 minutes until creamy and smooth.
3. 3Lower the mixer speed and gradually blend in the flour and kosher salt for about 1 minute. Mix in the peppermint extract, then divide the dough evenly into two separate bowls.
4. 4Add red food coloring to one bowl of dough and mix until you reach your preferred shade. Add green food coloring to the second bowl and mix well.
5. 5Scoop and roll the dough into small half-teaspoon balls. Arrange six balls in a circle on the lined baking sheet, alternating the red and green colors so they touch slightly.
6. 6Gently press down on the dough balls to flatten them slightly, helping them stick together to form a solid wreath shape.
7. 7Continue this process with the rest of the dough to create around 28 cookies, leaving about 2 inches of space between each wreath on the baking sheets.
8. 8Bake the cookies in batches for about 8 minutes, or until the tops appear dry. Rotate the baking sheets between the top and bottom racks halfway through the cooking time.
9. 9Allow the baked cookies to cool on the pans for 10 minutes. Move them to wire racks to cool completely for another 15 minutes.
10. 10Pack the fully cooled cookies into an airtight container and keep them at room temperature for up to 5 days.

Fast Categories