Peppermint Frosted Sugar Cookies Recipe
User Reviews
5
Peppermint Frosted Sugar Cookies Recipe
Description
This sugar cookie recipe starts with a dough of butter, granulated sugar, eggs, vanilla and peppermint extracts, sifted flour, baking powder, and salt. After creaming the butter and sugar until light, the dry ingredients are mixed in gently. Dough balls are rolled in sugar, pressed flat, and baked at 375°F until edges are lightly golden, resulting in cookies that are delicate yet hold their shape.
The frosting is a buttery blend of softened butter, powdered sugar, buttermilk, salt, and a touch of peppermint extract, whipped smooth and spread on cooled cookies. Sprinkles add color and texture. The peppermint extract in both cookie and frosting delivers a refreshing mint flavor that sets these apart from standard sugar cookies. Optional red food coloring gives a festive look but can be omitted.
These cookies suit holiday gatherings or gifting, pairing well with hot chocolate or tea. Variations can skip peppermint for other extracts like coconut or lemon to customize the flavor profile.
Ingredients
For the Peppermint Cookies
- 3 cups all-purpose flour measured then sifted
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt fine sea salt
- 1 1/2 cups unsalted butter softened (3 sticks
- 1 1/2 cups granulated sugar + extra for rolling
- 2 egg large
- 2 1/2 teaspoons vanilla extract pure
- 1/2 teaspoon peppermint extract
- 2-3 drops red food coloring (optional)
For the Peppermint Cookie Frosting
- 1 cup unsalted butter softened (1 cup
- 6 cups powdered sugar
- 2 1/2 tablespoons buttermilk
- 1/8 teaspoon peppermint extract
- 1 pinch salt
- Sprinkles
Instructions
- FOR THE COOKIES: Preheat the oven to 375 degrees F. Line several baking sheets with parchment paper. Mix the flour, baking powder, and salt in a medium bowl.
- Place the softened butter and sugar in the bowl of your electric mixer. Cream the butter and sugar together on high until light and fluffy, 3-5 minutes. (Don't skimp on the time here.) Then turn the mixer on low and add the eggs, vanilla extract, peppermint extract, and food coloring. Scrape the bowl.
- With the mixer running on low, slowly add the flour mixture. Scrape the bowl and beat again for 30 seconds.
- Pour some extra sugar into a bowl to coat the cookies. Scoop the dough out and roll into 1-inch balls. The dough should be soft and delicate - don't over-handle. Shake each ball in the sugar bowl to coat, then place on the cookie sheets 2 inches apart. Use the bottom of a drinking glass to press down on each ball, until it's 1/3- to 1/2-inch thick.
- Bake each sheet of sugar cookies for 9-11 minutes, until the edges are slightly golden and the centers are just barely set. Cool completely on the cookie sheets.
- FOR THE COOKIE FROSTING: Once the cookies are completely cooled, make the frosting. Using a clean mixing bowl, beat the butter on high speed until light and fluffy. Turn the mixer on medium-low and slowly alternate adding in the powdered sugar and buttermilk. Scrape the bowl and beat in the peppermint extract and salt, on high, until the frosting is smooth and fluffy.
- Use a spatula to spread a layer of frosting over the top of each cookie, in a circular motion. Immediately sprinkle the top with decorative sugar or candy sprinkles, so they stick before the frosting dries.
Notes
- You can omit peppermint extract to make plain frosted sugar cookies or substitute with other extracts like coconut, lemon, or strawberry for different flavors.
- Roll cookie dough balls generously in granulated sugar before flattening for a slightly crisp edge.
- Bake cookies just until edges start to brown to retain a tender and soft texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 45cookies
Amount Per Serving
Calories 2128 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 212.8kcal | 11% |
| Carbohydrates | 29.15g | 10% |
| Protein | 1.24g | 2% |
| Fat | 10.5g | 16% |
| Saturated Fat | 6.55g | 33% |
| Cholesterol | 34.41mg | 11% |
| Sodium | 58.27mg | 2% |
| Potassium | 29.23mg | 1% |
| Fiber | 0.23g | 1% |
| Sugar | 22.42g | 45% |
| Vitamin A | 326.25IU | 7% |
| Calcium | 12.1mg | 1% |
| Iron | 0.44mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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