If you’ve never had the combo of vanilla and mint you’re missing out on something really special. If done correctly, the mint serves to elevate the vanilla – making it sweeter and more present. These rolled cookies are really fun because the sprinkles give tonnes of colour and you can cut them out into any shapes you have or like! They’re melt-in-your-mouth, not too sweet and exceptionally buttery, especially for something that obviously doesn’t have any butter.
1/2 cup non-dairy margarine, softened
1 cup icing sugar, plus more for rolling
1/4 cup unsweetened non-dairy milk
1/2 teaspoon peppermint extract
1/2 tablespoon vanilla extract
Pinch of salt
1 3/4 cups all purpose flour (For a Gluten-Free one; use brown rice flour for the rice portion)
3/4 cup sprinkles, your choice, or more to achieve the colour you like
In a large mixing bowl, cream together the non-dairy margarine, icing sugar and the non-dairy milk. This will not all mix together, but don’t worry it will in the end. Add the peppermint extract, vanilla and salt and mix again. Finally, add the flour and sprinkles and mix until it comes together (it will be very wet and sticky). Wrap in plastic film, form into a disc and refrigerate for 30 minutes (or overnight). When ready to cook, preheat oven to 350 F. Line two baking sheets with parchment paper. Generously dust a surface with icing sugar and roll out cookie dough, sprinkling with more icing sugar as needed, until it is not tacky and it is easy to work with. Roll out to 1/4 inch thick, cut into desired shapes and lay flat on prepared baking sheets. Bake for 7 to 10 minutes, or until the sides have just started to brown. The smaller the shapes, the faster it will cook. Remove from oven, let sit on baking sheet for an additional 3 or 4 minutes, before transferring to a baking rack to cool completely.