Description
These Andes Sugar Cookies are a delightful treat featuring a soft, buttery cookie base studded with rich Andes mint chips. Perfect for mint lovers, these cookies offer a balance of sweetness with a refreshing minty finish and a tender texture that melts in your mouth. Ideal for holiday baking or anytime you crave a festive and flavorful cookie.
Ingredients
Scale
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup butter, softened
- 1 ½ cups sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
Add-ins
- 1 cup Andes chips, plus additional for topping
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) to prepare for baking your cookies.
- Combine Dry Ingredients: In a small bowl, whisk together the flour, baking soda, baking powder, and salt until evenly mixed. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, use a hand mixer to cream the softened butter and sugar together for about 4 minutes until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Egg and Vanilla: Add the room temperature egg and vanilla extract to the creamed butter and sugar mixture, mixing until well combined. This adds moisture and flavor to the dough.
- Incorporate Dry Ingredients: Gradually add the flour mixture into the wet ingredients in increments, reserving about 2 tablespoons of the flour mixture. Mix gently and avoid over-mixing to maintain a tender cookie texture.
- Prepare Andes Chips: Toss the Andes chips with the reserved 2 tablespoons of flour to help prevent them from sinking during baking. Reserve approximately ¼ cup of chips for topping and fold the remaining chips thoroughly into the dough.
- Form Cookies: Lightly grease your baking pan. Drop cookie dough by 2 tablespoons for jumbo cookies or 1 ½ teaspoons for regular-sized cookies onto the pan. Place additional Andes chips on top of each cookie dough portion for extra minty flavor and decoration.
- Bake: Bake jumbo cookies for 13 to 15 minutes or until the edges are slightly golden. For regular-sized cookies, bake for 8 to 10 minutes. Remove from oven and let the cookies cool completely on the pan before serving.
Notes
- For best results, ensure the butter is softened but not melted before creaming.
- Do not over-mix the dough after adding the flour to keep the cookies tender and soft.
- Using room temperature egg helps the dough mix evenly.
- Tossing the Andes chips with flour prevents them from sinking to the bottom during baking.
- Adjust baking time based on cookie size for perfect texture.
- Allow cookies to cool fully on the baking sheet to set properly.
