Description
Delight in these festive Peppermint Cookies, featuring a buttery sugar cookie base enhanced with peppermint extract and crunchy chopped candy canes. Perfectly soft in the center and slightly crisp on the edges, these cookies are a holiday favorite that are easy to make with simple pantry staples.
Ingredients
Scale
Cookie Dough
- 1/2 cup salted butter (at room temperature)
- 3/4 cup granulated sugar (or granulated cane sugar)
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 1 large egg
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup chopped candy canes
Instructions
- Prepare Baking Sheets: Line 2 medium-sized sheet pans with parchment paper and set them aside, making room in the fridge to chill the cookie dough later.
- Cream Butter and Sugars: In a large bowl, add the softened butter, granulated sugar, vanilla extract, peppermint extract, and egg. Using an electric mixer, beat until the mixture becomes light and fluffy, about 2-3 minutes.
- Sift Dry Ingredients: In a separate medium bowl, sift together the all-purpose flour and baking soda to ensure even texture in your cookies.
- Combine Wet and Dry: Gradually add the sifted flour mixture into the butter and egg mixture. Use a spatula to gently fold until just combined, avoiding overmixing to keep the cookies tender.
- Add Candy Canes: Fold in the chopped candy canes until evenly distributed throughout the dough, adding a festive crunch and peppermint flavor.
- Shape Dough Balls: Scoop out dough and roll into uniform balls, placing them on the prepared parchment-lined sheet pans. Leave about 2 inches between each dough ball to allow for spreading during baking.
- Chill the Dough: Refrigerate the cookie dough balls for 30 minutes to help them hold their shape and develop flavor.
- Preheat Oven: While the dough chills, preheat your oven to 350°F (175°C).
- Bake Cookies: Bake the chilled dough balls directly from the refrigerator in the preheated oven for 9-11 minutes, or until the centers are still soft but edges are set and lightly golden.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy your festive peppermint cookies!
Notes
- These peppermint sugar cookies are simple to make with pantry staples and bring a refreshing holiday twist with peppermint extract and candy canes.
- For best results, do not overbake to keep the centers soft and chewy.
- Chilling the dough helps prevent excessive spreading and improves flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 103 kcal
- Sugar: 7 g
- Sodium: 62 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0.2 g
- Carbohydrates: 14 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 20 mg
