Frosted Peppermint Sugar Cookies
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5
6 reviews
Excellent
Frosted Peppermint Sugar Cookies
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These delicious peppermint sugar cookies are soft, fluffy, and topped with a delicious mixture of peppermint, coarse sugar, and chocolate shavings.
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Ingredients
Cookies:
- 3 cups cake flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- ½ cup butter room temperature, unsalted
- ½ cup vegetable shortening
- ½ cup sour cream
- 2 tsp vanilla extract
- ½ tsp peppermint extract
- 1 large egg
Frosting:
- 1 cup butter unsalted
- ½ tsp peppermint extract
- 3 ½ cups powdered sugar
- 2 TBS heavy cream
- Food Coloring optional, pink
Topping:
- peppermint candies crushed
- sugar coarse
- chocolate shaved
Instructions
Cookies:
- Preheat oven to 325°F and line two baking sheets with parchment paper.
- Combine the cake flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl or stand mixer with a paddle attachment, cream together the butter, sugar, shortening, and sour cream on medium-high for about 3 minutes or until it is light and fluffy.
- Add the egg, vanilla, and peppermint extract. Mix until well combined.
- Add the flour mixture to the creamed mixture a little at a time, mixing on low until all dry ingredients are fully combined with the creamed mixture.
- Use a medium cookie scoop and place dough balls on prepared baking sheet 2" apart.
- Gently press the dough balls down using the bottom of a cup.
- Bake for 10 - 13 minutes, until the tops are set but still a pale yellow. Make sure you don't over bake them.
- Let cookies cool on the baking sheet for 2-3 minutes before you transfer them to the cooling rack to finish cooling.
Frosting a garnish:
- Beat together the butter and peppermint extract until smooth and creamy.
- Slowly add the powdered sugar, one cup at a time, followed by 1 TBS of the heavy cream. Add more cream as needed to get a good consistency. Add pink food coloring if desired to get the pink frosting color.
- After cookies are completely cool, frost them and sprinkle tops with crushed peppermints, coarse sugar, and chocolate curls .
Notes
- Store the cookies in an airtight container or individually wrapped in plastic wrap. They should be good for up to five days at room temperature.
- Make sure your butter is very soft before trying to use it in this recipe. If it’s not soft, it will not cream properly, which can cause issues with the texture and softness of the cookies.
- Stores sell peppermint pieces that are perfect for decorating these cookies. If you can’t find those, place candy canes or peppermint candies in a plastic bag and hit with a meat mallet, bottom of a water bottle, or something else heavy until you get little pieces for decorating.
- Run a chocolate bar over a fine grater or a zester to get little chocolate shavings on top of the cookies.
- Freeze these cookies before frosting ideally. Place them in an airtight freezer safe bag or container and freeze for up to three months. If they’re already frosted and decorated, you can still freeze. Just wrap them individually in plastic wrap then put those individually wrapped cookies into a freezer safe bag. Thaw cookies individually to room temperature to enjoy.
- Ingredient Notes:
- Cake Flour – make sure to use cake flour. If you don’t have any on hand, you can make your own cake flour by mixing three cups, minus six tablespoons, of regular all-purpose flour with six tablespoons of cornstarch. Or just order it from your local grocery store where its readily available.
- Heavy cream – if you don’t have heavy cream, you can use whole milk in its place instead.
- Shortening – you can substitute the shortening with butter if you like, but you will need to chill the dough if you use all butter instead of shortening.
- Butter – speaking of butter, I recommend unsalted butter but if you only have salted butter, just omit the added salt the recipe calls for.
Nutrition Information
Show Details
Calories
251kcal
(13%)
Carbohydrates
30g
(10%)
Protein
2g
(4%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
34mg
(11%)
Sodium
46mg
(2%)
Potassium
38mg
(1%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
331IU
(7%)
Vitamin C
1mg
(1%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 46mg | 2% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 331IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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