Laura Walton

Peppermint Sugar Cookies

Happy Advent, y’all!

On this second Friday of not having a market, I’m spending the morning updating the recipes page (finally), as well as giving you yet another holiday cookie recipe.

This is a riff off of a basic sugar cookie recipe, but with peppermint extract in place of vanilla, and some fun with chocolate and crushed peppermint candies, if you so desire (I know I do). I recommend a bittersweet chocolate for drizzling or dipping, since I like a balance of sweet and not-so-sweet, but feel free to play with white chocolate, milk chocolate, sprinkles, whatever you want. It’s your cookie and it’s going in your facehole.

Last note: the cream of tartar is there to make the cookies chewier (it prevents crystallization of the sugar while baking). However, I’ve made the cookies without it, and they’re still quite tasty, albeit crispier. Again, you do you and use what you have in your pantry.

Onwards to cookies!

Peppermint Sugar Cookies

  • Servings: 12-16 cookies
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A tasty sugar cookie flavored with peppermint. Delightful on their own, or with a chocolate drizzle and crushed peppermint candies.

you will need:

  • 2 ½ c all-purpose flour
  • ¾ tsp baking soda
  • ¾ tsp salt
  • ¼ tsp cream of tartar (optional, but makes for a chewier cookie)
  • 1 c unsalted butter, softened (but not too soft)
  • 1 ¾ c granulated sugar, plus ¼ c for rolling (optional)
  • 2 medium or large eggs
  • ½ tsp peppermint extract (up to 1 tsp if you want super minty cookies)
  • optional toppings: melted bittersweet chocolate, crushed peppermint candies, sprinkles

Directions

  1. Preheat the oven to 350 degrees F. Line two heavy-bottomed baking sheets with Silpats or parchment paper.
  2. In a medium bowl, combine your dry ingredients: flour, baking soda, salt, and cream of tartar. Set aside.
  3. In a large bowl or bowl of a stand mixer with paddle attachment, beat the butter until creamy, about 1 minute (or 2 minutes by hand with a wooden spoon). Add granulated sugar and beat until light and fluffy, about 2-3 minutes. Add eggs and peppermint extract, and beat until combined. Add the flour mixture and beat until just combined.
  4. Place about ¼ c granulated sugar in a small bowl. Form the cookie dough into 2 tablespoon-sized balls. (If you want mega cookies, use a ¼ c muffin scoop for each dough ball, and adjust your baking time 2-3 minutes longer.) Roll each ball in the sugar and place dough balls on your lined pan, at least 2 inches apart.
  5. Bake at 350 degrees for about 12-14 minutes, rotating the pans halfway through baking and tapping the pans once or twice against the oven racks to flatten. (Bake shorter for chewier cookies, and longer for crispier cookies.) Transfer the sheet to a wire rack to cool for about 5-10 minutes, then transfer cookies to wire racks to cool completely before storing.

variations:


Chocolate Drizzle Peppermint Cookies: When cookies are completely cooled, drizzle 4 oz melted (preferably tempered) dark or milk chocolate. Sprinkle with crushed candy canes or peppermint candies. Allow to dry at room temperature for best results before storage.

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