Mocha Mint Sweets (Print Version)

# Ingredients:

→ Base Dough

01 - 227g (1 cup) butter at room temp, unsalted
02 - 250g (1¼ cups) sugar, plus some extra for coating
03 - 1 egg, large
04 - 1 tsp vanilla flavoring
05 - ½ tsp mint extract
06 - ½ tsp of baking powder
07 - ½ tsp salt
08 - ¼ tsp of baking soda
09 - 280g (2¼ cups) plain flour

→ Flavor Additions

10 - A half teaspoon of instant coffee
11 - A good amount of pink gel coloring
12 - 2 tbsp cocoa powder, unsweetened

# Instructions:

01 - Heat up your oven to 350°F. Put parchment paper on two cookie sheets.
02 - Beat together softened butter and sugar until fluffy. Add in your egg, vanilla, and mint extracts, and mix well.
03 - Stir in the baking powder, salt, and baking soda. Slowly add flour bit by bit until a dough forms.
04 - Split the dough into three parts. Mix coffee into one, pink coloring into another, and cocoa into the last portion.
05 - Grab two teaspoons from each dough, squish them together with a twist. Roll into a ball and coat with sugar.
06 - Pop into the oven for 10-13 minutes. Edges should crisp up while the center stays soft. Adjust shape with a cutter if needed.
07 - Let the cookies fully cool on a wire rack before eating or storing.

# Notes:

01 - Best if eaten within 4 days
02 - Freeze either raw dough or baked cookies
03 - Store in a sealed container

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