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Peppermint Sugar Cookies Recipe

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★★★★★

4.8 from 50 reviews

These Peppermint Sugar Cookies are soft, tender, and bursting with festive peppermint flavor. Made with a blend of cream cheese and butter for extra richness, these cookies are perfectly complemented by a smooth peppermint frosting and a sprinkle of crushed candy canes for a delightful crunch. Ideal for holiday celebrations or any time you want a refreshing minty treat.

Ingredients

Scale

Peppermint Sugar Cookies

  • 2 1/3 cup all-purpose flour (281 grams)
  • 2 tablespoons cornstarch (cornflour)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (112 grams), softened but not melting
  • 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

Peppermint Frosting

  • 2/3 cup unsalted butter (150 grams), softened
  • 2–3 cups powdered sugar (220–330 grams)
  • 1/2 – 1 teaspoon peppermint extract, to taste
  • 1/4 teaspoon salt
  • 2–4 tablespoons milk (30–60 ml)
  • Red food coloring (optional)
  • 2 crushed candy canes for decoration

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt to ensure the dry ingredients are evenly distributed.
  2. Cream Butter, Cream Cheese, and Sugar: In a separate large bowl, beat together the softened unsalted butter, cream cheese, and granulated sugar until the mixture becomes creamy and smooth, creating a rich base for the dough.
  3. Add Flavors and Egg: Mix in the vanilla extract, peppermint extract, and egg into the creamy mixture. Turn off the mixer and scrape down the sides to ensure everything is well incorporated.
  4. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture. Start mixing on low speed with an electric mixer, then increase to medium speed until all dry ingredients are fully incorporated into a dough.
  5. Adjust Dough Consistency: Turn off the mixer and test the dough by squeezing it between your fingers. If it sticks, gradually add 1-3 more tablespoons of flour until the dough no longer sticks to your fingers.
  6. Chill Dough: Divide the dough in half, form each into a ball, flatten into a 1/2 inch (1 cm) thick disc, wrap with plastic wrap, and chill in the refrigerator for at least 4 hours or up to 48 hours to firm up.
  7. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (180°C) or 325°F (170°C) for convection ovens. Line cookie sheets with parchment paper or baking mats to prevent burning.
  8. Roll and Cut Dough: Lightly flour a clean surface and rolling pin. Remove one disc of dough from the fridge, let it sit for 5-10 minutes if chilled overnight, then roll out to about 1/4 – 1/3 inch (0.5 cm) thickness. Use a round cookie cutter to cut shapes and place them 1.5 inches apart on prepared sheets. Repeat with remaining dough.
  9. Bake Cookies: Bake one cookie sheet at a time for 7-10 minutes or until the tops no longer look doughy. Avoid browning; cookies should remain pale. Let cool completely on a wire rack.
  10. Make Peppermint Frosting: Beat the softened butter until creamy. Add 1 1/2 cups powdered sugar, salt, and 1/2 teaspoon peppermint extract. Mix on low speed, gradually increasing until combined.
  11. Adjust Frosting Consistency: Gradually beat in remaining powdered sugar in 1/2 cup increments, alternating with tablespoons of milk until you reach desired sweetness and frosting thickness. Optionally add more peppermint extract and red food coloring for a festive look.
  12. Frost and Decorate Cookies: Spread the peppermint frosting evenly over cooled cookies using a flat-edge knife or piping bag. Sprinkle crushed candy canes on top for decoration and added peppermint crunch.

Notes

  • Number of Cookies: The yield varies depending on the size of the cookie cutters and dough thickness, typically around 20 medium cookies.
  • Cream Cheese: Use full-fat, brick-style cream cheese for best texture and flavor. Avoid tub-style or low-fat varieties.
  • Cornstarch: Essential for tender cookies, do not omit.
  • Peppermint Extract: Available in baking aisles; do not substitute with peppermint essence as it has a different flavor profile.
  • Storage: Store in an airtight container at room temperature up to 4 days if cool, or refrigerate up to 1 week. Unfrosted cookies can be frozen for up to 2 months and thawed in the fridge before frosting.

Keywords: Peppermint Sugar Cookies, Christmas Cookies, Holiday Cookies, Cream Cheese Cookies, Peppermint Frosting, Soft Sugar Cookies, Festive Treats, Holiday Baking

Find it online: https://cookwithlea.com/peppermint-sugar-cookies-recipe/