Peppermint Sugar Cookies
Soft, chewy, and infused with refreshing peppermint, these cookies strike the ideal balance between traditional sugar cookies and seasonal innovation - perfect for your holiday baking!
Equipment
- Baking Sheets
- Parchment Paper
- Electric Mixer
- Mixing Bowls
Ingredients
Cookie Dough
- 2 1/2 cups all-purpose flour substitute with 1:1 gluten-free flour if needed
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter softened to room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon peppermint extract adjust to taste—some brands are stronger than others
Topping
- 1 cup white chocolate chips high-quality for smoother melting
- 8-10 candy canes or peppermint candies crushed (approximately ½ cup)
- 2-3 drops red food coloring optional, for festive swirl
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Spoon your flour into measuring cups rather than scooping directly from the bag to prevent using too much flour.
- In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 3-4 minutes until light and fluffy. The mixture should lighten in color and increase in volume.
- Add eggs one at a time, beating well after each addition. Then mix in vanilla extract and peppermint extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing.
- Cover the dough and refrigerate for at least 30 minutes to allow flavors to meld and prevent excessive spreading during baking.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Roll the chilled dough into 1½-inch balls (about 2 tablespoons each) and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are just set and very lightly golden. The centers may look slightly underbaked—that's perfect! They'll continue cooking on the hot baking sheet after removal.
- While the cookies cool for 5 minutes on the baking sheets, melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring between each until smooth. If desired, add a drop of red food coloring and swirl gently for a festive look.
- Drizzle or spread the melted white chocolate over each cookie, then immediately sprinkle with crushed peppermint candies before the chocolate sets.
- Allow cookies to cool completely. Store in an airtight container at room temperature for up to 5 days.
Notes
- For less sweet cookies, reduce sugar to 1¼ cups
- Substitute up to half the butter with unsweetened applesauce to reduce fat content
- Use dark chocolate instead of white chocolate for additional antioxidants
- Wait until cookies are slightly cooled before adding chocolate topping
- Crush candy canes just before using to prevent them from becoming sticky
- Cookie dough can be refrigerated for up to 3 days or frozen for up to 2 months
- Substitute up to half the butter with unsweetened applesauce to reduce fat content
- Use dark chocolate instead of white chocolate for additional antioxidants
- Wait until cookies are slightly cooled before adding chocolate topping
- Crush candy canes just before using to prevent them from becoming sticky
- Cookie dough can be refrigerated for up to 3 days or frozen for up to 2 months
Nutrition
Calories: 210kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 35mgSodium: 75mgFiber: 0.5gSugar: 19g
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