Description
Bite-sized cookies for your holiday table!
Ingredients
- 16 ounces, weight Refrigerated Sugar Cookie Dough
- 1-½ teaspoon Pure Mint Extract
- Food Coloring (optional)
- Sugar Sprinkles (optional)
Preparation
Preheat oven to 400ºF. Prepare 2 sheet pans (nonstick or sprayed with cooking spray) and set aside.
In a mixing bowl, add sugar cookie dough and mint extract. Using clean hands, mix together. Dough will be soft and easy to mix by hand. If using food coloring, separate dough in different bowl and add a drop or two of red and/or green food coloring.
Using a small melon scoop (or small teaspoon), roll dough in small balls and place on the baking sheet pan in a single row, allowing them room to expand when baking. Bake 8–10 minutes or until just turning golden brown. Place on a cooling rack. Repeat until all dough is used. If using sugar sprinkles, add to baked dots after removing from oven, then let cool.
Note: I usually separate the dough into 3 bowls and add red coloring to one, green coloring to another, and leave the third one natural (white).
