Peppermint Sparkle Sugar Cookies
User Reviews
5.0
9 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
36 cookies
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Calories
111 kcal
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Course
Baked Goods
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Cuisine
American
Peppermint Sparkle Sugar Cookies
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With crushed peppermint (or candy canes) both in the dough and rolled on the outside with sparkly sugar, these festive peppermint sugar cookies are the perfect minty, crunchy cookie to add to your holiday baking repertoire!
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Ingredients
- 1 cup salted butter (2 sticks, see notes for unsalted)
- 1 cup sugar plus about ¼ cup more for rolling
- 1 large egg
- 1 teaspoon baking powder
- ¼ teaspoon fine grain salt
- ½ cup crushed peppermint plus about ½ cup more for rolling
- 2 cups all-purpose flour
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Instructions
- Preheat your oven to 375 degrees F and line a baking sheet or two with parchment paper.
- In a large bowl, add the two sticks of butter (stick in the microwave to soften a bit if necessary) and the sugar (1 cup). Cream together with a hand or standing mixer on high speed for about 3 minutes.
- Add the egg, baking powder (1 teaspoon), and salt (¼ teaspoon) and mix for another minute.
- Add the flour (2 cups) and mix until just combined. Add the crushed peppermint (½ cup) and mix again until just combined.
- In a shallow bowl, stir together ½ cup crushed peppermint and ¼ cup sugar.
- Using a small cookie scoop, measure out the dough and scoop directly into the bowl of peppermint and sugar. Using your hands or the bottom of a glass, press gently on top of the dough to coat well with the peppermint and sugar. Don't press too hard; you want them to be about a half an inch thick.
- Place cookies on the parchment-covered baking sheet. At this point, if the peppermint and sugar didn't stick very well to some of them, you can sprinkle a little extra on top. Bake at 375 degrees F. for about 10 minutes, or until jut starting to get golden around the edges. In the meantime, you can prepare a second batch for the oven on another baking sheet.
- Optional: These cookies flatten out quite a bit when baking. If you want a thicker circle cookie: Immediately after you take them out of the oven while they are still hot, use a wide glass or circle cookie cutter to run around each cookie gently to shape them into a circle.
- Transfer cookies to a cooling rack to cool for a few minutes and enjoy!
Equipments used:
Notes
- I almost always use salted butter for cookies (blasphemy!). You can use unsalted if you like - just add 1/4 teaspoon more salt.
- Crush peppermint candies or candy canes yourself in a zip top bag by banging it with a rolling pin. Or, buy pre-crushed peppermint candies and save yourself the trouble.
- Freeze the cookies by placing on a baking sheet in a single layer and putting in your freezer for 30 minutes - 2 hours. This will flash freeze them so they don't stick together. Then, transfer the cookies to a zip-top bag and store for up to 3 months in the freezer.
Nutrition Information
Show Details
Serving
1cookie
Calories
111kcal
(6%)
Carbohydrates
13g
(4%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
16mg
(5%)
Sodium
60mg
(3%)
Potassium
21mg
(1%)
Fiber
0.2g
(1%)
Sugar
7g
(14%)
Vitamin A
161IU
(3%)
Calcium
13mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 111kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 60mg | 3% |
| Potassium | 21mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 7g | 14% |
| Vitamin A | 161IU | 3% |
| Calcium | 13mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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