Peppermint Mocha Cookies (Print Version)

# Ingredients:

→ Base Dough

01 - 1 cup (227g) unsalted butter, softened
02 - 1¼ cup (250g) sugar, plus extra for rolling
03 - 1 large egg
04 - 1 teaspoon vanilla extract
05 - ½ teaspoon peppermint extract
06 - ½ teaspoon baking powder
07 - ½ teaspoon salt
08 - ¼ teaspoon baking soda
09 - 2¼ cups (280g) all-purpose flour

→ Flavor Additions

10 - ½ teaspoon instant coffee
11 - Pink food gel
12 - 2 tablespoons unsweetened cocoa powder

# Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Cream butter and sugar until light and fluffy. Add egg, vanilla, and peppermint extract. Mix until combined.
03 - Mix in baking powder, salt, and baking soda. Gradually add flour until dough forms.
04 - Divide dough into three portions. Add coffee to one, pink dye to another, and cocoa powder to the third.
05 - Take 2 teaspoons of each dough, combine and twist together. Roll into ball and coat in sugar.
06 - Bake 10-13 minutes until edges are crisp but centers soft. Shape with cookie cutter if needed.
07 - Cool completely on wire rack before serving or storing.

# Notes:

01 - Best eaten within 4 days
02 - Can freeze dough or baked cookies
03 - Store in airtight container

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