Unlock the secrets of perfectly round peppermint-spiked sugar cookies, made effortlessly with a muffin tin. Join the family fun and create delightful surprises!
By Electronics Tek
Gather 2 1/2 cups flour, 1/4 tsp baking powder, 1/4 tsp salt, 3/4 cup sugar, 1 1/2 sticks butter, 1 tsp vanilla, 1/4 tsp peppermint extract, 1 egg, red food coloring, 12 frozen peppermint patties, and 1/4 cup sprinkles.
By Electronics Tek
Whisk flour, baking powder, and salt. Beat sugar and butter until fluffy. Add vanilla, peppermint extract, and egg. Mix in flour. Divide, add red coloring to one half.
By Electronics Tek
Alternate red and white dough in muffin tin cups. Flatten for a tie-dye effect. Place frozen peppermint patty in the center. Add another layer of dough.
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Top each muffin cup with red and white sprinkles. Refrigerate for an hour or freeze for 20 minutes until firm.
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Preheat oven to 350°F. Bake for 13-15 minutes until edges turn golden. The kitchen fills with the delightful aroma of festive cookies!
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Let cool in the pan for 5 minutes, then transfer cookies to a wire rack using an offset spatula. Patiently wait for about 30 minutes.
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A helpful tip: Spoon flour into a dry measuring cup for perfect texture. Avoid scooping directly from the bag for moist, delicious cookies.
By Electronics Tek