I first saw these Tri-Colored Mint Holiday Cookies almost 20 years ago when a friend of mine was making them for an office holiday party. He was using boxed cookie dough mix to make them and had to make 3 separate batches of dough. My version is actually easier as you only have to make one batch of dough and then simply divide it into thirds when it is time to add the colors. Allow yourself plenty of time to make these. The actual preparation time is only about 20 minutes, but you need to allow time to let the dough chill in the refrigerator before baking. While this recipe takes a little time, you end up with a lot of cookies.
This is a great simple sugar cookie recipe. I like using the mint flavoring at holiday time, but you can just use vanilla extract instead if you want regular sugar cookies. You can change the colors to celebrate different holidays (red, blue and uncolored for July 4th or Bastille Day, orange, black and colored for Halloween, pastel colors for easter, etc.). You can also keep the dough wrapped in the fridge for up to 2 weeks, and just slice off cookies and bake them as needed. Think of it as having your own tube of slice and bake cookie dough at the ready.
Prep Time: 15 minutes, plus at least an hour for the dough to chill
Cooking Time: 10-12 minutes
Yield: 4-5 dozen
Ingredients:
2 cups sugar
4 sticks vegan butter
5 cups unbleached flour
4 teaspoons baking powder
½ cup non-dairy milk, room temperature
1 TBL peppermint extract
2 TBL red food coloring
2 TBL green food coloring
Directions:
1. In large bowl, beat butter and sugar until creamy, about 5 minutes.
2. Add baking powder to mixture and beat until incorporated.
3. Add non-dairy milk and peppermint extract and beat until incorporated
4. Slowly add flour, beating after each addition, until blended… do not over mix.
5. Divide dough into 3 equal pieces. Add red food coloring to one piece and mix in completely until the color is uniform. Add green food coloring to another piece and repeat the process. Leave the third piece of dough uncolored.
batches of dough all colored
6. Chill the dough in the refrigerator for about 30 minutes to make it easier to handle.
7. Once chilled, divide each batch into 3 equal pieces. Roll each piece of dough into equal length logs, about 3/4 inch in diameter. Put one red and one green log side by side.Lay the uncolored log on top of them. Gently roll the entire thing once or twice to make sure the 3 logs are pressed together. This is easier to do if you lay them on a piece of parchment paper and then use the parchment to help roll them. Wrap the log with parchment paper and then plastic wrap. Lay on a shelf in your refrigerator for at least 30 minutes.
Red and green, side by side, just waiting for the uncolored dough on top.
ready for wrapping and chilling
Baking:
1. Pre-heat over to 350 degrees F. Line baking sheets with parchment paper.
2. Remove the dough log from the refrigerator and remove the wrapping.
3. Slice dough into ¼ inch slices and place on a parchment lined cookie sheets.
sliced and ready for baking
4. Bake for 10 to 12 minutes until edges are just starting to turn a pale brown.
5. Cool on the cookie sheet for about 5 minutes, then use a spatula to place them on wire rack to cool completely. If you use your hands, they may break.
time to eat!
