Description
Delicious peppermint sugar cookies that are perfect for the holiday season.
Ingredients
Scale
- 2 1/3 cup all-purpose flour (281 grams)
- 2 tablespoons cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams), softened but not starting to melt
- 4 ounces brick-style cream cheese (112 grams), softened
- 1 cup granulated sugar (200 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2/3 cup unsalted butter (150 grams), softened (for frosting)
- 2–3 cups powdered sugar (220–330 grams)
- 1/2 – 1 teaspoon peppermint extract, to taste
- 1/4 teaspoon salt (for frosting)
- 2–4 tablespoons milk (30–60 ml)
- red food coloring, optional
- 2 crushed candy canes
Instructions
- In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt.
- In a separate large bowl, beat together the butter, cream cheese and sugar until creamy.
- Mix in the vanilla extract, peppermint extract and egg. Turn off the mixer and scrape down the sides of the bowl.
- Add the flour mixture into the butter mixture. Start mixing with the electric mixer on a low speed, then gradually increase to medium speed until all the dry ingredients are combined.
- Turn off the mixer. Squeeze the dough between your fingers. If it sticks to your fingers, mix in 1-3 more tablespoons of flour until it no longer sticks.
- Divide the dough in half. Form each half into a ball and then flatten into a round disc about 1/2 inch (1 cm) thick and wrap in plastic. Chill in the fridge for at least 4 hours or up to 48 hours.
- When ready to bake, preheat the oven to 350F or 325F on a convection oven (180C or 170C) and line cookie sheets with baking paper or baking mats.
- Take the dough out of the fridge. If it’s been in there overnight, it may need to sit on the counter for 5-10 minutes first.
- Lightly flour a clean work surface and dust a rolling pin with flour. Unwrap 1 disc from the plastic and gently roll out until it’s about 1/4 – 1/3 inch (about 1/2 cm) thick. Cut into shapes using a round cookie cutter and place cookies 1.5 inches apart on the lined cookie sheets.
- Bake 1 cookie sheet at a time in the preheated oven for about 7-10 minutes or until the tops no longer look doughy. Cool completely.
- For the frosting, beat the butter until soft and creamy.
- Add in 1 1/2 cups powdered sugar, the salt and 1/2 teaspoon peppermint extract.
- Start with the mixer on a low speed and gradually increase until the ingredients are incorporated.
- Beat in the rest of the powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of cream/milk until the desired sweetness and thickness is reached.
- Frost the cooled cookies using a flat-edge knife or piping bag and decorate with crushed candy canes.
Notes
- Number of Cookies: The number of cookies this recipe yields will vary greatly depending on the size of your cookie cutters and how thick/thin you roll out the dough.
- Cream Cheese: Be sure to use full-fat, brick-style cream cheese. Do not use anything from a tub or labels like low calorie/low fat, spreadable, or whipped.
- Cornstarch: Cornstarch is key for tender cookies. Do not leave it out.
- Peppermint Extract: Found in the baking aisle near vanilla extract. Do not use peppermint essence.
- Storage: Store cookies in an airtight container at room temperature for up to 4 days, or in the fridge for up to 1 week. Unfrosted cookies can be frozen for up to 2 months.
- Prep Time: 4 hours
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg