Dessert – Page 3 – tasteandtome.com

You’ll find sugar cookies that melt at first bite, crisp edges that snap, and flavors that surprise—lemon zest, browned butter, peppermint, even vegan options. Picture warm vanilla steam, glossy citrus glazes, and royal icing details that look professional. I’ll show you recipes that suit any gathering and accommodate dietary needs—each with tips for texture and presentation—so you can pick the perfect batch and keep guests asking for more. Classic Soft and Chewy Sugar Cookies Classic Soft and Chewy Sugar Cookies — warm, tender centers with just the right chew. Ingredients: 2 3/4 cups (345 g) all-purpose flour 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp fine salt 1 cup (227 g) unsalted butter, softened 1 1/4 cups (250 g) granulated sugar 1 large egg 1 tsp pure vanilla extract 1/2 tsp almond extract (optional, but great for depth) 2 tbsp sour cream or plain Greek yogurt (for extra chew) Extra granulated sugar for rolling (about 1/4 cup) How to Make: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Whisk together the flour, baking soda, baking powder, and salt in a bowl; set aside. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Beat in the egg, vanilla, and almond extract (if using) until combined. Mix in the sour cream or yogurt until smooth. Gradually add the dry ingredients to the wet, stirring until just combined — don’t overmix. Scoop tablespoon-sized portions of dough, roll into balls, and gently roll each in the extra granulated sugar. Place dough balls about 2 inches apart on the prepared sheets and gently flatten each to about 1/2-inch thickness. Bake for 8–10 minutes, until the edges are set but centers still look slightly soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy these soft, chewy sugar cookies with a glass of milk or a cup of tea — irresistible every time! Perfect Thin and Crispy Sugar Cookies Perfect Thin and Crispy Sugar Cookies — delightfully delicate, crackly-edged cookies that melt in your mouth. Ingredients: 1 cup (225 g) unsalted butter, softened 1 cup (200 g) granulated sugar 1 large egg 1 teaspoon pure vanilla extract 2 cups (250 g) all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon fine sea salt 2 tablespoons cornstarch (optional, helps keep cookies thin and tender) 1–2 tablespoons milk (only if dough is too stiff) Extra granulated sugar for rolling (about 2–3 tablespoons) How to Make: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. In a large bowl, cream the softened butter and granulated sugar until light and smooth, about 2–3 minutes. Beat in the egg and vanilla until fully combined. Whisk together the flour, baking powder, baking soda, salt, and cornstarch in a separate bowl. Gradually add the dry ingredients to the wet mixture and mix until just combined; don’t overwork the dough. If it feels very stiff, add 1 tablespoon milk, then only another if needed. Scoop or roll about 1 to 1½ tablespoons of dough into balls and roll each ball lightly in extra granulated sugar. Place dough balls 2 inches apart on prepared sheets and gently press each ball to about 1/4-inch thickness with the bottom of a glass or your palm. Bake for 8–10 minutes, until edges are golden and centers look set but not browned. Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely — they crisp up as they cool. Store in an airtight container at room temperature for up to 5 days for best crispness. Enjoy a stack of these thin, crispy sugar cookies with tea or milk — they’re addictive! Fluffy Lemon Sugar Cookies With Zest Bright, zesty, and cloud-light — these fluffy lemon sugar cookies brighten any snack time. Ingredients: 2 1/4 cups (280 g) all-purpose flour 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp fine salt 3/4 cup (170 g) unsalted butter, softened 1 cup (200 g) granulated sugar 1 large egg 2 tbsp fresh lemon juice (about 1 lemon) 1 tbsp lemon zest (from about 1–2 lemons) 1 tsp vanilla extract 2 tbsp sour cream or plain yogurt (room temperature) Extra granulated sugar for rolling (optional) How to Make: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt in a bowl; set aside. Beat softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Add the egg, lemon juice, lemon zest, and vanilla; mix until combined. Stir in the sour cream (or yogurt). Gradually add the dry ingredients and mix just until a soft dough forms; don’t overmix. Scoop dough by tablespoonfuls and roll into balls; optionally roll each ball in extra granulated sugar. Place balls 2 inches apart on prepared sheets and gently flatten to about 1/2 inch thick. Bake 9–11 minutes, until edges are set and tops look slightly puffed; centers will be soft. Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely. Enjoy these light, lemony bites with a cup of tea or a sunny smile! Browned Butter Sugar Cookies With Sea Salt Browned Butter Sugar Cookies with Sea Salt — nutty, chewy, and irresistibly flaky on top. Ingredients: 1 cup (2 sticks) unsalted butter 1 cup granulated sugar 1/2 cup light brown sugar, packed 1 large egg, room temperature 1 large egg yolk, room temperature 2 tsp vanilla extract 2 1/4 cups all-purpose flour 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp fine sea salt (plus extra flaky sea salt for finishing) 2 tbsp milk (or as needed) Optional: 1–2 tsp coarse sugar for rolling (or extra granulated sugar) How to Make: Brown the butter: melt the butter in a light-colored saucepan over medium heat. Swirl often; it will foam, then the milk solids will brown and smell nutty. Remove from heat and let cool about 10 minutes. Mix sugars and butter: in a bowl, whisk the cooled browned butter with granulated and brown sugar until smooth and slightly glossy. Add eggs and vanilla: beat in the egg and additional yolk one at a time, then stir in the vanilla until combined. Combine dry ingredients: whisk the flour, baking soda, baking powder, and 1/2 tsp salt in a separate bowl. Make the dough: fold the dry ingredients into the butter mixture until almost combined, then add 1–2 tbsp milk if the dough seems too stiff. Don’t overmix. Chill: cover the dough and chill in the fridge for at least 30 minutes (or up to 2 hours) to firm up. Preheat oven: heat the oven to 350°F (175°C) and line baking sheets with parchment. Shape cookies: scoop about 1.5 tbsp dough per cookie (or use a 1.5-inch cookie scoop), roll into balls, and optionally roll briefly in coarse or granulated sugar. Bake: place dough balls on prepared sheets about 2 inches apart and bake 9–11 minutes, until edges are set and centers look slightly soft. Finish with salt: immediately after removing from oven, sprinkle a pinch of flaky sea salt on each cookie. Cool: let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature — buttery, nutty bites with a bright burst of sea salt on top! Vanilla Bean Sugar Cookies With Royal Icing Light, buttery vanilla bean sugar cookies dressed in glossy royal icing — pretty enough for any celebration. Ingredients: 2 1/2 cups (312 g) all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup (227 g) unsalted butter, at room temperature 1 cup (200 g) granulated sugar 1 large egg, at room temperature 1 tablespoon pure vanilla extract 1 vanilla bean (seeds scraped) or 1 teaspoon vanilla bean paste 2–3 tablespoons milk (only if dough needs slight softening) For the royal icing: 3 cups (360 g) powdered sugar, sifted 2–3 tablespoons meringue powder (or 2 large egg whites if preferred and handled safely) 4–6 tablespoons warm water, adjust for consistency 1/2 teaspoon vanilla extract Food coloring as desired How to Make: Whisk the flour, baking powder, and salt together in a bowl; set aside. Beat the butter and granulated sugar in a large bowl until light and fluffy, about 2–3 minutes. Add the egg, vanilla extract, and vanilla bean seeds; beat until combined. Gradually add the dry ingredients and mix until just combined; if dough is too stiff, add 1 tablespoon milk at a time until it holds together but isn’t sticky. Divide the dough in half, flatten into disks, wrap in plastic, and chill for at least 1 hour (or up to overnight). Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Roll one disk of dough between two pieces of parchment to about 1/4-inch thickness. Cut into shapes and transfer to the prepared sheets, spacing cookies about 1 inch apart. Bake for 8–10 minutes, until edges are set but not browned. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. To make royal icing: combine powdered sugar and meringue powder in a bowl. Add warm water and vanilla a tablespoon at a time, beating until smooth. For outlining, aim for a stiff icing that holds a peak; for flooding, thin with water to a consistency that flows and evens out. Tint portions of the icing with food color as desired. Pipe outlines with a piping bag or squeeze bottle, then flood the centers and use a toothpick to smooth. Let decorated cookies sit at room temperature until the icing is fully dry, 4–8 hours (overnight is best). Store finished cookies in an airtight container at room temperature for up to 5 days, or freeze undecorated dough/cookies for longer. Enjoy these classic vanilla bean sugar cookies — they’re as delightful to look at as they’re to eat! Almond-Flavored Sugar Cookies With Slivered Almonds Almond Bliss Sugar Cookies — buttery, tender sugar cookies kissed with almond and topped with crunchy slivered almonds. Ingredients: 2 1/2 cups (312 g) all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 3/4 cup (170 g) unsalted butter, softened 1 cup (200 g) granulated sugar 1 large egg 1 teaspoon pure vanilla extract 1 teaspoon almond extract 1–2 tablespoons whole milk (optional, for softer dough) 1/3 cup slivered almonds, plus extra for topping 2 tablespoons coarse sugar (optional, for sprinkling) How to Make: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Whisk together flour, baking powder, and salt in a bowl; set aside. