Peppermint Sugar Cookies
Servings 24 cookies
Peppermint Sugar Cookies are soft, airy homemade cookies that are finished off with a 5-ingredient creamy peppermint buttercream frosting! Top these delicious cookies off with crushed peppermint candies and festive sprinkles!
Ingredients
- 3 cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup granulated sugar
- ½ cup unsalted butter room temperature
- ½ cup vegetable shortening
- ½ cup sour cream
- 2 teaspoons vanilla extract
- ½ teaspoon peppermint extract
- 1 large egg
Frosting
- 1 cup unsalted butter
- ½ teaspoon peppermint extract
- 3½ cups powdered sugar
- 2 tablespoons heavy cream
- pink food coloring
Topping
- Sprinkles
- crushed peppermint pieces
Instructions
- Preheat the oven to 325°F and line two baking sheets with parchment paper and set aside.
- To make the dough, begin by mixing together the cake flour, baking powder, baking soda, and salt in a medium sized bowl.
- In the bowl of an electric mixer fitted with a paddle attachment, combine the sugar, butter, vegetable shortening, and sour cream and mix on medium-high speed for about 3 minutes until it is smooth, light and fluffy.
- Next, add the egg, vanilla, and peppermint extract and mix until everything is combined.
- Slowly add the flour mixture to the egg and sugar mixture and mix on low until everything is combined, about 1 minute.
- Form the dough into balls using a medium cookie scoop then roll them with your hands to make smooth balls. Place dough balls on the prepared cookie sheets, leaving 2 inches between them.
- Press the dough balls down with the bottom of a cup.
- Bake the cookies for 10 to 13 minutes until the tops are set and pale yellow. Make sure you don’t overcook; these cookies are amazing under cooked!
- Cool the cookies on the pan then transfer to a wire rack until they have completely cooled.
- Make the frosting by beating the butter and peppermint extract in a stand mixer fitted with the paddle until combined.
- Add the powdered sugar one cup at a time. Then thin it out with milk or heavy cream to desired consistency.
- Frost the tops of the cookies and sprinkle with crushed peppermint chips and sprinkles.
Notes
- What Should I Do If I Don’t Have Cake Flour To Use In This Recipe? You can easily make your own right at home! To do so, grab 3 cups of flour and then remove 6 tablespoons of flour from it. Then add in 6 tablespoons of cornstarch to what’s left of the 3 cups of flour. Then sift the flour and cornstarch together three times to help blend it all together. If you’re really in a pinch, all-purpose flour can be used.
- Is There Something Else I Can Frost These Cookies With? If you’d like to skip out on the peppermint frosting, I’d suggest using Classic Vanilla Buttercream Frosting in its place.
- Can I Use Salted Butter In This Cookie Recipe? Yes, just make sure that you omit the additional kosher salt that this recipe calls for.
- What Can I Use Instead Of Heavy Cream? You can swap the heavy cream out for milk.
Nutrition
Calories: 381kcal | Carbohydrates: 40g | Protein: 3g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 56mg | Sodium: 75mg | Potassium: 59mg | Fiber: 1g | Sugar: 24g | Vitamin A: 558IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
Find it online: www.sugarandsoul.co/peppermint-sugar-cookies/