Peppermint Holiday Soft Sugar Cookie Recipe
User Reviews
5
Peppermint Holiday Soft Sugar Cookie Recipe
Description
The cookie dough blends all-purpose flour with baking powder, baking soda, and salt, then is combined with a creamed mixture of butter, sugar, eggs, sour cream, and peppermint extract. After chilling, the dough is rolled and cut into 3-inch circles. Baking at a high temperature briefly sets the cookies so they remain pale and soft.
The frosting is a buttercream infused with peppermint extract and cream, spread atop cooled cookies and decorated with crushed candy canes for a festive crunch and minty accent. This combination creates a tender cookie with smooth frosting and a crisp peppermint topping.
These cookies soften over time and can be stored in airtight containers. The use of sour cream contributes moisture and a tender crumb. Cutting the dough thicker ensures softness after baking.
Ingredients
For the cookies:
- 6 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter at room temperature
- 2 cups granulated sugar
- 3 egg large
- 2 teaspoons peppermint extract
- 1 1/2 cups sour cream
For the frosting:
- 1 cup butter at room temperature
- 1 teaspoon peppermint extract
- 4 cups powdered sugar
- Pinch salt
- 6 tablespoons heavy cream
- candy canes for decoration, crushed
Instructions
- Combine the flour, baking powder, baking sod and salt in a medium bowl and mix to combine. Set aside.
- In a large bowl (or the bowl of a stand mixer) beat the butter and sugar until it is fluffy. Add the eggs, one at a time, scraping down the sides of the bowl as needed. Add the sour cream and the peppermint extract, mix well. Gradually start adding the dry ingredients, beating just until combined.
- Divide the mixture in half and wrap each half in plastic wrap. Refrigerate 2 hours, or overnight.
- Preheat the oven to 425ºF. Line baking sheets with parchment paper or silicone mats.
- Lightly flour a workspace, then turn out one half of the dough onto the counter. Roll the dough to a 1/4-inch thickness. Dough will be a little bit sticky, so use flour as needed to avoid sticking.
- Use a 3-inch round cookie cutter to cut out circles and transfer to prepared baking sheets. Bake the cookies just until set, and still pale, about 7 minutes. Transfer to a cooling rack or to a piece of waxed paper on the counter to cool completely.
- To make the frosting, beat the butter in a large bowl until soft and fluffy. Add the peppermint extract. Start adding in the powdered sugar, 1/2 cup at a time, and beat until completely combined. Add the salt and the cream and beat until light and fluffy.
- Frost each cookie and top with crushed candy canes.
Notes
- For soft cookies, roll dough to 1/4-inch thickness and bake just until pale and set.
- Crushed candy canes atop frosting add festive texture and mint flavor.
- Store cookies in airtight containers to maintain softness.
- Nutrition information estimates may vary by brands and measurements.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 290kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Trans Fat | 0g | 0% |
| Cholesterol | 50mg | 17% |
| Sodium | 83mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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