Peppermint Sugar Cookies




  1. Preheat oven to 350º and line baking sheets with parchment paper.
  2. Whisk flour, baking powder and salt together in a bowl.
  3. 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.
  4. Using a 2 tablespoon ice-cream scoop, roll dough into balls with slightly wet hands. Roll in about 1/2 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 3/4 inch thickness. Sprinkle with crushed peppermint candies.
  5. 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.
  6. America’s Test Kitchen – Best-Ever Christmas Cookies 2015