Cookie Preparation

• Cream Butter and Sugar: Start by beating the softened butter with your mixer for about 3 minutes until it’s light and fluffy. Then, add in the granulated sugar and continue mixing for an additional minute until completely combined.
• Add Wet Ingredients: Mix in the minced fresh spearmint, vanilla extract, optional mint extract, egg, and lime zest until the mixture is smooth and well blended.
• Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder. This ensures even distribution of the leavening agent.
• Combine Mixtures: Gradually add the dry mixture to the wet ingredients, mixing just until incorporated. Be careful not to overmix, as this can lead to tougher cookies.
• Chill Dough: Cover the cookie dough and place it in the refrigerator for 30-45 minutes. This resting time helps the flavors develop and firms the dough for easier rolling.
• Preheat Oven: While the dough chills, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper, which prevents sticking and helps with cleanup.
• Roll and Cut Dough: Once chilled, roll out the dough to about ¼ inch thick. Use cookie cutters to cut out your desired shapes and place them on the prepared baking sheets with space in between.
• Bake: Bake the cookies for about 10 minutes, or until the edges are lightly golden. Don’t forget to rotate the sheets halfway through for even baking!
• Cool: Let the cookies cool on the baking sheet for a few minutes, then carefully transfer them to a wire rack to cool completely.
• Optional: Garnish with a light dusting of powdered sugar for an extra touch of sweetness!