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Beat in the egg, vanilla extract, and almond extract until combined. Gradually add the dry ingredients to the butter mixture and mix until just combined. Fold in the slivered almonds. If the dough feels too stiff, mix in 1–2 tablespoons of milk to reach a soft, scoopable consistency. Scoop tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets. Gently press each ball down slightly with your fingers and press a few extra slivered almonds onto the top of each cookie. Sprinkle with coarse sugar if using. Bake for 10–12 minutes, until the edges are just golden but the centers remain pale. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy these almond-scented sugar cookies with a cup of tea or milk — they’re crisp at the edges, tender inside, and delightfully nutty! Cinnamon-Sugar Crusted Sugar Cookies A warm, crisp sugar cookie with a cinnamon-sugar crust—perfect with a cup of coffee or as a cozy treat. Ingredients: 2 3/4 cups (345 g) all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon fine salt 1 cup (227 g) unsalted butter, softened 1 1/2 cups (300 g) granulated sugar 1 large egg 2 teaspoons vanilla extract 1/4 cup (60 ml) sour cream or plain yogurt (optional for extra tenderness) For the crust: 1/4 cup (50 g) granulated sugar mixed with 2 teaspoons ground cinnamon How to Make: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Whisk flour, baking soda, baking powder, and salt in a bowl; set aside. Beat the softened butter and 1 1/2 cups sugar until light and fluffy, about 2–3 minutes. Add the egg and vanilla, mixing until combined; stir in sour cream if using. Gradually add the dry ingredients to the wet, mixing until a soft dough forms. Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in the cinnamon-sugar mixture to coat completely. Place the coated dough balls on the prepared sheets about 2 inches apart and gently flatten each slightly with your palm or the bottom of a glass. Bake 9–11 minutes, until edges are set and just starting to turn golden (centers will be soft). Let cookies cool on the sheet for 3–5 minutes, then transfer to a wire rack to cool completely. Enjoy these cinnamon-sugar crusted cookies warm or cooled—deliciously simple and cozy bite after bite. Chocolate-Dipped Sugar Cookies Crisp, buttery sugar cookies with a glossy chocolate dip — simple, festive, and dangerously snackable. Ingredients: 1 cup (226 g) unsalted butter, softened 1 cup (200 g) granulated sugar 1 large egg 1 tsp vanilla extract 2 1/2 cups (310 g) all-purpose flour 1/2 tsp baking powder 1/4 tsp salt 8 oz (225 g) semi-sweet or dark chocolate, chopped (or chocolate chips) 1 tsp coconut oil or vegetable oil (optional, for smoother chocolate) Sprinkles or chopped nuts for garnish (optional) How to Make: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Cream the softened butter and sugar together until light and fluffy, about 2–3 minutes. Beat in the egg and vanilla until combined. Whisk together flour, baking powder, and salt; gradually add to the butter mixture until a soft dough forms. Scoop tablespoon-sized portions, roll into balls, and place 2 inches apart on the prepared sheets; gently flatten each ball slightly. Bake 9–12 minutes, until edges are just set and bottoms are lightly golden; cool on the sheet 5 minutes, then transfer to a wire rack to cool completely. Melt the chopped chocolate (with the oil if using) in a heatproof bowl over simmering water or in 20–30 second microwave bursts, stirring until smooth. Dip half of each cooled cookie into the melted chocolate, letting excess drip off; place on parchment. Add sprinkles or nuts while chocolate is still wet, then let the chocolate set at room temperature or in the fridge for 10–15 minutes. Serve and enjoy the perfect match of buttery cookie and shiny chocolate — go ahead, dunk one in your coffee or milk! Spritz-Style Pressed Sugar Cookies Perfectly buttery spritz-style pressed sugar cookies that melt in your mouth and look just as festive as they taste. Ingredients: 1 cup (227 g) unsalted butter, softened 1 cup (200 g) granulated sugar 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon almond extract (optional, but traditional) 2 1/2 cups (315 g) all-purpose flour 1/4 teaspoon salt 1/2 teaspoon baking powder Assorted sprinkles or sanding sugar for decorating (optional) How to Make: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, beat the softened butter and sugar together until light and creamy. Add the egg, vanilla, and almond extract and mix until combined. Whisk the flour, salt, and baking powder together in a separate bowl. Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms. Fit a cookie press or pastry bag with a wide star disc and fill it with dough, or transfer dough to the press according to manufacturer instructions. Press cookies onto the prepared sheets about 1 inch apart, adding sprinkles or sanding sugar if desired. Bake for 8–10 minutes, until the edges are just set and the bottoms are very lightly golden. Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Enjoy these delightful press cookies with a cup of tea or milk — they’re as fun to make as they’re to eat! Pumpkin-Spiced Sugar Cookies for Fall Cozy, spiced pumpkin sugar cookies that taste like autumn in every bite. Ingredients: 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger) 1/2 cup (1 stick) unsalted butter, softened 3/4 cup granulated sugar 1/2 cup light brown sugar, packed 1/2 cup canned pumpkin puree (not pumpkin pie filling) 1 large egg 1 teaspoon vanilla extract Optional: coarse sugar or cinnamon sugar for sprinkling; cream cheese or vanilla glaze for topping How to Make: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl. In a separate large bowl, beat the softened butter with both sugars until light and fluffy. Add the pumpkin puree, egg, and vanilla to the butter mixture and mix until combined. Gradually mix the dry ingredients into the wet until a soft dough forms. Scoop tablespoon-sized portions of dough and roll into balls; place them about 2 inches apart on the prepared sheets. Lightly flatten each ball with the bottom of a glass or your palm; sprinkle with coarse sugar if using. Bake for 10–12 minutes, until edges are set and centers are slightly soft. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. If desired, drizzle or spread glaze or cream cheese frosting over cooled cookies before serving. Makes about 2 dozen cookies — enjoy a warm, spiced bite of fall! Gluten-Free Almond Flour Sugar Cookies A tender, buttery gluten-free sugar cookie that uses almond flour for a sweet, nutty twist. Ingredients: 2 1/2 cups blanched almond flour (packed) 1/4 cup coconut flour 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 1/2 cup (1 stick) unsalted butter, softened 1/2 cup granulated sugar (or coconut sugar) 1/4 cup powdered sugar (for a softer texture; optional) 1 large egg, room temperature 1 1/2 teaspoons pure vanilla extract 1 tablespoon lemon juice or milk (dairy or non-dairy), if dough seems dry Extra granulated sugar for rolling or sprinkling (optional) How to Make: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Whisk almond flour, coconut flour, baking soda, and salt in a bowl until combined. In a separate bowl, cream the softened butter and granulated sugar until light and fluffy (about 2–3 minutes). Beat in the egg and vanilla extract until smooth. Gradually stir the dry ingredients into the wet mixture until a soft dough forms; add the lemon juice or milk if the dough feels too crumbly. Scoop tablespoon-sized portions and roll into balls; optionally roll each ball in extra granulated sugar for a sparkly finish. Place the dough balls 2 inches apart on the prepared baking sheet and gently flatten each to about 1/2-inch thickness. Bake for 9–12 minutes, until the edges are lightly golden but centers remain soft. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy these chewy, almond-scented gluten-free cookies with a glass of milk or a cup of tea! Vegan Coconut Oil Sugar Cookies Crispy, buttery-tasting vegan sugar cookies made with coconut oil — light, simple, and totally dairy-free. Ingredients: 2 1/4 cups (280 g) all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 3/4 cup (150 g) granulated sugar 1/2 cup (120 ml) melted coconut oil, cooled slightly 1/4 cup (60 ml) full‑fat canned coconut milk or other non‑dairy milk 1 tablespoon apple cider vinegar or lemon juice 1 teaspoon pure vanilla extract Zest of 1 lemon or orange (optional, for brightness) Extra sugar for rolling (optional) How to Make: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Whisk the flour, baking powder, baking soda, and salt together in a bowl. In a separate bowl, beat the granulated sugar and melted coconut oil until smooth. Stir in the coconut milk (or non‑dairy milk), apple cider vinegar, vanilla, and citrus zest if using. Fold the dry ingredients into the wet mixture until just combined — don’t overmix. Scoop tablespoonfuls of dough and roll into balls; optionally roll each ball in extra sugar for a sparkly finish. Place the balls 2 inches apart on the prepared sheets and gently flatten each to about 1/4–1/2 inch thick. Bake for 9–12 minutes, until edges are lightly golden but centers are still soft. