Peppermint Sugar Cookies
User Reviews
5
Peppermint Sugar Cookies
Description
Peppermint Sugar Cookies start by creaming sugar and unsalted butter, then adding water, apple cider vinegar, and vanilla extract. The dry ingredients including flour, baking powder, baking soda, and sea salt are mixed in just until combined to avoid overworking the dough. The dough is portioned into small balls and baked at 350°F until edges are lightly golden.
The baked cookies have a tender yet slightly crisp texture. Dipping them in melted white chocolate and topping with crushed peppermint candy adds a creamy sweetness and festive mint bite, though both are optional garnishes.
These cookies can be stored in an airtight container at room temperature or in the fridge for about five days. They may be made gluten-free by using a gluten-free flour blend in place of all-purpose flour, and you may substitute plant-based butter or neutral oil for a vegan version.
Ingredients
- 1 cup cane sugar
- ½ cup butter unsalted
- ¼ cup water
- 1 teaspoon apple cider vinegar
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt sea salt
- ½ cup white chocolate optional, melted
- Peppermint candy optional
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In the bowl of a stand mixer, beat the sugar and butter on medium speed for 2 to 3 minutes, or until combined. Add the water, apple cider vinegar and vanilla extract and beat for 1 more minute.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- With the mixer on low speed, add the dry ingredients to the wet ingredients and whisk until just combined.
- Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop. Bake for 12-14 minutes or until cookies are slightly golden brown at the edges. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
- Dip the cookies in melted white chocolate and sprinkle with peppermint, if desired.
Notes
- Store leftovers in an airtight container for about 5 days either in the fridge or at room temperature.
- Butter can be substituted with neutral oil or plant-based butter to make the cookies vegan.
- For gluten-free cookies, use an all-purpose gluten-free flour mix; almond or coconut flour alone are not recommended for this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 179mg | 7% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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