Ingredients: 1/2 teaspoon baking powder,1 teaspoon baking soda,30 grams butter,1 1/2 t. light corn syrup,3 oz. cream cheese, softened,1 egg,100 grams all-purpose flour,3 T. heavy cream,1/4 t. peppermint extract,1/4 teaspoon salt,3/4 c. semi-sweet chocolate chips,holiday sprinkles, optional,holiday sprinkles, optional,holiday sprinkles, optional,2 cups sugar,1 teaspoon vanilla extract
Instructions:
- Adjust oven rack to the middle position and preheat oven to 350 degrees f. Line 2 large baking sheets with parchment, set aside.In a medium bowl, combine flour, salt, baking soda and baking powder.
- Add 12 T. butter and sugar to the work bowl of a stand mixer. Using the mixer’s paddle attachment, cream the butter and sugar together until light and fluffy, anywhere from 3-6 minutes (alternately you can mix the dough by hand too.) Beat in the cream cheese, then the egg, vanilla and peppermint extracts.
- Add the dry ingredients and mix until combined.Measure dough out into 1 1/2 teaspoon portions, rolling into little balls between your palms.
- Place 1 1/2 inches apart on the baking sheet, dividing the cookies between the two baking sheets. Dipping your thumb in a little water, press your thumb into the dough balls to make the thumbprint.
- Bake the cookies – one sheet at a time. For 10 minutes, until the cookies are just set and barely beginning to brown at the edges.
