Sugar cookies are silly easy to mod! You can add chocolate, peppermint, orange, hazel nut, or even almond, for flavoring. Add a bit of food coloring for a festive touch or add frost or a nice light glaze.
Software – Sugar Cookie Base
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg, beaten
- 1 tablespoon milk
Software – Peppermint Mod
- 1 egg yolk
- 1 teaspoon peppermint extract
- 1/2 cup crushed candy canes or peppermint candies
Software – Chocolate Mod
- 3 ounces unsweetened chocolate, melted (30 seconds to 1 min in microwave on high)
- 1 teaspoon vanilla extract
- Electric stand mixer with paddle attachment
- Medium bowl
- Parchment paper
- Baking sheet
First make the Sugar Cookie Base Dough – Sift together flour, baking powder, and salt. Set aside.
Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine.
Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half.
Now mix in flavoring! Take the one half of the dough and mix in chocolate and vanilla by hand until chocolate is well incorporated.
Take the other half of the dough and mix in peppermint extract, egg yolk, and crushed peppermint candies.
Chill dough for 2 hours in fridge.
Mod 1: Here you can do some fancy. Roll out the doughs separately to approximately 1/4-inch thickness between two sheets of parchment paper. Place peppermint dough on top of chocolate and press together around the edges. Using parchment paper or flexible cutting board underneath, roll dough into log.
Mod 2: You can also use each dough separately. I find sliced rounds easier to make than cookie cutters. If you go this route, form each dough into a log.
Wrap the logs in paper and refrigerate for 2 hours.
Mod 3: You can roll out the dough between two sheets of parchment paper to 1/4-inch thickness and use cookie cutter shapes. Place out your shapes and press, but before removing the shape, use a spatula to transfer the cookie to a sheet.
Preheat oven to 375 degrees F.
If you went with option 1 or 2: remove dough from the refrigerator and cut into 1/2-inch slices
Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, and then move to a wire rack to cool completely.
Mod 4: Decorate with frosting! Or drizzle chocolate or white chocolate over the cookies for decoration.
If stored in an airtight container, they can last for up to 1 week.