1-First Step: Preheat the Oven Start by preheating your oven to 375°F and lining a baking sheet with parchment paper. This ensures even baking and prevents the cookies from sticking, setting the stage for perfect results every time.

2-Second Step: Mix the Dry Ingredients In one bowl, combine 2 ½ cups all-purpose flour, ¾ cup crushed peppermints or candy canes, and 1 teaspoon fine sea salt. Stir them together well to distribute the peppermint evenly, which helps avoid pockets of flavor in the dough.

3-Third Step: Prepare the Wet Mixture In another bowl, beat 1 cup softened unsalted butter, ½ cup granulated sugar, 1 egg, 1 ½ teaspoons almond extract, and 1 teaspoon vanilla extract until the mixture is smooth and creamy. This step is crucial for achieving that light, airy texture in your cookies.

4-Fourth Step: Combine Wet and Dry Mixtures Gently mix the wet ingredients into the dry ones until a dough forms, being careful not to over-mix to keep the cookies tender. Add the flour in batches and stir the last bit by hand for the best consistency, as advised in our tips.

5-Fifth Step: Shape the Cookies Scoop the dough using a cookie scoop or tablespoon, then roll the portions into balls and place them on the prepared baking sheet. Leave at least 1 inch between each ball to allow for spreading during baking, ensuring they bake evenly.

6-Sixth Step: Bake the Cookies Bake the cookies for about 9 minutes or until the edges are just set and the bottoms turn golden brown. Keep an eye on them to avoid overbaking, as the tops won’t brown much but will stay soft inside.

7-Final Step: Cool and Serve Remove the cookies from the oven and let them cool on the baking sheet for at least 10 minutes before transferring to a wire rack. This resting time helps them firm up, making them ready for serving or storing. Enjoy them warm with a glass of milk for that ultimate holiday treat. For more baking inspiration, try our chocolate chip walnut cookies recipe on the blog.