Ingredients:

  • 225g unsalted butter, softened to 65°F
  • 200g granulated sugar
  • 1 large egg, room temperature
  • 5ml peppermint extract
  • 3 drops neon green gel food coloring
  • 345g all-purpose flour, leveled
  • 5g baking soda
  • 2.5g baking powder
  • 2g kosher salt
  • 24 large red candy heart sprinkles
  • 60g powdered sugar

Instructions:

  1. Cream the softened butter and granulated sugar on medium-high speed for 4 minutes until the mixture is pale and voluminous.
  2. Add the egg and extract. Incorporate the green gel coloring one drop at a time until the dough is streak-free and velvety.
  3. In a separate bowl, whisk flour, baking soda, baking powder, and salt. Slowly add to the wet ingredients on the lowest mixer setting until just combined.
  4. Scoop the dough into 1.5-tablespoon balls. Roll the balls in powdered sugar for a crinkle effect.
  5. Place on a baking sheet and bake for 10 minutes. Immediately press one red candy heart into the center of each warm cookie.