Need a green cookie for St. Patrick’s Day? This one will definitely do the trick. This is my first ice cream cookie, with quite a few more to follow. I discovered that if I replaced some of the flour in my drop sugar cookie recipe with milk powder, the result was an ever-so-slightly sticky, creamy tasting cookie I could adapt to transmute all my favorite ice cream flavors into cookie form. This version contains green coloring, mint extract, a little vanilla, and chopped bittersweet chocolate. Any mint chocolate chip ice cream fan will be thrilled, and people will be charmed by the way it looks JUST LIKE the ice cream. And I promise, it tastes like it too. May your St. Patrick’s Day be lucky this year!
Ingredients:
1 and 1/2 cups (7.5 oz) all-purpose flour
½ tsp baking soda
½ cup (1 stick) salted butter, softened
2/3 cup +1/4 cup white sugar
3 Tbsp milk powder
1 tsp mint extract
1/2 tsp vanilla extract
8 drops green +2 drops blue food coloring
1 large egg
1 tsp distilled white vinegar
1 4 oz. bittersweet chocolate bar, chopped
Directions:
Preheat oven to 325°. Sift flour and baking soda together in a medium bowl; set aside. Place softened butter, sugar, powdered milk, vanilla and mint extract in the bowl of an electric mixer fitted with the whisk attachment. Mix on medium-high speed for 2 minutes. Turn off mixer and scrape the bottom and sides of bowl with a rubber spatula. Add egg and vinegar and mix for on medium-high for 1 more minute. Turn mixer speed to low and add flour mixture one large spoonful at a time until fully incorporated. Turn off mixer, scrape the bottom of and sides again with a rubber spatula, and then mix on high speed for 15 seconds. Using a spatula, stir in chopped chocolate until evenly incorporated.
Line a metal cookie sheet with parchment paper. Using a 2 Tbsp cookie scoop, put 9 scoops of dough on cookie sheet, evenly spaced apart. Bake for 10 minutes, or until cookies appear to be fully baked. Remove from oven and transfer parchment paper to a wire cooling rack. When cookies are fully cooled, peel them from the parchment paper and transfer them to an airtight container.
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