Pint-sized Alaskans measure up recipe for Classic Holiday Cookie

For hundreds of years, Christmas cookies have been part of the holiday tradition in cultures around the globe. While many have a favorite or go-to recipe, for others it’s more about the time spent making memories in the kitchen with loved ones.

Around a dozen students packed the backroom on a snowy Saturday afternoon at a kids-only work session at South restaurant and coffeehouse.

Half the class created gingerbread dough for students to take home and bake later, while others crafted a candy cane drop cookie.

Infused and topped with peppermint, South baker Taylor Sanders says drop cookies have a more rustic look about them and tend to be easier for kids to make.

1C. Sugar

1C. Butter (softened)

1/2C. Milk

1Tsp. Vanilla

1Tsp. Peppermint Extract

1/2Tsp. Red Food Color

1 Egg

3 1/2C. All Purpose Flour

1 Tsp. Baking Powder

¼ Tsp. Salt

2T. Finely Chopped Peppermint Candy

Preheat oven to 375F. Beat together sugar, butter, milk, vanilla, peppermint, food coloring, and egg in a large bowl. Stir in flour, baking powder and salt. Lightly stir in peppermint candy and reserve some for top of cookies. Drop by tablespoon onto ungreased cookie sheet, use remaining candy on top of cookie. Bake 9-12 minutes or until very lightly brown. Cool on wire rack.