Mint Crinkle St.Patricks Day Cookies

In a large bowl, beat together the caster sugar, light brown sugar and unsalted butter until light and fluffy.  

Add eggs one at a time beating after each addition. Stir in the Dr Oetker Peppermint Extract. 

Add the flour, Dr Oetker Baking Powder and salt and mix until just combined.  

Stir in a few drops of Dr Oetker Extra Strong Green Food Colour Gel until you get the desired colour of green. 

Wrap the cookie dough in cling film and refrigerate the dough for 2 hours. 

Preheat the oven to 175˚C/ 160˚C Fan / Gas Mark 4. Line a baking tray with non-stick parchment paper.  

To two separate bowls, add the granulated sugar and icing sugar.  

Remove the dough from the fridge.  

Take 2 tablespoons of dough and roll into a ball. Coat each ball of dough in granulated sugar and then in the powdered sugar. Repeat this step until all the dough is used.  

Place balls of dough onto the prepared tray, leaving space between each. Bake for 10-13 minutes or until you notice air bubbles escaping in between the crinkles of the cookies. 

Leave to cool before serving.