0.5cupgranulated sugarfor rolling the cookie dough balls
Instructions
Preheat oven to 350 degrees. Line 3 baking sheets with parchment paper and set aside.
Beat butter and sugar together with a hand mixer in a large bowl until light and creamy.
Add egg and extracts, mix until smooth. Add 5 drops of Electric Green gel coloring and 1 drop of Forrest Green. Mix to combine.
Add the flour, baking powder, baking soda, and sea salt. Mix together just until combined.
Use a cookie scoop to portion (1 tablespoons) dough into 1-inch balls.
Roll each cookie in a bowl of granulated sugar.
Place dough balls on a prepared cookie tray 2-inches apart, and lightly press a red heart into the center just enough to make it stick.
Bake for 10 minutes, until cookies are set, edges are firm and a light golden brown.
Remove from oven and transfer to a wire cooling rack. Allow to cool completely before serving.
Notes
You can also roll the cookie dough in powdered sugar or colored sugars if you prefer.
I like the added texture of these cookies without rolling them perfectly smooth in the palm of your hands, like you would with Russian Teacakes. You can make these cookies either way, but for a rough, crinkly look just scoop the dough and roll them in sugar.
Store cookies in an airtight container for up to 3 days for best flavor.
Cookies can be frozen for up to 1 month in an airtight container or zipper top freezer bag.