# What you'll need:
→ Cookies
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1/2 cup light brown sugar, packed
08 - 1 large egg
09 - 1/4 cup whole milk
10 - 1 teaspoon peppermint extract
11 - 1 teaspoon vanilla extract
→ Soda Float Glaze
12 - 1 cup powdered sugar, sifted
13 - 2 tablespoons lemon-lime soda
14 - 1/2 teaspoon peppermint extract
→ Decoration
15 - 1/2 cup crushed peppermint candies or candy canes
# Method:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
03 - In a large bowl, cream unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2 to 3 minutes.
04 - Beat in the egg, whole milk, peppermint extract, and vanilla extract until fully incorporated.
05 - Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined.
06 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing each about 2 inches apart.
07 - Bake for 9 to 11 minutes until the edges are firm and centers remain soft. Avoid overbaking.
08 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely.
09 - In a bowl, whisk together powdered sugar, lemon-lime soda, and peppermint extract until smooth.
10 - Drizzle glaze over cooled cookies and immediately sprinkle with crushed peppermint candies. Allow glaze to set for at least 15 minutes before serving.
