Peppermint Sugar Cookies
User Reviews
5
Peppermint Sugar Cookies
Description
This cookie recipe starts by creaming softened butter, cream cheese, sugar, egg, almond, and peppermint extracts to create a fluffy base. Combined with flour, baking powder, and salt, the dough is rolled out to a specific thickness and shaped before baking at 375°F for 8 to 10 minutes. The cookies should be allowed to cool before frosting to prevent melting.
The frosting is a smooth blend of butter, powdered sugar, milk, vanilla, and peppermint extracts, achieving a creamy texture that can be adjusted with milk for spreading or piping. Sprinkling crushed candy canes on top adds a festive look and a crisp peppermint bite complementary to the soft cookies underneath.
These sugar cookies hold their shape well and offer a tender crumb. This combination of cream cheese and butter in the dough contributes to the soft texture and slight richness uncommon in standard sugar cookies.
Cookie dough can be refrigerated up to two days or frozen for three months. Baked cookies store well at room temperature in airtight containers for up to five days, or frozen with frosting set for longer storage.
Ingredients
Cookie
- ¾ cups butter softened
- 8 ounces cream cheese softened
- 1 cup sugar
- ½ cup powdered sugar
- 1 egg
- ½ teaspoon almond extract
- ½ teaspoon peppermint extract
- 2¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Frosting
- ⅓ cup butter softened
- 4½ cups powdered sugar
- ½ cup milk
- ½ teaspoon vanilla extract
- 1 teaspoon peppermint flavor
- candy canes crushed
- Food Coloring
Instructions
- Preheat the oven to 375°F and lightly grease a cookie sheet.
- In a large bowl (or kitchen aid), cream butter, cream cheese, egg, powdered sugar, almond extract, and peppermint extract, until fluffy.
- In a separate smaller bowl, combine flour, baking powder, and salt. Add dry ingredients to the creamed mixture. Stir until soft dough forms.
- Taking care not to handle the dough too much, roll out the dough to ⅜ inches thick and cut with a cookie cutter.
- Place on a greased pan, and bake for 8-10 minutes. Let cool.
- While baking, mix butter, powdered sugar, milk, vanilla extract, and peppermint extract with a hand mixer. Slowly add more milk if the frosting is too thick.
- Frost cooled cookies and, if desired, sprinkle with crushed candy canes. Enjoy!
Notes
- Wrap dough tightly in plastic and refrigerate for 1–2 days or freeze for up to 3 months for convenient baking later.
- Store baked cookies in an airtight container at room temperature up to 5 days, or freeze with frosting set for up to 3 months.
- If frosted, allow the frosting to fully set before stacking or storing to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 39mg | 13% |
| Sodium | 157mg | 7% |
| Potassium | 49mg | 1% |
| Sugar | 33g | 66% |
| Vitamin A | 400IU | 8% |
| Calcium | 25mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
