Equipment Needed
- Medium mixing bowl
- Hand mixer or stand mixer
- Baking sheet (for toasting flour)
- Rubber spatula
- Airtight container for storage
Step-by-Step Instructions
Our first step is non-negotiable for safety and peace of mind: heat-treating the flour. Spread your measured cup of all-purpose flour evenly on a baking sheet. Pop it into a preheated 350°F oven for 5-7 minutes. You’re not looking to brown it, just to heat it through to 160°F internally. I use a food thermometer to be sure. Once done, let it cool completely on the sheet. I’ve tried microwaving the flour, and it creates hot spots and can cook it unevenly, so the oven method is best. This one step transforms regular flour into safe-to-eat flour.
While the flour cools, let’s build our creamy base. In your mixing bowl, combine the softened salted butter, brown sugar, and granulated sugar. Using a hand mixer, beat this on medium-high speed for a full 2-3 minutes. This isn’t just mixing; it’s creaming, which incorporates tiny air bubbles and gives the dough its light, fluffy texture instead of being dense and greasy. Scrape down the sides of the bowl. The mixture should be pale and look like a wet, sandy paste.
Now, we add the flavor and moisture. To the creamed butter and sugar, add the milk, vanilla extract, peppermint extract, and a pinch of salt. Mix on low speed just until combined. The dough will start to look more cohesive. Remember, peppermint extract is strong! I start with ½ teaspoon, taste, and only add a few more drops if I want it more intense. The vanilla is essential for rounding out the flavor and keeping it from tasting like pure mint.(See the next page below to continue…)