A simple sugar cookie dough is the base of these impressive cookies.
Look no further for a festive holiday cookie that is guaranteed to delight.
It all starts with a simple sugar cookie dough.
The minty edge of these stunning cookies pairs perfectly with hot chocolate.
Beat butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
Add egg, egg yolk, and vanilla; beat on medium speed until combined, about 30 seconds.
Gradually add flour mixture, beating on low speed until just combined, about 30 seconds.
Transfer half of dough to empty flour mixture bowl.
Add peppermint and food coloring to dough in mixer.
Beat on low speed until just combined and no streaks remain, about 1 minute.
Wrap tightly in plastic wrap.
Refrigerate until cold and firm, at least 1 hour and up to 3 days.
Gently press strips together.
Top with 3 more strips in alternating colors.
Repeat for a third layer.
Trim off and discard any rounded edges.
Preheat oven to 350F with racks in upper and lower thirds of oven.
Slice each dough block into 1/4-inch-thick squares.
Arrange on baking sheets lined with parchment paper, leaving 1 inch between each cookie.
Bake until set in center, about 12 minutes.
Store in an airtight container for up to 5 days.
2,000 calories a day is used for general nutrition advice.