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy these tender, coconut‑kissed vegan sugar cookies with a cup of tea or milk — they’re delightfully simple and utterly snackable! Nutella-Filled Sugar Cookie Sandwiches Nutella-Filled Sugar Cookie Sandwiches — little rounds of buttery sugar cookies with a gooey Nutella surprise. Ingredients: 1 cup (227 g) unsalted butter, at room temperature 1 cup (200 g) granulated sugar 1 large egg 1 tsp vanilla extract 2 1/4 cups (280 g) all-purpose flour 1/2 tsp baking powder 1/4 tsp salt 2–3 tbsp milk (optional, if dough seems dry) 1/2 to 3/4 cup Nutella (or other chocolate-hazelnut spread) Extra granulated sugar for rolling (optional) Powdered sugar for dusting (optional) How to Make: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, beat the butter and granulated sugar until light and fluffy, about 2–3 minutes. Add the egg and vanilla and beat until combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms; add 2–3 tablespoons milk only if the dough is too crumbly. Scoop about 1 tablespoon of dough and flatten it in your hand into a small disk. Place about 1/2 teaspoon Nutella in the center of the disk. Top with another small scoop of dough (about 1 tablespoon) and seal the edges, rolling gently into a smooth ball so the filling is fully enclosed. Roll each ball lightly in granulated sugar if using, then place on the prepared baking sheet about 2 inches apart. Bake for 10–12 minutes, until the edges are set but the cookies remain pale. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cool, dust with powdered sugar if desired and serve. Enjoy warm or room-temperature — bite in for a sweet, gooey Nutella center! Citrus-Glazed Orange Sugar Cookies Bright, zesty orange sugar cookies with a glossy citrus glaze — sunshine in every bite. Ingredients: 2 1/2 cups (312 g) all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 3/4 cup (170 g) unsalted butter, softened 1 cup (200 g) granulated sugar 1 large egg 1 teaspoon vanilla extract 2 tablespoons fresh orange zest (from about 2 oranges) 2 tablespoons fresh orange juice 1–2 tablespoons milk (if needed for dough consistency) Glaze: 1 cup (120 g) powdered sugar, sifted 2–3 tablespoons fresh orange juice 1/2 teaspoon orange zest (optional, for texture) Pinch of salt How to Make: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Whisk the flour, baking powder, and salt together in a bowl and set aside. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Add the egg, vanilla, orange zest, and orange juice; beat until combined. Gradually mix the dry ingredients into the wet until a soft dough forms; add 1–2 tablespoons milk only if the dough feels too stiff. Scoop or roll dough into 1-inch balls and place them about 2 inches apart on the prepared sheets; flatten slightly with the bottom of a glass or your palm. Bake for 9–12 minutes, until the edges are set and the centers are just barely golden. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. While cookies cool, whisk the powdered sugar, orange juice, and pinch of salt until smooth; add more juice for a thinner glaze or more powdered sugar for thickness. Spoon or drizzle the glaze over cooled cookies and sprinkle a little extra orange zest on top if desired; let the glaze set about 20–30 minutes. Enjoy — these bright, citrus-glazed orange sugar cookies are perfect with tea, coffee, or a sunny mood! Peppermint-Infused Holiday Sugar Cookies Peppermint-Infused Holiday Sugar Cookies — bright, buttery cookies with a delightful peppermint kick, perfect for festive gifting or cookie plates. Ingredients: 2 3/4 cups (345 g) all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup (227 g) unsalted butter, softened 1 1/2 cups (300 g) granulated sugar 1 large egg 1 teaspoon pure vanilla extract 1/2 teaspoon peppermint extract (reduce to 1/4 tsp if you prefer a mild peppermint note) 2 tablespoons milk (as needed) Optional: red or green sanding sugar or crushed peppermint candy for decorating How to Make: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Whisk the flour, baking powder, and salt in a bowl; set aside. In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes. Add the egg, vanilla, and peppermint extract and beat until combined. Gradually add the dry ingredients and mix just until a soft dough forms. Add milk 1 teaspoon at a time if the dough feels too dry. Scoop or roll dough into 1‑inch balls and place 2 inches apart on prepared sheets. Flatten slightly with the bottom of a glass or your palm. Sprinkle tops with sanding sugar or gently press a few pieces of crushed peppermint candy into each cookie, if using. Bake 9–11 minutes, until edges are set and bottoms are just lightly golden. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy these festive, minty cookies with a cold glass of milk or a warm cup of cocoa — happy baking!