Peppermint Sugar Cookies
I’ve been posting about some non-traditional Christmas cookies lately, but there is nothing wrong with the traditional ones. It’s just not Christmas if there isn’t peppermint, so if you want to change up a simple but delicious sugar cookie, try these. The peppermint flavor comes only from the candy that is baked on top, so it’s not overwhelming. My daughter who does not typically like peppermint, loved these.
Gather up some of the candy canes hanging around your house and smash them with your rolling pin. Sprinkle them on top, and enjoy the Holiday.
America’s Test Kitchen- Best-Ever Christmas Cookies
PrintPeppermint Sugar Cookies
- Yield: 2 dozen 1x
- Category: Dessert
Scale
Ingredients
- 1 ½ cups sugar
- 2 ½ cups flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 14 tablespoons butter, softened
- 2 eggs
- 2 teaspoons vanilla
- ½ cup crushed candy canes, about 4 candy canes
Instructions
- Preheat oven to 350º and line baking sheets with parchment paper.
- Whisk flour, baking powder and salt together in a bowl.
- In an electric mixer, beat butter and sugar on medium until fluffy, 3-6 minutes. Add eggs, one at a t time, and vanilla and beat until combined. Reduce speed to low, slowly add flour mixture, and beat until combined. If your dough is too sticky to work with, refrigerate briefly.
- Using a 2 tablespoon ice-cream scoop, roll dough into balls with slightly wet hands. Roll in about ½ cup of sugar and place on the prepared cookie sheet. Using a buttered and sugared bottom of a flat bottomed drinking glass, flatten each ball to about ¾ inch thickness. Sprinkle with crushed peppermint candies.
- Bake for 10-12 minutes, until edges are set and beginning to brown but centers are still soft and puffy. Let cool on sheet for 10 minutes and then transfer to a wire rack.
- America’s Test Kitchen – Best-Ever Christmas Cookies 2015
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